[Sca-cooks] A Nepalese view of French food

[Euriol of Lothian]

The link to the article came across as split for me so here is a tinyurl for it


http://tinyurl.com/cznw8fj
 
Euriol


________________________________
 From: "JIMCHEVAL at aol.com" <JIMCHEVAL at aol.com>
To: sca-cooks at lists.ansteorra.org 
Sent: Monday, April 29, 2013 11:50 PM
Subject: [Sca-cooks] A Nepalese view of French food
 

"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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