Food, drink, recipes

Here are a few books that will introduce you to the cookery of belle époque France as Lautrec knew it:

JOYANT, Maurice. Cuisine de monsieur Momo. English: The Art of Cuisine [by] Henri de Toulouse-Lautrec and Maurice Joyant. Preface by Alexandra Leaf; introduction by M. G. Dortu and Ph. Huisman. New York: Henry Holt, 1995.

NAUDIN, Jean Bernard et al. Toulouse Lautrec's Table. New York: Random House, 1993.

RILEY, Gillian. Impressionist Picnics. Painters & food series. San Francisco: Pomegranate Artbooks, 1993. Pp. 51-56: "Toulouse-Lautrec cooks for 'the happy few'."

And the drink:

On evenings out, Lautrec was known to fill his hollow walking cane with absinthe.

CONRAD, Barnaby (III). Absinthe: History in a Bottle. San Francisco: Chronicle Books, 1988.

LANIER, Doris. Absinthe -- The Cocaine of the Nineteenth Century: a History of the Hallucinogenic Drug and its Effect on Artists and Writers in Europe and the United States. Jefferson, NC: McFarland & Co., 1994.

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