I read in this week’s French equivalent to Time magazine Le Point an interview of gourmet critique Christian Millau, creator of the famous restaurant guide of the best restaurants, that ‘French cuisine does not exist.’ Actually, it is a point … Continue reading →
RT @ostling_j: I en serie blogginlägg skriver Bruno Hamnell om nya tendenser inom idéhistoria. Det senaste har formen av en intressant refl… 1 week ago
RT @nphellstrom: Uppsala University invites applications for six fully funded PhD positions in the History of Science and Ideas: four posit… 1 week ago
RT @inthisEUI: Remember not to miss our talk tomorrow at 3 pm! Book presentation by EUI alumnus Elias Buchetmann with comments by EUI Max W… 1 week ago
RT @JoseEloyHortal: It has just appear my article "The Regulation of Private Spaces: The Codification of the Royal Chamber of the Spanish M… 2 weeks ago
RT @IHRjournal: [🆕NEW ARTICLE] Elisabeth Décultot (Martin-Luther-Universität Halle–Wittenberg), “Between art and history: on the formation… 2 weeks ago
Frank Ejby Poulsen, Ph.D. 
French cuisine and national identity
I read in this week’s French equivalent to Time magazine Le Point an interview of gourmet critique Christian Millau, creator of the famous restaurant guide of the best restaurants, that ‘French cuisine does not exist.’ Actually, it is a point … Continue reading →