"I once ate seven bowls of ragu bolognese over the course of a single weekend. I was in Bologna, to be fair, and on a mission to get to the bottom of spag bol (yes, I know it should be served with tagliatelle). A few years earlier, I did something similar with a Polish stew called bigos (a sort of hunter's stew). I wanted to learn about its variations, its nuances,"
"It's now a standard on any prix fixe menu alongside coq au vin, duck confit and beef bourguignon. Steak frites came to prominence during the 19th century when Paris was filling up with a new, urban working class who wanted, well, filling up. Despite its simplicity, the dish hasn't avoided philosophical attention. In his essay collection Mythologies, the heavyweight thinker Roland Barthes gave steak frites a proper considering."
An individual undertook concentrated tasting projects to understand specific dishes, including multiple bowls of ragu bolognese and a deep-dive into Polish bigos. A friend traveled to Paris to sample many steak frites to refine a pub's steak-and-chips offering. Steak frites originated in 19th-century Paris as an affordable, filling meal for a growing urban working class. The dish now appears commonly on prix fixe menus alongside coq au vin, duck confit and beef bourguignon. The simplicity of steak frites has not prevented philosophical attention; Roland Barthes assigned cultural and symbolic significance to the dish.
Read at www.theguardian.com
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