When did Italian become everyone's go-to "haute cuisine"? Most of the upscale places I see are Italian.

When did Italian become everyone's go-to "haute cuisine"?

Most of the upscale places I see are Italian. Why not, say, French?

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  1. 1 month ago
    Anonymous

    people open italian restaurants because the magins is enormous when you're charging people 35 dollars for noodles, tomoato sauce and glorified meat loaf balls

    • 1 month ago
      Anonymous

      Fancy Italian cafe here has a sign advertising:
      SPECIAL: PENNE gayIOLI RUSTICA, ONLY $29
      White boomers think that's an amazing deal.
      It's literally 30 cents worth of food.

    • 1 month ago
      Anonymous

      /thread. My ass hasn’t had spaghetti in like 7 years n those were my freshman college years.

    • 1 month ago
      Anonymous

      Yeah, it's this.
      Pasta dishes are delicious, easy to make, and cheap as dirt. Perfect combination for someone running a restaurant.

      • 1 month ago
        Anonymous

        And you think that describes haute cuisine?

        • 1 month ago
          Anonymous

          It identifies as Haute, you filthy Cuisinephobe.

    • 1 month ago
      Anonymous

      The dive bar I used to frequent had spaghetti Tuesday. 5$ got you a big fat plate of it with a few big ol meat balls. I miss that place.

    • 1 month ago
      Anonymous

      This. I resided in Taipei for a decade.
      >standard Chinese noodle joint: $2 for lunch
      >foreign """Italian""""" noodle joint: $10 for lunch

  2. 1 month ago
    Anonymous

    People like tomato sauce over snails, Pierre.

    • 1 month ago
      Anonymous

      >frog cuisine is all snails
      Try again, ignoramus

      • 1 month ago
        Anonymous

        >I-It's not all snails!
        >Doesn't list any
        Enlighten me gay.

  3. 1 month ago
    Anonymous

    it never did. French cuisine is the "hautier" than greasy italians can even imagine

    • 1 month ago
      Anonymous

      This
      Italian restaurants are 50% shitty dirty little places, 40% casual, and 10% fine dining.
      French restaurants are 50% fine dining and 50% "bistro" (upper tier casual)

      Italian cuisine has always been simple cooking from humble people. French cuisine is elitist and full of etiquette. The fact that people are conflating Italian cuisine with fine dining must be a marketing thing. I've noticed Italians starting to appropriate French style rhetoric with arbitrary rules that cannot be broken. The fact is Italian cuisine has no rules, every household's nana cooks a different dish by the same name, every region has its own variant. Whereas French cuisine is the one with the exclusive aristocratic gatekeeping.

      • 1 month ago
        Anonymous

        >French cuisine is the one with the exclusive aristocratic gatekeeping
        Nice headcanon, nobody who's ever seen Julia Childs or Jaques Pepin could unironically believe that. Besides, France killed off their aristocrats centuries ago.

        • 1 month ago
          Anonymous

          Every formality about cooking is French. Chefs, chef whites, etiquette, names of techniques, the word cuisine, etc. There's a reason culinary school is modeled after French tradition.

  4. 1 month ago
    Anonymous

    We don't eat that crap in Italy

    • 1 month ago
      Anonymous

      no one asked

  5. 1 month ago
    Anonymous

    †bh French quisine is pretty archaic. lots of medieval flavours that don't land well with modern palates, and just stubbornness with outdated cooking techniques; and when it comes to vegetables it's just lazy and sloppy and they absolutely loathe to serve anything fresh.

    • 1 month ago
      Anonymous

      You don't know shit stop speaking with authority, you're embarrassing yourself. Picrel is as French and contemporary as it gets and you will NEVER eat this well.

      • 1 month ago
        Anonymous

        > Picrel is as French and contemporary as it gets and you will NEVER eat this well.
        NTA but Michelin-starred-like cuisine is pretty much the same in the whole western world
        I agree that haute french cuisine needs some modernization

        • 1 month ago
          Anonymous

          >NTA but Michelin-starred-like cuisine is pretty much the same in the whole western world
          Yes because it's French.

