Welcome Forum If this is your first time in the ChefTalk then please begin here by introducing yourself.


Reply
 
Thread Tools
  #1  
Old 05-13-2002, 09:48 PM
kate r's Avatar
kate r Offline
Registered User
 
Join Date: Mar 2002
Location: south australia
Posts: 8
Question Research

Hi I was just wondering if anyone knew why there is a french influence in most cultinary terms that we use today?? Why is the french terms so influential?
Reply With Quote


  #2  
Old 05-13-2002, 10:41 PM
Suzanne's Avatar
Suzanne Offline
ChefTalk Moderator
Culinary Experience: Professional Chef
 
Join Date: May 2001
Location: New York, NY
Posts: 3,742
Default

Dear Kate r:

Several people have already asked that question. Just thought you might like to know they beat you to the punch. Cheers.

PS: What do YOU think?
Reply With Quote
  #3  
Old 05-15-2002, 09:42 PM
Luca Li Gobbi's Avatar
Luca Li Gobbi Offline
Registered User
 
Join Date: May 2002
Location: Italy
Posts: 3
Default

Hi Kate!
what kind of research are you doing?
I'm trying to do a linguistic research about english gastronomic terminology.
Do you think we could help each other?

Most of french terms used in English take their origins in the middle ages,during the french invasion of Eng.
The aristocratic families during their banquets ate the dishes and used the terms they knew.
For this reason nowdays most of the french terms are related to
high society (food, wine, manners etc..).
Bye!
L.
Reply With Quote
  #4  
Old 05-16-2002, 11:09 AM
Athenaeus's Avatar
Athenaeus Offline
Registered User
Culinary Experience: Professional Chef
 
Join Date: Jul 2001
Posts: 1,567
Default

Hey Hey Hey!!!!!!!

What "bye"

We want MORE
__________________
"Muabet de Turko,kama de Grego i komer de Djidio", old sefardic proverb ( Three things worth in life: the gossip of the Turk , the bed of the Greek and the food of the Jew)
Reply With Quote
  #5  
Old 05-16-2002, 07:35 PM
Mezzaluna's Avatar
Mezzaluna Offline
ChefTalk Moderator
Culinary Experience: Cook At Home
 
Join Date: Aug 2000
Location: Wisconsin USA
Posts: 8,613
Default

Grazie, Luca! I'll look forward to learning more from you.
__________________
Moderator, Welcome Forum
***It is better to ask forgiveness than beg permission.***
Reply With Quote
Reply

Bookmarks


Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are Off

Similar Threads
Thread Thread Starter Forum Replies Last Post
Menu help/research? ryryryann Culinary Schools \ Culinary Students 0 10-21-2008 03:57 PM
Research - the name of the industry JT Culinary Schools \ Culinary Students 1 06-18-2008 08:48 AM
Research and Development ADayInTheLife Professional Pastry Chefs Forum 12 06-17-2007 03:19 AM
Difficulty with Research Jim Open Forum With Leslie Mansfield 5 03-27-2003 07:16 PM