French influence, version 2
Posted 16 December 2002 - 08:02 PM
My question is: If France did not send such a group of chefs at that time, would the French influence on the American culinary scene be as strong as it has been?
Tom is not my friend.
Posted 23 December 2002 - 09:36 AM
Escoffier was exported to the Savoy in London. In Russia the Tzar had only French Chefs etc....Maxims had a large rich American clientele, La Tour d'Argent as well....
France is really obsessed with food and it is its first exported specialty; it's a cultural fact. Even today I think France is one of the most influential players. French cuisine is a good cuisine with real techniques and real quality ingredients.
The British and Americans have great Rock and Roll (The French suck). But in food, France still influences a lot of people. I do not think the visit of those Chefs in 1939 influenced the cuisine of America at the time. Later Julia Child did a tremendous job promoting it.