“In France, food is about pleasure, about taste. But in the United States, they put anything in their mouths. No, this must be stopped.” (A bit of an over generalization about Americans, non?) It is pitting science against food culture in places such as France, where gourmands are lamenting widespread industrialization on farms in the country and the growing practice of Paris bistros serving flash-frozen meals to unsuspecting diners. Letting in artificially treated U.S. foods, they warn, could water down French cuisine even more, leading to pool-scented chicken chunks served with flavorless sides of bionic broccoli.
Posted on: Sun, 07 Dec 2014 17:10:56 +0000
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