French gastronomy defines standards for haute cuisine worldwide, yet France itself has had many cuisines. Professor Emeritus of History Bert Gordon takes us on a historical tour of the country’s food and wine culture.
Tag: food
by Sarah Henry At this year’s International Association of Culinary Professionals conference, the grande dame of food writing, ex-Gourmet editor Ruth Reichl, made an impassioned plea for our planet and the way we produce our food. She noted that the things that make fast food cheap—readily available fossil fuels, water, and predictable weather—are all in
