French food of the 1920s paints a portrait of one of the country’s most exciting culinary periods, when ancient recipes had new life breathed in to them and the food of the poor became fine dining for the rich. Ironically, French food of the 1920s was not centered around the creation of new dishes, (although this was the period during which the crepe suzzete made its debut), but instead grew out of new preparation techniques for haute cuisine, or high dining.
The Jazz Age of French Cuisine
Posted by Food-and-Drink Articles from EzineArticles.com on September 9, 2008
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