The article provides readers first with a description of cocktails and rum drinks that appeared in an "educational leaflet" at the Cuban Pavilion, continues with a few notes on the Brazilian, Swedish, and Swiss reading materials, and finally reaches the French Pavilion, naming five books on sale, including their prices -- which can be compared to the 75-cent admission fee to the fair (eventually reduced to 50 cents), and similar additional fees for specific attractions.
it's available in English translation as well.
Next: "La Bonne Cuisine de Madame E. Saint-Ange" ($1.50), described as "a useful book for the house-keeper exhausted with the arranging of daily menus," including "800 recipes and 500 planned meals."Madame E. Saint-Ange had written for a cooking magazine called "Le Pot au Feu" for years, and "La Bonne Cuisine" was a compendium of her writings that had been published in 1927. An English translation became available only relatively recently.
an English-language Kindle edition!
The next book on the list is by Pomiane, the author I've been researching. (In fact, I found this article when searching for information about him.) Tinker writes:
"A very different kind of book is Edouard de Pomiane's '365 Menus, 365 Recettes' (90 cents). The author is a physiologist who, in accordance with the latest scientific discoveries, balances each menu with the proper relative quantities of fats, carbons, proteins, vitamins, etc. A preface contains a general discussion of the chemical role food plays in keeping us in health and a treatise on diets for different ages and for those suffering from various diseases. Under each meal's menu is printed the recipe for the main dish."
The final two books from the French Pavilion were "L'Art Culinaire Moderne" by Henry-Papul Pellaprat, and "L'art du Bien Manger" compiled by Edmond Richardin. There may of course have been other books available, not mentioned in the article.
Soulé and Le Pavillon have been written up numerous times. For example, in an article a few years ago, Le Pavillon was classified as one of the ten best restaurants ever in New York City:
"Under restaurateur Henri Soule, Le Pavillon began life as Le Restaurant du Pavillon de France, the eating establishment of the French pavilion at the 1939 World's Fair. The food it presented was a revelation to New York diners, who were still eating French food directly descended from Delmonico's, with heavy cream-based sauces and massive portions. Le Pavillon presented the cuisine for the first time in its evolved form." -- From "Our 10 Best NYC Restaurants," by Robert Sietsema, Jan. 14, 2011, Village Voice blogs.The enduring fame and influence of Soulé has been covered in the press ad infinitum and maybe ad nauseum if like me you don't appreciate New York restaurant snobbery. I find this list of historic cookbooks, which seem more or less forgotten, to be of at least equal interest.