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the business of cuisine

The business of Cuisine Two tins of Swedish meatballs in cream sauce. The Swedish export their soul even if it is hidden in tins. Unsalted mind stem and a heart of creamy white gravy. The new world is about buying and selling, and that is ok, Chinese dumplings bought at a pavement cafe it took days to settle my stomach So you think I know nothing I have been dining at a posh Chinese restaurant with rotating tables I said then, but not too cosy up to the host, Chinese food was leading in the fields of cousin. That was when I had the misfortune to go to Paris. excellent food but served with an arrogance that was off putting. I thought is there nowhere were people serve food without prancing trays about. Finally, I did in Alentejo (Portugal) where food is served without fanfare, because the food is natural, wholesome and good.... and if you are not driving, try their superb red wine and avoid a French philosopher whose vanity is shifty as Libyan sand.

Copyright © | Year Posted 2014




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Date: 12/27/2014 8:22:00 AM
Oh Jan - What a great poem for me to pick. The French are lovely and never spill a drop. If a drop were spilt - the meal would be finished. love, Kathy
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