September 16th, 2010

within the initial post of this blog, I will  attempt to introduce myself sufficiently so that a interpretive foundation may be established for my subsequent updates. my name is yuechuan liu; however, everyone calls me charles as a matter of convenience, and as acknowledgment of my "english name". I have, since youth, displayed interest in every which variety of food available for sampling - which is to say any type of cuisine. american, chinese, italian cuisine, whatever is to be named, the probability is substantial that I have experienced its sensations. through all of my culinary experiences, however, the impression that has attached itself most endearingly to my heart the most has inevitably emanated from french food. this love is not necessarily the consequence of the literal anatomy of the food, though it is certainly admirable. it is also instigated by the rich culture of france as an entity, with predominant romanesque and gothic architecture, as well as memorable vistas conjured up in one's mind by such historical landmarks as the eiffel tower. the country is simply beautiful, an epitome of the visual and culinary arts. thus, this blog shall direct focus upon french cuisine, from the complicated, yet naturally-toned vocabulary of the french to the very institutions in which the magnificent cuisine is prepared.