In my mind, no home is complete without garlic and anchovies sizzling away somewhere in a frying pan. However, despite the absolute obsession France has for food, cooking odors are considered an unappetizing after effect. Having cooked for several French families, I was always scolded for cooking garlic and carefully instructed to close all doors leading to the kitchen. Even when we were renovating our apartment, our contractor insisted we put a door on the kitchen to block off any second-hand fumes. It is no wonder mon mari disapproved of the cinnamon stick caramel apple candles my mother recently sent in a care package. Figure-toi.
. . . . .
French do the darndest things.
Glad someone seconds that.
Bon w-e, Cynthia.
How can you possibly keep the aroma of sizzling garlic/anchovies behind a closed door? It would have to be hermatically sealed. Besides, who would want to miss out on those wonderful aromas? Ans: The French…apparently.
that’s so interesting!!!