The Rich History of French Cuisine

In America, we have a tendency to rush through our meals, eat out and put very little planning into the execution of a meal. For the French, a meal is a total experience. It is meant to be not only a feast for the stomach but also a feast for the eyes. French food is, by nature, intricate, elaborate, and delicious and an art that is appreciated by people all over the world. The roots of French cuisine can be traced back in history a long way.

 

The Middle Ages

French cuisine dates back to the Middle Ages when French meals were served in a style known as en confusion, which meant that meals were served all at once. A meal might consist of spiced meat including beef, poultry, fish and pork. Meals were also very seasonal in nature and centered on what was available and fresh. The French were also masters at food preservation. Meats were salted to preserve, and vegetables were put in jars and salted so that they could be enjoyed during the winter months. Chefs in the Middle Ages were very concerned with presentation, as they still are today. Edible garnishments such as egg yolks, saffron, and spinach were used to add color and texture to a meal. A favorite French Middle Age dinner was a roast swan or peacock that was sewn into its skin to after cooking to make it look all together, feathers and all. Feet and beaks were coated in gold for an extravagant display.

 

Italian Influence

When Catherine de Medici married France's King Henry II in the mid-sixteenth century, she introduced Italian food and cooking practices into the French court. Not long after this, another Italian married a French king and more Italian cuisine influences were introduced. The way food was prepared and served; including elaborate table dressings were all influenced in part by the Italians.

 

The First French Cookbook

In 1652, French chef La Varenne wrote the very first French cookbook titled “ Le Cuisine Francois.” The book held many French food secrets and detailed instructions on some of the most popular French dishes of the time. In addition, the book stood as a testimony to the progressive nature of French cuisine and its strong importance in the French culture.

 

Wine

Not much can be said about French cuisine without some mention of wine. Wine is an essential ingredient to the French dining experience. At elaborate dinner parties, a different wine is served with each course depending on what is being served. The French are experts at marrying wine and food and seem to know exactly which wine will enhance the flavor of a meal or a particular course in the meal. Of course, who could forget that it was Don Perignon, a Frenchman who invented champagne.

 

Key Ingredients in French Food

The French are renowned for using some key ingredients in their fine food. You can expect to find such things as butter, cheese, brown onions, potatoes, herbs, Djon mustard, bread, garlic and turnips in a number of popular French dishes.

 

About the Author: Susan Patterson is a freelance writer with a love for French cuisine and culture. She recently completed an article about how to learn French when you plan to travel to France