References
- 1 2 Montagné, Prosper (1961). Charlotte Turgeon and Nina Froud (ed.). Larousse Gastronomique: the encyclopedia of food, wine, & cookery (1st American ed.). New York: Crown Publishers. pp. 77. ISBN 978-0-517-50333-1. OCLC 413918.
A baconique meal (French: repas baconique) was a French meal consisting entirely of various preparations of pork, either fresh or salt. [1] The term was supposedly in use until the sixteenth century, and "proves that the word bacon is indeed a word of French origin" according to Larousse. [1]
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