{"id":2033,"date":"2021-12-03T23:55:33","date_gmt":"2021-12-03T23:55:33","guid":{"rendered":"http:\/\/richardkarty.org\/view\/?p=2033"},"modified":"2024-03-30T08:55:51","modified_gmt":"2024-03-30T08:55:51","slug":"paris","status":"publish","type":"post","link":"https:\/\/richardkarty.org\/view\/paris\/","title":{"rendered":"Paris: obscure corners of the Louvre, p\u00e2t\u00e9 in the convenience store, Saul “New Yorker cover” Steinberg exhibition"},"content":{"rendered":"

Coup de c\u0153ur<\/em> means “a delightful special thing you’ll fall in love with” or “personal favorite” as I’ve mentioned elsewhere and I’m using the term half-ironically because the French\u00a0 use it so much. They’re crazy about it. You can’t go five minutes in France without seeing it, at least in print; I think not really in everyday speech. But these really are some of my coups de c\u0153ur.<\/em><\/p>\n

Subway poster for exhibition “Baudelaire: Melancholic Modernity”<\/p>\n

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At corner convenience stores you can buy liver in pieces and as p\u00e2t\u00e9 (they had duck and pork);\u00a0terrine (similar to p\u00e2t\u00e9,) duck confit (cooked in a lot of fat and salt which naturally preserves it), and salsify (a root vegetable that was common in the US in colonial times but has largely disappeared. I’ve heard it doesn’t have much flavor and requires a lot of peeling so I don’t think you’re missing much.)<\/p>\n

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A few discoveries in the byways of the Louvre<\/h4>\n

Costume designs from pageants for Louis XIV. The museum has 1,644 different ones.<\/p>\n