{"id":16490,"date":"2016-06-06T13:11:24","date_gmt":"2016-06-06T20:11:24","guid":{"rendered":"http:\/\/www.happycow.net\/blog\/?p=16490"},"modified":"2016-10-10T19:29:11","modified_gmt":"2016-10-11T02:29:11","slug":"la-basconnaise","status":"publish","type":"post","link":"https:\/\/www.happycow.net\/blog\/la-basconnaise\/","title":{"rendered":"La Basconnaise – French Vegan Salad"},"content":{"rendered":"
<\/div>

Sharing some more\u00a0old items from our Ernest Bell Library<\/a><\/span> – items connected to\u00a0– V\u00e9g\u00e9talisme historique \/\u00a0Historical Veganism.<\/span><\/h4>\n

The French were 20+ years ahead of the British in creating the names –\u00a0<\/span>v\u00e9g\u00e9talisme<\/span> –<\/span> v\u00e9g\u00e9taliste<\/span><\/span> – v\u00e9g\u00e9talien<\/span> –<\/strong>\u00a0v\u00e9g\u00e9talienne<\/span> – ……<\/strong>for what<\/span> Dorothy & Donald Watson<\/span>\u00a0– plus\u00a0other friends<\/a> termed –<\/span> veganism<\/span> – vegan<\/span> – in 1944.<\/span><\/h4>\n

<\/span>Most of the links in this blog post go to French sources.<\/span><\/span><\/h4>\n

<\/span>A Famous Dish<\/span><\/span><\/h1>\n

<\/span>The Basconnaise is\u00a0an economical ‘complete meal’ \/ vegan\u00a0salad. It was served as the main dish in\u00a0France’s first anarchist vegan centers \/ caf\u00e9s in the early 1920s –\u00a0\u00a0almost 100+ years ago<\/span>. <\/span><\/span><\/span><\/span><\/h4>\n

<\/span>The brief menu –<\/span><\/span><\/h4>\n

\"pub-le-vegetalien2\"<\/a><\/span><\/p>\n

<\/span>Translated – <\/span><\/span><\/h3>\n

<\/span>Foyer V\u00e9g\u00e9talien 40, Rue Mathis, PARIS (metro station: Crim\u00e9e)<\/span><\/span><\/h3>\n

<\/span>Price of meal: 3.50 francs<\/span><\/span><\/h4>\n

<\/span>MENU: \u201cBasconnaise\u201d (mixed salad composed of raw greens and root vegetables and cooked potatoes). \u2013 Soup. \u2013 Cooked vegetable. \u2013 Dessert.<\/span><\/span><\/h4>\n

<\/span>At this center, customers may eat as much as they wish; the only item for which the servings are limited is fruit. Customers are advised to remember that oil and bread can be dangerous to their health when consumed in excess: no more than two spoonfuls of oil (24 grams) should be taken per meal, and the quantity of bread should be proportional to the amount of strenuous work one performs.<\/span><\/span><\/h4>\n

<\/span>Foyer V\u00e9g\u00e9talien 3, Rue Fod\u00e9r\u00e9, NICE (Port)<\/span><\/span><\/h3>\n

<\/span>………………………………………………….<\/span><\/span><\/span><\/h4>\n

This first\u00a0V\u00e9g\u00e9talien<\/span> (Vegan) Centre in Paris\u00a0was founded in 1923\/4 by French anarchists – key players were Georges Butaud<\/a> & Sophie Za\u00efkowska<\/a>. Sophie famously managed the crucially important kitchen. A<\/span><\/span><\/span>nother Foyer V\u00e9g\u00e9talien<\/span> opened in Nice – ……and then more.<\/span><\/h4>\n

<\/span>The caf\u00e9s had\u00a0very simple menus. <\/span>The ingredients of Basconnaise\u00a0and the other dishes would vary –\u00a0they were made with\u00a0seasonal vegetables & fruits.<\/span><\/span><\/h4>\n

The recipe shared here is on a postcard, featuring<\/span> Louis Rimbault<\/a> on the obverse. He<\/span><\/span>\u00a0claims to be the inventor of Basconnaise.<\/span> <\/span><\/span><\/h4>\n

