In this interview, Michel Guérard elaborates his ideas on the education and training of chefs for a future when cuisine will be increasingly focused on health and cooks will need to know more about the relationships between food and disease prevention. At the same time, nutritionists will need to develop a better understanding of cooking. Guérard disagrees with commentators, such as Michael Steinberger, who conclude that French cuisine is in decline; in his view, this conclusion is exaggerated and the quality of products such as cheese and wine has actually improved. He expresses optimism for the future of French cuisine, which he believes will be a simple and honest “cuisine naturaliste.”
Michel Guérard on French Cuisine
barbara santich teaches food history and food writing in the Graduate Program in Food Studies at the University of Adelaide. Her research interests in culinary history and culture span both France and Australia. Santich's most recent book is Bold Palates: Australia's Gastronomic Heritage, which describes how, from earliest colonial days, Australian cooks improvised, invented, and Australianized foods and traditions from other countries, laying the foundations of a distinctive food culture.
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barbara santich; Michel Guérard on French Cuisine. Gastronomica 1 August 2012; 12 (3): 78–80. doi: https://doi.org/10.1525/GFC.2012.12.3.78
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