"Dave U. Random" > wrote in message
...
> (London Review of Books) ...Writing in the New Yorker in 1997, Adam
> Gopnik asked whether there was 'a crisis in French cooking'. The
> question was rhetorical. 'The muse of cooking' had abandoned France
> and, shockingly, 'migrated across the ocean to a spot in Berkeley,
> with occasional trips to New York and, of all places, Great
> Britain'. What good was a mother who had to take cooking lessons
> from her own daughters? In 2003 the New York Times Magazine
> announced the stunning news that 'Barcelona, not Paris, is now the
> vanguard capital of Europe, not least because of its wildly
> experimental cooking . Something happened in France - they ran out
> of gas.' The excellent American food and wine writer Michael
> Steinberger now follows Gopnik and the New York Times, concerned
> that haute cuisine has gone to pot (Amazon:
> http://xrl.us/AuRevoirFrance ). The disappointment is clear; its
> cause is not so clear. Is the problem that French cooking is not
> what it was, or that it is?
>
> Continued: http://sn.im/AuRevoirFrance
>

Interesting review - almost as long as the book{;-)
Graham