[Sca-cooks] A Nepalese view of French food
Euriol of Lothian
euriol at yahoo.com
Tue Apr 30 05:10:45 PDT 2013
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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