Tag: Jean-Louis Flandrin
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Joints of meat or delicate dishes: diverging paths in English and French cuisine
By Rosa Runhardt It’s become a platitude that the French live to eat, whereas the English eat to live. Visitors to both regions certainly remark on the French cuisine’s joie de vivre and the English’s plain fare. A look at the history of food, particularly of the aesthetic matters of taste and preference, shows that…