French Charcuterie and referring to white and dark meat
Here are two links to articles by Camille Chevalier-Karfis on her web site, French Today Although I haven’t pursued Camille’s learning materials as much as I would like to, I really admire her approach to learning french. Her emphasis is on learning to speak and comprehend the french that people actually speak, rather than the academically correct version that we mostly learn in school.
Camille sends out a newsletter by email with a different focus each time. Here are a couple of article’s about food featured in a recent newsletter. I well remember seeing the Charcuterie shops when I was in France in 1964 but I never actually knew how the word was translated!
Systems Administrator at University of Vermont (retired as of 7/1/2012)
Favorite Activities: Condor Glider Online Competition, Developing web sites, making espresso, and keeping a blog
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