Bréhémont, clayn, chalamon or craponne… Never heard of them? These cheeses of old speak volumes about France’s history of cheesemaking.
Articles on Culinary heritage
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A pumpkin recipe from 1672 instructs the reader to fry egg-coated slices, mix these with raisins, sugar and fortified wine then place in a pie dish on top of apples.
Today, the flat white is enjoyed by people the world over. But there’s good reason to think there’s a very local history behind this special brew.
By targeting a restaurant owner who identifies with a specific cuisine, the protester makes that one person responsible for the actions of an entire group or country.
