FOOD RESOURCE COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY
TAILLOIR, TRANCHOIR
Barer-Stein, Thelma. 199. Chapter 1. African. You eat What You Are People, Culture and Food Traditions. Firefly Books, pp. 19-21.
are special slices of bread which in olden days took the place of plates; they were placed in turn on pieces of wood, coloured or plain, and on the slices of bread food was served. After each service, the bread was gathered up in baskets and distrib uted among the poor.
Nowadays, the word tailloir describes a wooden platter on which meat is cup up.
Excerpted from Montagne, Prosper. 1961. Larousee Gastronomique. The Encyclopedia of Food, Wine & Cookery. Crown Publishers, Inc., New York.
are special slices of bread which in olden days took the place of plates; they were placed in turn on pieces of wood, coloured or plain, and on the slices of bread food was served. After each service, the bread was gathered up in baskets and distrib uted among the poor.
Nowadays, the word tailloir describes a wooden platter on which meat is cup up.