Now, for the first time ever, a delightful English translation of this original\u00a0recipe for Basconnaise is\u00a0shared below, very kindly done\u00a0by<\/span> Keith Sarver<\/a> and<\/span> Elisabeth Lyman<\/a>.<\/span><\/h4>\n

More about the early French anarchist vegans – here<\/a>.<\/span><\/h4>\n

More about France’s first anarchist vegan cafes \/ libraries \/\u00a0projects \/ books \/ journals\u00a0– here<\/a>.<\/span><\/h4>\n

The source of the photos & the French\u00a0text – click\u00a0here<\/a>\u00a0to visit. <\/span><\/h4>\n

A 1934 French vegan recipe book – here<\/a>.<\/span><\/h4>\n

<\/span>………………………………………………….<\/span><\/span><\/span><\/h4>\n

\"LouisRimbault<\/a><\/p>\n

<\/span>LA \u201cBASCONNAISE\u201d<\/span><\/span><\/span><\/h1>\n

<\/span>La salade basconnaise (alimentation saine, vivante, compl\u00e8te et innocente ) sera compos\u00e9e de toutes verdures potag\u00e8res, de toutes salades et l\u00e9gumes verts coup\u00e9s fin, apr\u00e8s un lavage soign\u00e9 \u00e0 l\u2019eau sal\u00e9e d\u2019abord, et rinc\u00e9s \u00e0 l\u2019eau courante.<\/span><\/span><\/h4>\n

<\/span>Les racines crues : carottes, navets, rutabagas, radis noirs, panais, raves, betteraves, pommes de terre, topinambours, etc., simplement bross\u00e9s – un l\u00e9gume, un fruit \u00e9pluch\u00e9s perdent jusqu\u2019\u00e0 8 parties sur 10 de leur valeur nourrici\u00e8re. Sans \u00eatre \u00e9pluch\u00e9s, ils seront donc nettoy\u00e9s \u00e0 la brosse \u00e0 main dans l\u2019eau courante, si possible, et coup\u00e9s par le travers du fruit, afin que le fil soit coup\u00e9 menu, avec un couteau de fer blanc, dit ” couteau \u00e0 julienne “, vendu commun\u00e9ment 0 fr, 50 dans les bazars. Ce couteau, garni de petites encoches, produit une julienne qui fait s\u2019entrelacer, dans un coloris app\u00e9tissant, puis se confondre, tous les \u00e9l\u00e9ments en pr\u00e9sence.<\/span><\/span><\/h4>\n

<\/span>Le radis rose et le salsifis, seront coup\u00e9s en petites rondelles \u00e0 l\u2019aide de l\u2019extr\u00e9mit\u00e9 du couteau r\u00e9serv\u00e9e \u00e0 l\u2019\u00e9pluchage de la pomme de terre.<\/span><\/span><\/h4>\n

<\/span>Les fruits, tels que tomate, melon, seront coup\u00e9 fin en petites tranches, le melon, d\u00e9barrass\u00e9 de sa pelure ; le concombre, la pomme, ces deux derniers lav\u00e9s avec soin et non \u00e9pluch\u00e9s, seront d\u00e9bit\u00e9s en julienne.<\/span><\/span><\/h4>\n

<\/span>D\u2019autres fruits , tels la cerise – noyau sorti – la groseille \u00e0 grappe, la framboise, l\u2019amande, la noix, la noisette et la marron – ces quatre derniers coup\u00e9s en petits morceaux agr\u00e9menteront la basconnaise, suivant ce que la saison fournira de fruits.<\/span><\/span><\/h4>\n

<\/span>Les l\u00e9gumes secs : haricots, lentilles, f\u00e8ves, pois, cuits dans les soupes (au moyen de la boule \u00e0 riz ou d\u2019un petit sac de toile), seront ajout\u00e9s dans la proportion d\u2019une cuiller\u00e9e \u00e0 bouche ou deux par personne.<\/span><\/span><\/h4>\n

