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Food and Flavor: A Gastronomic Guide to Health and Good Living: Chapter VIII - EPICUREAN ITALYby@henryfinck
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Food and Flavor: A Gastronomic Guide to Health and Good Living: Chapter VIII - EPICUREAN ITALY

by Henry T. Finck27mAugust 13th, 2022
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THE fact that Roquefort cheese was relished by Roman epicures twenty centuries ago indicates that French gastronomy is not entirely a product of modern times. Yet it was not till the reign of Louis XIV (who died in 1643) that France began to lead the world in this branch of civilization. The cradle of modern culinary art was Italy. Katharine of Medici brought its higher branches from that country, which, in the sixteenth century, was supreme in all the fine arts, the chef's included.

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Food and Flavor: A Gastronomic Guide to Health and Good Living

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Food and Flavor: A Gastronomic Guide to Health and Good Living

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