The document discusses changes to French cuisine between 1650-1800. It describes how Paris's food supply developed as it became France's capital, with three main food producing regions supplying the city. Cooking techniques shifted from complex medieval styles to emphasizing natural flavors. Publications by La Varenne and Bonnefons in the 1600s promoted this new delicate cuisine. Advances in medicine like Harvey's discovery of blood circulation challenged beliefs about food's medicinal properties. New ingredients and cooking styles made cuisine more luxurious, focusing on seasonal produce from kitchen gardens. Societal changes also impacted dining customs and etiquette.

1. A Revolution in Taste: The Rise of French Cuisine, 1650-1800 A presentation by Jeselle, Kristine, Natasha, and Spencer

2. What major changes (relating specifically to French cuisine) occurred and why in the first half of the seventeenth century?

3. What was involved in providing food to Paris in the first half of the 17 th century?

5. Successive administrations oversaw an architectural renaissance (for example, the completion of the Pont Neuf), ascribable to the creation of favorable conditions, which attracted investors

6. In the early 17 th century, Paris became France's true capital. This, and the consequent building boom, resulted in an influx of “laborers and skilled artisans,” which, in turn, created a population explosion

9. The exodus of members of the aristocracy from suburban Paris to agriculturally prosperous tracts of land led to their becoming the main purveyors of the above foodstuffs

11. Culinary guilds also supplied prepared foods (for instance, breads, cooked and cured poultry and meats, sauces, beverages, etc.)

12. Such prepared foods were purchased and consumed by both upper- and lower-class Parisians, from full meals to individual dishes

14. How did cooking techniques change to optimize the flavor of foodstuffs?

16. Indeed, archetypical medieval recipes called for a gallimaufry of seasonings and spices (for example, black pepper, cinnamon, cloves, ginger, and saffron)

17. Bonnefons, in fact, inveighed against the homogeneous, indiscriminate treatment of ingredients, which resulted in uniformity of flavor, and promoted le goût naturel

20. La Varenne's and Bonnefons's target audiences were culinary professionals and aspiring aristocrats, respectively

21. The desire to emulate the aristocracy by the bourgeois gave rise to momentum of this shift

23. Of paramount importance to delicate cuisine was the understanding of key properties of ingredients (reactivity to temperature, compatibly with other elements)

24. The notion that “food should taste like what it is” stood in stark contrast to medieval cooking

26. What impact did the medical revolution have on French cuisine?

28. In medieval times, the notion that foodstuffs possessed restorative properties essential to the preservation of the four humors was essentially axiomatic

29. Indeed, the composition of the medieval menu, which relied heavily on seasonings and spices, serves as a testament to the prevalence of this subscription

31. William Harvey's 1628 discovery of the circulatory nature of blood jeopardized the partnership between food and medicine, effectively debunking the theory of humorism

32. Paracelsus, the Swiss polymath, pioneered the field of iatrochemistry, a school of thought that strove to understand physiology via chemistry

34. That the existence of delicate cuisine predates the publication of Le Cuisiner françois potentially renders the preceding argument erroneous

35. The prevalence of Hippocratic beliefs in the latter half of the 17 th century and the continuation of attributing therapeutic qualities to food testifies to the validity of this view

37. The exposition of digestion as a chemical process

38. The establishment of, most notably, the Jardin des Plantes, which served both as a chemical laboratory and, later, a school of botany

39. The scientific confirmation of the dietary attributes of various foodstuffs (for example, black pepper)

40. Le Jardin des Plantes

41. What brought about a new standard of luxury in French cuisine?

43. The introduction of such novelties as tobacco, coffee, tea, chocolate, distilled alcohol, and vegetables

44. Specialty farmers provided an abundance of eggs, dairy products, fattened poultry, fruits, and vegetables

45. The seasonality of produce resulted in its exclusivity and, consequently, its desirability, particularly by the upper echelons of society

47. Via the incorporation of special equipment and the sequential and rotational planting of cultivars, it became possible to harvest cultivars year-round

48. Specific cultivars include broccoli, cauliflower, “Italian” cabbage, and kohlrabi

49. The kitchen garden of the Château de Villandry

51. Culinary innovations of the mid-17 th century stemmed from, in particular, “vegetable cookery”

53. What societal changes occurred that impacted dining customs?

55. BEFORE AFTER Nobles were carefree, lacked loyalty, and were known to have bouts of violence Proper gentlemen had manners and personal aspirations A hierarchical seating arrangement was used when people were placed far apart from each other Both men and women sat close together (not only in alternating chairs, but also in a circular pattern Long, narrow trestle tables were common Oval, rectangular, round, square, and triangular tables were introduced Servants stood behind chairs to get food from one end of the table to the other Servants stayed by the perimeter of the room, for they were no longer required to bring the food BEFORE AFTER