History of French Cooking Methods

History of French Cooking Methods 16th Century

1600

France Primitive may first have savored roast meat by chance, when the flesh of a beast killed in a forest, fire was found to be more palatable and easier to chew and digest than the customary raw meat.
They probably did not deliberately cook food, though, until long after they had learned to use fire for light and warmth.
Most Food were to be expose to sun to dry-up for use in in future.

History of French Cooking Methods 17th

1700

Innovation of stove began when electricity happen to be implemented
Cast iron stove began to be build.
Many of these early stoves were jamb stoves, which were intended to make a fireplace more efficient and distribute its heat more effectively.
The most common was the five-plate stove, made of five flat iron plates that formed a rectangular box with one open side.

History of French Cooking Methods 1800s

1800

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".

History of French Cooking Methods 19th

1900

The invention of the coal-burning stove and the arrival of copper and tin made it easier for cooks
Antonin Carême created a standard kitchen code which is adopted by the luxury hotels and restaurants. His work is furthered by Auguste Escoffier, who organized kitchen staff into the first brigades. Several techniques changed cooking methods and methods for food preservation: cork stoppers (1700), corkscrew (1750), the cast iron stove with ventilation hood, canning (Appert,

History of French Cooking Methods 20th Century

2000

This new way of cooking got rid of unnecessary and complicated steps. Food was not cooked to death in order to preserve more of its natural flavors. Steaming came into vogue and the emphasis was on the freshest ingredients possible.

History of French cooking Methods 21st

2100

The use of Induction stoves and pressure pots,gas advance stove is common in France on this 21st century.
New Food are being prepared with use of new invented equipment's,
braai stand that use electricity and gas,coal , radiation, are being used to prepare best meal.
Food are now able to be stored in freeze than cooking,drying them up for preservation.