Kuan,
Thought provoking questions.
I hope within my posts you will be able to answer your own questions.
Like most cooks and chefs, I will be in my kitchen for the next 70 hours being paid for what I love.
So to continue.
Though drawn in an extremely stylized manner, one can recognize the inlets of the Atlantic seaboard
Where the famous sel de Guerande is made, and the oysters from Cancale are clearly visable along the
Normandy coast, as are the large white beans from Soissons, northeast of Paris.
Hundreds of other delicacies figure on the map, which leaves virtually no region barren.
There is no captian, but the reader is invited to imagine his own: “This is the land of milk and Honey, with turkeys as big as cows and strings of sausages as long as rivers, where pates are the size of wine barrels and every meal will be a feast. This is La France Gastromique”
Despite the enthusiasm of writers like Grimond and the publication of the Cours gastronomique, the century’s most famous food writer, Brillat-Savarin, has literally nothing at all to say about regional cuisins
In his Physiologie du gout published in 1826.
Perhaps his attitude accounts for the mid-century silence that can be observed when it comes to French regional cookery.  |