A Short History of French Cuisine
The Medici's
All of this originality made its way to France through the famous Medici family. Catherine de Medici married France's King Henry II in the mid-sixteenth century, and brought her food ideas to the French court. Later, another Medici married another French king, and the food just kept coming. As a result, dining in France became increasingly significant. Like the Italians, the French liked to embellish their tables with fine china, glassware, and serving ware. Dinner, said one critic, became "theater" in France, and it has remained a highlight of French culture and society.
The French Cooking "Bible"
In 1652, the first French cookbook appeared. "Le Cuisine François," was written by a famous French chef, La Varenne, and it showed how French cuisine had become a vital part of cooking and dining in Europe. The book provided many preparation methods, including making a roux (a mix of flour and butter used for thickening soups and sauces). Before roux, the French, and others, had simply put bread in the soup to thicken it. Changes like these would make French cooking the most important type of cooking in Europe, and then the world.
Of course, other European regions have had an influence on French cooking, too. For example, the Alsace region of France borders Germany, and there are many inspirations from Germany in cooking of the region, including sauerkraut, sausage, and this is the area where Quiche Lorraine first developed. Each area of France has something unique to offer to the overall cuisine of the country.
Eat to Enjoy
Experts say dining in France is "theater," and that means dining and food preparation has turned into ritual in the country. Eating is to be enjoyed, shared, and most of all, filled with marvelous food. The food must be pleasing to the palate, but pleasant to the eye, too, and so, how food is offered on the plate is very important in French cooking.
Don't Forget the Wine
Wine is an essential part of French dining, and it is paired to match the food that is served. During an elaborate French meal the wine is paired to each course. A light, bubbly Champagne may improve the first course. A dry white may go with the soup, and a hearty red might pair with the main course. A light, sweet dessert wine might go together with the dessert or cheese plate. The French are masters of combining foods with wine, and it is an essential part of their meals.
If you are just as interested in travel as you are in food, then the history of French foods is one in particular that you are going to want to become more familiar with. The history of French foods is one which actually begins as far back as 1400 A.D., when the first French cookbooks imitated Moorish cuisine and sugar, which was still considered very much as being a luxury, was what was used to sweeten the various dishes.
1600
During the 1600s it was Royal patronage which truly promoted French cooking, with various dishes of fish and fruit being the most popular. There are many examples, particularly from this time that go to show just how important food has always been in France. For instance a butler once killed himself because his lobsters arrived late.
It was also during this time in French history that Dom Perignon invented the art of making champagne, as he began storing his wine in bottles that were strong enough to contain the petulance of secondary fermentation. Coffee was also introduced around the same time, in 1644, while in 1686 the development of the croissant celebrated a true Christian victory in Austria over the crescent banners of the Turks.
1700
The 18th century also played a great role in the history of French foods, and it was really during this time in particular that the appeal of French food began to grow with the prestige of French culture. The restaurant movement also began around this time and there was a new journalistic breed coming about, namely including food critics and restaurant reviewers.
2000
Although the 19th and 20th centuries also had their influences on the history of French foods, it has been the 21st century more than either of those which have played a role. French cuisine is now renowned around the world more than ever before and held high in regard and respect. There is really no other country in the world that takes its cuisine as seriously and significantly as the French,< and French cooking is really not a monolith, but rather it ranges from the olives and seafood of Provence to the butter and roasts of Tours.
There is so much variety with French cuisine, and this is actually one of the most valuable aspects of all that people need to understand and recognize when it comes to the history of French foods. http://www.living-in-france.org
The word “French cuisine” brings many tastes in the mouth; usually a mix of nicely presented food with loads of butter and cheese and a glass of red wine at the side. French cuisine has evolved greatly over the years, but there’s no single type of cuisine; there are many cuisines based on different regions and the availability of ingredients. But, the style of cooking and the technique unifies regional cuisines to form the popular French cuisine.
French cooking has seen many influences including Roman and Italian. Here’s a snapshot of the evolution of the French cuisine:Medieval French cuisine
Major characteristics of the cuisine at this time were elaborately laid-out banquets with elegant presentation and bright colors; multiple courses served all at once; heavy flavors and thick sauces; meals ending with a dessert. The commonly used ingredients were mustard, honey, vinegar, aged cheese, spiced wine, salted beef, smoked pork, bacon and sausages, brined and dried ham, food preservation using salt or honey, whale, dolphin, porpoise, and poultry. Major herbs included tansy, rue, pennyroyal, and hyssop, which are not used anymore in current form of cooking. Spices like pepper, cinnamon, cloves, nutmeg, and mace were used a lot. The major chef of the time was Guillaume Tirel, popularly known as Taillevent.
