A History of French Food
France wasn't always keen on garlic, mushrooms and truffles . Before the fifteenth century, condiments and garnishes were used to disguise spoiled food. France has what many today consider peasant food. It's simple food, no extravagant frills.
In the mid-15th century, Italian Catherine de Medici moved to France to marry the future King Henry II, bringing with her Florence educated chef and wealthy creative Strong sense of drama and etiquette. Over the next few years, French cuisine became a magical art of beautiful presentation and innovative flavours.
The twentieth century also brought huge changes to French cuisine. Traditional haute cuisine (haute cuisine) is a world-famous cuisine known for its careful preparation and exquisite presentation. French cuisine was considered an exemplary cuisine until food critics questioned its rigidity.
Nouvelle cuisine was a 1970s backlash against classic heavy French cuisine. It lightens up the creamy sauce and uses fewer ingredients to focus on the real flavor. This is evident in today's average French cooking, through flexible preparation methods and greater experimentation with non-traditional flavours.
Important Facts About French Food and Cooking
Some facts about French food and cuisine that may surprise you:
The French eat more cheese than any other country in the world. They average 45 pounds of cheese per person per year.
Vichyssoise is a mashed potato soup invented by a French chef in New York City.
The croissant is a delicate French pastry that was actually invented in Vienna, Austria.
Brazil's coffee industry originated from the adultery incident between the French Guiana first lady and Lieutenant Colonel Francisco de Mello Parletta. He comes to settle a local border dispute, and he leaves with smuggled coffee seeds, which she takes back to Brazil hidden in a farewell gift.
French cuisine is a unique cultural experience that combines delicious seasonal food with beauty, leisure and precise preparation. Preparing and eating French cuisine is an art that can take a lifetime to master, but requires standing still in time to appreciate its glory. Discover French gastronomy as an art, a tradition and a way of life.
Cheese and wine are the main components of the dish. They play different roles on a regional and national scale, with many variations and Appellation d'Origine Control (AOC) (regulated appellations) laws.
Starting in the 20th century, food tourism and the Michelin Guide helped civilians understand the bourgeois cuisine of urban elites and the peasant cuisine of rural France. Gascon cuisine also had a strong influence on the cuisine of southwestern France. Many dishes that were once regional have seen variations across the country.
's knowledge of French cooking made a significant contribution to Western cuisine. Its standards are widely used by Western culinary school boards and in culinary education. In November 2010, French cuisine was included in the world's "Intangible Cultural Heritage" list by UNESCO.
