French - Cuisine
Food culture
The identity of a people is given mainly by its language and its food culture .
A set of dietary habits determined over time by their society , shall identify them and often when rooted , becomes a cultural heritage.
French gastronomy
It is considered the cradle of High Gastronomy, having the most traditional cuisines of the world !
XVII - The French Food originated from the Medieval Gastronomy, soon after the French Revolution , due to constant visit of European soldiers to France to make meals , where King Louis XIV , the sun king , forbade the foreign influences in gastronomy .
History of French gastronomy objectives:
- Preservation of local customs ;
- Conservation of natural food flavors .
Eighteenth - century fundamental modifications:
- The poise of eating to eat sitting lying ;
- Individualization of food : One plate and its cutlery for each person
- The emergence of the first cookbook ;
- Collective service desk for a cover charge for each person ;
- The elegance of the table, the label ;
- Influence of accompaniments ;
- Expulsion of the dictatorship of garlic and onion : Vegetables , vegetable ;
- Replacement of smell cooking in the kitchen look ;
- The French cooks have become voted the best in the world.
OBS : the superiority of France in the field of kitchen and table is proved .
- The first restaurant was opened in 1765 , when an innkeeper served a plate of mutton legs with white sauce . In general these early restaurants served soups for therapeutic purposes , in order to restore and restore the strength of sick individuals , hence the origin of the name restaurant .
Heads of unemployed kitchen, whose bosses members of the nobility , had fled the revolution, and were forced to find another way to carry out their work , eventually opening their own restaurants; cooking and making art of the great masters . Thus was born the great restaurant in France .