February 4, 2004
The French are creating a new gourmet university, with the idea of bringing French cuisine back to the top of the heap (see this old post about today's innovators). Meanwhile Tyler Cowen is ready to blame "an overregulated French labor market and excessively high French taxes" for France's relative decline in the world of haute cuisine. Are market factors like these really driving culinary innovation at the highest levels? Maybe, but the artist in me hopes not.
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