escoffier still causing a stir - good!
A lot of the kind of knowledge you'd like died with a former tutor of mine earlier this year (as previously mentioned). His name was Harry Cracknell who did the 1979 edition of Guide to Modern Cookery, etc etc.. (He didn't use a computer by the way for any of his dozen odd publications!).
However, firstly i shall be only too happy to pass on any little bits of knowledge, anecdotes etc i may have of interest.
Secondly, at some stage i could contact Harry's widow and try to find out how you get in contact with Escoffier's grandson (assuming that he is still alive).
My own background i did 10 years in the kitchens initially, including three years in the West End in a full brigade, before going into teaching. There's a bit about my background on Practical HACCP - Home
. Our Chef de Cuisine was french and never sober, although a gentleman. I was chef de partie on the sauce but some of the older guys in that kitchen - their knowledge was absolutely amazing.
Now it's superstars and that well known commodity B---S---. we used to call them 'chancers' It's difficult to evaluate todays scene but i do feel sure that improvement could be made with some reflection on the past.
The point about the Thread/title thing was a bit like the audio-history diary where old folks talk about their past. Of course this would be written.