Show french woman famed for skill as cook the famous died fe february breary 2 1820 lie he was celebrated for tits his book called the physiology of taste wherewith lie ho established the french tradition for good cooking the detroit news at n banquet held field in paris recently in ills his lionor it was remarked that there was tie nc woman guest somebody lins baa been explaining tile the omission on the ground that both the great epicures epi cures and the great cooks have nil all been etien that flint may be broadly true but not long before brillat savarina us days there wai wa i one woman cook who achieved nn an fili almost unparalleled popularity this was marle the cook of tho the parla paris fendler general ot of the period whose dinners at the elysce maltice find a wide celebrity tho the hosl hoai would not employ a borin cook arid ami though first caused astonishment I among tile the people whom lie he asked to dinner marles achievements soon became famous according to an historian of the tirre site she used to be called like a erlma arinia donna at the end of it a courses and ship sh was enthusiastically toasted as le cordon bleu bien cordon klue blue though usually applied to men cooks in our day was originally used of french women cooks arid and was waa probably derived from the blue aprons which they wore in tile the kitchen |