Welcome to French Cooking Guide
French Cooking Taste Article
For a permanent link to this article, or to bookmark it for further reading, click here.
You may also listen to this article by using the following controls.
History of French Cooking
The history of French cooking considered greatest chefs, like Bocuse, Carême, Escoffier, Fernand Point, La Varenne, and Taillevent to be masters of French cuisine. Almost all cooking schools use French cuisine as basis for all forms of Western cooking.
The history of French cooking dates back in 15th century Renaissance Europe, when food was becoming much more important than being just a simple meal. Dining was an entertainment; common foods were decorated and emphasized with flavor because of improved storage techniques and new discoveries in food preparation. Garlic, mushrooms, truffles, and even those rarely used vegetables are presented, carved artistically.
Surprisingly, the history of French cooking can be traced to the Italians. They were the ones who had the most influence on French cuisine, for a number of reasons.
History of French Cooking: The Medici Era
In the 1540’s, when the daughter of the Duke of Urbino, Catherine de Medici ("MED-a-chee"), arrived in France to become the bride of King Henri II, then, the future King, she brought along skilled cooks, they were skilled in the ways of Florence. She was the instrument in influencing the ladies to be in regular attendance during sumptuous feasts, in their most fashionable dresses. Then, later, another Medici was to marry another French King, food ideas just continue growing. This made dining in France progressively important. French, now like the Italians adorned their tables with glassware, fine china and serving ware. Dining, according to history of French cooking has always been a highlight of French culture.
History of French Cooking: “Le Cuisine François” Era
Because of the eventual rise of French cuisine, the very first cookbook was published in 1652. It was regarded in the history of French cooking as the French Cooking Bible. Written by a Frenchman and a famous chef, La Varenne. A very detailed instruction of preparation methods were listed, recipes were in alphabetical order.
History of French Cooking: Louis XIV Era
Another twist in the history of French cooking took place during this time. Louis XIV brought in the idea of serving the food in sequential steps instead of the usual regular appearance, where food is laid all at once, most often resulting to serving cold dishes. The “fork” became a customary utensil in dining. Containers and instruments in odd sizes and appearance were used by expert cooks for improved preparation of food.
History of French Cooking: Nouvelle Cuisine
Nouvelle Cuisine or New Cookery is considered a compromise between the old and new method of French dining. This is because of the changes in lifestyles not only of French people but the Western people as well. Classic French cuisine was time-consuming, not to mention, very costly. French during this time opted to settle for modest, simple and practical food.
French Cooking Taste News
China gets a taste for cheese - Irish Times
 Irish Times | China gets a taste for cheese Irish Times IU YANG, A SOFT-SPOKEN young man from Heilongjiang province, became a cheese connoisseur when he was studying international relations in Clermont-Ferrand, in France. His passion for cheese was so intense that he is now one of the foremost evangelists ... |
Taste of Sichuan: The decor is leftover, but the flavors are all fresh - OregonLive.com
 OregonLive.com | Taste of Sichuan: The decor is leftover, but the flavors are all fresh OregonLive.com The couple, who also own the well-regarded Bamboo Garden restaurant in Bellevue, Wash., opened Taste of Sichuan in the chain's former Beaverton space in September, replacing American standards with Chinese specialties but leaving the decor remarkably ... |
The French connection: lessons from an edible garden - The Independent
The French connection: lessons from an edible garden The Independent Recipes, popular French songs, the science of a cabbage's smell: all combine to poetic effect. But on a deeper level, Bloch-Dano asks the reader to think about what vegetables mean: why one particular variety or taste can have such power. |
What the royals eat at home - The Guardian
 The Guardian | What the royals eat at home The Guardian Queen Victoria, who was convinced that "things taste better in smaller houses", favoured plain food, a fact that set her against the fashion of the day, when French cuisine was all the rage (she had a French chef herself, in the form of Charles Elmé ... |
Haute Eat: Embassy's Kitchen Club 45 - Haute Living
Haute Eat: Embassy's Kitchen Club 45 Haute Living Many might be surprised to know, that while the region of Provence is located in France, its gastronomy is distinct from the rest of French cooking. Situated in the southeastern region of France on the Mediterranean and bordered by Italy on the east, ... |