<\/span>Les haricots verts coup\u00e9s fin, les f\u00e8ves fra\u00eeches coup\u00e9es en petits morceaux et le petit pois, peuvent enter, pour une petite part, dans la composition de la basconnaise.<\/span><\/span><\/h4>\n

<\/span>Le chou fleur (cuit et cru), les l\u00e9gumes verts cuits, les cro\u00fbtons de pain cuit au four – supprimant le pain sur la table – et la pomme de terre cuite (3 en moyenne par personne ), seront \u00e9galement ajout\u00e9s : le bl\u00e9 grill\u00e9 l\u00e9g\u00e8rement pass\u00e9 au moulin \u00e0 caf\u00e9, une cuiller\u00e9e \u00e0 bouche par personne, sera tr\u00e8s go\u00fbt\u00e9.<\/span><\/span><\/h4>\n

<\/span>Toutes les vari\u00e9t\u00e9s de choux crus, coup\u00e9s tr\u00e8s fins, sont tout sp\u00e9cialement recommand\u00e9es pour leurs principales min\u00e9ralisateurs : le chou cuit est \u00e0 \u00e9carter de la basconnaise.<\/span><\/span><\/h4>\n

<\/span>Les amandes et le bl\u00e9 tremp\u00e9s dans l\u2019eau avec quelques gouttes de jus de citron pendant 12 heures au moins, et pass\u00e9s ensuite au hache-viande, font de la basconnaise un aliment complet de soutien et de force. Condiments associ\u00e9s aux choix : poireaux, ciboulette, oignons, ail – vert de pr\u00e9f\u00e9rence – pourpier, oseille, persil, cerfeuil, estragon, fenouil, sariette, raiponce, pimprenelle, champignons crus et fleurs de tr\u00e8fle, sainfoin, luzerne, capucine, rose, gen\u00eat, coquelicot, sureau.<\/span><\/span><\/h4>\n

<\/span>La salade pourra \u00eatre assaisonn\u00e9e de citron en remplacement du vinaigre – quelques gouttes de vinaigre peuvent d\u00e9truire une part importante des principes min\u00e9ralisateurs – d\u2019huile de bonne qualit\u00e9, au choix des vari\u00e9t\u00e9s, et sel.<\/span><\/span><\/h4>\n

<\/span>Louis RIMBAULT<\/span><\/span><\/h4>\n

<\/span>………………………………………………….<\/span><\/span><\/h4>\n
\n
\n

A note from the translators: Keith Sarver<\/a> and<\/span> Elisabeth Lyman<\/a><\/span><\/h4>\n<\/div>\n

<\/span>It\u2019s always an interesting challenge to translate something written in a past generation. To give English-speaking readers an accurate sense of the original recipe, we tried to preserve its somewhat conversational (and at times cumbersome) style and antiquated feel. To this end, we largely resisted the temptation to condense and streamline the content for a more readable result, except in cases where the meaning would have been obscured. We also chose certain words with a view to evoking bygone times. For example, the \u201ccuill\u00e8re \u00e0 bouche\u201d (literally, \u201cmouth spoon\u201d) has about the same capacity as a modern tablespoon measure. But since this French term is no longer commonly used, we decided to translate it using an equally rare and rustic-sounding English unit of measure based on the soup spoon. Readers will also notice references to some generally obsolete kitchen utensils, including a julienne knife plated with tin, a potato-peeling knife (rather than a vegetable peeler), and a \u201crice ball\u201d. This last device, which resembled a giant tea strainer, was for cooking rice but could also be used to prepare beans and lentils or to flavor a broth with herbs that had to be removed before serving. Purists may wish to seek out some of these items for a more authentic experience, but for the rest of us, modern utensils fortunately serve just as well!<\/span><\/span><\/h4>\n

\"RiceBall\"<\/a><\/h4>\n
\n
\n
\n
<\/span>Rustic primitive antique French rice ball strainer, used for cooking rice. Diameter: 6″ <\/span><\/span><\/span><\/span><\/span><\/h5>\n

