On a thread having to do with cast iron pots the topic shifted to French Cuisine and, in somewhat obsessive fashion as is my tendency, I decided to pursue the topic 'theoretically' as well as practically, in my own kitchen.
I describe myself as a 'competent dabbler' and I am not a trained cook. But for various reasons, some a bit Eurocentric I must say, I am heavily involved in 'European categories', that is, philosophically and culturally. So, I have the idea of pursuing a study of the Cuisine of France, both in the idea realm as well as in the kitchen.
It has always seemed to me that France is the 'center' of Europe and its traditions, and that the cuisine of France, or perhaps I should say the French approach to cooking, which is certainly connected to French attitudes toward life, contains and expresses something quintessentially European.
I thought to begin a thread in which the 'essence' of French gastronomy is proposed as a topic. That is as a highly rational, and quite *serious* approach to the preparation of food.
Is French Cuisine still regarded in this way as it seems to me to have been in the past?
If there is an 'essence' what is it?
I am not an incompetent cook in a general sense, but I am not an expert. How should one begin self-training in regard to French cookery?
As far as I am concerned this topic can range as far as it will, no restrictions!
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