I am in no way a 'foodie.' I hate watching cooking shows, I thought "Julie and Julia" sounded like a dumb movie, and my idea of a great meal is Spaghettios, a jar of minced garlic, and Vanilla Coke. But 18th and early 19th century French history does interest me greatly (my history capstone paper from undergrad was an analysis of how historians have interpreted Marie Antoinette's moral character and role in history), so this article in the New York Times was rather enjoyable for me. It discusses the rise of restaurant culture and an early influential food critic, Grimod de la Reyniere. I hope you enjoy it!
