Transcript Je m'appelle Jacob “Jaques” Therien

Je m'appelle Jacob “Jaques” Therien
A recent study shows that 100% of people eat
food.1
1. Statistic
is inferred and does not necessarily reflect factual evidence.


 Many inland regions had Romanesque styles of
cuisine, And later Moorish influenced styles towards
the end of the era.
 This was mainly due to Roman occupied Gaul
Present day France,
Luxembourg, Belgium, most of
Switzerland, and the western
portion of Italy .
http://www.billcasselman.com/unpublished_works/sousveillance.htm

 Coastal regions relied more on seafood.
 Inland dishes consisted of spiced pork, poultry, and
beef.
 Main dishes changed with the seasons; whatever
food was the most abundant and readily available
was the food of choice.
Service en confusion

 Medieval Food was very basic. Simple cooked meats
with various spices. Those spices included; salt,
black pepper, cinnamon, cumin, nutmeg, ginger, and
gloves.
 Since spices were all imported from Asia and Africa,
herbs and spices were reserved only to the wealthy
population, as it was a rare and expensive import.

 At the beginning of the 15th century, French cuisine
was influenced majorly by the Italian culture,
predominantly due to the marriage of Catherine de’
Medici of Florence and Henri duc d’Orleans (King
Henry II) of France.
At this time, Italian food was
far more advanced than French
cuisine. This marriage
introduced master Italian chefs
to the French world.

 Paris has become the central hub of all economic
activity. Master chefs came to exchange trades.
 This is where France really gained momentum to
sprout is own style of cuisine.
 Food distribution was regulated by the city
government by creating guilds. They were regulated
by only allowing certain guilds to operate in certain
areas.
 This hampered the development of the culinary arts at
this time.

 Foods are heavily
influenced by Italian
culture and newly
opened trade with
the “New World”.
 Crepes refined and
mastered.
 One of the first
pastry dishes to be
refined from
traditional medieval
practices.

 In the 17th to early 18th century, French cuisine was
almost entirely pioneered by chef François Pierre La
Varenne, who published the first textbook on new
age French cuisine.
 He essentially broke away from the Italian cooking
traditions that were set in the previous years.
 His practices involved abandoning the heavy usage of
herbs and spices and focused more on natural flavors
of the foods itself.

 Foreign spices were replaced with local herbs
 Parsley, thyme, bay leaf, chervil, sage, and tarragon.
 This allowed for more economic and affordable
dishes.
 New, locally grown vegetables such as cauliflower,
asparagus, peas, cucumber, and artichoke also
worked its way into many recipes.
 Due to improvements in transportation fish arrived
significantly fresher than before.

Le Cuisinier françois (1651): His first book on French
cookery, essentially the footstone of his work to follow
Le Pâtissier françois (Paris 1653): His next book, which
focus on pastry-making, which, previously was not a
defined dish of importance.
http://en.wikipedia.org/wiki/Fran%C3%A7ois_Pierre_La_Varenne

 Much like Haute Cuisine, the French Revolution was
a prosperous time for cuisine.
 The guild system was abolished, so any chef could
effectively make and sell whatever he/she wished and
where to sell it.
 “King of Chefs” Marie-Antoine Carême, chef to
Napoleon Bonaparte came into the spotlight as the
next innovator to shape French cuisine following La
Varenne.

 Marie-Antoine Carême worked in an environment in
his early years as a chef that actively encouraged him
to refine and redefine food styles of the earlier years.
 Genius who developed the Chef’s hat which is still
used to this day and is universally recognized.
 Changed the traditional service en confusion
to the newer method of serving in order from a
printed menu.

 Post revolution and into modern day cookery, is just
organization and modernization of dishes and
practices from the later years.
 The birth of the industrial revolution changed the way
kitchens were set up and essentially sped up
processing time in the kitchens, but the core of French
cuisine remained the same.
 Georges Auguste Escoffier is the head figure that
updated French cookery into the modern light.
Works Cited

 "TheFood Timeline: History Notes--international Cuisine." Food Timeline: Food
History & Vintage Recipes. Web. 13 Dec. 2011.
<http://www.foodtimeline.org/foodfaq6.html>.
 Scully, D. Eleanor, and Terence Scully. Early French Cookery: Sources, History,
Original Recipes and Modern Adaptations. Ann Arbor: University of Michigan,
1995. Print.
 Peterson, T. Sarah. Acquired Taste: the French Origins of Modern Cooking. Ithaca:
Cornell UP, 1994. Print.
 Oliver, Raymond. Gastronomy of France. [London]: Wine and Food Society in
Association with World Pub., 1967. Print.
 Ferguson, Priscilla Parkhurst. Accounting for Taste: the Triumph of French Cuisine.
Chicago: University of Chicago, 2004. Print.