Very good work 14

The author tells how the kitchen has become gastronomy in France. From his foreword defines the concepts of "kitchen" of "cooking" and "gastronomy". He approaches his subject in new ways, both chronologically and thematically: from the kitchen to the aristocratic bourgeois cuisine through the popular and regional cuisines.

In his speech, the author does not hesitate to reframe ideas while integrating the changing room kitchen, cooking methods, the "shaping table manners" and many other things, too, otherwise we could not understand the success of French cuisine.

He does not forget the mouth professionals and catering, cooks and cooks who, over time, attended "to the slow construction of a skill they made an art." His book gives us the keys to the historic influence of French cuisine and gastronomy ...