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History of French Cooking
from: Karlie BestlerThe history of French cooking considers the greatest chefs, like Bocuse, Carême, Escoffier, Fernand Point, La Varenne, and Taillevent to be masters of French cuisine. Almost all cooking schools use French cuisine as basis for all forms of Western cooking.
The history of French cooking dates back to 15th 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 rarely used vegetables are presented, carved artistically.
Surprisingly, the history of French cooking can be traced to the Italians. They were the ones who had the most influence on French cooking history and French cuisine for a number of reasons.
The Medici Era
In the 1540s, when Catherine de Medici ("MED-a-chee"), the daughter of the Duke of Urbino, arrived in France to become the bride of King Henri II, then, the future King. she brought along cooks skilled in the ways of Florence. She was the instrument in influencing the ladies to be in regular attendance during feasts, wearing their most fashionable dresses.
Later, another Medici was to marry another French King, food ideas just continue growing. Through history French cooking became more elaborate and dining in France progressively important. French, now like the Italians adorned their tables with glassware, fine china and serving ware. Dining, according to history of French cooking and food has always been a highlight of French culture.
Le Cuisine Francois Era
Because of the eventual rise of French cuisine, the very first cookbook was published in 1652. It was regarded in the history of French cooking as the French Cooking Bible. Written by a Frenchman and a famous chef, La Varenne. A very detailed instruction of preparation methods were listed, recipes were in alphabetical order.
Louis XIV Era
Another twist in the history of French cooking and food 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.
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 through history French cooking. Classic French cuisine was time-consuming, not to mention, very costly. French during this time opted to settle for modest, simple and practical food.
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