[Sca-cooks] A Nepalese view of French food
JIMCHEVAL at aol.com
JIMCHEVAL at aol.com
Mon Apr 29 20:50:57 PDT 2013
"DUBBY BHAGAT
KATHMANDU: Unbelievable though it is, French food began rather badly if
accounts of the time are to be believed. In the 14th Century, a book called
Le Viandier written by a gourmet whose nom de plume was Taillevent, which
meant, ‘cut the smell’ because of the length of his nose, wrote the first
important French cookbook commissioned by King Charles V. The nose noted
throughout the book that everything must be heavily seasoned by spices and the
original taste of whatever was being cooked be drowned."
http://www.thehimalayantimes.com/fullNews.php?headline=Putting+the+French+in
to+French+food&NewsID=374085
Jim Chevallier
_www.chezjim.com_ (http://www.chezjim.com/)
A History of Coffee and Other Refreshments in Early Modern France
by Pierre Le Grand d'Aussy
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