This website uses cookies to ensure you have the best experience. Learn more

French Cuisine Essay

1875 words - 8 pages

French cuisine dates back to the Middle Ages. During the middle ages French cuisine was similar Moorish cuisine (Manero). French cuisine was similar to Moorish cuisine because upon the arrival of moors in 711 A.D., smoked and spiced meats were introduced to the French as well as the appearance of food was influenced because, Moors often altered the appearance of foods with ingredients such as saffron, egg yolks, and sunflowers (Manero). The altering of the food’s color can be seen in modern day French cuisine, especially in the sauces and broths. Examples images follow:“Rouille is a spicy garlic sauce used for fish dishes, fish soup and bouillabaisse.” –[
This sauce displays influence from the Moorish because it uses both saffron and egg yolks to give the sauces it’s vibrant “gold-ish-yellow” appearance. This sauce is traditionally made with saffron, breadcrumbs, olive oil, garlic, and egg yolks.
Bouillabaisse is a fish stew that derives from the coast of France.
This dish also contains Moorish influences with the addition of saffron to enhance the appearance of this dish, as well as the use of the fish and ingredients that are in season.

16th Century: Italian Influences
During the early 16th century, 1533 French King Henry II married Catherine Medici, Florentine Princess; who brought along Italian chefs with her to France (Manero). The Italian chefs were more advanced than the French chefs and had discovered new ingredients and techniques that the French chefs have yet to discover (Yaniga, 2010). “Italian chefs where light years of ahead of French culinary experts, and had already begun creating dishes such as lasagna, manicotti, and had experimented using ingredients like truffles, garlic, and mushrooms. When Catherine married King Henry II, she brought along with her Italian chefs who in turn introduced Italian culinary practices to the French court. Even though the culinary cultures of these two countries have taken different roads, the French owe much of their culinary development to the Italians and their intervention in the 1500s.”(Yaniga,2010) As well as contributing to techniques the Italians also contributed to the storage of spices. “The Italians had already mastered a variety of techniques for food preparation, the use of spices and effective long-term storage.”(Manero)

17th Century: La Varenne
The 17th century had a great impact on culinary history that is still seen today. Thanks to François Pierre La Varenne that is. François Pierre La Varenne was a chef that worked in the kitchens of the Marquis d'Uxelles from 1640 to 1650 and is the chef that is responsible for his heavy and conuntinuous use of roux and European herbs. Little is actually known about is life but what is know is because of his contributions to culinary history. In 1651 La Varenne published Le Cuisinier François,” the first of a new generation of cookbooks to document the changes that had taken place in French cuisine...

Find Another Essay On French Cuisine

California Cuisine Essay

841 words - 3 pages example is Wolfgang Puck, who began his fame as a chef in Southern California with fusion Chinese and French cuisine. There are many other chefs that have contributed and played a role to the growing of Californian cuisine. One chef that is famous to the actual birth of Californian cuisine is Alice Waters, in the early 1970s, and her restaurant known as Chez Panisse in Berkeley, California (Shearer, 2008). Alice Waters believe that Californian

Past and Present of Peruvian Cuisine

1338 words - 5 pages Europeans that were looking to immigrate to Peru. The French, German, and Italian were the most common to come to Peru and each left their own mark on the cuisine of Peru. For example, Lorson explains that the Italian immigrants brought over native ingredients to Peru like pasta, and the classical French gastronomy became popular and eventually was unified into what Peruvian cuisine remains to be today. In addition, the Japanese and Chinese came

French language and culture

1291 words - 5 pages How French Cuisine has influenced Indian Hospitality Industry.India is a much invaded country. Over the centuries India has been a favorite destination for potential invaders because of its rich natural resources. This has resulted in many foreign influences on Indian culture. The uniqueness of Indian culture lies in the fact that it is very tolerant and very welcoming to foreign influences. Thus, Indian culture is a composite mix of various

French Fascination With Food

810 words - 3 pages French Fascination With Food The delicacy of French cuisine, the diet du jour, a multiple sensory experience, wine, chocolate mousse, cheese. When one thinks of French cuisine, these are some of the aspects that run through our minds. The attraction to French food and the culture that presumes around it are what make French dinning so appeasing to the masses. Yet, when one thinks about the sensual delight of French cuisine and its affect no

