Cooking techniques in medieval Europe were characterized by complex mixtures of spices, reflecting a belief that food and medicine were intertwined. In the mid-17th century, works by La Varenne and Bonnefons promoted a simpler style focusing on natural flavors. This 'delicate cuisine' emphasized ingredients' properties and compatibility. Increased availability of goods due to trade and agriculture led to new luxury foods and seasonal menus, changing French cuisine to emphasize fresh produce and simplicity.

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

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

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

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

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

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

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

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

15. In medieval times, the notion that food(s?) and seasonings possessed restorative properties essential to the preservation of the four humors was essentially axiomatic

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

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

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

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

22. 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

24. The exposition of digestion as a chemical process

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

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

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

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

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

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

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

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

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

40. What societal changes occurred that impacted dining customs?

42. 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 When planning a meal, one dish per person was expected to be used. The selection of foods was small because guests would serve themselves only from the dishes closest to them In light of the circular seating arrangement and smaller tables, guests were able to reach more food. Less plates were thus needed