Research of Culinary Arts
HISTORY OF CULINARY
Earliest discovery of food came from the Roman Empire and had documentation.
15th Century
As the 15th century dawned, the highest of Italian renaissance flourished at Florence. Prosperity that reached beyond the very small royal population lent to dining as entertainment, in which common foods were decorated and flavoured. Mushrooms, truffles, garlic, and other infrequent used vegetables appeared. Pasta creations became filled and layered such as lasagne, ravioli, and manicotti. 16th Century
The history of French ascendancy in the culinary arts is traced to the Italians. The French were largely ignorant of fine cooking until Catherine de Medici arrived in France to become the bride of the future King Henri II. In her entourage included Italian cooks who introduced various methods and food items.
Catherine de Medici
Was came from the wealthiest families during her time; the Medici’s family was a powerful clan with line dukes and popes and were great sponsors of art, literature, and science.
She is one of the most influential personalities in culinary art history, she brought Capi cuochi to France.
She was an orphan few weeks after birth. At age 13, she was sent to France to marry Henry, the second son of the king of France.
17th Century (Classic French cuisine was championed by chefs)
1. Pierre Francois de la Varenne
He made the French cookbook “Le Cuisine Francois” (the book provided many preparation methods, including making roux, also serve as culinary encyclopedia of modern days.)
2. Nicolas de Bonnefons
He published the book “les delices de la champagne” (the book was responsible in the French by turning away from the middle age practices of overuse spices to mask the rotten taste of the food. He introduces the techniques to enhance taste using natural flavours.)
18th Century (this period was a great century for cooking; high end cuisine and affordable/ fancy were created).
1. Louis XIV
The meaning of
Earliest discovery of food came from the Roman Empire and had documentation.
15th Century
As the 15th century dawned, the highest of Italian renaissance flourished at Florence. Prosperity that reached beyond the very small royal population lent to dining as entertainment, in which common foods were decorated and flavoured. Mushrooms, truffles, garlic, and other infrequent used vegetables appeared. Pasta creations became filled and layered such as lasagne, ravioli, and manicotti. 16th Century
The history of French ascendancy in the culinary arts is traced to the Italians. The French were largely ignorant of fine cooking until Catherine de Medici arrived in France to become the bride of the future King Henri II. In her entourage included Italian cooks who introduced various methods and food items.
Catherine de Medici
Was came from the wealthiest families during her time; the Medici’s family was a powerful clan with line dukes and popes and were great sponsors of art, literature, and science.
She is one of the most influential personalities in culinary art history, she brought Capi cuochi to France.
She was an orphan few weeks after birth. At age 13, she was sent to France to marry Henry, the second son of the king of France.
17th Century (Classic French cuisine was championed by chefs)
1. Pierre Francois de la Varenne
He made the French cookbook “Le Cuisine Francois” (the book provided many preparation methods, including making roux, also serve as culinary encyclopedia of modern days.)
2. Nicolas de Bonnefons
He published the book “les delices de la champagne” (the book was responsible in the French by turning away from the middle age practices of overuse spices to mask the rotten taste of the food. He introduces the techniques to enhance taste using natural flavours.)
18th Century (this period was a great century for cooking; high end cuisine and affordable/ fancy were created).
1. Louis XIV
The meaning of