The Food: Origin of French Cuisine

Mon Amie...
We, by no means are trying to rob the great France of its food and wine.  After all, its about the only thing they take very seriously. (Just kidding) but all joking aside, its important to note the origins of today's great French cuisine.  Additionally, if you ever get into an argument with a Frenchman (excuse me, to be PI, French person), as to whether the wines of California, Italy or France are best, its interesting to note that during the draught/plague of France, all of its vineyards were wiped out.  So where did they get the new, un-infecteced vines that produces their great wines of today?  They were imported from America.

"After the Romans conquered Gaul, the reputation of the geese from northern France was such that servants shepherded entire flocks of them to Rome, often on foot.  ...the Gauls came into contact with the customs of the Romans"

Source: International gourmet food & French Cuisine www.intelgourmet.com

"The history of French ascendency in the culinary arts can be traced to the Italians. As the 15th century dawned, the highest of Renaissance culture flourished at Florence. ...Mushrooms, truffles, garlic, and otherwise infrequently used vegetables appeared - some of them carved artistically - while pasta creations became filled and layered (lasagne, ravioli, manicotti, etc), all of it accompanied, among the wealthy, with an expensive show of table finery, Venetian glassware, porcelain, and precious metals. An incredible assortment of pastries and sweet things would then follow these visual feasts."

"But the French were largely ignorant of these things, until Catherine de Medici, daughter of Lorenzo, Duke of Urbino, arrived in France in the 1540's to become the bride of the future King Henri II. (She would, incredibly, produce three additional kings of France.) In her entourage were cooks skilled in the ways of Florence. ...Dinner, in France, was to become Theater. Not only did she bring fine cuisine - she brought the Italian banking system, theatrical comedy, and ballet.

...In the late 1950s young French chefs led by Boçuse, Guérard, and Chapel invented a lighter and more free style which would be called "nouvelle cuisine". This style replaced traditional heavy sauces with reductions of stocks and cooking liquids, the presentation of small portions, and visual artistry on over-large plates. French cuisine today is a combination of traditional and nouvelle, to the great delight of everyone around the world who appreciates what French cuisine has become since its origin by an Italian female with the name of Medici."

Source: Historical Origins of French Cuisine www.naciente.com/essay93.htm

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