A couple tidbits.

Discussion in 'Food & Cooking' started by cape chef, Oct 29, 2004.

  1. cape chef

    cape chef

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    I was thinking today about some important things I learned from chefs over the years that stayed ingrained in my subconscious and reemerge from time to time.

    I learned to make Bouillabaisse from a chef from Marseilles when I worked at Le Chambord in the early 80's and wanted to read a little more on it's history.

    Also when I studied with Madeleine Kamman she taught us about the spice trade and how it influenced the cuisine in Europe and we went on to prepare duck confit with spices not normally associated with the cure.

    I felt like reading about this as well and found some good,brief history tidbits by Clifford Wright that I thought you may enjoy reading.

    http://www.cliffordawright.com/histo...ingspices.html

    http://www.cliffordawright.com/histo...llabaisse.html
     
  2. chrose

    chrose

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    Interesting read Brad, thanks. Fast forward a 1000 years to the internet of the future and imagine a similar story.....McCormicks in a land called Baltimore was not the spice mecca history would have you believe. Surely for a hundred years they had a monopoly on the spice trade of the former colony of the so called United States. Until it was revealed that a small group of traders that called themselves Penzys insinuated themselves into every home in the land through a magic box.......Ahh history.... :D