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Is FRENCH cooking still the premier cooking in the world?
hahabogus wrote:
> (Colin Reed) wrote in
> om:
>
>
(Bradwell Jackson) wrote in message
e.com>...
>>
>>>"Colin Reed" > wrote in message
>...
>>>
>>>>This is quite a narrow view of French cuisine. You actually find
>>>>more cream, butter, eggs, etc in Swiss and German cooking. The
>>>>heavy use of dairy tends to happen in Normandy, but not in the
>>>>south. Provence is all about freshness and loads of fresh herbs.
>>>
>>>This sounds like Tuscan food. Is it true that the French stole their
>>>ideas from the Italians?
>>>
>>>Brad
>>>
>>
>>Not really. Remember that the tomatoes and peppers now prevalent in
>>both Tuscan and Provencal cooking are not indigenous to Europe, and so
>>they were not really stolen one from the other. In fact going further
>>back in history, Italy was once partially occupied by the Gauls who,
>>with a liking for Pork, taught the Italians pig husbandry. Pork is
>>now of course very popular in Italy.
>>The use of simple, fresh produce with lots of herbs is now really
>>indicative of all of the countries on the Mediterranean. It comes in
>>French, Italian, Spanish and Greek cuisine to name but a few.
>>
>>Colin
>>
>
>
> Determining the best cooking is like determining which is the best religon.
> There is no true winner.
> Everything is in the eye of the beholder.
>
Make that taste of the eater.
jim
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