17th century to early 18th century cuisine or haute cuisine
Haute cuisine meaning “high cuisine” started in the 17th century by a famous chef named La Varenne who later wrote a book of haute cuisine standards for desserts and pastries. The chef changed the style of cooking significantly. In the middle ages the dishes were rich and elaborate, while the new style concentrated on creating lighter dishes that were relatively easy to prepare.
Late 18th century to 19th century cuisine
Marie-Antoine Carême, a major chef, was born during this phase. He played a significant role in refining the French cuisine. He created mother sauces that formed the basis of his cooking style. These included espagnole, velouté, and béchamel sauces. Souffles were also first made during this time.
Late 19th century to early 20th century cuisine
The major chef of this time was Georges Auguste Escoffier who is known for modernizing the haute cuisine and organizing what later became the national cuisine of France. Many hotels were opened in France due to his influence. He created the popularly known brigade system which divided a professional kitchen in five stations including: garde manger that prepared cold dishes; the entremettier prepared soups, vegetables and desserts; the rôtisseur prepared roasts, grilled and fried dishes; the saucier prepared sauces; and the pâtissier prepared all pastry items. Many cooks worked on the same dish as per this system and reduced the preparation time. Another renowned chef, Le Guide Culinaire destressed the use of heavy sauces and created lighter fumets. This style created sauces that added to the flavor of the dish, not hide flavors which the sauces of the past did. Common ingredients replaced the expensive ingredients.
Mid 20th century to late 20th century cuisine
Chefs like Paul Bocuse, Jean and Pierre Troisgros, Michel Guérard, Roger Vergé and Raymond Oliver rebelled against the “orthodoxy” of Escoffier’s cuisine. Gault and Millau “discovered the formula” contained in ten characteristics of this nouvelle cuisine; these included:
1. Rejection of excessive complication in cooking
2. Reducing the cooking times to preserve the natural flavors. Steaming was used
3. Using freshest possible ingredients in cooking
4. Large menus were abandoned in favor of shorter menus
5. Strong marinades for meat and game ceased to be used
6. Stopping the use of heavy sauces in favor of seasoning dishes with fresh herbs, quality butter, lemon juice, and vinegar
7. Use of regional dishes for inspiration instead of haute cuisine dishes
8. New techniques were embraced and modern equipment was often used
9. The chefs paid close attention to the dietary needs of their guests through their dishes
10. The chefs were extremely inventive and created new combinations and pairings
The Medici's
All of this originality made its way to France through the famous Medici family. Catherine de Medici married France's King Henry II in the mid-sixteenth century, and brought her food ideas to the French court. Later, another Medici married another French king, and the food just kept coming. As a result, dining in France became increasingly significant. Like the Italians, the French liked to embellish their tables with fine china, glassware, and serving ware. Dinner, said one critic, became "theater" in France, and it has remained a highlight of French culture and society.
The French Cooking "Bible"
In 1652, the first French cookbook appeared. "Le Cuisine François," was written by a famous French chef, La Varenne, and it showed how French cuisine had become a vital part of cooking and dining in Europe. The book provided many preparation methods, including making a roux (a mix of flour and butter used for thickening soups and sauces). Before roux, the French, and others, had simply put bread in the soup to thicken it. Changes like these would make French cooking the most important type of cooking in Europe, and then the world.
Of course, other European regions have had an influence on French cooking, too. For example, the Alsace region of France borders Germany, and there are many inspirations from Germany in cooking of the region, including sauerkraut, sausage, and this is the area where Quiche Lorraine first developed. Each area of France has something unique to offer to the overall cuisine of the country.
Eat to Enjoy
Experts say dining in France is "theater," and that means dining and food preparation has turned into ritual in the country. Eating is to be enjoyed, shared, and most of all, filled with marvelous food. The food must be pleasing to the palate, but pleasant to the eye, too, and so, how food is offered on the plate is very important in French cooking.
Don't Forget the Wine
Wine is an essential part of French dining, and it is paired to match the food that is served. During an elaborate French meal the wine is paired to each course. A light, bubbly Champagne may improve the first course. A dry white may go with the soup, and a hearty red might pair with the main course. A light, sweet dessert wine might go together with the dessert or cheese plate. The French are masters of combining foods with wine, and it is an essential part of their meals.
If you are just as interested in travel as you are in food, then the history of French foods is one in particular that you are going to want to become more familiar with. The history of French foods is one which actually begins as far back as 1400 A.D., when the first French cookbooks imitated Moorish cuisine and sugar, which was still considered very much as being a luxury, was what was used to sweeten the various dishes.
1600
During the 1600s it was Royal patronage which truly promoted French cooking, with various dishes of fish and fruit being the most popular. There are many examples, particularly from this time that go to show just how important food has always been in France. For instance a butler once killed himself because his lobsters arrived late.
