Transcript AutoCAD Architecture 2008: Part I: Getting Started

International Cooking: A
Culinary Journey, 2E
Chapter 3
France
History
Many invaders from all sides
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Romans (125BC to the late 400s)
Germans (from east)
Celtics from Britain
Vikings from Scandinavia
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Catherine de’ Medici of Italy
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came to France to marry the future
king, Henry II in 1533
brought fine Italian chefs
introduced the Italian splendor in
table setting
brought many new foods including
broccoli, peas, artichokes, sauces
introduced fine pastries
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Upper Saddle River, NJ 07458. All Rights Reserved.
Haute Cuisine
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literally means “high cooking”
began with Catherine de’ Medici
reached perfection with Chef Georges Auguste
Escoffier (1846–1935)
large, elaborate meals with numerous courses of
rich foods
grand presentation of foods
wine cellars
beautiful serving pieces
excellent service
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Upper Saddle River, NJ 07458. All Rights Reserved.
French Revolution
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1789
end of great opulence and wealth for
the aristocracy and extreme poverty
for the lower class
France became independent
introduction and proliferation of the
restaurant
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Upper Saddle River, NJ 07458. All Rights Reserved.
Nouvelle Cuisine
started with Fernand Point in the
1900s
 transformed classic French dishes
into healthier ones
 this lighter cooking used less
butter, fat, and cream
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Upper Saddle River, NJ 07458. All Rights Reserved.
Topography
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Alps
on the east and southeast
 form border with Switzerland and
Italy
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Pyrennes
on southwest
 forms border with Spain
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Upper Saddle River, NJ 07458. All Rights Reserved.
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Mediterranean Sea
on south
 hot, dry summers and mild winters
 olives, grapes, and a myriad of fruits
and vegetables
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Atlantic Ocean
on west and northwest
 cooler climate
 seafood, apples, and many fruits and
vegetables
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Upper Saddle River, NJ 07458. All Rights Reserved.
Cooking Methods
Use All Preparation Methods
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braising
deep-frying & sautéing
boiling & poaching
baking & roasting
broiling
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Upper Saddle River, NJ 07458. All Rights Reserved.
Regions
Normandy
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northwest
coast, dairy country, orchards, and
farmland
apples and calvados (apple brandy)
use lots of cream and butter,
cheeses
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Upper Saddle River, NJ 07458. All Rights Reserved.
Brittany
harsh climate
 simple and hearty food
 buckwheat, whole grains, pork,
and seafood & shellfish,
particularly oysters
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crêpes
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Upper Saddle River, NJ 07458. All Rights Reserved.
Ile de France
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north central region - Paris & surrounding
countryside
soups - consommés, cream soups, thick
purées
classic French onion soup with topping of
cheese and bread
pâtés
Brie cheese
pomme frittes originated here
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Upper Saddle River, NJ 07458. All Rights Reserved.
Burgundy
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just east of central region
produces much wine
all types of mushrooms
beef and pork
mustards
pork fat is the fat of choice
boeuf bourguignon
coq au vin
escargot, snails prepared with garlic butter
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Upper Saddle River, NJ 07458. All Rights Reserved.
Lyon
the gastronomical capital of
France
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Alsace and Lorraine
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northeast
onion tart
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choucroute, a dish containing sauerkraut
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cooked with sausages and meats and
accompanied by boiled potatoes
noodles, dumplings, and spaetzel
pork
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charcuterie
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hearty German foods
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Upper Saddle River, NJ 07458. All Rights Reserved.
Provence
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south
tomatoes
olives & olive oil
garlic
peppers
anchovies
many herbs
goat cheeses
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© 2012, 2003 Pearson Education
Upper Saddle River, NJ 07458. All Rights Reserved.
Basque region
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southwest
high, rugged Pyrenees mountains
seafood
pork
tomatoes
mild and spicy red peppers
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Upper Saddle River, NJ 07458. All Rights Reserved.
Cuisine
Two Different Cuisines
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regional cookery
 simpler preparations
 used foods available within each
region
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© 2012, 2003 Pearson Education
Upper Saddle River, NJ 07458. All Rights Reserved.
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classical cookery
used by upper class and
aristocracy
 food and wine ranked as some of
life’s greatest pleasures
 marriage of sauces with dishes
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Upper Saddle River, NJ 07458. All Rights Reserved.
Marie-Antoine Careme (1784-1833)
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father of French classical cuisine
introduced symmetry and order to cooking
balanced flavors and textures of foods within
individual courses and throughout the meal
thought the entire meal must unite to form a
pleasing, whole experience
created centerpieces from pastry materials that
were replicas of the architectural masterpieces
found throughout the world
wrote cookbooks with exact measurements
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Upper Saddle River, NJ 07458. All Rights Reserved.
Georges Auguste Escoffier (1846–1935)
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known as “the king of chefs and the chef of
kings”
credited with adapting classical cooking for the
modern world
reorganized the kitchen, developing stations for
kitchen personnel - assigned cooks to brigades or
teams
initiated serving the meal in courses
made all garnishes and centerpieces edible
reduced the size of menus
wrote several cookbooks containing more than
5,000 recipes
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© 2012, 2003 Pearson Education
Upper Saddle River, NJ 07458. All Rights Reserved.
French consume bread at every meal.
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To insure high quality, the government
regulates bread standards.
French create some of the finest
wines and other spirits in the world.
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Each area specializes in grapes that grow
best in that region.
They produce wine made with that type of
grape.
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© 2012, 2003 Pearson Education
Upper Saddle River, NJ 07458. All Rights Reserved.