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?
Join Now
Be a part of the community.
It's free, join today!
Featured Sponsors
Recent Reviews
-
I bought one of these just for making osso buco. I found myself using it for a lot more than just that. I make tomato sauce in it, chili, any excuse I have to bust it out, I do. I absolutely...
-
I have always loved Indian food but like many who have never travelled to india itself i have often wondered how authentic the Indian food i have eaten actually is. This book has convinced...
-
One of my first internet knives. Great blade. I mean *great* but the handle was a bit weird. Right now it just sits at the bottom of my knife kit.
-
I've owned one of these for over 3 years now, using it daily. I've never had to sharpen (grind) it, just an occasional run along a fine steel, and it's held a wonderful edge for everyday prep....
-
I purchased my first Smart grinder nine months ago. I was thrilled with it and thought I had found the perfect grinder for a French press grind that would change settings quick and...
Research
post #2 of 5
5/13/02 at 8:41pm
- Suzanne
- Food Editor
- offline
- Joined 5/2001
- Location: New York, NY
- Posts: 4,195
- Reviews: 2
- Select All Posts By This User
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?
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?
post #3 of 5
5/15/02 at 7:42pm
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.
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.
post #4 of 5
5/16/02 at 9:09am
Hey Hey Hey!!!!!!!
What "bye"
We want MORE :D
What "bye"
We want MORE :D
Return Home
Back to Forum: Welcome Forum
- Research
Currently, there are 198 Active Users
(5 Members and 193 Guests)
Recent Discussions
- › Electric skillet with low (sub 200 F) temperatures numbered? 1 minute ago
- › ayuda por favor 1 hour, 47 minutes ago
- › Opening a B&B 2 hours, 4 minutes ago
- › What did you have for dinner? 2 hours, 8 minutes ago
- › woof woof.... 2 hours, 31 minutes ago
- › Hi-end Japanese Knives 2 hours, 47 minutes ago
- › What do you think i should be able to do (food/skill wise) before... 2 hours, 47 minutes ago
- › Induction cookers vs. Gas 2 hours, 59 minutes ago
- › Home made duck confit 3 hours, 10 minutes ago
- › Beef tasting Menu 3 hours, 40 minutes ago
View: New Posts | All Discussions
Recent Reviews
- › Le Creuset Enameled Cast-Iron 5-1/2-Quart Round French Oven, Red by RBandu
- › Tasting India by Waynus
- › Shun Premier Chef's Knife, 8-Inch by RBandu
- › Ken Onion 10" Chef's Knife by RBandu
- › Breville BCG800XL Smart Grinder by DuckFat
- › Guy Fieri Food: Cookin' It, Livin' It, Lovin' It by heath67013
- › T-fal Ultimate Enamel 10-1/4-Inch Saute Pan, Black by kshertzer
- › Tojiro-DP Chef's Knife 9.4" (24cm) by pjheard
- › Food and Friends: Recipes and Memories from Simca's Cuisine by JustPJ
- › Victorinox 8-Inch Chef's Knife, Rosewood Handle by RoflRocket
View: More Reviews
New Articles
- › How To Make Sorbet by Jim
- › why a chef you ask? by ChefGemneye
- › How To Make a Really Good Loaf of Whole... by JackBlack
- › Introduction To The Anti Griddle by m brown
- › Meals from the Masters by Jim
- › Nantua sauce by petalsandcoco
- › Coral sauce by petalsandcoco
- › Champagne and orange sauce by petalsandcoco
- › Paloise sauce by petalsandcoco
- › Creme Fleurette sauce by petalsandcoco
View: New Articles | All Articles
Home | Reviews | Forums | Articles | Galleries | My Profile
About ChefTalk.com | Join the Community | Advertise
© 2012 ChefTalk.com Inc. is powered by Huddler Fashion & Lifestyle | FAQ | Support | Privacy/TOS | Site Map
About ChefTalk.com | Join the Community | Advertise
© 2012 ChefTalk.com Inc. is powered by Huddler Fashion & Lifestyle | FAQ | Support | Privacy/TOS | Site Map





