Modern

History of French Cuisine

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  • 400

    Medieval France - 5th to 15th Century

    Medieval France - 5th to 15th Century
    • elaborate and elegant banquets
    • multiple courses with heavy flavours
    • desserts at the end.
    • commonly used ingredients: honey, vinegar, aged cheese, spiced wine, salted beef, smoked pork, ham, salt and fish
    • herbs found in kitchen gardens
    • The ingredients of the time varied greatly according to the seasons
    • Late spring, summer, and autumn afforded abundance, while winter meals were more sparse.
  • Jan 1, 1400

    Fencing Begins

    Fencing Begins
    Fencing Begins to be more and more popular throughout Europe. Eventually, the habit of men carrying a sword around became so popular that people began to take dueling for real.
  • Jan 1, 1401

    15th - 18th Century France

    15th - 18th Century France
    • highly skilled culinary craftsmen could be found in Paris
    • Markets were responsible for food distribution
    • the guild system distributed chefs into a hierarchy
  • Jan 1, 1501

    16th Century France

    16th Century France
    • Catherine de Medici brought Italian influence into France
    • fine tableware and glassware became important
    • tomatoes were introduced from the Mediterranian

  • Haute Cuisine - 17th to 18th Century

    Haute Cuisine - 17th to 18th Century
    • means “High Cuisine” in French
    • started in 17th Century, influenced by famous chef named La Varenne
    • created new, lighter dishes that were easy to prepare, instead of rich and elaborate ones
    • introduced third courses (the dessert part)
    • brought more focus to pastries and pies
    • more keen on taste and design than quantity

  • 18th - 19th Century France

    18th - 19th Century France
    • Turkey and Haricot Beans were introduced into French
      • from the New World (America), then discovered by Christopher Columbus

  • Marie-Antoine Carême

    Marie-Antoine Carême
    Marie Antoine Careme's Legacy
    • born 5 years before the French Revolution
    • Refined the French Cuisine during this time.
    • He created mother sauces that formed the basis of his cooking style.
    • Souffles were also introduced in response to the bread shortage

  • The French Revolution

    The French Revolution
    • The French Revolution abolished the guild system
    • People relied heavily on wheat and bread at the time because of food shortages

  • Late 19th - 20th Century France

    Late 19th - 20th Century France
    • Georges Auguste Escoffier modernized the Haute cuisine and organized the national cuisine of France
    • established the fundamentals of French cuisine
    • split the kitchen into five groups for higher efficiency
    • Le Guide Culinaire distressed the use of heavy sauces.
    • Replaced them with sauces that added flavour, and not those that covered it.
    • common ingredients replaced expensive ones

  • Mid 20th - Late 20th Century

    Mid 20th - Late 20th Century
    Overview of French Food History
    • Portuguese immigrants fleeing from the Colonial Wars contributed to the introduction of new dishes.
    • Nouvelle cuisine introduced (10 characteristics)
      • the simplification of French cooking methods and foods 1) abolition of haute dishes 2) new techniques 3) shorter cooking methods and menus 4) lighter seasoning 5) new methods and combinations

  • Viking Age - 8th to 11th Century France

    Viking Age - 8th to 11th Century France
    Viking culture prevails during this period, it influences the French's Cuisine

  • Viking Invasion

    Viking Invasion
    • Vikings begin raiding and invading France, bringing areas under their control
    • Viking Culture began to spread in France at that time and the habit of heavy flavours were initiated.