<\/span>This was a fun text to translate. We hope the readers of the blog will enjoy it, and perhaps even try their hand at making this historic French salad themselves.<\/span><\/span><\/h4>\n

<\/span>………………………………………………….<\/span><\/span><\/h4>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

<\/span>The \u201cBASCONNAISE\u201d<\/strong><\/span><\/span><\/h1>\n

<\/span>The \u201cBasconnaise\u201d salad (for a healthy, vibrant, well-balanced and guiltless diet) is composed of all varieties of finely chopped garden greens, lettuces and green vegetables, washed carefully ahead of time with salted water, and rinsed under running water.<\/span><\/span><\/h4>\n

<\/span>Raw root vegetables: carrots, turnips, rutabagas, black radishes, parsnips, celeriac, kohlrabi, beet roots, potatoes, Jerusalem artichokes, etc., simply scrubbed clean \u2013 peeled fruits and vegetables lose up to 8 out of 10 parts of their nutritional value. So, rather than peeling them, clean them with a brush under running water, and slice them into rounds with a tinware knife called a \u201cjulienne knife\u201d (commonly sold for half a franc at most general stores). This knife, which has small notches, creates a julienne cut that may be interwoven into an appetizing color arrangement, so that all the components of the salad can be clearly seen.<\/span><\/span><\/h4>\n

<\/span>Red radishes and salsify should be sliced into small rounds with the end of a knife used to peel potatoes.<\/span><\/span><\/h4>\n

<\/span>Fruits, such as tomatoes and melons, should be thinly sliced \u2013 and the melon should have its rind removed; cucumbers and apples should be carefully washed and not peeled, then julienned.<\/span><\/span><\/h4>\n

<\/span>Other fruits, like cherries \u2013 pitted \u2013 currants, and raspberries, and nuts \u2013 almonds, walnuts, hazelnuts and chestnuts \u2013 the latter four chopped into small pieces, can garnish the Basconnaise, according to what is in season.<\/span><\/span><\/h4>\n

<\/span>Legumes: beans, lentils, broad beans, peas, cooked in bouillon (in a metal rice ball or cheesecloth), should be added in the following proportions: one or two soup-spoonfuls per person.<\/span><\/span><\/h4>\n

<\/span>Finely chopped green beans, fresh broad beans cut into small pieces, and peas, may also be included when making the Basconnaise.<\/span><\/span><\/h4>\n

<\/span>Cauliflower (cooked and raw), cooked green vegetables, baked croutons \u2013 eliminating the need to put bread on the table \u2013 and cooked potatoes (about 3 per person), may also be added: lightly toasted wheat kernels, ground in a coffee grinder, a soup-spoonful per person, could be a delicious addition.<\/span><\/span><\/h4>\n

<\/span>All types of raw cabbage, finely sliced, are especially recommended for their mineral content: do not use cooked cabbage in the Basconnaise.<\/span><\/span><\/h4>\n

<\/span>Almonds and wheat kernels soaked in water with a few drops of lemon juice for at least 12 hours, then ground in a meat grinder, make the Basconnaise nutritionally complete and a good energy source. Here is a list of possible complementary condiments: leeks, chives, onions, garlic \u2013 preferably young \u2013 purslane, sorrel, parsley, chervil, tarragon, fennel, summer savory, rampion, salad burnet, raw mushrooms and clover flowers, French honeysuckle, alfalfa, nasturtiums, roses, Scotch broom, poppies, elderberries, etc.<\/span><\/span><\/h4>\n

<\/span>The salad may be seasoned with lemon as a substitute for vinegar \u2013 a few drops of vinegar can destroy a major part of the minerals \u2013 high-quality oil (the choice is up to you), and salt.<\/span><\/span><\/h4>\n

<\/span>Louis Rimbault<\/span><\/span><\/h4>\n

<\/span>………………………………………………….<\/span><\/span><\/h4>\n

\"PCF\"<\/a><\/p>\n

<\/span>Louis RIMBAULT<\/span>
\n fondateur et directeur de “Terre Lib\u00e9r\u00e9e” \u00e0 Luynes (Indre-et-Loire), France.<\/span>
\n Inventeur et propagateur \u00e0 travers le monde de la c\u00e9l\u00e8bre “Basconnaise”.\u00a0<\/span><\/span><\/h4>\n

