From the archive: The rise and fall of French cuisine

The Audio Long Read

The Guardian

Society & Culture

4.3 • 2.4K Ratings

🗓️ 6 December 2023

⏱️ 39 minutes

🔗️ Recording | iTunes | RSS

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Summary

We are raiding the Guardian Long Read archives to bring you some classic pieces from years past, with new introductions from the authors This week, from 2019: French food was the envy of the world – before it became trapped by its own history. Can a new school of traditionalists revive its glories?. Help support our independent journalism at theguardian.com/longreadpod

Transcript

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0:56.0	Feel good travel. The Guardian Archive Longrade. Hi, I'm Wendell Stevenson. I'm the author of the Guardian Long Reed article,
1:19.2	The Rise and Fall of French cuisine that was published in 2019. I think my interest in French
1:25.3	cuisine and the story really came out of a frustration we're trying to find a
1:29.5	really good place to eat in Paris when I moved there in 2007. I'd grown up as many people had visiting
1:36.2	France on holiday and loving French food and French restaurants. And when I tried to recreate
1:41.1	those memories and find a sort of typical-range French meal in one of those
1:46.4	bistros with the menu chalked up on a slate board and the red and white checked tablecloths or just a happy easy neighborhood place it was really hard I'd arrived in a slump in a sort of nadeer
1:59.4	economically creatively and color narrowly of this particular kind of mid-range French
2:04.8	restaurant and for all sorts of reasons which I then began to investigate and
2:08.8	discover this experience had
2:15.0	discovered on hard times. And things were already changing.
2:17.0	The French had discovered Asian food
2:19.0	and there were a lot more sort of tap-assie sharing plates,
	...

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