Returning to the Quiberon peninsula, we drove all the way to the southern tip to explore—as much as the oppressive heat would admit—the eponymous fishing village, stopping to marvel at more sites along the rugged coast explored to the Atlantic, unlike the protected eastern shores sheltered by the gulf.
We visited the old harbour of Port-Haliguen, which like all fishing villages in the area benefited greatly from the commerce and catch up through the Belle Époque—particularly Quiberon which had become the world’s first cannery after Nicolas Appert of Châlons-en-Champagne introduced his airtight food preservation process, applying corking techniques and sanitization on an industrial scale and establishing a tinning operation. The sardine crisis first emerged during the 1902-1903 season and while most communities were able to adapt with deep sea fishing for tuna and mackerel, this unfortunate timing meant that the invention of Appert was no commercial success and the process of food perseveration was gifted to the public. Quiberon maintains canning operations and the port is a marina for leisure and departures for outlying islands.synchronoptica
one year ago: the Holy Mountain of Varese (with synchronopticæ)
twelve years ago: a visit to Linsengericht plus snooping on NATO partners
fourteen years ago: more on the Greek financial crisis
fifteen years ago: the lowly mosquito