The Symposium Fridge

44 topics in this forum

1. Are we likely to go the post-modernist way... 1 2

   By Jonathan Day, February 2, 2003
   • 28 replies
   • 17.9k views
   • 
   • vmilor
   • February 19, 2003

2. French consumption of luxury foods

   By Jonathan Day, February 12, 2003
   • 3 replies
   • 9.1k views
   • 
   • Nick
   • February 16, 2003

3. Achieving Balance in a Menu 1 2

   By robert brown, February 10, 2003
   • 36 replies
   • 42.1k views
   • 
   • John Whiting
   • February 15, 2003

4. Traditional American Cuisine

   By robert brown, January 30, 2003
   • 13 replies
   • 17k views
   • 
   • Wilfrid
   • February 11, 2003

5. Delightful, Delicious, Disgusting 1 2

   By Jonathan Day, January 31, 2003
   • 30 replies
   • 24.4k views
   • 
   • Adam Balic
   • February 6, 2003

6. Who invented French cuisine?

   By Jonathan Day, January 21, 2003
   • 22 replies
   • 10.4k views
   • 
   • John Whiting
   • February 4, 2003

7. Becoming "well dined"

   By Jonathan Day, January 16, 2003
   • 17 replies
   • 6.1k views
   • 
   • Gavin Jones
   • February 1, 2003

8. Savoir faire, faire faire, faire savoir

   By Jonathan Day, January 25, 2003
   • 8 replies
   • 6.5k views
   • 
   • it aint easy being cheesy
   • January 31, 2003

9. Being True to One's Profession

   By robert brown, January 24, 2003
   • 11 replies
   • 4.2k views
   • 
   • Jonathan Day
   • January 28, 2003

10. Cooking vs eating

    By Jonathan Day, January 19, 2003
    • 9 replies
    • 5.7k views
    • 
    • robert brown
    • January 23, 2003

11. A Hierarchy of the Senses or of the Arts? 1 2 3 4

    By robert brown, January 3, 2003
    • 90 replies
    • 19k views
    • 
    • hollywood
    • January 21, 2003

12. Restaurateurs

    By robert brown, January 12, 2003
    • 13 replies
    • 5.5k views
    • 
    • ngatti
    • January 21, 2003

13. Complexity or clutter in tasting menus

    By Jonathan Day, January 10, 2003
    • 17 replies
    • 7.8k views
    • 
    • Wilfrid
    • January 16, 2003

14. Is Escoffier Relevant Today?

    By robert brown, January 9, 2003
    • 23 replies
    • 11.4k views
    • 
    • Jonathan Day
    • January 16, 2003

15. Restaurant criticism

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

16. Educated and Uneducated Chefs

    By robert brown, January 3, 2003
    • 17 replies
    • 8.8k views
    • 
    • Tim D
    • January 11, 2003

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

    By robert brown, January 8, 2003
    • 12 replies
    • 4.3k views
    • 
    • macrosan
    • January 10, 2003

18. Haute Cuisine

    By Jonathan Day, January 4, 2003
    • 5 replies
    • 3.9k views
    • 
    • IrishCream
    • January 7, 2003

19. For Better or For Worse?

    By robert brown, January 3, 2003
    • 5 replies
    • 3.8k views
    • 
    • =Mark
    • January 3, 2003