Sichuan food would not be Sichuanese without the hot chilies that arrived before 1700 from South America.
Raymond SokolovTo the chefs who pioneered the nouvelle cuisine in France, the ancienne cuisine they were rebelling against looked timeless, primordial, old as the hills. But the cookbook record proves that the haute cuisine codified early in this century by Escoffier barely goes back to Napoleon's time. Before that, French food is not recognizable as French to modern eyes. Europe's menu before 1700 was completely different from its menu after 1800, when national cuisines arose along with modern nations and national cultures.
Raymond SokolovManhattan is a narrow island off the coast of New Jersey devoted to the pursuit of lunch.
Raymond Sokolov