The Evolution of French Cuisine

Food is always an extremely important factor that brings influence to people’s life in diverse ways from the old times to the present. Although it carries the same significance through the whole development of civilization, the English cuisine in Medieval time is very different from it is in modern time. The Medieval cuisine, including the foods, eating habits, food preservation, and seasoning, in England had been hugely affected by the social and political background during the Medieval Age.

The study begins by explaining how much the residents of Gourmand love good food. They love food so much that that over time, a commission of distinguished chefs had decided that not any one should be capable of opening up a restaurant. If a restaurant was to be open, a chef would have to have 21 years of training, attend a prestigious school, and obtain a license to become a chef. These guidelines would ensure that when a resident would go to a restaurant, the food would be good. The first-class quality of food consequently rose the prices of restaurant meals to become very expensive.

The People of France in the last part of the 18th century were experiencing severe food shortages, increasing the cost of living, and political leaders who were doing very little to fix the state of chaos in which most people found themselves. In both rural and

During this time in France the church was very powerful politically and economically, the church did not really want to educate many people, especially poor people (Gildea 225). Life for nobles and clergy were very different from the farmers in the 1700’s. Nobles did not have to work. They basically had nice things and lived in big houses and ate a lot of good food. Noble's daily meals consisted of a variety of meats, and sides of cheese and wine (Gildea 119). Bread and anything grown in the ground was considered peasant food and was not eaten by the nobles at all. This is the way life had been and it slowly began to change in the 1700’s.

German Influence On Louisiana Cuisine During the 1700-1800s, many Europeans made way to Louisiana, bringing many cultural treasures along with them. In 1721, a large amount of Germans settled in Louisiana neighboring New Orleans. With them, they brought their art of sausage making, spices, herbs, and many other food influences. There is no person who invented cajun and creole cooking, It's a melting pot of cultures that created those styles of cooking. German sausage making is called andouille. Andouille sausage is a combination of pork, pork fat, salt, garlic, red pepper and black pepper, all packed into a sausage casing, which is smoked over sugar cane and pecan logs. When smoked, the sausage becomes very dark in color. It is distinctive

In the late eighteenth to the early nineteenth century, France was undergoing major changes. Before the French Revolution, France was experiencing political, social and economic problems. During this time period France was unstable, and wasn’t able to keep up with the new arising Enlightenment ideas. In addition, there were high taxes, unequal power distribution and social inequality. The French Revolution not only impacted the citizens of France, but people from other countries as well.

To begin with, the French production method that outdated towards other countries, predominantly turned into the root of the French Revolution. As in 1789, French economy laid on peasants and artisans (Soboul 1974, p. 27). At the same time, there were many developments of overseas trade and big industries in other parts of the world, especially Britain, which was France’s rival to achieve the authority in Europe. As a result, the French economic agents intended to transform their approach, as it happened in Britain. In fact, France just responsive to modernize in the transportation and communication section. It seemed less willing to change the

The people of France take pride in their selves. Although they seem like very modest people in France it is normal to have affairs while being married. They celebrate eleven official holidays. The French celebrate the traditional Christian holidays as well such as Easter and Christmas and normal ones like Fourth of July, Good Friday, Easter Monday, and Labor Day. On July fourteen they celebrate Bastille Day, which is the day that the Bastille fortress was stormed in and it started the French revolution. Another few that are not common here is victory in Europe day, Ascension Day, Whit Monday, Assumption day and , All Saints day and Armistice day, and last but not least St. Stephens Day. Although there are many great things about France there is one thing that’s not so positive about France is that it is well known for a lot of human trafficking. Although many laws have been passed to lower the rates of this awful problem and also to protect and keep the woman safe it is still very common. A little more information about their culture is that due to the fact that there country is a six sided shape they often use the word hexagon to describe their nation due to the similarity. France is a beautiful country filled lots of history. These are the five themes of geography for