It was also during this time in French history that Dom Perignon invented the art of making champagne, as he began storing his wine in bottles that were strong enough to contain the petulance of secondary fermentation. Coffee was also introduced around the same time, in 1644, while in 1686 the development of the croissant celebrated a true Christian victory in Austria over the crescent banners of the Turks.
1700
The 18th century also played a great role in the history of French foods, and it was really during this time in particular that the appeal of French food began to grow with the prestige of French culture. The restaurant movement also began around this time and there was a new journalistic breed coming about, namely including food critics and restaurant reviewers.
2000
Although the 19th and 20th centuries also had their influences on the history of French foods, it has been the 21st century more than either of those which have played a role. French cuisine is now renowned around the world more than ever before and held high in regard and respect. There is really no other country in the world that takes its cuisine as seriously and significantly as the French,< and French cooking is really not a monolith, but rather it ranges from the olives and seafood of Provence to the butter and roasts of Tours.
There is so much variety with French cuisine, and this is actually one of the most valuable aspects of all that people need to understand and recognize when it comes to the history of French foods. http://www.living-in-france.org
The word “French cuisine” brings many tastes in the mouth; usually a mix of nicely presented food with loads of butter and cheese and a glass of red wine at the side. French cuisine has evolved greatly over the years, but there’s no single type of cuisine; there are many cuisines based on different regions and the availability of ingredients. But, the style of cooking and the technique unifies regional cuisines to form the popular French cuisine.
French cooking has seen many influences including Roman and Italian. Here’s a snapshot of the evolution of the French cuisine:Medieval French cuisine
Major characteristics of the cuisine at this time were elaborately laid-out banquets with elegant presentation and bright colors; multiple courses served all at once; heavy flavors and thick sauces; meals ending with a dessert. The commonly used ingredients were mustard, honey, vinegar, aged cheese, spiced wine, salted beef, smoked pork, bacon and sausages, brined and dried ham, food preservation using salt or honey, whale, dolphin, porpoise, and poultry. Major herbs included tansy, rue, pennyroyal, and hyssop, which are not used anymore in current form of cooking. Spices like pepper, cinnamon, cloves, nutmeg, and mace were used a lot. The major chef of the time was Guillaume Tirel, popularly known as Taillevent.
17th century to early 18th century cuisine or haute cuisine
Haute cuisine meaning “high cuisine” started in the 17th century by a famous chef named La Varenne who later wrote a book of haute cuisine standards for desserts and pastries. The chef changed the style of cooking significantly. In the middle ages the dishes were rich and elaborate, while the new style concentrated on creating lighter dishes that were relatively easy to prepare.
Late 18th century to 19th century cuisine
Marie-Antoine Carême, a major chef, was born during this phase. He played a significant role in refining the French cuisine. He created mother sauces that formed the basis of his cooking style. These included espagnole, velouté, and béchamel sauces. Souffles were also first made during this time.
Late 19th century to early 20th century cuisine
The major chef of this time was Georges Auguste Escoffier who is known for modernizing the haute cuisine and organizing what later became the national cuisine of France. Many hotels were opened in France due to his influence. He created the popularly known brigade system which divided a professional kitchen in five stations including: garde manger that prepared cold dishes; the entremettier prepared soups, vegetables and desserts; the rôtisseur prepared roasts, grilled and fried dishes; the saucier prepared sauces; and the pâtissier prepared all pastry items. Many cooks worked on the same dish as per this system and reduced the preparation time. Another renowned chef, Le Guide Culinaire destressed the use of heavy sauces and created lighter fumets. This style created sauces that added to the flavor of the dish, not hide flavors which the sauces of the past did. Common ingredients replaced the expensive ingredients.
Mid 20th century to late 20th century cuisine
Chefs like Paul Bocuse, Jean and Pierre Troisgros, Michel Guérard, Roger Vergé and Raymond Oliver rebelled against the “orthodoxy” of Escoffier’s cuisine. Gault and Millau “discovered the formula” contained in ten characteristics of this nouvelle cuisine; these included:
1. Rejection of excessive complication in cooking
2. Reducing the cooking times to preserve the natural flavors. Steaming was used
3. Using freshest possible ingredients in cooking
4. Large menus were abandoned in favor of shorter menus
5. Strong marinades for meat and game ceased to be used
6. Stopping the use of heavy sauces in favor of seasoning dishes with fresh herbs, quality butter, lemon juice, and vinegar
7. Use of regional dishes for inspiration instead of haute cuisine dishes
8. New techniques were embraced and modern equipment was often used
9. The chefs paid close attention to the dietary needs of their guests through their dishes
10. The chefs were extremely inventive and created new combinations and pairings