When many Americans think of French food the notion of expensive restaurants and French fries might one thinks of. Like many Cuisines’ of foreign countries, French food is much different our very own then. It boasts its own rich history that evolved over time from the middle ages to provide day. It has been revered as one of the world’s most sophisticated culinary locations, and there are over 9,000 restraints in Paris exclusively.
Days gone by background of French cuisine goes back to the center age range. During this time French meals where very similar to Moorish Cuisine, and were served in a method called service en confusion, meaning that meals were served all at once. Meals consisted of spiced meats such as pork, meat, poultry, and seafood. In many cases meals where dependant on the season, and of what food was in abundance. Meats were salted and smoked to preserve, and fruit and vegetables were also salted and devote jars to protect for the wintertime weeks. During this time period the display of the meal was very important also. The greater lavish and colorful the display, the better, and cooks would use edible items such as saffron, egg yolk, spinach, and sunflower for color. One of the most extravagant dinners of the right time was a roast swan or peacock, which was sewn back into its skin and feathers to look undamaged. The feet and beak were gilded with gold to complete the spectacle.
Through the 15 th and 16 th generations the France where inspired greatly by the evolving culinary arts in Italy. A lot of this influenced was do Catherine De Medicis (a Florentine princess) who wedded Henry duc d’Orleans (who became King Henry II of France). Italian chefs where light years of ahead of French culinary experts, and acquired already started creating dishes such as lasagna, manicotti, and possessed experimented using elements like truffles, garlic, and mushrooms. When Catherine married Ruler Henry II, she brought along with her Italian chefs who in turn launched Italian culinary practices to the French court. Despite the fact that the culinary civilizations of these two countries took different roads, the French owe much of their culinary development to the Italians and their involvement in the 1500s.
The period between the 16 th and 18 th generations was also known as the Ancien Program, and in this right time Paris was known as “… the central hub of culture and economic activity and therefore the most very skilled culinary craftsmen were found there.” During the Ancien Regime food distribution was regulated by the location government in the form of guilds, and these guilds set up limitations that allowed certain food industries to operate in assigned areas. Guilds were sectioned off into two groupings: people who supplied the raw materials to make food, and the people who sold already well prepared items. The restrictions that were set up by guilds hampered the introduction of culinary arts during this time period, by restricting certain chefs to assigned areas.
Between the 17 th and 18 th century there is a development in Haute Cuisine or “High Cuisine”, and its origins can be found in the recipes of your chef named La Varenne. Varenne was the writer of what’s known today as the first “true French cookbook”. Unlike the cooking styles of the middle Ages, Verenne’s cookbook (Cvisinier Fran?ois) covered new dishes which focused on more modest and less luxurious meals. This was a continuing tendency throughout the history of French cuisine, with more and much more chefs continuing to sculpt down on the plethora of meals, and concentrating on the ingredients in the meal.
The French Revolution caused a turning point in the French food industry also, because it resulted in nov guilds. With guilds no more in place any French chef could produce and sell any kind of food product he or she wished. This lead to a type of enlightenment within the French food industry, and more chefs started to experiment with different types of ingredients and dishes. One of the most prominent chefs of the 18 th and 19 th century was Marie-Antoine Car?me. Car?me centered his cooking round the development of what he called his “mother sauces”. These sauces were made up of espagnole, velout?, as well as b?chamel, and where also called fonds or “bottom part sauces”. Car?me on the course of his career created a huge selection of sauces, today in French delicacies many of which remain being used.…