One king was known for his elaborate feasts; that was King Henry VII. At his banquets, he served huge wild animals with spicy sauces (Albala 167). All the animals served were only hunted by appointed knights and nobles (Albala 167). One meat that was very crowd-pleasing was called Red Deer. It was a hunted deer that was baked in a shell of eggs, flour, butter, and water (Albala 168). This was a favored dish served at many banquets. Haggis, was a popular pudding that was served. This was a mixture of organ meats and fat all boiled in a sheep stomach (Albala 169). It seems like an unpleasant dessert, but it was not served as a dessert. In fact, only in the U.S. is pudding known as something sweet (Albala 169). Even though it may sound like an undesirable meal, it was very common and well-liked cuisine. In addition to having parties, and eating, many foods had a unique way of being prepared with their particular

The French wanted their foods to be appealing to the eyes and wanted it to be decorated to attract the people to eat it, and

Food production has begun to evolve in the age of French around 1793, with modern food service known as a commercial activity. It was categorized by two; the era of culinary careme and the era of culinary with Escoffier.

They commonly ate many types of meat including wild game, which was the most prized and preferred, beef, fowl, seafood and fish. The aristocratic household employed a master cook who oversaw the kitchen, which prepared food for the entire household. Such cooks were professionals, men with great skills in preparing a variety of dishes. Not many recipe books from this period survive, and most contain only ingredients and general directions, without specific measurements indicated (Rohr, 2002). One of the most valuable skills of the master chef was his ability to create fantastical dishes known as sotilties, or subtleties, which were dishes created to imitate other things and entertain the guests.

Which is the practice or art of choosing, cooking, and eating good food. In this food centric episode, Bourdain and Boulud travel back to Boulud's hometown of Lyon, France for a once in a lifetime experience of French cuisine's rich food culture and legendary chefs, with a focus on Nouvelle Cuisine innovator Paul Bocuse. Paul Bocuse is a French chef based in Lyon who is famous for the high quality of his restaurants and his innovative approaches to cuisine. A student of Eugénie Brazier, he is one of the most prominent chefs associated with the nouvelle cuisine, which is less opulent and calorific than the traditional cuisine classique, and stresses the importance of fresh ingredients of the highest quality. Which is a similar trait to Copenhagen. Bocuse has made many contributions to French gastronomy both directly and indirectly, because he has had numerous students, many of whom have become famous chefs themselves. Like Mexico City chef Eduardo Garcia, chefs like Boulud, Bocuse, Mathew, Joseph, Alain, and many more chefs. Had to work their way up the restaurant chain to get to the top, hard work always pays

On page one hundred and fourteen in Food by Leo Coleman we learn that in Marquesan culture feasts “demand and allow for extended periods of collection, redistribution, preparation, and consumption of foodstuffs. However, in this case, rather than blending the acts of making and eating food, at present, Marquesan’s sunder the two, and rather than reveling in the art of mixing food and talk as do the French, Marquesan’s find it far better to do one and the other.” This is similar to that of an American Super Bowl party hosts spend extensive amounts of time preparing the dishes of varying foods before hosting the party. Additionally, form my experience at Super Bowl parties the gatherings usually are for extensive amounts of time that begin before and continue long after the game begins and ends. The Marquesan people conversely to American and French cultures however do not mix the eating and socializing as we do. I believe this reflects the culture of western more civilized societies have. Talking while eating makes for careless eating, to clarify I mean that we usually have much more food than we need at these parties so we do not pay attention to the amount of food we eat and what food we are eating, we just jam pack our stomachs till we can no longer fit food in it. On the other hand in Marquesan culture food is much more valued because they don have easy access to food supplies as

This paper will discuss the multifaceted relationships among food, and culture. I will be looking at the relationships people have with food, and explore how this relationship reveals information about them. Their food choices of individuals and groups, can reveal their ideals, likes and dislikes. Food choices tell the stories of where people have travelled and who they have met along the way.