I'm an insufferable francophile. My cellphone settings are in French. I still use the metric scale I bought when I lived in Paris, which requires me to convert from cups to grams when I make brownies. In my opinion, those indestructible woven rags swished by housewives throughout France are infinitely superior to throwaway wipes.
So when I say that I believe most Americans know virtually nothing about whose kitchen clogs we have stepped into, it sounds like more of my France worship. But in fact, Americans have certain prejudices against French food and wine when much of what we take for granted at excellent restaurants in the United States (French and not, fancy and not) and home kitchens (mayonnaise!) simply would not exist without the French. And French influence continues to shape the way Americans eat and drink.
- Things You Need to Know About French Wine
- Jacques Pepin's Best French Classics
- Canning and Pickling Guide for Preserving Summer Produce
- How to Eat Like a Locavore
- The Fluffiest Cheese Soufflé
- Gastronaut Files: The New Sous Vide
- Pairings: Celebrity Chefs, Winemakers and Musical Legends
To illustrate how much we owe the French, I've created an alphabetized listing of a few of the greatest Gallic contributions to American gastronomy. Turns out we're all a little more French than we'd ever admit.