French cuisine across the country. Knowledge of French cooking has contributed significantly to Western cuisines. Its criteria are used widely in Western cookery school boards and culinary education. In November 2010, French gastronomy was added by the UNESCO to its lists of the world's "intangible cultural heritage". In French medieval cuisine, banquets were common among the aristocracy. Multiple courses would be prepared, but served in a style called "service en confusion", or all at once. Food was generally eaten by hand, meats being sliced off in large pieces held between the thumb and two fingers. The sauces were highly seasoned and thick,
La Fête espagnole in Nice; Louis Nalpas agreed to back the production as long as it was shot there, though some additional material was filmed in the Basque border town of Hondarribia. For the duration of the shooting, which concluded in November, Delluc was only seen intermittently on the set. He was, however, fully involved in editing the film with Dulac. It was screened for critics on March 17, 1920, and went into release either March 31 or May 7, 1920. "La Fête espagnole" was widely praised by critics as something vital and new in French cinema, though—as observed by Tami Williams—with the