This is a blog written by one of my good friends from college, Eric Huang. He’s working his way through a few kitchens right now in preparation for culinary school. He also blogs about ultimate. I really loved this post of his that I’m linking to, in which he discussed how cuisine is categorized.
My response:
I liked this post. I always have a hard time defining “New American” for people.
To me, French food is many different things, depending on what region of France you’re talking about. Alsatian food is very German, lots of riesling, onion tarts, pretzels, encased meats. Whereas on the coast, there’s tons of seafood, a personal favorite of mine being moules-frites.
I think one of the hardest things about categorizing cooking styles is that they constantly evolve. Now, with all of the middle eastern influences in France, they can deny it all they want, but it’s changing the culture. Is it fair to put the cuisine in a time capsule and say, no! only this is “French” food?
Sorry, to go on. My point was I liked the post and agree with a lot of what you have to say. Good luck at VP.
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