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500
MIddle ages
• Banquets were common among the aristocracy.• Multiple courses would be prepared, but served in a style called service en confusion. • Food was generally eaten by hand. -
Jun 19, 600
French Cuisine
• The sauces were highly seasoned and thick, and heavily flavored mustards were used. • At the very end of the late middle ages, the short crust pie was developed.• Meals often ended with an issue de table, which later changed into the modern dessert. -
Jun 19, 700
French Cuisine
• The ingredients of the time varied greatly according to the seasons and the church calendar.• Late spring, summer, and autumn afforded abundance, while winter meals were sparser. -
Jan 1, 1300
French Cuisine
• The most well known French chef of the middle Ages was Guillaume Tire, also known as Taillevent. His career spanned sixty-six years in the 14th century.F -
Jun 19, 1500
End of Middle Ages
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Ancient Regime
• Paris was the central hub of culture and economic activity.17th century to 20th century -
Ancient Regime
• The revolution was integral to the expansion of French cuisine, because it effectively abolished the guilds. -
Ancient Regime
• More important to Carême's career was his contribution to the refinement of French cuisine.• The basis for his style of cooking came from his sauces, these base sauces, espagnole, velouté, and béchamel, are still known today. Georages Auguste Escoffier is commonly acknowledged as the central figure to the modernization of haute cuisine and organizing what would become the national cuisine of France. -
Ancient Regime
• His influence began with the rise of some of the great hotels in Europe and America during the 1880s – 1890s. -
Ancient Regime
• The 1960s brought about innovative thought to the French cuisine because of the contribution of Portuguese immigrants that had come to the country due to the Colonial Wars Portugal in Africa.• Many new dishes were introduced, as well as techniques. -
Ancient Regime
• This period is also marked by the appearance of the "Nouvelle Cuisine".• A contributor to nouvelle cuisine was World War II when animal protein was in short supply during the German occupation. -
France Agricultural
France - Agriculture Since the early 1970s, the agricultural labor force has diminished by about 60%. France, whose farms export more agricultural food products than any other EU nation (accounting for 22% of the EU's total agricultural output), is the only country in Europe to be completely self-sufficient in basic food production; moreover, The high quality of the nation's agricultural products contributes to the excellence of its famous cuisine. France is one of the leaders in Euro -
Ancient Regime
• By the mid-1980s the style of cuisine had reached exhaustion and many chefs began returning to the haute cuisine style of cooking, although much of the lighter presentations and new techniques remained. -
French Cuisine
• Livestock were slaughtered at the beginning of winter. • Greens would be packed in jars with salt. -
French Cuisine
• Fruits, nuts and root vegetables would be boiled in honey for preservation.• The salted meats of these sea mammals like whales and dolphins were eaten.
