What the English Cooked in the New World: A Word about the Fallacy of Culinary Appropriation

Lately, claims of cultural appropriation have come to my attention, based on the argument that certain groups of people have “stolen” the culinary achievements of other groups, as well as commentaries  suggesting that unless a cook or chef was fetched up in a certain culture, then she or he has no business cooking the food of another […]

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From Velouté to Casserole: A Question of Green Beans, Amandine, and Campbell’s Cream of Mushroom Soup

I didn’t mean to write about Campbell’s soup. You see, I started out pondering a super French soup recipe, Velouté aux Champignons. Somehow I ended up contemplating Campbell’s canned Cream of Mushroom Soup, definitely not one of Antonin Carême’s sauces mères or Mother Sauces (velouté, espagnole, allemande, béchamel)! Though you could argue that Campbell’s soups […]

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