Some Notes on the History of the French Cuisine. Carlos Mirasierras.pdf


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Some Notes on the History of the French Cuisine. From the Middles Ages to late 20th century. Carlos Mirasierras

French cookery, made its first appearance as a single dish in this edition as well,
although it was listed as a garnish.

Late 18th century – 19th century
Marie-Antoine Carême
The French Revolution was fundamental to
the expansion of French cuisine, since it
effectively abolished guilds. This meant that
any chef could then produce and sell any
culinary item he wished. Marie-Antoine
Carême was born in 1784, five years before
the onset of the Revolution. He spent his
younger years working at a pâtisserie until he
was
discovered by Charles Maurice de
Talleyrand-Périgord, who would later cook for
the French emperor Napoleon Bonaparte.
Prior to this employment with Talleyrand,
Carême had become known for his pièces
montèes,
which
were
extravagant
constructions made of pastry and sugar.
More important to Carême’s career was his
contribution to the refinement of French cuisine. The basis for his style of cooking had
to do with his sauces, which he named mother sauces. Often referred to as fonds,
meaning “foundations”; such base sauces, espagnole, velouté, and béchamel, are still
known today. Each of these sauces would be made in large quantities in his kitchen,
and become the basis of multiple derivatives. Carême had over one hundred sauces in
his repertoire. In his writings, soufflés appear for the first time. Although many of his
preparations today seem extravagant, he simplified and codified an even more
complex cuisine that had existed beforehand. Some significant codifications of the
French cuisine were: Le Maître d’hôtel français (1822), Le Cuisinier parisien (1828) and
L’Art de la cuisine française au dix-neuvième siècle (1833–5).
Late 19th century – early 20th century
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