The article “Some Thoughts on French Cuisine” is an article that reflects on French food and why and how it’s changed recently. The author begins by examining French cuisine as a popular topic of debate. He goes into an explanation on what is considered French food. Back in the old days, French 
food was prepared seasonally and with ingredients that were local. Times have changed though and just like with the rest of the world, the French have become more modernized. Supermarkets are now bigger than they were, and fast food is growing in popularity every day. The French are also experiencing globalization which means that what they are eating now may not necessarily be considered French cuisine. The author then begins to talk about the New York Times article “Can Anyone Save French Food?”. He said that some people were angered by the article because it only had one French chef but he found the article to be “optimistic and positive.” He thinks it’s noble of these non-French chefs to cook French cuisine as you don’t have to be from somewhere to be good at their style of cooking. The author explains that while some restaurants have moved away from typical French cuisine, popular French foods are still in France, they are just being cooked at home more than the restaurants. He finds the changes in French cuisine to be refreshing and open.
I think this author had a good handle on the point he was trying to make. The reader could really tell that the author knew what he was talking about. The author includes lots of examples in his piece which do a good job of supporting his claim. He breaks up the paragraphs with pictures which keeps the reader from being intimidated by a very long stretch of words. Overall, I think the author did a good job on creating this piece.
I really like how this article was the opposite of the New York Times article. This one makes French cuisine sound like it will improve and that culture just needs to adapt to changes from modernization and globalization. The author really makes the future of French cuisine seem optimistic whereas the New York Times author had a very negative attitude about the future. I liked the case that the author made. I think that there is hope for French food and the culture that surrounds it. From this article, you can tell that many of the French’s customs are still there, they are just being changed slightly to accommodate the growing world. I like how the author explains why fast food is becoming so popular in France and why fresh, local ingredients are becoming less popular. I thought that this article painted French culture in a better light than it has been previously painted. I enjoyed reading this article because I just really felt like the author wanted you to not give up hope on French cuisine.
French Food Fanatic 