Is French cooking still the premier cooking in the world?

Bradwell Jackson

Bradwell Jackson wrote:
> Is French cooking still the premier cooking in the world?

The question assumes that it once was. That's a matter for debate.
Many cuisines could be considered better. I'd say that French cooking
is up there, but so is Italian, Thai, Chinese, etc.

--Lia

"Bradwell Jackson" > wrote in message
om...
> Is French cooking still the premier cooking in the world?
>
> Bradwell Jackson

Only if you are French.

Dimitri

In article >,
(Bradwell Jackson) wrote:

> Is French cooking still the premier cooking in the world?
>

Used to be, from a Eurocentric point of view. This was before good
Asian chefs made their way to Europe and North America. In the 1970's
the buzz was all about Szechwan cooking. Now the buzz is more about
Japanese, Thai, and Vietnamese cuisines. French cooking still has its
place, but palates have changed. Many people can't deal with the deluge
of egg-, butter-, and cream-laden sauces in haute French cuisine. We
also like more fresh herbs than traditional French cooking uses.

Cindy

--
C.J. Fuller

Delete the obvious to email me

Bradwell Jackson wrote:

> Is French cooking still the premier cooking in the world?
>
> Bradwell Jackson

If it ever was, it was because the French ripped off the Northern
Italians. ;->


jim

Bradwell Jackson wrote:

> Is French cooking still the premier cooking in the world?

It's not so much the cooking itself as it is the nomenclature,
technique, etc. Anyone who uses the word "chef" for instance,
is demonstrating French influence.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

"Julia Altshuler" > wrote in message
news:Crmxc.16824$4S5.3327@attbi_s52...
> Bradwell Jackson wrote:
> > Is French cooking still the premier cooking in the world?
>
> The question assumes that it once was. That's a matter for debate.
> Many cuisines could be considered better. I'd say that French cooking
> is up there, but so is Italian, Thai, Chinese, etc.
>
> --Lia
>

Exactly. Trying to put one cuisine above all others is silly IMO.


--
Peter Aitken

Remove the crap from my email address before using.

In article >,
"kilikini" > wrote:

> Let's take a poll on what people think the current ethnic food trend is. I
> say it's Indo-Asian.

According to an article in the NYT a few weeks ago, the latest hot trend
is Spanish cuisine.

--
Julian Vrieslander

On 2004-06-08 18:03:10 +0100, (Bradwell
Jackson) said:

> Is French cooking still the premier cooking in the world?

This depends entirely on what you mean by "the premier cooking in the world".

What do you mean by "the premier cooking in the world"?

--
Tony

Julian wrote:

> According to an article in the NYT a few weeks ago, the latest hot trend
> is Spanish cuisine.

Was it few weeks ago, or nine months ago? Last September, there was a
discussion here about such an article from the NYT; the thread's subject
was, "NY critic says Spain overtakes France for cuisine".

Bob

On 8 Jun 2004 10:03:10 -0700, Bradwell Jackson wrote:

> Is French cooking still the premier cooking in the world?
>
> Bradwell Jackson

The French taught the world how to cook, but many peoples learned very well
and match French Cuisine. And I would agree that Asia could well be the up
and Cuisine.

--
JakeInHartsel

Food, The Art Form that You Can Eat

They don't BBQ - what do they know?

--
----------------------------------------------------------------------------
----
Louis Cohen
Living la vida loca at N37° 43' 7.9" W122° 8' 42.8"


"Bradwell Jackson" > wrote in message
om...
> Is French cooking still the premier cooking in the world?
>
> Bradwell Jackson

Cindy Fuller wrote:

> In article >,
> (Bradwell Jackson) wrote:
>
>
>>Is French cooking still the premier cooking in the world?
>>
>
>
> Used to be, from a Eurocentric point of view. This was before good
> Asian chefs made their way to Europe and North America. In the 1970's
> the buzz was all about Szechwan cooking. Now the buzz is more about
> Japanese, Thai, and Vietnamese cuisines. French cooking still has its
> place, but palates have changed. Many people can't deal with the deluge
> of egg-, butter-, and cream-laden sauces in haute French cuisine. We
> also like more fresh herbs than traditional French cooking uses.
>
> Cindy
>
Cindy,

I would beg to differ with your assessment of French cuisine. "Many
people can't deal with the deluge > of egg-, butter-, and cream-laden
sauces in haute French cuisine". Seems to me that the cuisine you
describe is atypical of French cuiisine of the 90's and onward. Most
French food that I eat (in France) is more about reductions, not cream
and butter.
--
Alan

"If you reject the food, ignore the customs, fear the religion, and
avoid the people, you might better stay home."
--James Michener

(Bradwell Jackson) wrote in
om:

> Is French cooking still the premier cooking in the world?
>
> Bradwell Jackson

I didn't know it ever was. Many other cultures would beg to differ.

