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Fine Art Print : Chef with Snails

Chef with Snails



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Chef with Snails

A French chef preparing snails for eating. Date: early 1930s

Mary Evans Picture Library makes available wonderful images created for people to enjoy over the centuries

Media ID 14097057

© Mary Evans Picture Library

Chef Cuisine Eating Molluscs Preparing Snails


21"x14" (+3" Border) Fine Art Print

Bring a touch of culinary history into your home with our exquisite selection from the Media Storehouse Fine Art Prints range. This captivating image of a French chef preparing snails for eating, dating back to the early 1930s, is an evocative snapshot of a bygone era. Sourced from the extensive collection at Mary Evans Prints Online, this rights managed print is a must-have for food enthusiasts and art lovers alike. Add a unique and intriguing conversation piece to your decor with this beautifully preserved piece of history.

21x14 image printed on 27x20 Fine Art Rag Paper with 3" (76mm) white border. Our Fine Art Prints are printed on 300gsm 100% acid free, PH neutral paper with archival properties. This printing method is used by museums and art collections to exhibit photographs and art reproductions.

Our fine art prints are high-quality prints made using a paper called Photo Rag. This 100% cotton rag fibre paper is known for its exceptional image sharpness, rich colors, and high level of detail, making it a popular choice for professional photographers and artists. Photo rag paper is our clear recommendation for a fine art paper print. If you can afford to spend more on a higher quality paper, then Photo Rag is our clear recommendation for a fine art paper print.

Estimated Image Size (if not cropped) is 53.3cm x 35.5cm (21" x 14")

Estimated Product Size is 68.6cm x 50.8cm (27" x 20")

These are individually made so all sizes are approximate

Artwork printed orientated as per the preview above, with landscape (horizontal) orientation to match the source image.


EDITORS COMMENTS
This evocative photograph captures the essence of traditional French cuisine in the early 1930s, as a skilled chef meticulously prepares a dish of snails for eager diners. The image transports us back in time to an era when cooking was an artisanal craft, passed down through generations. The chef, dressed in a pristine white apron and tall toque blanche, concentrates intently over a large earthenware bowl filled with plump, gray-brown snails. His deft hands dexterously maneuver the molluscs, each one carefully extracted from its protective shell with the aid of a small fork. The snails, which were a popular delicacy in France, were traditionally harvested from the wild or farmed in special snaileries. The scene is set in a rustic kitchen, with the warm glow of a wood-burning stove casting a gentle light over the scene. The aroma of garlic, parsley, and butter wafts through the air, mingling with the earthy scent of the snails. The chef's assistant stands nearby, holding a large wooden bowl filled with salt and water, ready to clean and purge the snails before they are cooked. This photograph is a testament to the rich culinary heritage of France and the enduring appeal of its traditional dishes. The image invites us to savor the flavors and textures of a bygone era, as we imagine the taste of the succulent snails, infused with garlic, parsley, and butter, and the satisfaction of sharing a meal with loved ones in a cozy, rustic kitchen.

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