Research of Culinary Arts

Topics: Chef, Brigade de cuisine, French cuisine Pages: 6 (1611 words) Published: January 29, 2013

Earliest discovery of food came from the Roman Empire and had documentation.

15th Century
As the 15th century dawned, the highest of Italian renaissance flourished at Florence. Prosperity that reached beyond the very small royal population lent to dining as entertainment, in which common foods were decorated and flavoured. Mushrooms, truffles, garlic, and other infrequent used vegetables appeared. Pasta creations became filled and layered such as lasagne, ravioli, and manicotti.

16th Century
The history of French ascendancy in the culinary arts is traced to the Italians. The French were largely ignorant of fine cooking until Catherine de Medici arrived in France to become the bride of the future King Henri II. In her entourage included Italian cooks who introduced various methods and food items.

Catherine de Medici
Was came from the wealthiest families during her time; the Medici’s family was a powerful clan with line dukes and popes and were great sponsors of art, literature, and science. She is one of the most influential personalities in culinary art history, she brought Capi cuochi to France. She was an orphan few weeks after birth. At age 13, she was sent to France to marry Henry, the second son of the king of France.

17th Century (Classic French cuisine was championed by chefs) 1. Pierre Francois de la Varenne
He made the French cookbook “Le Cuisine Francois” (the book provided many preparation methods, including making roux, also serve as culinary encyclopedia of modern days.) 2. Nicolas de Bonnefons
He published the book “les delices de la champagne” (the book was responsible in the French by turning away from the middle age practices of overuse spices to mask the rotten taste of the food. He introduces the techniques to enhance taste using natural flavours.)

18th Century (this period was a great century for cooking; high end cuisine and affordable/ fancy were created).

1. Louis XIV
The meaning of sumptuous dining took another leap in extravagance at his palace at Versailles. Multi-course meals and elaborate service were introduced. The “fork” appeared and was a common fixture in royal banquet Started the practice of having dishes served separately. The culinary utensils of the middle ages were replace by “batterie de cuisine,” which included new pots and pans in tinplate and wrought iron, and later, the introduction of silver utensils.

2. Marie Antoine Careme
He is said to be the one of the greatest chefs of all time and probably the first celebrity chef, he is also called as the chef of all kings. Careme had the ability to simplify menus and methods, to analyze old and new cooking, and define every aspect of art. He introduced haute cuisine He applied what he learn in architecture into cooking; he would put architectural methods into food and its presentation; bridges made of confectioner, pastry fashioned into Greek temples, his interest in architecture enhanced his creations and designs of pastry art from different dough, preserved fruits, creams and sherbets. Wrote the following cookbooks

Le maitre d’hotel francais (described the hundreds of menus, which he created and cook in the capital europe) Le Cuisinier Parisien (explain the principlas for making classic chaufroids and aspic dishes. Chafroids are small pieces of meat, fish, poultry or game, glazed in an brown or white sauce, and glazed with aspic.) a popular French chef, is credited with developing the current chef’s uniform. The tall hats had already been introduced, but she wanted to create a specific uniform to honor the chef. White was chosen for the chef's coat to signify cleanliness.

19th and 20th Century (In this century, two French chefs stood out) Montagne
Wrote “larousse gastronomique” in 1938, the basic encyclopedia of French gastronomy. His contribution was to turn French cuisine away from architectural presentation s toward simplified decoration and shortened menus. He...
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