      • 1 month ago
        Anonymous

        It looks like a piece of fish with Hollandaise and some crudités.
        It looks pretty but it's not something I couldn't make myself very quickly and easily.
        I used to work in fine dining and one of the first and most important things I learned there was that you can charge a shitload of extra money if you toss some parsleysprigs or whatever on an otherwise simple dish.
        We would have considered that plate poorly garnished, actually.

    • 1 month ago
      Anonymous

      >modern
      >palates
      you mean fast food and baby taste buds?

    • 1 month ago
      Anonymous

      >want authentic onion soup
      >you're supposed to burn an onion to get the color
      you're right

  6. 1 month ago
    Anonymous

    I thought like a good ass Chinese food (not the greasy Americanized cantonese takeout) is the haute-cuisine. They literally have 5000 years old recipes and require 10 million BTU jet engine woks to make

    • 1 month ago
      Anonymous

      Sinis delendum est

    • 1 month ago
      Anonymous

      whos the guy on the right?

    • 1 month ago
      Anonymous

      >good ass
      Why are there black people here

    • 1 month ago
      Anonymous

      >5000 years old
      >requires high BTU jets
      now which one is it anon?

      • 1 month ago
        Anonymous

        Woah Anon, cool it with the racism over here.

  7. 1 month ago
    Anonymous

    1. you make a lot more money selling easy food that more people enjoy
    2.

  8. 1 month ago
    Anonymous

    >haute cuisine
    Italian can never be haute cuisine, Anon

  9. 1 month ago
    Anonymous

    Other types of haute cuisines actually require effort. But if you're competent enough to throw shit in a pot full of tomato sauce, you're halfway there to being an italian chef.

  10. 1 month ago
    Anonymous

    Why are people going with OP's false premise? Have you guys never seen a restaurant before? Italian is always the least classy option.

  11. 1 month ago
    Anonymous

    It's harder to fake French food by making it ultra cheap. Also the French cuisine is just as much as organization and techniques, every big restaurant/hotel with that kind of hierarchy is in some way based on French cuisine.
    2 greasy beaners pretending to be italian in a dirty kitchen reheating frozen food that came from a factory is the furthest you can get to a proper French cuisine.

  12. 1 month ago
    Anonymous

    when even rich snobs became plebs

    • 1 month ago
      Anonymous

      More like new money folk don't develop snobbish taste and just end up overpaying for old comfort foods.

  13. 1 month ago
    Anonymous

    have you ever seen how french restaurants operate? the sauces alone take more effort and time than just about any italian dish.
    you can easily cook italian stuff at home. as long as you use high quality ingredients you can do better than at least 90% of the italian restaurants out there. this does not apply to french cuisine because it's much harder to pull off and you basically need to be a michelin star tier chef. all I do at home is boeuf bourguignon & coq au vin

    • 1 month ago
      Anonymous

      >boeuf bourguignon & coq au vin
      Literally peasant food

      • 1 month ago
        Anonymous

        peasents cant afford wine for their chicken anymore.

      • 1 month ago
        Anonymous

        >peasant food
        only the one pot version that is not even worth the effort

  14. 1 month ago
    Anonymous

    the cuisine is fundamentally more obsessive with ingredients than most

    • 1 month ago
      Anonymous

      Only for Italian-American pseuds. Actual Italians don't care unless they're hamming it up on social media.

      • 1 month ago
        Anonymous

        Ask any Italian American, they'll literally go
        >EY MY MA PUT IN SOME TOMATAS, SOME GARLIC, SOME CILANTRO AND BAM, YA GOT YERSELF SOME BEAUTIFUL GRAVY
        The only " obsession with ingredients " is basically " Hey, I don't want fake shit "

        • 1 month ago
          Anonymous

          >The only " obsession with ingredients " is basically " Hey, I don't want fake shit "
          In America, that can be a high standard. We specialize in bullshit food

  15. 1 month ago
    Anonymous

    Italian food is impossible to dislike, also the margins are frickhueg because all the typical dishes at american italian places are noodles and sauce
    NEVER go to a fricking fancy italian american restaurant, shit always feels like a rip off

    • 1 month ago
      Anonymous

      >Impossible to dislike
      Some people just hate Olive oil and Herbs for some reason

  16. 1 month ago
    Anonymous

    Because Italians are cool and everybody loves them while frenchoids are mean and everybody makes fun of them.

