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History
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.
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
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.
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".
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.