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From Gauls to Ducasse, French Made Easy.
- Source :
-
New York Times . 3/21/2004, Vol. 153 Issue 52795, Travel p7-14. 2p. - Publication Year :
- 2004
-
Abstract
- Delves into the author's experiences on learning the French culture in Paris, France. Class taken by the author to broaden her knowledge on French cuisine; Method used by medieval cooks to produce tasty, edible, healthful meats; Discussion of the evolution of French restaurants.
- Subjects :
- *CULTURE
*CIVILIZATION
*COOKING
*FOOD
*GASTRONOMY
Subjects
Details
- Language :
- English
- ISSN :
- 03624331
- Volume :
- 153
- Issue :
- 52795
- Database :
- Academic Search Index
- Journal :
- New York Times
- Publication Type :
- News
- Accession number :
- 12770547