  17. 1 month ago
    Anonymous

    I fricking despise Italian restaurants

    • 1 month ago
      Anonymous

      I have never been to one so I don't.

      • 1 month ago
        Anonymous

        I was forced to go to them during my childhood and teenage years
        Once I truly began to study Italian cuisine, when I studied Italian history and culture, and the regions of Italy, my appreciation of Italian food skyrocketed but it just turned my already bitter resentment of Italian restaurants into rage
        I refuse to step foot in an Italian restaurant for the rest of my life

        • 1 month ago
          Anonymous

          Imagine being traumatised by italian restaurants.

          • 1 month ago
            Anonymous

            I am not traumatised, I am outraged
            And I feel I should call them 'so-called' Italian restaurants

            >when I studied Italian history and culture, and the regions of Italy, my appreciation of Italian food skyrocketed but it just turned my already bitter resentment of Italian restaurants into rage
            care to explain?

            Gaining a rudimentary understanding of the Italian language in order to translate Italian cookbooks
            Reading the works of Dante, Petrarch, Boccaccio, Ariosto, Machiavelli, Tasso and Campanella in translation

            • 1 month ago
              Anonymous

              >And I feel I should call them 'so-called' Italian restaurants
              cry more autist

            • 1 month ago
              Anonymous

              >in translation
              fricking lost it here. best laugh of the day so far.

        • 1 month ago
          Anonymous

          >when I studied Italian history and culture, and the regions of Italy, my appreciation of Italian food skyrocketed but it just turned my already bitter resentment of Italian restaurants into rage
          care to explain?

  18. 1 month ago
    Anonymous

    It didn't. Probably not even in Italy.

  19. 1 month ago
    Anonymous

    Italian food sucks dick. What caused it to be everyones go to "fancy cuisine" is due to extremely aggeessive marketing by italian industries (actually owner by US companies). When the loads of italian immigrants came to the US the US food corps realized they could make loads of money selling these peoples foods to ordinary americans so they basically "invented" "italian food" so called. Its all an MKUltra (kind of) scam perpetrated to the public. Plus italian is fortunate enough to be a language that isnt harsh to the ears so any basic bullshit sounds so nice "tatliatelle". You see it with these homosexual zoomers who think its soooo funny to overexaggerate the italian accent when saying these words. There is no actual italian food. It was all a psy op.a damn well executed one too since all the so called italians actually bought into it.christ ppl are easy to brainwash

    • 1 month ago
      Anonymous

      sorry just kind of skimmed over that why does your post have italian-cuisine and mkultra in it?

  20. 1 month ago
    Anonymous

    Why do a lot of you guys larp as old money royalty with bad attitudes?

    • 1 month ago
      Anonymous

      on the internet, you can be anyone you want

      • 1 month ago
        Anonymous

        Can I be a 5'9 white male with a ginger beard and blonde eyebrows with one leg addicted to dinitrophenol because I can't move around anymore and jacking it to rule 34 of olive oyl?

        • 1 month ago
          Anonymous

          The point is that you don't have to represent yourself as who you really are, but you do you boo boo.

  21. 1 month ago
    Anonymous

    in America, it used to be French. then sometime in the 80s every time became all about Italian. chef jean-pierre brings it up once in a while on his youtube channel

    • 1 month ago
      Anonymous

      Americans mainly enjoy the Carbs and Meats and sometimes the Olive Oil aspects of Mediterranean food

      You will never see them eating More Vegetable based Italian foods or stuff like Stuffed Pepper

      • 1 month ago
        Anonymous

        >You will never see them eating More Vegetable based Italian foods or stuff like Stuffed Pepper
        Everyone in US eats stuffed bell peppers. Europeans like yourself are fricking morons.