History Of Cajun Cuisine

1290 words - 5 pages History of Cajun Cuisine Cajun cuisine is a fusion of food from different regions with very rich histories, such as France, Canada, and the southern U.S. It was originated by peasants of French ancestry. These immigrants settled in the "Acadian" region of the Bay of Fundy in Nova Scotia from 1604 to 1654. By 1755, the population of these settlers had grown to about 15,000. They survived on cereal crops such as wheat, barley and oats, and

Cajun Cuisine Essay

1239 words - 5 pages Cajun cuisine is a fusion of food from different regions with very rich histories, such as France, Canada, and the southern U.S. It was originated by peasants of French ancestry. These immigrants settled in the “Acadian†region of the Bay of Fundy in Nova Scotia from 1604 to 1654. By 1755, the population of these settlers had grown to about 15,000. They survived on cereal crops such as wheat, barley and oats, and

Roman Cuisine: A bit on its history and how it is today

778 words - 3 pages course have to be of Hungarian and German. Foods such as the baklava, mousaka, saraigli, mititei, sarma(le), and rahat are of Turkish origin. Some other influences such as Greek, Slavic and French are also present.The differences in cuisine relating area are not substantial. The City cuisine has recently become a bit healthy-conscious, so therefore the foods contain less fat with little or no saturated fats. The Country aspects of cuisine in Romania

Talks on Archeology, France and Tutenkhamun

569 words - 2 pages making contacts can make all the difference. As for his career as a French professor he started by becoming an expert on 17th century French Literature. He visited France and told us a funny story about his first night there. While in France he became interested in French cuisine. With this interest he decided to write a book about French Cuisine in 17th Century Literature. His studies about this topic brought him into contact with Julia

Description of Irish Traditions

1555 words - 7 pages emigrated to American or the United Kingdom. In today’s society, Irish cuisine is growing in diversity some Common meals include fast food like pizza, burgers, Chinese food, and lately, African dishes and European foods. The Fast food restaurants and ethnic restaurants are found mainly in the major cities. Irish cuisine may not stand out like English or French cuisine as much but it has a much more at home feeling and sense of community. Chefs

Haute Cuisine and Antonin Careme

512 words - 2 pages Haute Cuisine has been characterized by French cuisine, and modernized in every era. On June eighth, 1784 a revolutionary French cook was born Marie- Antoine Carème, also known as Antonin Crème. Antonin would inevitably be known as “The king of chefs, and chef of kings”. Antonin’s beginning would not be easy like a kings, his training would lead him to cook magnificently, and he would affect society for centuries with his amazing talent

France and its culture

906 words - 4 pages built by Napoleon himself in 1806.Food trends come and go but the French cuisine will always remain a classic. This statement was a logo for a fine French cuisine restaurant and is very self-explanatory. The French take much time and pleasure with their food. They care for it like no other county, as if it were a precious thing in the world. In France, food is an artwork; it's a self-expression of its chef. Here, many dishes were created and taken

Similar Essays

French Cuisine Essay

810 words - 3 pages French CuisineFrench Cuisine is one of the most popular types of food around these days and is known worldwide for its quality. The French gained their techniques through history in pretty much one form. They got most of their notoriety because of the fact that they were ruled by so many different people. There were many different countries and groups of people who conquered the French region throughout the past 2000 years. So each time a new

Raymond Blanc And Modern French Cuisine

2091 words - 9 pages Raymond Blanc, OBE is a French born chef who has made his career in the United Kingdom and has revolutionised modern French cuisine. Blanc was born on 19 November 1949 in Besançon, a city in Eastern France, making him now 64 years old. He began cooking when his father gave him a colander and a vegetable foraging guide for his 10th birthday and whatever he could manage to find in their garden and surroundings, his mother – the inspirational

Molecular Cuisine Essay

652 words - 3 pages . There are many other names for molecular cuisine such as molecular gastronomy, avant-garde cuisine, experimental cuisine, modern cuisine, and modernist cuisine. The now late oxford physicist Nicholas Kurti and French chemist Hervé This came up with the term “molecular gastronomy” for the new style of cooking/science they started experimenting with back in the 1980's. People are definitely interested in molecular cuisine but don't know

Four Major Cuisine Essay

1061 words - 5 pages Guangdong cuisine originated in Lingnan, generalized from Guangzhou dishes, East River, Chiu Chow. Then, it evolved to Guangzhou cuisine represented with late start, but it is far-reaching, Hong Kong, Macao and other countries in the restaurant. Yu cuisine and French cuisine are around the world par. Basically Yu cuisine is the primary Chinese cuisine that we mostly eat in abroad. Cantonese is considered representative of the South China Cuisine