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A Brief History of French Food
This 2002 article provides background about the development of French cuisine, such as "the origins of the restaurant, haute cuisine and Champagne, and the sorry case of the tardy lobster." Covers French cookery as influenced by Moorish cuisine in the 1400s, royal patronage in the 1600s, and Auguste Escoffier's founding of the "grand hotel style" of cuisine in the 1900s. From a British grocery store chain.
http://www.waitrose.com/food/celebritiesandarticles/internationalcuisine/0205064.aspx
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