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1500
Jacksonville Fort
In the 1500s the first French arrived in America, they built a fort in Florida which is now known as Jacksonville. Most of the French immigrants were Huguenots, members of protestant reformed church of France. The immigrants influenced American food by adding unique flavours as well as using their cooking methods by altering existing methods(“A Surprising Guide to French Cuisine | Food & Wine,” n.d., p. 1) -
appellation d'origine contrôlée
In the 17th century, chefs François Pierre La Varenne and Marie-Antoine Carême spearheaded movements that shifted French cooking away from its foreign influences and developed France's own indigenous style. Cheese and wine are a major part of the cuisine. They play different roles regionally and nationally, with many variations and appellation d'origine contrôlée (AOC) (regulated appellation) laws -
Restaurants
Making the ordinary into something exceptional has always been the Gallic approach. "To eat" is English; "to dine" is French. Not surprisingly, the word restaurant derives from the French. Restaurants, with individual tables and à la carte menus, were invented by the French in the 18th century. -
Brigade system
The Americans adopted Escoffier's hierarchical brigade system, modelled on the military. He organized the kitchen into a strict hierarchy of authority, responsibility, and function. In the brigade, widely adopted by fine-dining establishments,Late in the 19th century, following a French army career, gifted chef Georges-Auguste Escoffier developed the modern brigade system in London's Savoy Hotel. (“French cuisine,” 2018, p. 2) -
Haute cuisine
French cuisine was made important in the 20th century by Auguste Escoffier to become the modern haute cuisine;. Gascon cuisine has also had great influence over the cuisine in the southwest of France. Many dishes that were once regional have proliferated in variations across the country. Knowledge of French cooking has contributed significantly to Western cuisines. Its criteria are used widely in Western cookery school boards and culinary education.(“French cuisine,” 2018, p. 2)