<\/span>Louis RIMBAULT <\/span><\/span><\/h4>\n

<\/span>founder and director of\u00a0“Terre Lib\u00e9r\u00e9e” at Luynes (Indre-et-Loire) France . <\/span><\/span><\/h4>\n

<\/span>Inventor and worldwide propagator of the famous “Basconnaise”.<\/span><\/span><\/h4>\n

\"LouisRimbaultSig\"<\/a><\/p>\n

<\/span>\u00a0Our Ernest Bell Library copy of the card – autographed & dated 1929<\/span><\/span><\/h5>\n

<\/span>………………………………………………….<\/span><\/span><\/h4>\n
Note – <\/span>http:\/\/www.linternaute.com\/dictionnaire\/fr\/definition\/vegetalien\/<\/a><\/h5>\n
<\/span>French –<\/span><\/span><\/h5>\n
<\/span>V\u00e9g\u00e9talien , adjective –\u00a0<\/span><\/span>Sens 1\u00a0– <\/span><\/span>Qui est adepte du v\u00e9g\u00e9talisme. – <\/span><\/span>Traduction anglais : vegan<\/span><\/span>\u00a0\u00a0<\/span><\/span><\/h5>\n
<\/span>V\u00e9g\u00e9talien , nom masculine\u00a0– <\/span><\/span>Sens 1\u00a0– <\/span><\/span>Partisan du v\u00e9g\u00e9talisme. – <\/span><\/span>Traduction anglais : vegan<\/span><\/span><\/span><\/span><\/h5>\n
<\/span>English –<\/span><\/span><\/h5>\n
<\/span>French has 3 versions of the old word for\u00a0‘vegan’ – v\u00e9g\u00e9talienne = feminine\u00a0– <\/span>v<\/span>\u00e9g\u00e9taliste = neutral<\/span> – v\u00e9g\u00e9talien<\/span> = masculine <\/span><\/span><\/span><\/h5>\n
<\/span>The English\u00a0concept of\u00a0‘veganism’, conceived in 1944\u00a0= was originally\u00a0termed ‘v\u00e9g\u00e9talisme’ in French, it was in common use by ~1920.<\/span><\/span><\/span><\/span><\/h5>\n

<\/span>………………………………………………….<\/span><\/span><\/h4>\n

A modern ‘take’ on Basconnaise – from<\/span> here<\/a>.<\/h4>\n
\n

<\/span>Il y a fort longtemps, disons au d\u00e9but du si\u00e8cle dernier, un certain anarchiste v\u00e9g\u00e9talien (j’adore), Louis Rimbault pas Arthur, invente une recette dont le but est de proposer un repas le plus complet possible, ainsi nait la Basconnaise. Elle doit son nom \u00e0 une “colonie naturiste et v\u00e9g\u00e9talienne” de Bascon avec laquelle notre Louis a v\u00e9cu.<\/span><\/span><\/span><\/h4>\n
\n

<\/span> La Basconnaise peut \u00eatre compos\u00e9e de l\u00e9gumes verts, de l\u00e9gumes racines, de noix, de fruits, de l\u00e9gumes secs, d’herbes aromatiques, de citron plut\u00f4t que de vinaigre, d’huile de qualit\u00e9 (olive, colza..).<\/span> <\/span><\/span><\/span><\/h4>\n
<\/div>\n<\/div>\n
\"basconnaise\"<\/a><\/span><\/div>\n<\/div>\n

<\/span>………………………………………………….<\/span><\/span><\/h4>\n

<\/span>An Appeal<\/span><\/h1>\n

<\/span>We are looking after an number of books, booklets, newsletters & original letters from\u00a0Terre lib\u00e9r\u00e9e.<\/em><\/span><\/h4>\n

<\/span>Please consider helping us to build up the Ernest Bell Library.<\/span><\/span><\/h4>\n