--
Wayne in Phoenix

Big on natural foods?? 82.38% of people die of "natural" causes.

In article >,
"Bob" > wrote:

> Julian wrote:
>
> > According to an article in the NYT a few weeks ago, the latest hot trend
> > is Spanish cuisine.
>
> Was it few weeks ago, or nine months ago? Last September, there was a
> discussion here about such an article from the NYT; the thread's subject
> was, "NY critic says Spain overtakes France for cuisine".

Maybe that was it. Weeks, months... who's keeping track?

--
Julian Vrieslander

Spanish food was considered the latest hot new thing in the UK about 6 - 7
years ago. I though there were more Spanish in the USA than in Spain
itself. What took you people so long? ;-)

On the question of French food, I would still say that the influences and
techniques of French cookery still dominate in most of the "top" restaurants
in the UK. If you look for Michelin stars you will find more of them going
to French/British cuisine than Pan-Pacific or Spanish.

Colin

"Julian Vrieslander" > wrote in
message
...
> In article >,
> "kilikini" > wrote:
>
> > Let's take a poll on what people think the current ethnic food trend is.
I
> > say it's Indo-Asian.
>
> According to an article in the NYT a few weeks ago, the latest hot trend
> is Spanish cuisine.
>
> --
> Julian Vrieslander

"Peter Aitken" > wrote in message . com>...
> "Julia Altshuler" > wrote in message
> news:Crmxc.16824$4S5.3327@attbi_s52...
> > Bradwell Jackson wrote:
> > > Is French cooking still the premier cooking in the world?
> >
> > The question assumes that it once was. That's a matter for debate.
> > Many cuisines could be considered better. I'd say that French cooking
> > is up there, but so is Italian, Thai, Chinese, etc.
> >
> > --Lia
> >
>
> Exactly. Trying to put one cuisine above all others is silly IMO.

Wouldn't it be fair to say that French cuisine is more sophisticated
than that of Gambia, for example?

Brad

"kilikini" > wrote in message >. ..
> "Bradwell Jackson" > wrote in message
> om...
> > Is French cooking still the premier cooking in the world?
> >
> > Bradwell Jackson
>
> Is this a for real question? Nowadays, with so many ingredients available
> world-wide, I don't think there is a "premier" cooking style. You can have
> Malaysian cuisine in Minnesota if you want to. IMO, it all depends on what
> theme you're going for. French Cuisine has been considered overpriced for
> the quantity for years and as such has been satirized in so many movies.
>
> Let's take a poll on what people think the current ethnic food trend is. I
> say it's Indo-Asian.
>
> kili

What about American food? Bobby Flay and his invincible grill, for example?

Brad

Julian Vrieslander > wrote in message >...
> In article >,
> "kilikini" > wrote:
>
> > Let's take a poll on what people think the current ethnic food trend is. I
> > say it's Indo-Asian.
>
> According to an article in the NYT a few weeks ago, the latest hot trend
> is Spanish cuisine.

Is Spanish cuisine descended from French cuisine?

Brad

"Bradwell Jackson" > wrote in message
om...
> "Peter Aitken" > wrote in message
. com>...
> > "Julia Altshuler" > wrote in message
> > news:Crmxc.16824$4S5.3327@attbi_s52...
> > > Bradwell Jackson wrote:
> > > > Is French cooking still the premier cooking in the world?
> > >
> > > The question assumes that it once was. That's a matter for debate.
> > > Many cuisines could be considered better. I'd say that French cooking
> > > is up there, but so is Italian, Thai, Chinese, etc.
> > >
> > > --Lia
> > >
> >
> > Exactly. Trying to put one cuisine above all others is silly IMO.
>
> Wouldn't it be fair to say that French cuisine is more sophisticated
> than that of Gambia, for example?
>
> Brad

It might be but that is not what's being discussed. I am not claiming that
all cuisines are equal, just that there is no one "best."


