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| Name | Anthropology of Food and Eating, Cuisine of France, food history timeline By Friendly Dalek |
| Video Uploader | Video From foodie eyes |
| Upload Date | This Video Uploaded At 25-07-2022 14:31:42 |
| Video Discription | Anthropology of Food and Eating, Cuisine of France, food history timeline By Friendly Dalek In this video, we will examine the chronicle of the haute French cuisine, that developed in the Palace of Versailles until the French Revolution in 1789. Until the beginning of the 16th century French cooking was unpretentious, basic and quite simple as in England These are the years in which the exotic spices from the east, especially the salt, were discovered Pepper, saffron, cinnamon and mustard The urban legends say that pepper grew in the fields near paradise, The Ginger and Cinnamon came from an Egyptian fishing network On the Nile waters And reached there through a stream of heavenly river that intersects with the Nile French cuisine, consists of the cooking traditions and practice, from France. In the 14th century Guillaume Tirel, a court chef known as "Taillevent, wrote Le Viandier, one of the earliest recipe collections of medieval France. During that time, French cuisine was heavily influenced by Italian cuisine. In the 17th century, chefs François Pierre La Varenne and Marie-Antoine, Carême spearheaded movements that shifted French cooking away from its foreign influences and developed France's own indigenous style. Cheese and wine are a major part of the cuisine. They play different roles regionally and nationally, with many variations and appellation d'origine contrôlée, (AOC) (regulated appellation) laws. French cuisine was made important in the 20th century by Auguste Escoffier to become the modern haute cuisine; Escoffier, however, left out much of the local culinary character to be found in the regions of France and was considered difficult to execute by home cooks. Gastro-tourism and the Guide Michelin helped to acquaint people with the rich bourgeois and peasant cuisine of the French countryside, starting in the 20th century. Gascon cuisine has also had great influence over the cuisine in the southwest of France. Many dishes that were once regional have proliferated in variations across the country. Knowledge of French cooking has contributed significantly to Western cuisines. Its criteria are used widely in Western cookery school boards and culinary education. In November 2010, French gastronomy was added by the UNESCO, to its lists of the world's "intangible cultural heritage". Food Anthropology on Television, Ethnographic Culinary Adventures, Introduction to Anthropology of Food, The Anthropology of Food and Eating, french gastronomy of louis xvi, chronicle of the haute French cuisine, Caterina de Medici kitchen, CUISINIER FRANCAIS 1651 by Francois de la Varenne, history of food, anthropology of food and culture, food history timeline, |
| Category | People & Blogs |
| Tags | History of food | Anthropology of food and science | food history timeline | Anthropology of food and culture | where did haute cuisine came from | french gastronomy of louis xvi | chronicle of the haute French cuisine | Caterina de Medici kitchen | CUISINIER FRANCAIS | 1651 by Francois de la Varenne | on louis xvi dinner in versailles | Anthropology of Food and Eating | Ethnographic Culinary Adventures | Food Anthropology on Television | food anthroplogy |
