法国料理的发展历程 英文
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One of the first pastry dishes to be refined from traditional medieval practices.
In the 17th to early 18th century, French cuisine was almost entirely pioneered by chef Franç ois Pierre La Varenne, who published the first textbook on new age French cuisine.
This is where France really gained momentum to sprout is own style of cuisine.
Food distribution was regulated by the city government by creating guilds. They were regulated by only allowing certain guilds to operate in certain areas.
Many inland regions had Romanesque styles of cuisine, And later Moorish influenced styles towards the end of the era.
This was mainly due to Roman occupied Gaul
Since spices were all imported from Asia and Africa, herbs and spices were reserved only to the wealthy population, as it was a rare and expensive import.
At this time, Italian food was far more advanced than French cuisine. This marriage introduced master Italian chefs to the French world.
Paris has become the central hub of all economic activity. Master chefs came to exchange trades.
Foreign spices were replaced with local herbs
Parsley, thyme, bay leaf, chervil, sage, and tarragon. This allowed for more economic and affordable dishes.
Coastal regions relied more on seafood. Inland dishes consisted of spiced pork, poultry, and beef. Main dishes changed with the seasons; whatever food was the most abundant and readily available was the food of choice.
Je m'appelle Jacob “Jaques” Therien
wk.baidu.com
A recent study shows that 100% of people eat food.1
1. Statistic
is inferred and does not necessarily reflect factual evidence.
This hampered the development of the culinary arts at this time.
Foods are heavily influenced by Italian culture and newly opened trade with the “New World”. Crepes refined and mastered.
Service en confusion
Medieval Food was very basic. Simple cooked meats with various spices. Those spices included; salt, black pepper, cinnamon, cumin, nutmeg, ginger, and gloves.
Present day France, Luxembourg, Belgium, most of Switzerland, and the western portion of Italy .
http://www.billcasselman.com/unpublished_works/sousveillance.htm
He essentially broke away from the Italian cooking traditions that were set in the previous years. His practices involved abandoning the heavy usage of herbs and spices and focused more on natural flavors of the foods itself.
At the beginning of the 15th century, French cuisine was influenced majorly by the Italian culture, predominantly due to the marriage of Catherine de’ Medici of Florence and Henri duc d’Orleans (King Henry II) of France.
In the 17th to early 18th century, French cuisine was almost entirely pioneered by chef Franç ois Pierre La Varenne, who published the first textbook on new age French cuisine.
This is where France really gained momentum to sprout is own style of cuisine.
Food distribution was regulated by the city government by creating guilds. They were regulated by only allowing certain guilds to operate in certain areas.
Many inland regions had Romanesque styles of cuisine, And later Moorish influenced styles towards the end of the era.
This was mainly due to Roman occupied Gaul
Since spices were all imported from Asia and Africa, herbs and spices were reserved only to the wealthy population, as it was a rare and expensive import.
At this time, Italian food was far more advanced than French cuisine. This marriage introduced master Italian chefs to the French world.
Paris has become the central hub of all economic activity. Master chefs came to exchange trades.
Foreign spices were replaced with local herbs
Parsley, thyme, bay leaf, chervil, sage, and tarragon. This allowed for more economic and affordable dishes.
Coastal regions relied more on seafood. Inland dishes consisted of spiced pork, poultry, and beef. Main dishes changed with the seasons; whatever food was the most abundant and readily available was the food of choice.
Je m'appelle Jacob “Jaques” Therien
wk.baidu.com
A recent study shows that 100% of people eat food.1
1. Statistic
is inferred and does not necessarily reflect factual evidence.
This hampered the development of the culinary arts at this time.
Foods are heavily influenced by Italian culture and newly opened trade with the “New World”. Crepes refined and mastered.
Service en confusion
Medieval Food was very basic. Simple cooked meats with various spices. Those spices included; salt, black pepper, cinnamon, cumin, nutmeg, ginger, and gloves.
Present day France, Luxembourg, Belgium, most of Switzerland, and the western portion of Italy .
http://www.billcasselman.com/unpublished_works/sousveillance.htm
He essentially broke away from the Italian cooking traditions that were set in the previous years. His practices involved abandoning the heavy usage of herbs and spices and focused more on natural flavors of the foods itself.
At the beginning of the 15th century, French cuisine was influenced majorly by the Italian culture, predominantly due to the marriage of Catherine de’ Medici of Florence and Henri duc d’Orleans (King Henry II) of France.