--
Peter Aitken

Remove the crap from my email address before using.

"Colin Reed" > wrote in message >...
> Spanish food was considered the latest hot new thing in the UK about 6 - 7
> years ago. I though there were more Spanish in the USA than in Spain
> itself. What took you people so long? ;-)
>
> On the question of French food, I would still say that the influences and
> techniques of French cookery still dominate in most of the "top" restaurants
> in the UK. If you look for Michelin stars you will find more of them going
> to French/British cuisine than Pan-Pacific or Spanish.
>

When you say "British" cuisine, do you mean Toad-in-a-hole, Bangers
and Mash, Cornish Pasty, Shepard's Pie, et. al, or do you mean the
foreign food that is taking over Britain?

Brad

alzelt > wrote in message >...
> Cindy Fuller wrote:
>
> > In article >,
> > (Bradwell Jackson) wrote:
> >
> >
> >>Is French cooking still the premier cooking in the world?
> >>
> >
> >
> > Used to be, from a Eurocentric point of view. This was before good
> > Asian chefs made their way to Europe and North America. In the 1970's
> > the buzz was all about Szechwan cooking. Now the buzz is more about
> > Japanese, Thai, and Vietnamese cuisines. French cooking still has its
> > place, but palates have changed. Many people can't deal with the deluge
> > of egg-, butter-, and cream-laden sauces in haute French cuisine. We
> > also like more fresh herbs than traditional French cooking uses.
> >
> > Cindy
> >
> Cindy,
>
> I would beg to differ with your assessment of French cuisine. "Many
> people can't deal with the deluge > of egg-, butter-, and cream-laden
> sauces in haute French cuisine". Seems to me that the cuisine you
> describe is atypical of French cuiisine of the 90's and onward.

Was this the introduction of "nouvelle cuisine"?

Brad

Most
> French food that I eat (in France) is more about reductions, not cream
> and butter.

"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


Languedoc brought us the most
> wonderful daubes without a hint of cream in sight. Remember that many
> people would still consider the French national dish to be steak and chips
> (fries)!
>
> Colin
>
> "Cindy Fuller" > wrote in message
> ...
> > In article >,
> > (Bradwell Jackson) wrote:
> >
> > > Is French cooking still the premier cooking in the world?
> > >
> >
> > Used to be, from a Eurocentric point of view. This was before good
> > Asian chefs made their way to Europe and North America. In the 1970's
> > the buzz was all about Szechwan cooking. Now the buzz is more about
> > Japanese, Thai, and Vietnamese cuisines. French cooking still has its
> > place, but palates have changed. Many people can't deal with the deluge
> > of egg-, butter-, and cream-laden sauces in haute French cuisine. We
> > also like more fresh herbs than traditional French cooking uses.
> >
> > Cindy
> >
> > --
> > C.J. Fuller
> >
> > Delete the obvious to email me

Reg > wrote in message .com>...
> Bradwell Jackson wrote:
>
> > Is French cooking still the premier cooking in the world?
>
> It's not so much the cooking itself as it is the nomenclature,
> technique, etc. Anyone who uses the word "chef" for instance,
> is demonstrating French influence.

I have been told that Escoffier is the one who is mainly responsible
for this, either him or Careme. Do you agree?

Brad

Tony Walton > wrote in message >...
> On 2004-06-08 18:03:10 +0100, (Bradwell
> Jackson) said:
>
> > Is French cooking still the premier cooking in the world?
>
> This depends entirely on what you mean by "the premier cooking in the world".
>
> What do you mean by "the premier cooking in the world"?

The food most desired by gourmets in the world.

Brad

Bradwell Jackson wrote:

> Wouldn't it be fair to say that French cuisine is more sophisticated
> than that of Gambia, for example?

I'm not at all familiar with the cuisine of Gambia, but that was just
your example to ask a question about sophistication so I'll answer from
there. Sophistication in a cuisine is based on a number of things, but
I'll zero in on two: availability of a variety of ingredients and
what's done with them. It is possible that Gambia has a very
sophisticated cuisine in that the climate and economy might make few
ingredients available, but the preparation of those few ingredients
might be terrific. Perhaps chefs there are able to prepare nutritious,
tasty meals from ingredients that would leave French chefs shaking their
head in wonderment. If that's the case, I'd give the Gambian chefs a
lot of credit and call them sophisticated.


