On May 1, 10:57 am, fairwa...@[EMAIL PROTECTED]
(Derek Lyons) wrote:
> In that era, there really wasn't any such thing as "Italian cooking",
> or "French cooking", etc... etc... Sure, there were regional
> differences based on climate and ingredient availability (the wine
Even now, French cooking is very, very regional in nature, though you
wouldn't know that from restaurants abroad. Bouillabaisse, a fish
soup, comes from the South, near Marseille. Choucroute (sauerkraut)
comes from the north east, near Germany. Ratatouille, like in the
movie, is from the South, but above the coast. And the Southwest,
near Toulouse, is famous for candied duck and Cassoulet, an upscale
frank-n-beans dish. Northeastern dishes were much closer to Germany
and eastern Europe recipes than they were to southern fares.
As people move around more and more the regional aspects blend
together. But the original geographic differentiation was very
strong. The only US equivalent I can come up with is Louisiana (and
the SouthEast) which is very particular to its region. Love that
gumbo and those fixins!
From my cookbooks, I think that China, India also have highly
differentiated regional cuisines, but it has hard to judge from eating
out.
To get back to the OP, I think GRRM usually gives plenty of culinary
details, but not really recipes.
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