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Decapitating a turtle at a Paris restaurant. A chef prepares to decapitate the turtle whilst the staff look on, a bowl is set on the floor to catch the blood. From Paris Herself Again, published, 1882

Decapitating a turtle at a Paris restaurant. A chef prepares to decapitate the turtle whilst the staff look on, a bowl is set on the floor to catch the blood. From Paris Herself Again, published, 1882


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Decapitating a turtle at a Paris restaurant. A chef prepares to decapitate the turtle whilst the staff look on, a bowl is set on the floor to catch the blood. From Paris Herself Again, published, 1882

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Media ID 24906379

© Ken Welsh

Bowl Decapitation Floor Food France Hanging Hung Killing Kitchen Paris Preparing Restaurant Staff Turtle Worker Workers Working Chef Decapitate Prepares


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EDITORS COMMENTS
In this archival photo print, we are transported back to 19th century Paris, where the culinary arts were pushed to their limits. The image captures a moment of both fascination and unease as a skilled chef prepares to decapitate a turtle in the bustling kitchen of a renowned Parisian restaurant. With unwavering focus, he readies his blade while the attentive staff look on with mixed emotions. The scene is filled with contrasting elements - the hanging turtle symbolizing its imminent fate, juxtaposed against the elegance and sophistication that defined French cuisine during this era. A bowl placed strategically on the floor serves as an unsettling reminder of what awaits: capturing every drop of blood from this ritualistic act. This historical illustration from "Paris Herself Again" published in 1882 by Ken Welsh, offers us a glimpse into an era when food preparation was not for the faint-hearted. It reminds us that behind every delectable dish lies meticulous craftsmanship and sometimes controversial practices. As we contemplate this thought-provoking image, let it serve as a testament to our ever-evolving relationship with food - how traditions shape our culinary landscape and how society's perception has evolved over time.

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