Household Heritage

This short video shares one of the discoveries I’ve made while working through an 1834 household book that I inherited.

In 1834 Narbonne honey was considered unique due to its distinct physical appearance, its intense flavour profile derived from specific flora, and a historical production method that involved moving hives across various landscapes.

Its uniqueness was defined by the following characteristics:

• Distinct Appearance and Colour: Narbonne honey was noted for being very light-coloured, often described as almost white or "ivory".
• Aromatic Flavour Profile: The honey was celebrated for its "special flavour" which comes primarily from rosemary blossoms. One 19th-century traveller described tasting it as if one were "eating a bouquet", noting that it is far more "odoriferous" and possesses a "higher flavour" than any other honey. Because of this sought-after taste, imitations are often made by adding rosemary essence to ordinary honey.
• Diverse Bee Nourishment (Transhumance): A key factor in its "peculiar excellence" was the management of the hives. And there's one particular point too which may surprise people. The real origin of this honey wasn't specifically, the City of Narbonne! We'll see more about this in the video about clever marketing. The thyme, lavender, and cistus—combined the "treasures" of the gardens, meadows, and mountains largely from the Corbières area into a single product.
• Medicinal Properties: Historically, the honey has been prized for its medicinal and digestive benefits. It was a key ingredient in 19th-century home remedies; for example, an 1834 manual suggests using "liquide Narbonne" to create a syrup for the flu or a balm for sore throats.
• Historical Prestige: Its reputation for uniqueness dates back to Roman times when it was the most famous honey in Gaul. Its status was so high that, initially, only Roman consuls were permitted to eat it. By the 1840s, it was still being celebrated as "the finest in the world" and was a primary driver of trade for the city of Narbonne.

A 17th-century “superproduct” with over 60 ingredients — including viper flesh.

It was called Theriaca Andromachi, or “Venice treacle”.

Originally developed as an antidote to poison, it later became a kind of universal remedy — used for everything from infections to digestive issues.

Its ingredients included:

• honey
• spices like cinnamon and saffron
• resins such as myrrh and frankincense
• and, perhaps most surprisingly, powdered viper

But what’s fascinating is not just the formula — it’s the communication.

The complexity of the recipe wasn’t only medicinal.
It also signalled expertise, authority, and trust.

In many ways, it’s not so different from how products are presented today.

In international contexts, how you describe a product can be just as important as what’s inside it.