        • 1 month ago
          Anonymous

          >You will never see them eating Stuffed Pepper
          Are you the same moron that claims Americans never eat savory meat pies? Americans eat stuffed peppers all the fricking time. Stuffed Bell peppers, stuffed Poblano peppers, stuffed Jalapeno peppers, you name it. They love that shit.

    • 1 month ago
      Anonymous

      >in America, it used to be French. then sometime in the 80s every time became all about Italian. chef jean-pierre brings it up once in a while on his youtube channel
      It's becuase French food is :

      A. not appealing to the masses
      B. over-priced

      Also no one cares, because why should they. Most French chefs are egomaniacs who view most citizens as peasants, so why should Americans kiss their ass?

      • 1 month ago
        Anonymous

        Not only that
        But it's also made for other chefs

        Which is why working class French people are eating Algerian fast food slop because they don't have the time to cook 8 hours dishes

  22. 1 month ago
    Anonymous

    French Cuisine is overrated trash. Even English cuisine is better and has greater cultural significance than French. The French are second only to the Japanese when it comes to their pretentiousness, except the Japs actually have a distinct food culture and don't just make the same shit as the rest of europe and pretend their version is better.

    • 1 month ago
      Anonymous

      >has greater cultural significance than French.
      How so? Never heard of the five British mother sauces.

      • 1 month ago
        Anonymous

        Do people actually use roux for tomato sauce? it makes sense to me but there's a lot of people screeching about it online saying you have to reduce it instead.
        Also what the frick is a brown roux

        • 1 month ago
          Anonymous

          >Also what the frick is a brown roux
          just a normal roux that you cook longer

        • 1 month ago
          Anonymous

          >what the frick is a brown roux
          A roux that you cook until it turns dark brown. aka gumbo roux.

          • 1 month ago
            Anonymous

            You can buy pre-made roux in America? I would 100% buy just to check out, mind blown. Do I live in a third world country Bros?

            • 1 month ago
              Anonymous

              Maybe you do. I've seen pre-made roux in stores in Germany as well.

  23. 1 month ago
    Anonymous

    Minimal business risk. Italian food takes zero effort to prepare

  24. 1 month ago
    Anonymous

    Italian cuisine became really popular in the early 80s in the west as people moved away from the excesses of what French nouvelle cooking had become since the 1960s.

  25. 1 month ago
    Anonymous

    Italian food is some of my least favorite.

    1. I like side dishes. Italian good is always just 1 thing

    2. Italian food culture in general, as far as I can tell, is about securing the best ingredients and then the chef just kind of slaps them together and makes sure not to frick it up. Where as in French cooking a chef is supposed to be able to make anything taste good ya know.

    3.It’s always heartburn inducing. The cheese and the tomato sauce just never sits right with me, not to mention peoperoni and Italian sausage being the all time greatest heartburn producers. I can eat greasy Mexican food all day, any ethic food really, only Italian fricks me up.

  26. 1 month ago
    Anonymous

    " upscale " Italian restaraunts are always garbage ran by Medigans

    Real family Italian restaurants are rare to come by these days but they're heaven

    • 1 month ago
      Anonymous

      Is a medigan like a moolinyan?

      • 1 month ago
        Anonymous

        Not even remotely. Moolies are *ahem* people of charcoal coloration. Medigans are mystery-meat white Americans.

        • 1 month ago
          Anonymous

          I know moolies are eggplants. But the way wops say medigan and moulinyan sounds very similar to non Italian speakers.

  27. 1 month ago
    Anonymous

    italian food is really easy on the pallet.

  28. 1 month ago
    Anonymous

    most people dont know shit about food anyways. worked in a few kitchens and reading online review of places is hilarious. most people are dumb as frick and hearing compliments about the food is hilarious.

