History of French cuisine | evolution of French cuisine | French cuisine

French cuisine is recognised by the world as one of the finest cuisines. The French are known for their artistic temperament and so their cuisines.
   At the end of Merovingian period,the convents which had preserved all traditions of gourmands increased in France ,it was the beginning of culinary art.

spit roasting were common, dishes were cooked on the fire itself. Oven were installed in twelfth century for roasting . From the fourteenth century sauces were much appreciated part of culinary arts. Menu was varied which featured less vegetables. At the sixteenth century Italians cook and pastry cook were employed ,they taught and prepare number of dishes which since remained in French taste. Kitchen were large. In the seventeenth and eighteenth century, royalty and high ranking people took great interest in food and cooks named dishes after them.the cooks during feast were honoured and appreciated if the food was good.
             
Since the end of nineteenth century,French culinary art has reached the highest point of perfection . Chefs like  ESCOFFIER and SALLES published books on cookery which are known throughout world.
 
French cuisine is less complex and complicated.while cooking garnishes served are complex. Great emphasis is laid on sauce ,garnishes and accompaniments play important key role in French cuisine . Food items are cooked in sauce or they accompany a dish. The cooking medium used is butter,olive oil, salad oil hence,dishes are not greasy but give lightness to the taste . Spices and herbs gives subtle flavour ,taste and originality to the dishes. Herbs like parsley ,celery,basil,thyme are used . Vegetables are served with main course and the main dish consists of flesh foods such as lamb,beef,veal of best quality . Cheese is extensively used and can be used as a base of a dish,to garnish and blend with soups. Cheese forms a separate course in French classical menu . Red wines and white wines are used for cooking too which are more than a flavouring agents.


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