Why do the Americans rarely cook
with spirits and wine
but use sugar and starch
when the job could be divine
food should be an art
we eat and we depart
food and fun entwine
surely by hook or by crook.
The French have a la carte
it is now truly enshrined
on the intangibles dines
just look at their design
for simple calorie chart
it may not go by the book
but oh how it tastes sublime.
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