Cuisine of France part 2 food history timeline

#foodanthropology #foodhistory #eatinghistory
The history of food
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
These are the years in which the exotic spices from the east,
especially the salt, were discovered Pepper, saffron, cinnamon and mustard
The urban legends say that pepper grew in the fields near paradise,
The Ginger and Cinnamon came from an Egyptian fishing network
On the Nile waters And reached there through a stream of heavenly river that intersects with the Nile
French cuisine consists of the cooking traditions and practices from France.
In the 14th century Guillaume Tirel, a court chef known as "Taillevent", wrote Le Viandier, one of the earliest recipe collections of medieval France. During that time, French cuisine was heavily influenced by Italian cuisine. 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.
French cuisine was made important in the 20th century by Auguste Escoffier to become the modern haute cuisine; Escoffier, however, left out much of the local culinary character to be found in the regions of France and was considered difficult to execute by home cooks. Gastro-tourism and the Guide Michelin helped to acquaint people with the rich bourgeois and peasant cuisine of the French countryside starting in the 20th century. 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. In November 2010, French gastronomy was added by the UNESCO to its lists of the world's "intangible cultural heritage".
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 culture
food history timeline
00:00 Introduction
00:47 shortly before the french revolution
01:11 the queen marry
01:33 The guild system
01:51 Bread un the late 18th century
02:50 Marie-Antonin Carême
04:27 Gorge august Escoffier
06:13 La guide culinaure