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    The historical background of French cuisine can be traced back to medieval times, when meals were similar to Moorish cuisine and comprised of spiced meats like pork, poultry, beef, and fish. During the 15th and 16th centuries, French cuisine was influenced by advancing culinary arts in Italy due to Catherine de' Medici bringing Italian chefs to France. Between the 16th and 18th centuries, under the Ancien Regime, guilds in Paris controlled the food industry by restricting what businesses could operate where. This led to the development of Haute Cuisine in the 17th and 18th century and the French Revolution eliminated guilds, allowing chefs more freedom in their craft.

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    The historical background of French cuisine can be traced back to medieval times, when meals were similar to Moorish cuisine and comprised of spiced meats like pork, poultry, beef, and fish. During the 15th and 16th centuries, French cuisine was influenced by advancing culinary arts in Italy due to Catherine de' Medici bringing Italian chefs to France. Between the 16th and 18th centuries, under the Ancien Regime, guilds in Paris controlled the food industry by restricting what businesses could operate where. This led to the development of Haute Cuisine in the 17th and 18th century and the French Revolution eliminated guilds, allowing chefs more freedom in their craft.

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    55 views2 pages

    History

    Uploaded by

    Kimberly Setenta
    The historical background of French cuisine can be traced back to medieval times, when meals were similar to Moorish cuisine and comprised of spiced meats like pork, poultry, beef, and fish. During the 15th and 16th centuries, French cuisine was influenced by advancing culinary arts in Italy due to Catherine de' Medici bringing Italian chefs to France. Between the 16th and 18th centuries, under the Ancien Regime, guilds in Paris controlled the food industry by restricting what businesses could operate where. This led to the development of Haute Cuisine in the 17th and 18th century and the French Revolution eliminated guilds, allowing chefs more freedom in their craft.

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    of 2

    A Brief History of French Cuisine

    Back in Time: Medieval Cuisine

    The historical background of French food goes back to the medieval times. During
    this era, French cuisine was fundamentally the same as Moorish Cuisine. It was
    availed in a manner called service en confusion, meaning that meals were served at
    the same time. Meals comprised of spiced meats, for example, pork, poultry, beef,
    and fish.

    During this time the presentation of the food was also critical. The richer and

    more beautiful the display, the better, and cooks would utilize consumable things,

    for example, egg yolk, saffron, spinach, and sunflower for color.

    Moving Ahead: Influences in French Cooking

    During the 15th and 16th centuries the French were influenced by the progressing

    culinary arts in Italy. Much of this happened because of Catherine de' Medici (a

    Florentine princess) who married Henry duc d'Orleans (who later became King

    Henry II). Italian cooks were light years ahead of French culinary specialists. These

    chefs had started making a variety of dishes.

    A Restrictive Regime Halts Culinary Advancements

    The period between the 16th and 18th centuries was called the Ancien Regime,
    and during this time Paris was alluded to as a focal point of culture and activity,
    including culinary activity. In the Ancien Regime distribution was managed by the
    city government as societies, and these organizations set up confinements that
    permitted certain food businesses to work in assigned regions.

    The Advent of Haute Cuisine

    During the 17th and 18th century, there was an advancement in Haute Cuisine or
    simply "High Cuisine", and its origins can be discovered in the recipes of a gourmet
    specialist named La Varenne. He was the writer of what is referred to today as the
    first "true French cookbook".

    The French Revolution Brings Many Changes

    The French Revolution additionally achieved a defining moment in the food


    industry, since it initiated the fall of guilds. With guilds no longer functional, any
    French cook could create as well as offer any kind of food product they wished.
    This led to a type of enlightenment inside the French food industry. More gourmet
    specialists started to explore different avenues regarding different types of
    ingredients and meals.

    In the late 19th century and mid-20th century there started a modernization of
    haute cooking. Much of this new food owes its improvement to Georges Escoffier
    Auguste. Auguste was chef and a proprietor of numerous restaurants, and in
    addition, a culinary writer. A lot of Escoffier strategies in modernizing haute
    cooking were drawn from the formulas invented by Marine-Antonie Carême, a
    pioneer of grande cuisine.

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