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Cooking Right

The divide between the haute cuisine of the rich and the subsistence grub of the poor is probably sharp everywhere in the world but the French are doing something novel to bridge it.

“Although these lessons are open to everyone, they are not really meant for bourgeois women who want to show off to their boyfriends,” said Marc de Champérard, one of the most influential food critics in France, who co-founded the university with Michel Onfray, the philosopher.

“They are meant for those who have been excluded and marginalised by liberalism and globalisation.”

And then there are the victims of simplification in the form the easy availability of partially prepared food, helpers and spice mixes obviating the need for the purist, from-scratch style of cooking. You are tempted to cut corners and substitute. Helping this demographic remember what they know of traditional cooking haute or otherwise is possibly even more challenging.
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