in Liverpool--the Mabel Fletcher--where I taught catering French. My degree opened me up to this wonderful course where the students were chefs. I knew what un chinois was and why it was called that, but I didn't know what it was used for--sifting flour, it's in the shape of a Chinaman's hat.
Florentine they knew meant something made with spinach but I was able to tell them it was because when Henri II of France married Catherine de Médicis, a princess from Italy, she came from Florence and introduced spinach into the cuisine. That was all fascinating.
from The Connexion: Roger McGough: my love of languages
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