If 'Ratatouille' Had Been 'Mulligatawny'
Before we begin the feature presentation here, we'd like to introduce the author of this post. Deb Perelman, whose work you may already know from Smitten Kitchen, will be joining us weekly to write about current trends in the food world. Say hi in the comments. And now, on with the show. —The Serious Eats Team
Ratatouille, Babette's Feast, Chocolat and now No Reservations. Sense a theme? French cooking, French feasts, French chocolate, French restaurants—if an alien landed in the Twin Cinemas in your town, it would think we ate nothing but crepes, bonbons, and rustic Provençal fare.
A raging Francophile myself, I'd be the last to complain, and yet in my own kitchen pot-au-feus and consommés are constantly pushed aside in favor of Indian dals, Vietnamese pork and noodle salads, Russian dumplings, and Moroccan couscous.
And it's got me wondering: Why don't the most romantic gastroflicks have chopstick-crossed lovers or eyes meeting across overstuffed banh mi thit?