Taking the rest of your questions and comments and collapsing them all
into one post-- You mentioned American food and Bobby Flay. America is
lucky in that an enormous variety of ingredients are available. That
means that tasty nutritious meals can be prepared with less imagination
and skill. After all, if the steak is top quality, the chef doesn't
have to be skilled in grilling it. American chefs are doing wonderful
things with food. I wouldn't choose a poor example and try to say it
represented American cuisine as a whole.


No, it is not true that the French stole their ideas from the Italians.
It would be more accurate to say that there has been considerable
cultural exchange between the 2 countries for centuries. "Stole" makes
one think of a guarded secret and cloak and dagger type espionage to
come away with the information. That makes for exciting reading if you
like that sort of thing. The reality is more complex and more interesting.


It sounds like you're writing a report for a middle school assignment.
I hope this helps and that you get an A on it.


--Lia

>Brad "*******" Jackson wrote:
>
>> Wouldn't it be fair to say that French cuisine is more sophisticated
>> than that of Gambia, for example?
>
>I'm not at all familiar with the cuisine of Gambia, but that was just
>your example to ask a question about sophistication so I'll answer from
>there. Sophistication in a cuisine is based on a number of things, but
>I'll zero in on two: availability of a variety of ingredients and
>what's done with them. It is possible that Gambia has a very
>sophisticated cuisine in that the climate and economy might make few
>ingredients available, but the preparation of those few ingredients
>might be terrific. Perhaps chefs there are able to prepare nutritious,
>tasty meals from ingredients that would leave French chefs shaking their
>head in wonderment. If that's the case, I'd give the Gambian chefs a
>lot of credit and call them sophisticated.
>
>
>Taking the rest of your questions and comments and collapsing them all
>into one post-- You mentioned American food and Bobby Flay. America is
>lucky in that an enormous variety of ingredients are available. That
>means that tasty nutritious meals can be prepared with less imagination
>and skill. After all, if the steak is top quality, the chef doesn't
>have to be skilled in grilling it. American chefs are doing wonderful
>things with food. I wouldn't choose a poor example and try to say it
>represented American cuisine as a whole.
>
>
>No, it is not true that the French stole their ideas from the Italians.
> It would be more accurate to say that there has been considerable
>cultural exchange between the 2 countries for centuries. "Stole" makes
>one think of a guarded secret and cloak and dagger type espionage to
>come away with the information. That makes for exciting reading if you
>like that sort of thing. The reality is more complex and more interesting.
>
>
>It sounds like you're writing a report for a middle school assignment.
>I hope this helps and that you get an A on it.
>
>
>--Lia


Pretty DUMB to be discussing French and Italian coozine... as if the entire
countries, right to their friggin' borders all eat exactly/pecisely
identically... why not go all the way and discuss "European Food". DUH!

This Brad ******* is like all the rest of the Brad *******s who have ever
slithered into rfc... buncha ignorant ****s - COULD IT BE. No wonder airhead
Lia got sucked in, dumb ****.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

In article >,
(PENMART01) wrote:


> Pretty DUMB to be discussing French and Italian coozine... as if the entire
> countries, right to their friggin' borders all eat exactly/pecisely
> identically... why not go all the way and discuss "European Food". DUH!


That brings up a good question. Do you have any good European recipes?


:-)

--
Dan Abel
Sonoma State University
AIS

Bradwell Jackson wrote:
> "Peter Aitken" > wrote in message . com>...
>
>>"Julia Altshuler" > wrote in message
>>news:Crmxc.16824$4S5.3327@attbi_s52...
>>
>>>Bradwell Jackson wrote:
>>>
>>>>Is French cooking still the premier cooking in the world?
>>>
>>>The question assumes that it once was. That's a matter for debate.
>>>Many cuisines could be considered better. I'd say that French cooking
>>>is up there, but so is Italian, Thai, Chinese, etc.
>>>
>>>--Lia
>>>
>>
>>Exactly. Trying to put one cuisine above all others is silly IMO.
>
>
> Wouldn't it be fair to say that French cuisine is more sophisticated
> than that of Gambia, for example?
>
> Brad