  29. 1 month ago
    Anonymous

    Like other anons said Italian cuisine is all about the quality of ingredients. Meaning it's also VERY easy to just get low quality stuff, as most people can't tell the difference, and upcharge like crazy.

  30. 1 month ago
    Anonymous

    some french recipes require super fricking slow proccesses that take hours, italian stuff, for the most part doesn't or can be easily replaced with a fast proccess

  31. 1 month ago
    Anonymous

    Treating French cuisine like it's fancy is a very 70's thing.
    People realised as well a lot of fancy French dishes are pretty standard, just written in French. A Jambon-beurre you say? Wow sounds fancy. What is it? Oh, ham and cheese sandwich. Okay.

    • 1 month ago
      Anonymous

      >Today's special is Merde de Chien au Gravier

    • 1 month ago
      Anonymous

      not really, if you look at USA menus in the 1800s, it was a lot of French cuisine.

  32. 1 month ago
    Anonymous

    >When did...

    Late 90's, where have you been?

    >Why not, say, French?

    Rednecks can't afford it.

    • 1 month ago
      Anonymous

      If rednecks can afford it, it isn't upscale.

  33. 1 month ago
    Anonymous

    >Italians are the Mexicans of Europe
    and who doesn't love Mexican food?

  34. 1 month ago
    Anonymous

    The average person today isn’t going out to eat for an exquisite dining experience. They just want something hearty to eat because they don’t want to cook. But they’re also not going out to order meatloaf either. Italian restaurants are the perfect balance of home style food with enough panache to feel like a night out.

  35. 1 month ago
    Anonymous

    It didn't. Not our fault that your town is so poor that Olive Garden is considered haute cuisine.

  36. 1 month ago
    Anonymous

    It used to all be French. But it’s too much butter and cheese. People want to eat light. Mediterranean diet is supposed to be the healthiest, etc.

  37. 1 month ago
    Anonymous

    Ameriburgers have been culturally indoctrinated to think that France and French things exist to make them feel dumb, whereas Italian things still have a subaltern odeur due to the existence of poor Italian immigrants in the early 20th century (side note, the victim complex of an eye-talian police captain making $180k a year whining abotu how oppressed he is while he shoots people in the back with impunity is kino as frick)

    You can get away with more by saying you're running an Italian joint, whereas if you have even the slighest hint of Frenchness the burgers will get pre-emptively defensive and angry because they think you're "putting on airs"

    In short, serving food people perceive as "French" is an invitation to be attacked by a bucket of very fat smelly crabs. So if you want to get ahead in life, run an Italian joint and join the oppression olympics

    • 1 month ago
      Anonymous

      Not reading all that, but I'm guessing you're obsessed with us. Can't blame you

      • 1 month ago
        Anonymous

        Yes I am something of a Francophile, but I wouldn't say it's an obsession

    • 1 month ago
      Anonymous

      You realize there are still places in the US that speak French as a primary language, right?

      • 1 month ago
        Anonymous

        You do realize that is bullshit right? That hasn't been the case for nearly 100 years.

        • 1 month ago
          Anonymous

          >There are no French speakers in LA
          Are you the "Americans don't eat stuffed bell peppers moron"?

          • 1 month ago
            Anonymous

            Joke's on you, moron. I'm from Louisiana, of Cajun stock. Times change. People there today speak French because they learned it in French class in school. The last Cajuns who spoke it as a primary language were my great great grandparents and others of their generation, who all died out in the early 1970's.

      • 1 month ago
        Anonymous

        Yeah, several households in outer queens where haitians live, and also the local senegalese restaurants have some french speaking waiters. What does any of that have to do with my post?

  38. 1 month ago
    Anonymous

    because italian slop is easier simpler, easier on the palette and faster to cook then french slope

  39. 1 month ago
    Anonymous

    This is a stupid thread. You can buy pasta in the grocery store for $1.00 per pound, so think about a restaurant's profit margins when they buy in bulk and sell a plate of "'sgetti" to fat American slobs for $20.

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