The words of a language, when documented for a specific period, may serve as a valuable historical source. For the history of cooking, a good example can be seen in a Limousin-French dictionary published at Tulle (Corrèze, France) in 1823. It shows, through certain terms and expressions, the earliest uses of the potato in the cooking of this region. It is still largely used to supplement cereals
... [Show full abstract] in years of poor harvests. But other ways of preparing it are also evident, and constitute the first phase of its real entry into this cuisine. Yet, at the beginning of the 19th century, there was still far to go before the potato would assume the important role that it would play in the 20th century.