David McKenna speaks to 'La Terre Tremble!!!' about the multiple meanings behind the album Salvage Blues.
Big thank you to The Quietus for this article, they are you're ONLY source for rock music and pop culture so please check them out.
Saturday night sees France's Amandine Bourgeoise represent the country at the Eurovision Song Contest with the song L'enfer et moi. It's a strong bluesy rock number, and time will tell how it does at the event in Malmo.
I was never a scientist at heart. The closest thing to an ‘interest’ was touching a plasma ball in primary school…you know, those things which make all your hairs stand on end. It was only when I googled nuclear power in France (don’t ask) that a sudden surge of intrigue kicked in.
Our very first artist in a new Culturethèque project. Much like the concept in many museums and art galleries, Culturethèque welcomes artists, photographers and sculptors to illustrate the theme of our homepage. Read on to find out more about Camille's work and this new project.
An out of this world view for all the Parisian-files. Travel above the clouds without the help of Easy Jet and Google Maps.
The European Bookshop will be hosting the launch of a behind the scenes documentary about the Institut français on the 16th of May 2013, read on for more information.
Pssst...only 36 days until our ginormous comic book takeover. We will be offering over 3,000 FREE French comics on Culturethèque for the BD & Comics weekend (30 May-2 June). In the last blog, we promised training and we stick to our promises like glue!
Even if Pancake Day is now a bit far away, it’s never too late to make pancakes!
The recipe is taken from: Crêpes et galettes : Les crêpes, c'est chouette ! (2010) by Marie-France Chauvirey (see p.45).
For 6 to 8 pancakes
Preparation: from 10 to 15 minutes
Baking: about 3 minutes for each pancake
75g of baking flour
1 baking powder one level teaspoonful
½ teaspoon of sodium bicarbonate
1 and ½ teaspoon of white sugar
15 cl of milk
Oil or butter
Today, Cooking with Culturethèque is packing their suitcases for Bordeaux with the “Cannelés” recipe. These little cakes are famous for their special shapes (their name “Cannelé” comes from the copper moulds used to bake them) and taste incredible (a mix of Vanilla and rum). This recipe is taken from one of Culturethèque’s cookbooks “La Cuisine bordelaise”, by François Martin, 2010 (see p. 62-63).
Preparation: 20 minutes (the day before).
Baking: 1 hour.