<\/span>Our history is rich.<\/span><\/h4>\n

<\/span>It is not yet very well documented.<\/span><\/h4>\n

<\/span>We freely share our items with museums, universities, libraries & scholars worldwide.<\/span><\/h4>\n

<\/span>We have a wonderful team of friends \/ supporters.<\/span><\/h4>\n

<\/span>……we never have enough\u00a0$ – \u20ac – \u00a3 – \u00a5 – CHF – kr – \u20a9 – \ufdfc – Rp – etc.<\/span><\/span><\/h4>\n

<\/span>If anyone would like more information, please send an email to:\u00a0\u2013\u00a0<\/strong><\/span><\/h4>\n

<\/span>humanitarianleague<\/span> (at) outlook<\/span> (dot) com\u00a0<\/span><\/strong><\/span><\/h4>\n

<\/span>\u2013 or message me \u00a0through\u00a0HappyCow\u00a0\u2013\u00a0<\/strong><\/span><\/h4>\n

https:\/\/www.happycow.net\/blog\/author\/JohnnySensible\/<\/a><\/strong><\/span><\/h4>\n

https:\/\/www.happycow.net\/members\/profile_pb.php?id=9728<\/a><\/span><\/strong><\/h4>\n

<\/span>………………………………………………….<\/span><\/span><\/h4>\n

<\/span>\u201cA people without a history is like a tree without roots.\u201d<\/em><\/span><\/h1>\n

April \/ May 2007 \u2013 Satya<\/a><\/em><\/h2>\n

Q) Colleen Patrick-Goudreau<\/a><\/span> \u2013 You use the phrase \u201chistorical amnesia\u201d to refer to the fact that contemporary animal activists\u2014and society as a whole\u2014know nothing of the legacy of animal activism in the U.S. What are some of the effects of having \u201chistorical amnesia\u201d? Why is it so important to know our legacy?<\/h4>\n

A)\u00a0Diane Beers<\/a><\/span> \u2013\u00a0Animal advocacy has an amazing history, yet it is essentially an untold story. African American activists will often say, \u201cA people without a history is like a tree without roots.\u201d Indeed, if activists don\u2019t know the history of their cause, they can have no sense of their movement\u2019s struggles, long-term strategies, achievements and heroes. In addition, they can\u2019t promote their long impressive movement to the public, and their opponents\u2014the meat industry, medical research industry and the government\u2014will fill the void. They have been the ones most aggressively and successfully constructing negative images and outright myths of animal advocacy that the public often believes.<\/h4>\n

<\/span>………………………………………………….<\/span><\/span><\/h4>\n

<\/span>Our 3 Main Projects<\/span><\/h1>\n

The Henry Salt Archive<\/a><\/em><\/strong><\/span> is one of our, almost completed, projects.<\/h4>\n

The Humanitarian League<\/a><\/strong><\/em><\/span> is our Hong Kong registered charity.<\/h4>\n

The Ernest Bell Library<\/a><\/em><\/span>\u00a0<\/strong>was conceived in 1934. It is still strong & very active eighty years later \u2013\u00a0\u00a0its primary objectives are to: \u2013<\/h4>\n

<\/span>Collect all of Ernest Bell\u2019s book & non-book works and make them easily accessible to everyone.<\/span><\/span><\/span><\/h4>\n

<\/span>Collect the literature of vegetarianism and all the other humanitarian movements in which Ernest Bell was so deeply involved.<\/span><\/span><\/span><\/h4>\n

<\/span>Assist students and scholars in their research.<\/span><\/span><\/span><\/h4>\n

<\/span>Introduce all aspects of Ernest Bell\u2019s life, including his writings, campaign work, influences and his circle of friends.<\/span><\/span><\/span><\/h4>\n

<\/span>Undertake our own research into missing aspects of Ernest Bell\u2019s life and work.<\/span><\/span><\/span><\/h4>\n

<\/span>We already have more than 300 pieces of Ernest Bell\u2019s own writings.<\/span><\/span><\/span><\/h4>\n

<\/span>We are also actively building a collection of examples of promotional material, campaign material, fundraising & marketing activities etc. \u2013 related to: \u2013<\/span><\/span><\/span><\/h4>\n

