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    EOL Coverage of Chefs Championships at IHMRS

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    Preparing Lobster for Competition

Regional food of France

I have been travelling to France for nearly 25 years- usually on holiday- to most of the main regions. I so enjoyed all my trips, that I decided to move lock, stock and 2 smoking barrels to start my new life actually living in this great country. I bought a 300 year old house, part of which was the original ramparts of the walled town. I am in heaven- the weather is 38 C as I write this article, the cicadas are screeching outside, and soon I shall walk the 30 yards to the river and swim in mountain water at a temperature of 20 C. Bliss.

Before I can frolic, let me share some stories, myths and information about one of the French’s and also its visitors favourite pass times. Food, glorious food. What is perhaps less widely recognized is that France's reputation for fine food is not so much based on long-held traditions but on constant change. In fact, the general expectation of good eating is a relatively new experience for the French. At the time the Bastille was stormed in 1789, at least 80% of the French population were subsistence farmers, with bread and cereals as the basis of their diet, essentially unchanged since the time of the ancient Gauls nearly two millennia before. In the mid-nineteenth century, following the demise of the aristocracy, food was a conspicuous symbol of social position, swiftly adopted by a new ruling class of bourgeoisie, who recreated the sumptuous meals of the very aristocracy they had once criticized. At the same time, two-thirds of Parisians were either starving or ill-fed, five times more likely to be nourished from vegetable proteins than from any meats or dairy products. The golden age of haute cuisineromed o tuous ars- usocialbutl
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