also been observing the transition to more sustainable cuisine in recent years. He agrees that France is in the midst of its next culinary evolution; and in his view, it wasn"t catalysed by the pandemic. Instead, the movement has been slow and profound, he believes, growing due to an interplay between changing consumer demands and the eagerness of chefs to embrace the challenge of transforming vegetables into the star of a dish. 

อ่านต่อได้ที่  :  โรงเรียนชุมชนวัดอัมพวัน

สาระน่ารู้  :  ภูมิคุ้มกัน