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French Cooking History
from: Karlie BestlerFrench cooking history considers greatest chefs, like Bocuse, Carême, Escoffier, Fernand Point, La Varenne, and Taillevent to be masters of French cuisine. Almost all French cooking schools use French cuisine as basis for all forms of Western cooking. French cooking history dates back to the15th century Renaissance Europe, when food was becoming much more important than being just a simple meal.
Dining was an entertainment. Common foods were decorated and emphasized with flavor because of improved storage techniques and new discoveries in food preparation. Garlic, mushrooms, truffles, and even those rarely used vegetables were presented, carved artistically.
Surprisingly, French cooking history can be traced to the Italians. They were the ones who had the most influence on the history of French cooking and French cuisine, for a number of reasons.
The Medici Era
In the 1540s, when the daughter of the Duke of Urbino, Catherine de Medici ("MED-a-chee") played a role in French cooking history. Catherine de Medici arrived in France to become the bride of King Henri II, then, the future King, she brought along skilled cooks. The cooks were skilled in the ways of Florence. Catherine de Medici was the instrument in influencing the ladies to be in regular attendance during sumptuous feasts in their most fashionable dresses.
Then later in the history of French cooking, another Medici was to marry another French King, and the food ideas just continue growing. This made dining in France progressively important. French, now like the Italians adorned their tables with glassware, fine china and serving ware. Dining, according to French cooking history has always been a highlight of French culture.
The Le Cuisine François Era
Because of the eventual rise of French cuisine, the very first French cookbook was published in 1652. It was regarded in the French cooking history as the French Cooking Bible. It was written by a Frenchman and a famous chef, La Varenne. A very detailed instruction of preparation French cooking methods were listed, and French cooking recipes were in alphabetical order.
The Louis XIV Era
Another twist in the history of French cooking took place during this time. Louis XIV brought in the idea of serving the food in sequential steps instead of the usual regular appearance, where food is laid all at once, most often resulting to serving cold dishes. The "fork" became a customary utensil in dining. Containers and instruments in odd sizes and appearance were used by expert cooks for improved preparation of food.
The Nouvelle Cuisine
Nouvelle Cuisine or New Cookery is considered a compromise between the old and new method of French dining. This is because of the changes in lifestyles not only of French people but the Western people as well. Classic French cuisine was time consuming and very costly. French during this time opted to settle for modest, simple and practical food.
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