French cuisine dates back to the Middle Ages. During the middle ages French cuisine was similar Moorish cuisine (Manero). French cuisine was similar to Moorish cuisine because upon the arrival of moors in 711 A.D., smoked and spiced meats were introduced to the French as well as the appearance of food was influenced because, Moors often altered the appearance of foods with ingredients such as saffron, egg yolks, and sunflowers (Manero). The altering of the food’s color can be seen in modern day French cuisine, especially in the sauces and broths. Examples images follow:“Rouille is a spicy garlic sauce used for fish dishes, fish soup and bouillabaisse.” –[http://www.beyond.fr/food/rouille.ht)
This sauce displays influence from the Moorish because it uses both saffron and egg yolks to give the sauces it’s vibrant “gold-ish-yellow” appearance. This sauce is traditionally made with saffron, breadcrumbs, olive oil, garlic, and egg yolks.
Bouillabaisse is a fish stew that derives from the coast of France.
This dish also contains Moorish influences with the addition of saffron to enhance the appearance of this dish, as well as the use of the fish and ingredients that are in season.
16th Century: Italian Influences
During the early 16th century, 1533 French King Henry II married Catherine Medici, Florentine Princess; who brought along Italian chefs with her to France (Manero). The Italian chefs were more advanced than the French chefs and had discovered new ingredients and techniques that the French chefs have yet to discover (Yaniga, 2010). “Italian chefs where light years of ahead of French culinary experts, and had already begun creating dishes such as lasagna, manicotti, and had experimented using ingredients like truffles, garl...
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6. Yaniga, C. (2010). History of French Cuisine. History of French Cuisine. Retrieved November 17, 2013, from http://www.personal.psu.edu/srh122/French.htm
French explorers first put their steaks into the ground more than a quarter of a century ago. The area that the French chose to build their lives on eventually became Louisiana. Although time has passed, the French influence continues to serve as a significant part of the unique culture of Louisiana ("How The French Influence Is Still Felt In Louisiana Today"). Noticeable areas of French influence include, but are not limited to: cuisine, music, and architecture. However, the continuation of the French language and dialects over the years appears to be the most noteworthy influence that French has had on Louisiana ("How The French Influence Is Still Felt In Louisiana Today").
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A wave of celebrity chefs began maybe with Julia child and Graham Kerr in the 1970s, with many more following when the rise of cable channels like Food Network. fashionable food things in the 2000s and 2010s (albeit with long traditions) embrace doughnuts, cupcakes, macaroons, and meatballs.
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middle of paper ... ... Many a husband judges his wife's love and respect by the hotness of her sauces. Considerable ingenuity is also displayed in the preparation and variety of breads, fried cakes, and. fritters prepared from flours made from cassava, millet, manioc, wheat, and corn.
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Throughout this chapter Schlosser takes his reader through the journey of the french fry from spud to stomach. Schlosser uses his talents to educate the world about the ins and outs of the processed food and flavor industry, informing the fast food nation, “Why the fries Taste Good.”
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The movie “The Hundred Foot Journey” is a great representation of different cultures interacting as well as the different food habits. The movie is based on an Indian family who moves to Italy and wants to open an Indian restaurant across street from a famous Italian restaurant in the small town. The Kadam family wants to bring the Indian cuisine to a new culture and share some of their values. They have trouble expanding their culinary delights to the public because Marquerite the sous-chef doesn’t want any competition. Throughout the movie, secrets on certain dishes are shared and tricks to improve the certain style of food is greatly appreciated by both restaurant chefs.
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