In 52 B.C., Vercingetorix, king of the Gauls, impatient that his haunch of venison to be roasted had yet to feel the fire, snatched it from his cook, began to eat it raw and invented steak tartare. Hubert H. Hubert, a 5th-century peasant living in a straw-thatched, dirt-floored hut in what later would be called the Midi, marked the 1,000th day in a row of cooking in and eating from the stoneware pot that hung over the fire in his hearth, into which he tossed and mixed anything that he found edible from the nearby forest, its meadow and stream and from his small garden plot. He planned to cook and eat this way for another 1,000 days, and then another, something he had learned from his mother and, she, from her mother. Hubert H.

 

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