Fascinating. Are you saying here that French regional cuisine was never really accepted until the 1830's? What was the standard of French cuisine then and did the emergence of regional cookery influence the more aristocratic side?
I'm very intrigued by your characterization of French cooking as being dynamic and constanly changing. Even so, if there is one thing, or a group of traits, which are inherent in French cuisine, what would they be? Do you think that there any which have endured over the ages?
Kuan |