chronicle of haute french cuisine
food history timeline
food documentary PART 1
In this video we will examine the chronicle of the haute French cuisine
that developed in the Palace of Versailles until the French Revolution in 1789 Until the beginning of the 16th century
French cooking was unpretentious, basic and quite simple as in England
In fact, we can start talking about food
in terms of a culture that leads to our time from 1533
The year in which the Duke of Orleans
was married to Caterina de Medici of the well-known Florentine family
She took with her many famous chefs and confectioners from Italy
Of which the French began
to develop their cooking schools and promote the art of cooking
Towards the end of the 17th century
France was already known in the world in its classic cuisine
The menu evolved over a variety of dishes, and fresh products
An attractive display of dishes has become inevitable
The development of cooking in the palace of Louis XIV
A number of cookbooks are written and best known
CUISINIER FRANCAIS Written in 1651 by Francois de la Varenne (1615-78)
It was The constitutive text of modern French cuisine
in the 16th century Le Veran broke up From Italian traditions that
revolutionized French cooking in the Middle Ages
La Varenne was the centerpiece of the group of French chefs,
who wrote for a professional audience And created a codification of French cuisineduring the reign of Louis XIV, the king of France
During the reign of Louis XVI
Continue to refine the culinary methods and create menus for celebrations and meals
The conduct of the Palace of Versailles Included breakfast and lunch and dinner ceremonies every night
Which was attended by tens and hundreds of diners
The vast kitchen that expanded and grew parallel to the expansion of the palace employed more than 2000 workers, chefs and cooks
On the next chapter we will see What has become from that huge system Of royalty kitchens
french gastronomy of louis xvi
chronicle of the haute French cuisine
Caterina de Medici kitchen
CUISINIER FRANCAIS
1651 by Francois de la Varenne
history of food
anthropology of food and science
anthropology of food and culture
food history timeline