<\/span>veg(etari)an products<\/span><\/span><\/span><\/h4>\n

<\/span>veg(etari)an books & other publications<\/span><\/span><\/span><\/h4>\n

<\/span>veg(etari)an\u00a0organisations<\/span><\/span><\/span><\/h4>\n

<\/span>veg(etari)an businesses<\/span><\/span><\/span><\/h4>\n

<\/span>animal rights organisations<\/span><\/span><\/span><\/h4>\n

<\/span>animal rights publications<\/span><\/span><\/span><\/h4>\n

<\/span>humanitarian organisations<\/span><\/span><\/span><\/h4>\n

<\/span>humanitarian publications<\/span><\/span><\/span><\/h4>\n

<\/span>rambling clubs run by members of the above groups & related publications<\/span><\/span><\/span><\/h4>\n

<\/span>the work of Richard St. Barbe Baker & the \u2018Men of the Trees\u2019 organization & its many sub-branches<\/span><\/span><\/span><\/h4>\n

<\/span>There are currently more than 2,000 items in the Ernest Bell Library.<\/span><\/span><\/span><\/h4>\n

<\/span>We will complete the\u00a0cataloging of the collection as & when adequate funds are available.<\/span><\/span><\/span><\/h4>\n

<\/span>It is long past time for the library to go online!<\/span><\/span><\/span><\/h4>\n

<\/span>\u00a0\u201cI have little doubt that the proposal for the establishment of an Ernest Bell Library,\u00a0which would specialize in humanitarian and progressive literature,\u00a0and so form a sort of center for students, will meet with a wide response.\u201d\u00a0<\/span><\/span><\/span><\/h4>\n

Henry S. Salt<\/a><\/span> \u2013 writing in September 1934<\/span><\/span><\/h4>\n

<\/span>………………………………………………….<\/span><\/span><\/span><\/span><\/h4>\n","protected":false},"excerpt":{"rendered":"

