Over the last ten years or so what the French call ‘Anglo Saxon”
press have suggested that French Gastronomy has been in steady decline whilst
at the same time overstating the improvements in both the US and the UK.
Reasons for the so call decline that tend to be sited are to do
with the “rigid labour market, minimum working week legislation as well as
demographic changes common in many advanced first world economies.
It is also suggested that in France, Chef’s and the populace in
general are not open to new ideas and influences emanating from other food
cultures. Continue reading here
