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« Scottish Tablet and Russian Toffee | Main | English Caudle and Greek Avgolemono: Culinary Cousins? »

January 04, 2011

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Comments

Rachel Laudan

So on the mark Adam. As always.

maria

the non-paranoia of the British cultural identity may have to do with the fact that the British have generally not been subject to oppressive regimes; their disinterest in their 'own' "cuisine" may also be a manifestation of more urgent affairs to deal with, making food become less of a quest and more of a necessity, which is why the cuisine in the UK has been picked up from all over the world, and not bred within.

coincidentally, there seems to be a greater move these days towards defining the cuisine of Crete (where i live) for tourism rather than identity reasons

Adam Balic

I think that it is probably worth while finding out a bit more about British history, before commenting about the lack of oppressive regimes or the history of British food. "The British" is not synonymous with "The English", and even in the case of the latter group, oppression doesn't have to come from an external regime to be not a great deal of fun. Also, although the British have not mythologised there local food to the same extent as many modern European states (with many exceptions), this does not equate to disinterest in their own regional cuisines.

diana buja

The hotel had this dish yesterday, in the Sunday Buffet. Being cooked by a Burundian who had no idea of the dish other than a few ingredients in a cookbook, it turned out ok - too many mushrooms and onions and very little wine, however!

Great blog, Adam.

Adam Balic

Really interesting to hear how these types of dishes have travelled.

Anthony

Just found this blog and have been enthralled. I don't normally bother posting comments but this merited the attention. The depth of research, sources and open discussion is just great. I was nodding in agreement and pondering even more when reading this final paragraphs about ownership & identity of dishes falling to a historical or cultural importance.
Thanks for sharing with us and keep up the good work.

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