Sharing some more\u00a0old items from our Ernest Bell Library – items connected to\u00a0– V\u00e9g\u00e9talisme historique \/\u00a0Historical Veganism. The French were 20+ years ahead of the British in creating the names –\u00a0v\u00e9g\u00e9talisme – v\u00e9g\u00e9taliste – v\u00e9g\u00e9talien –\u00a0v\u00e9g\u00e9talienne – ……for what Dorothy & Donald Watson\u00a0– plus\u00a0other friends termed – veganism – vegan – in 1944. Most of the links in this blog post go to French sources. A Famous Dish The Basconnaise is\u00a0an economical ‘complete meal’ \/ vegan\u00a0salad. It was served as the main dish in\u00a0France’s first anarchist vegan centers \/ caf\u00e9s in the early 1920s –\u00a0\u00a0almost 100+ years ago. The brief menu – Translated – Foyer V\u00e9g\u00e9talien 40, Rue Mathis, PARIS (metro station: Crim\u00e9e) Price of meal: 3.50 francs MENU: \u201cBasconnaise\u201d (mixed salad composed of raw greens and root vegetables and cooked potatoes). \u2013 Soup. \u2013 Cooked vegetable. \u2013 Dessert. At this center, customers may eat as much as they wish; the only item for which the servings are limited is fruit. Customers are advised to remember that oil and bread can be dangerous to their health when consumed in excess: no more than two spoonfuls of oil (24 grams) should be taken per meal, and the quantity of bread should […]<\/p>\n","protected":false},"author":9728,"featured_media":16605,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7,22,2274,2275],"tags":[2281,2732,2289,2283,2288,2734,2733,983,2287,2223],"class_list":["post-16490","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-general","category-recipes","category-vegan-history","category-vegetarian-history","tag-bascon","tag-basconnaise","tag-georges-butaud","tag-jean-godec","tag-louis-rimbault","tag-sophie-zaikowska","tag-terre-liberee","tag-vegetalien","tag-vegetalisme","tag-vegetalienne"],"yoast_head":"\nLa Basconnaise - French Vegan Salad - HappyCow<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.happycow.net\/blog\/la-basconnaise\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"La Basconnaise - French Vegan Salad - HappyCow\" \/>\n<meta property=\"og:description\" content=\"Sharing some more\u00a0old items from our Ernest Bell Library – items connected to\u00a0– V\u00e9g\u00e9talisme historique \/\u00a0Historical Veganism. The French were 20+ years ahead of the British in creating the names –\u00a0v\u00e9g\u00e9talisme – v\u00e9g\u00e9taliste – v\u00e9g\u00e9talien –\u00a0v\u00e9g\u00e9talienne – ……for what Dorothy & Donald Watson\u00a0– plus\u00a0other friends termed – veganism – vegan – in 1944. Most of the links in this blog post go to French sources. A Famous Dish The Basconnaise is\u00a0an economical ‘complete meal’ \/ vegan\u00a0salad. It was served as the main dish in\u00a0France’s first anarchist vegan centers \/ caf\u00e9s in the early 1920s –\u00a0\u00a0almost 100+ years ago. The brief menu – Translated – Foyer V\u00e9g\u00e9talien 40, Rue Mathis, PARIS (metro station: Crim\u00e9e) Price of meal: 3.50 francs MENU: \u201cBasconnaise\u201d (mixed salad composed of raw greens and root vegetables and cooked potatoes). \u2013 Soup. \u2013 Cooked vegetable. \u2013 Dessert. At this center, customers may eat as much as they wish; the only item for which the servings are limited is fruit. Customers are advised to remember that oil and bread can be dangerous to their health when consumed in excess: no more than two spoonfuls of oil (24 grams) should be taken per meal, and the quantity of bread should […]\" \/>\n<meta property=\"og:url\" content=\"http:\/\/www.happycow.net\/blog\/la-basconnaise\/\" \/>\n<meta property=\"og:site_name\" content=\"HappyCow\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/HappyCow\" \/>\n<meta property=\"article:published_time\" content=\"2016-06-06T20:11:24+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2016-10-11T02:29:11+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.happycow.net\/blog\/wp-content\/uploads\/2016\/06\/pub-le-vegetalien3.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"577\" \/>\n\t<meta property=\"og:image:height\" content=\"295\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"John Edmundson\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@happycow\" \/>\n<meta name=\"twitter:site\" content=\"@happycow\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"John Edmundson\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"13 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/www.happycow.net\/blog\/la-basconnaise\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/www.happycow.net\/blog\/la-basconnaise\/\"},\"author\":{\"name\":\"John Edmundson\",\"@id\":\"https:\/\/www.happycow.net\/blog\/#\/schema\/person\/82520fa57a466fbf415c30cbffffec7a\"},\"headline\":\"La Basconnaise – French Vegan Salad\",\"datePublished\":\"2016-06-06T20:11:24+00:00\",\"dateModified\":\"2016-10-11T02:29:11+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/www.happycow.net\/blog\/la-basconnaise\/\"},\"wordCount\":2545,\"commentCount\":1,\"publisher\":{\"@id\":\"https:\/\/www.happycow.net\/blog\/#organization\"},\"image\":{\"@id\":\"https:\/\/www.happycow.net\/blog\/la-basconnaise\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/www.happycow.net\/blog\/wp-content\/uploads\/2016\/06\/pub-le-vegetalien3.jpg\",\"keywords\":[\"Bascon\",\"Basconnaise\",\"Georges Butaud\",\"Jean Godec\",\"Louis Rimbault\",\"Sophie Zaikowska\",\"Terre Lib\u00e9r\u00e9e\",\"Vegetalien\",\"V\u00e9g\u00e9talisme\",\"Ve\u0301ge\u0301talienne\"],\"articleSection\":[\"General\",\"Recipes\",\"vegan history\",\"vegetarian history\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/www.happycow.net\/blog\/la-basconnaise\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.happycow.net\/blog\/la-basconnaise\/\",\"url\":\"https:\/\/www.happycow.net\/blog\/la-basconnaise\/\",\"name\":\"La Basconnaise - 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