[That Sweet Enemy]

I'm not going to address Kiwichef's post, as Busboy has alread done so far more eloquently than I could, except to ask - have you traveled extensively in the US?

I thought I had made myself clear on that one.

I was addressing that to kiwichef. Sorry if I didn't make myself clear.

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Hi there,

I've read the feedback and respond as follows.

Firstly I've travelled extensively throughout the states, from east to west and north to south. My fondest food memories include, Chicago pizza, New York pastrami sandwiches, Chesapeake Bay crabs, and Texas BBQ spare ribs. I also enjoyed lots of great hamburgers, and magnificent ceasar salads. But if I were asked to define American Cuisine I would be left searching, and so it seems would others. Nice to see I provoked such vigorous debate.

As far as the comments from the fast food feminist. Why just women, don't men cook? But that's not the point is it. Food is life, to be enjoyed and savoured. Fast food is purchased at a sit on your ass drive through, scoffed in heavy traffic, and washed down with a Big Gulp of coke....a billion calories later, you feel just great right. Proud of fast food culture? No way Jose. I hate travelling around the world and seeing a dirty great M in the distance, for me its abhorrent. I remember going to Disneyworld and seeing these fat families all over the place, gorging at fast food joints, and I felt sick. So sad. So very sad. Whose taking responsilbilty.

Great to see the jibe about NZ cuisine too. Fair enough. For that writers information, New Zealand was colonised by the English, so alot of our food is English. Lately however it has a very asian/english mix, which has been touted as Fusion cuisine. The origins of which lie with Peter Gordon, a talented NZ chef with restaurants in Auckland, London and New York. But our culture is Maori, and through our indigenous roots we have a largely undiscovered cuisine, rich language, wicked music and history. Perhaps you might discover it one day.

Our lamb of course is exported to the world, as are our dairy products, and wine.

Talking wine, I saw another enlightened writer take a snide at our vinos and in particular our Savignon Blancs. But why just Savignon Blancs? He forgot our wonderful Merlots, Pinot Noirs, Pinot Gris, Chardonnay's, Syrahs and the list goes on. You must try them as well, dear writer.

Another critic asks if I've worked in a french kitchen. No I haven't. But I have been cursed and abused in the kitchen many a time, and I know the french kitchens are the same. But the French don't take that language to the public as Ramsey has. My point being the etiquette in a french kitchen, and its connection with french life and society, doesn't permit such public discourse. I suggest if it ever happened the chef concerned would be publicly lambasted, and chastised. Of course Ramsey enjoys the fruits of his language, and notereity through the English speaking media, where he's lauded, and good luck to him.

Which brings us back to the original article, and criticism. Why is french cuisine, haute or not, so widely respected. To my mind its due to there respect for chefs, for food, for history and language. The French embrace food, as life, and are somewhat arrogant about it. But don't we all love it?

Cheers

Rob

[Menu Atrocities]

In a similar vein I read a menu recently which described the scallops as "fresh dived"...for goodness sakes!

[That Sweet Enemy]

Interesting debate this.

I'm sorry I haven't read all the feedback, so forgive me if I'm repeating someone elses thoughts.

I went to chefs School for 2 years in New Zealand, and was taught largely, French cuisine, under the banner of the City and Guilds of London qualifications system. I think most serious culinary schools teach first and foremost French cuisine, including those in the United States, where, correct me if I'm wrong, the food and hospitality school is named after the celebrated French chef, and author, Escoffier.

So why are serious culinary schools teaching French cuisine. Well for one reason the entire heirachial system, and culinary terminology within a restaurant kitchen is in French. The English speaking world has universally adopted French as the language of food, because the French invented the restaurant, and everything that goes along with it, including the word.

I have read, and been told that it takes about 15 years to become an executive chef in France. Thats a long time. Most other parts of the world, you probably need five years if you're good, and some time longer if you're like me.

The history of food in France is incredibly rich. Chefs in France are highly repected in society. I doubt you will find a foul mouthed individual like Gordon Ramsey enjoying the same success in Paris as he now enjoys in London, and the rest of the english speaking world. He wouldn't get a look in edgeways.

So for me food is about history, inextricably linked to culture. And without exception France proudly accepts the role, which we all bestow upon it, as ambassadors of Haute cuisine throughout the world.

There are of course many other great cuisines of the world, which you might argue also have a long history. Chinese cuisine leaps to mind. Of course this is true, it does have an enormous culinary history, but then China was along way from Europe in the 17th century, and wasn't discovered until some years later.

I'm not sure where American cuisine fits into this debate. What is American cuisine, if it isn't a copy of French, English, Italian, or South American cuisines. Burgers, fries, and pizza?

Quite frankly, you aren't left with much, unless of course your'e talking commercially where they have been without question the most successful exporters of fast food to the globe, invading every other cuisine of the world, to our collective detriment.

So, I'm not sure American cuisine has alot ot be proud of. Obesity, diabetes, and cultural mastification perhaps. Well, that might be a little harsh. But in my mind the American culture requires fast food and the cultural makeup of France requires slow food, and until that changes the food in France will always taste better.

Cheers,

Rob