The Symposium Fridge

44 topics in this forum

1. For love or for money?

   By Jonathan Day, June 10, 2003
   • 13 replies
   • 11.3k views
   • 
   • Jonathan Day
   • June 20, 2003

2. Secrets of the Incredible Shrinking Brigade

   By robert brown, August 14, 2003
   • 5 replies
   • 11k views
   • 
   • chefjack
   • September 27, 2003

3. Mind Over Palate. A Divergence of Opinions

   By robert brown, June 26, 2003
   • 3 replies
   • 10.1k views
   • 
   • macrosan
   • August 12, 2003

4. Is Escoffier Relevant Today?

   By robert brown, January 9, 2003
   • 23 replies
   • 9.6k views
   • 
   • Jonathan Day
   • January 16, 2003

5. Who invented French cuisine?

   By Jonathan Day, January 21, 2003
   • 22 replies
   • 9.3k views
   • 
   • John Whiting
   • February 4, 2003

6. Dishes in Repertoire

   By robert brown, March 5, 2003
   • 4 replies
   • 9k views
   • 
   • Tonyfinch
   • March 5, 2003

7. French consumption of luxury foods

   By Jonathan Day, February 12, 2003
   • 3 replies
   • 8.7k views
   • 
   • Nick
   • February 16, 2003

8. Europe's regional cuisines in world capitals.

   By robert brown, February 25, 2003
   • 2 replies
   • 8.3k views
   • 
   • Jonathan Day
   • February 26, 2003

9. Educated and Uneducated Chefs

   By robert brown, January 3, 2003
   • 17 replies
   • 7.7k views
   • 
   • Tim D
   • January 11, 2003

10. Complexity or clutter in tasting menus

    By Jonathan Day, January 10, 2003
    • 17 replies
    • 7.1k views
    • 
    • Wilfrid
    • January 16, 2003

11. Savoir faire, faire faire, faire savoir

    By Jonathan Day, January 25, 2003
    • 8 replies
    • 5.9k views
    • 
    • it aint easy being cheesy
    • January 31, 2003

12. Cooking vs eating

    By Jonathan Day, January 19, 2003
    • 9 replies
    • 5.2k views
    • 
    • robert brown
    • January 23, 2003

13. Becoming "well dined"

    By Jonathan Day, January 16, 2003
    • 17 replies
    • 5.1k views
    • 
    • Gavin Jones
    • February 1, 2003

14. Restaurateurs

    By robert brown, January 12, 2003
    • 13 replies
    • 5k views
    • 
    • ngatti
    • January 21, 2003

15. Restaurant criticism

    By Jonathan Day, January 5, 2003
    • 11 replies
    • 4.5k views
    • 
    • Nick
    • January 11, 2003

16. Being True to One's Profession

    By robert brown, January 24, 2003
    • 11 replies
    • 3.8k views
    • 
    • Jonathan Day
    • January 28, 2003

17. "What Exactly is it That I'm Eating?"

    By robert brown, January 8, 2003
    • 12 replies
    • 3.8k views
    • 
    • macrosan
    • January 10, 2003

18. For Better or For Worse?

    By robert brown, January 3, 2003
    • 5 replies
    • 3.5k views
    • 
    • =Mark
    • January 3, 2003

19. Haute Cuisine

    By Jonathan Day, January 4, 2003
    • 5 replies
    • 3.5k views
    • 
    • IrishCream
    • January 7, 2003