| http://www.w3.org/ns/prov#value | - October 5th, 2009 JB Back to the molecular gastronomy, has anyone started using the term post modern, or post french?? it just seems that so much of the foundations of cooking schools r based on french techniques and although sous vide is a french term most of the new machines, and chemicals being used are really not from the french???.so if u look at the movements in the art world, if u presume c
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