Using what self-referencing criteria? Someone with out any
preconceptions might disagree.


jim

On Wed, 09 Jun 2004 15:09:54 -0700, (Dan Abel) wrote:

>In article >,
(PENMART01) wrote:
>
>
>> Pretty DUMB to be discussing French and Italian coozine... as if the entire
>> countries, right to their friggin' borders all eat exactly/pecisely
>> identically... why not go all the way and discuss "European Food". DUH!
>
>
>That brings up a good question. Do you have any good European recipes?
>
Yes.

modom

In rec.food.cooking, Bradwell Jackson > wrote:
> Is French cooking still the premier cooking in the world?

It has been replaced by Freedom cooking.

--
....I'm an air-conditioned gypsy...

- The Who

(Bradwell Jackson) wrote in message . 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

(Bradwell Jackson) wrote in message . com>...
> "Colin Reed" > wrote in message >...
> >
> > On the question of French food, I would still say that the influences and
> > techniques of French cookery still dominate in most of the "top" restaurants
> > in the UK. If you look for Michelin stars you will find more of them going
> > to French/British cuisine than Pan-Pacific or Spanish.
> >
>
> When you say "British" cuisine, do you mean Toad-in-a-hole, Bangers
> and Mash, Cornish Pasty, Shepard's Pie, et. al, or do you mean the
> foreign food that is taking over Britain?
>
> Brad

Before the industrial revolution, the cooking styles of France and
England were relatively similar, although there was a heavier use of
spices in British cooking, reflecting the spread of the British Empire
and the spice routes. Therefore it would be quite common to make a
Salmon en croute (yes British cuisine still used the French language)
using a butter flavoured with cinnamon, mace, ginger and raisins.
Many restaurant chefs in Britain are looking back to some of those
dishes and bringing them up to date to make a "Modern British
Cuisine", which is still heavily French influenced. It is not
uncommon to see dishes in UK restaurants in which Black Pudding is
sauteed with apples and apple liqueur from Somerset (English apple
spirit, similar to Calvados), or a leg of rabbit is stuffed with a
liver forcemeat. There is still the perennial argument as to whether
Skate with Black Butter is actually French, or is in fact a British
dish.
England has probably the most multi-cultural cuisine in Europe, but
there is still (thank goodness) some interest in its native cuisine.

Colin

(Colin Reed) wrote in
om:

> (Bradwell Jackson) wrote in message
> . 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.

--
Once during Prohibition I was forced to live for days on nothing but food
and water.
--------
FIELDS, W. C.

On 2004-06-10 10:55:51 +0100, (Colin Reed) said:
> England has probably the most multi-cultural cuisine in Europe, but
> there is still (thank goodness) some interest in its native cuisine.


Such as crème bruleé (a 17th century British invention - or possibly
18th century Spanish) and lasagne (reputedly also a British invention,
from about 1390).

--
Tony (off for a kebab)

On 2004-06-09 20:55:08 +0100, (Bradwell
Jackson) said:

> Julian Vrieslander > wrote in
> message
> >...
In
>
>> In article >,
>> "kilikini" > wrote:
>>
>>> Let's take a poll on what people think the current ethnic food trend is. I
>>> say it's Indo-Asian.
>>
>> According to an article in the NYT a few weeks ago, the latest hot
>> trend is Spanish cuisine.
>
> Is Spanish cuisine descended from French cuisine?

This sort of implies that French cooking is the "ur-cuisine" from which
others sprang. And that's obvious nonsense.

It's unlikely that the cuisine of Southern Spain is related to that of
Normandy.
It's likely that the cuisine of the Spanish Basque Country is related
to that of south-western France.

You Are The Ghost Of Escoffier And I Claim My Five Euros.

--
Tony

On 2004-06-09 21:03:22 +0100, (Bradwell
Jackson) said:

> Tony Walton > wrote in message
> >...
>> On 2004-06-08 18:03:10 +0100, (Bradwell
>> Jackson) said:
>>
>>> Is French cooking still the premier cooking in the world?
>>
>> This depends entirely on what you mean by "the premier cooking in the world".
>>
>> What do you mean by "the premier cooking in the world"?
>
> The food most desired by gourmets in the world.


