The Symposium Fridge

44 topics in this forum

1. Achieving Balance in a Menu 1 2

   By robert brown, February 10, 2003
   • 36 replies
   • 42.6k views
   • 
   • John Whiting
   • February 15, 2003

2. The choices of a food writer 1 2 3

   By Jonathan Day, February 6, 2003
   • 58 replies
   • 34.2k views
   • 
   • mags
   • February 20, 2003

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

   By Jonathan Day, February 2, 2003
   • 28 replies
   • 18.1k views
   • 
   • vmilor
   • February 19, 2003

4. Delightful, Delicious, Disgusting 1 2

   By Jonathan Day, January 31, 2003
   • 30 replies
   • 24.8k views
   • 
   • Adam Balic
   • February 6, 2003

5. Traditional American Cuisine

   By robert brown, January 30, 2003
   • 13 replies
   • 17.2k views
   • 
   • Wilfrid
   • February 11, 2003

6. Savoir faire, faire faire, faire savoir

   By Jonathan Day, January 25, 2003
   • 8 replies
   • 6.7k views
   • 
   • it aint easy being cheesy
   • January 31, 2003

7. Being True to One's Profession

   By robert brown, January 24, 2003
   • 11 replies
   • 4.3k views
   • 
   • Jonathan Day
   • January 28, 2003

8. Who invented French cuisine?

   By Jonathan Day, January 21, 2003
   • 22 replies
   • 10.7k views
   • 
   • John Whiting
   • February 4, 2003

9. Cooking vs eating

   By Jonathan Day, January 19, 2003
   • 9 replies
   • 5.8k views
   • 
   • robert brown
   • January 23, 2003

10. Becoming "well dined"

    By Jonathan Day, January 16, 2003
    • 17 replies
    • 6.4k views
    • 
    • Gavin Jones
    • February 1, 2003

11. Restaurateurs

    By robert brown, January 12, 2003
    • 13 replies
    • 5.6k views
    • 
    • ngatti
    • January 21, 2003

12. Complexity or clutter in tasting menus

    By Jonathan Day, January 10, 2003
    • 17 replies
    • 8k views
    • 
    • Wilfrid
    • January 16, 2003

13. Is Escoffier Relevant Today?

    By robert brown, January 9, 2003
    • 23 replies
    • 11.7k views
    • 
    • Jonathan Day
    • January 16, 2003

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

    By robert brown, January 8, 2003
    • 12 replies
    • 4.5k views
    • 
    • macrosan
    • January 10, 2003

15. Restaurant criticism

    By Jonathan Day, January 5, 2003
    • 11 replies
    • 5.2k views
    • 
    • Nick
    • January 11, 2003

16. Haute Cuisine

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

17. Educated and Uneducated Chefs

    By robert brown, January 3, 2003
    • 17 replies
    • 9k views
    • 
    • Tim D
    • January 11, 2003

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

    By robert brown, January 3, 2003
    • 90 replies
    • 19.7k views
    • 
    • hollywood
    • January 21, 2003

19. For Better or For Worse?

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