French cuisine
French cuisine
French cuisine (pronunciation: /frɛnʃ kwiˈzin/) is a style of cooking originating from France. It has evolved over centuries of social and political change. The Middle Ages brought lavish banquets to the upper class with ornate, heavily seasoned food prepared by chefs such as Guillaume Tirel. The era of the French Revolution, however, saw a move toward fewer spices and more usage of herbs and refined techniques, led by chefs such as Marie-Antoine Carême.
Etymology
The term "cuisine" is derived from the French word "cuisiner" meaning "to cook" or "to prepare". The term was first used in English in the mid-18th century to refer to a cooking style or a kitchen. The term "French cuisine" is used to refer to the cooking traditions and practices of France.
Related Terms
- Haute cuisine: The term "haute cuisine" refers to the culinary arts that are characterized by meticulous preparation and careful presentation of food. It is often associated with French cuisine.
- Nouvelle cuisine: Nouvelle cuisine is a style of French cooking that was popularized in the 1960s and 1970s. It emphasizes fresh, high-quality ingredients, and a lighter touch with sauces and seasonings.
- Cuisine classique: Cuisine classique is a style of French cooking based on the works of Auguste Escoffier. It includes traditional French dishes and cooking techniques.
- Cuisine bourgeoise: Cuisine bourgeoise refers to the cooking style typical of the middle classes in France. It is characterized by its emphasis on quality ingredients and hearty dishes.
- Cuisine régionale: Cuisine régionale refers to the traditional dishes that are specific to a certain region in France.
External links
- Medical encyclopedia article on French cuisine
- Wikipedia's article - French cuisine
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