... which is purely a subjective decision. I'm beginning tothink you're
trolling, Bradley.

--
Tony

"Peter Aitken" > wrote in message .com>...
> "Bradwell Jackson" > wrote in message
> om...
> > "Peter Aitken" > wrote in message
> . com>...
> > > "Julia Altshuler" > wrote in message
> > > news:Crmxc.16824$4S5.3327@attbi_s52...
> > > > Bradwell Jackson wrote:
> > > > > Is French cooking still the premier cooking in the world?
> > > >
> > > > The question assumes that it once was. That's a matter for debate.
> > > > Many cuisines could be considered better. I'd say that French cooking
> > > > is up there, but so is Italian, Thai, Chinese, etc.
> > > >
> > > > --Lia
> > > >
> > >
> > > Exactly. Trying to put one cuisine above all others is silly IMO.
> >
> > Wouldn't it be fair to say that French cuisine is more sophisticated
> > than that of Gambia, for example?
> >
> > Brad
>
> It might be but that is not what's being discussed. I am not claiming that
> all cuisines are equal, just that there is no one "best."


Are there cuisines that are clearly more preferred by gourmets around the world?

Julia Altshuler > wrote in message news:<SrLxc.25343$Sw.8940@attbi_s51>...
> Bradwell Jackson wrote:
>
> > Wouldn't it be fair to say that French cuisine is more sophisticated
> > than that of Gambia, for example?
>
> I'm not at all familiar with the cuisine of Gambia, but that was just
> your example to ask a question about sophistication so I'll answer from
> there. Sophistication in a cuisine is based on a number of things, but
> I'll zero in on two: availability of a variety of ingredients and
> what's done with them. It is possible that Gambia has a very
> sophisticated cuisine in that the climate and economy might make few
> ingredients available, but the preparation of those few ingredients
> might be terrific. Perhaps chefs there are able to prepare nutritious,
> tasty meals from ingredients that would leave French chefs shaking their
> head in wonderment. If that's the case, I'd give the Gambian chefs a
> lot of credit and call them sophisticated.
>
>
> Taking the rest of your questions and comments and collapsing them all
> into one post-- You mentioned American food and Bobby Flay. America is
> lucky in that an enormous variety of ingredients are available. That
> means that tasty nutritious meals can be prepared with less imagination
> and skill. After all, if the steak is top quality, the chef doesn't
> have to be skilled in grilling it. American chefs are doing wonderful
> things with food. I wouldn't choose a poor example and try to say it
> represented American cuisine as a whole.
>
>
> No, it is not true that the French stole their ideas from the Italians.
> It would be more accurate to say that there has been considerable
> cultural exchange between the 2 countries for centuries. "Stole" makes
> one think of a guarded secret and cloak and dagger type espionage to
> come away with the information. That makes for exciting reading if you
> like that sort of thing. The reality is more complex and more interesting.
>
>
> It sounds like you're writing a report for a middle school assignment.
> I hope this helps and that you get an A on it.

No, actually I'm just curious about cuisine and I like to learn. I
like learning for the sake of learning, and I don't even need a grade
to make the experience enjoyable.

Brad
>
>
> --Lia

JimLane > wrote in message >...
> Bradwell Jackson wrote:
> > "Peter Aitken" > wrote in message . com>...
> >
> >>"Julia Altshuler" > wrote in message
> >>news:Crmxc.16824$4S5.3327@attbi_s52...
> >>
> >>>Bradwell Jackson wrote:
> >>>
> >>>>Is French cooking still the premier cooking in the world?
> >>>
> >>>The question assumes that it once was. That's a matter for debate.
> >>>Many cuisines could be considered better. I'd say that French cooking
> >>>is up there, but so is Italian, Thai, Chinese, etc.
> >>>
> >>>--Lia
> >>>
> >>
> >>Exactly. Trying to put one cuisine above all others is silly IMO.
> >
> >
> > Wouldn't it be fair to say that French cuisine is more sophisticated
> > than that of Gambia, for example?
> >
> > Brad
>
> Using what self-referencing criteria? Someone with out any
> preconceptions might disagree.

What if we use the criterea of foods that are most desired by gourmets
around the world?

>
>
> jim