" the ingredients together—in a pot, with shots of red-wine vinegar (an unusual addition, a bright, slightly racy acidity to balance the dish’s summer sweetness)—and heats them gently for a short time. The practice—each vegetable cooked separately—is said to produce a more animated jumble of flavors than if everything had been plopped in at the same time. "

― Bill Buford , Dirt: Adventures, with Family, in the Kitchens of Lyon, Looking for the Origins of French Cooking