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• The Sophisticated Table

  An exploration of the 17th-century shift in French cooking, when chefs rejected pseudomedical dictates to emphasize a more novel merit of food: its taste. Read More... Posted Nov 28 2008, 02:41 PM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Food, France, Books and Literature, Sauces, Revolution in Taste, A (Book)

• In France, Another Top Chef Turns in His Michelin Stars

  Olivier Roellinger is the fourth three-Michelin star chef in France to renounce his stars in recent years. Read More... Posted Nov 18 2008, 01:36 PM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Restaurants, France, Michelin Group|MGDDF|other-OTC

• Food: Eat, Memory: Bombay Gourmet

  An expatriate son brings his family a taste of Paris. Read More... Posted Nov 14 2008, 02:46 PM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Restaurants, France, India, Bouillabaisse

• Food: Eat, Memory: The Artful Dodger

  A girl’s lunch with Picasso becomes a master class in mischief. Read More... Posted Oct 17 2008, 01:22 PM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Restaurants, France, Ceramics and Pottery, Picasso, Pablo

• French Cuisine, Exalted by Chefs as a World Heritage Treasure

  Around a half-dozen French chefs and culinary experts are trying to persuade the United Nations to declare French gastronomy a world treasure. Read More... Posted Sep 23 2008, 06:52 PM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Food, France, United Nations Educational, Scientific and Cultural Organization

• Food: The Way We Eat: The Drench Connection

  From Macedonia to France, syrup-soaked semolina cakes share a rich tradition. Read More... Posted Jun 06 2008, 01:17 PM by NYT > Dining & Wine Filed under: Recipes, Cooking and Cookbooks, France, Desserts, Cakes, Greece, Macedonia, Hawaii