Fritzo
Lifer
- Jan 3, 2001
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That's a bit of a misconception- most French food IS simple. Beef bourguignon, crepes, coq au vin, fondues, rarebits, tatins, au gratins...these are all made with simple ingredients and can be whipped up pretty quickly without any special training. The rustic nature of the foods tends to make them photogenic as well.yeah but french isn't simple...it's uh, the classic all time definition of complicated shit, lol. (western/"new world" standard, anyway--as still the basis of about 100 individual world cuisines today, wouldn't you say?; probably doesn't stand today as most complicated, of course, but that's the first thing you think about french...fucking complicated).
....but anyway, Italian is the simple, champion of the world kitchens, I would say...but not really artistic in comparison. It's just about living well.
Or is that the point? Asian is finally bringing the artistic, to the actual simple...but no less delicious or valid? etc. (Granted, many of those cuisines have long, old, French roots as well, haha)
The video above similarly shows simple foods being cooked to perfection and combined in creative ways, retaining that rustic feel but with fresh presentation. That's what the French used to be famous for (and they priced themselves out of the market doing so).
Korean cuisine is sweeping the planet right now- Anthony Bourdain predicted it would because it was undiscovered and underutilized. That was 10 years ago, and here we are today...
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