Talk:French cuisine: Difference between revisions

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imported>Hayford Peirce
(removed all the text, which more properly is also to be found on the Catalog Talk page -- will add a yellow thingee)
imported>Hayford Peirce
(inserted a yellow thingee at the top and wrote the contents)
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<div class="usermessage plainlinks">This talk page is exclusively for comments regarding the main article "French cuisine". For comments and discussions concerning the list of French foods that appears under the "Catalogs" tab, please go to the "Talk" tab on the "Catalogs" page.</div>
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Revision as of 21:02, 17 December 2009

This talk page is exclusively for comments regarding the main article "French cuisine". For comments and discussions concerning the list of French foods that appears under the "Catalogs" tab, please go to the "Talk" tab on the "Catalogs" page.
This article is a stub and thus not approved.
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 Definition:  Style of preparing meals that evolved in France and is now known and practiced worldwide. [d] [e]
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 Workgroup category:  Food Science [Categories OK]
 Talk Archive:  none  English language variant:  British English
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