Talk:Cuisine of Tuscany

However brief the article, the claims on Tuscan cooking are not accurate or not nearly all the truth.

The page claims that Tuscan cooking has country-style meals, which is relative compared to other regions and not all too accurate. What does this mean, as compared to what? Does that say it all?

It also claims that it has intense flavors, but some people consider it to be more refined and subtle than say Napoli or Sicilia, etc. Southern italy is considered more spicy and flavorful than the north. Compared to other world cuisines, it may have flavor but it is not spicy, hot or heavy. And are you thinking Italian American or truely Italian?

If the author thinks sauce reductions, and wine are instrumental, then that should be explained better. Why is this more significant than other areas of Italy. Is it really specific?

Most significantly, it is claimed by the author that Tuscan cooking has been influenced by French cuisine more than many other regional cuisines of Italy. This cannot really be all that accurate, as for instance, compared to Aosta Valley, which is very much connected to French History! See wikipedia at http://en.wikipedia.org/wiki/Aosta_Valley.

Next, I think this arguement is somewhat backwards. Italy influence France, via the De Medici family and Napoleon, long before France influenced Italy. See Catherine de' Medici at wikipedia http://en.wikipedia.org/wiki/Catherine_de%27_Medici. But also consider that recipes and even eating utensils were brought by Medici, before which French culinary culture was quite crude. And, indeed, Napoleon, creator of Modern France, kept his sister inide the walls of Lucca, Italy, during the years of war. There, he crowned her as "Queen of Etruria." Dante was exiled there, too. Lucca is home of Bertolli Olive Oil, among other things. See Lucca at http://en.wikipedia.org/wiki/Lucca.

See http://en.wikipedia.org/wiki/Il_cucchiaio_d%27argento for a notable and popular source of Italian food history. The Silver Spoon is one of the most popular Italian cookbooks, next to Ada Boni's books.

Moreover, how could you possiblly claim that the seat of the Italian Renaissance is influenced by France, when it is clearly the cultural center of Italy!? That is, of course, aside from Rome, which is the roots of the govermental system and western society itself.

Does it occur to the author, that the history of Tuscany also goes back earlier to the Etruscans, who had an ancient way of life, that contributed to the foundations of the Roman Empire? See Etruria at wikipedia, http://en.wikipedia.org/wiki/Etruscan_civilization

Even Piemonte (Piedmont), is currently the home of the Slow Food movement. That has more French influence, because of proximity to France and Switzerland, than say Florence/ Tuscany. Still, Slow Food is very Italian, while at once very global in its outlook. See http://en.wikipedia.org/wiki/Slow_Food. Would you call this "country food," or is that a really bad understatement? Even Chez Panisse in Berkeley seems to be inspired by Slow Food, more than it does by France these days. And so have been many other chefs in America and around the world. Its a natural and organic way of life and outlook that is very popular.

In short, pleas provide a less ethnocentric view of cuisine and put history right.

DjZ 17:35, 26 August 2006 (UTC)