La cocina francesa incluye platos populares como crêpes, baguette, queso, vino, ratatouille, cassoulet y postres como la bûche de Noël y brochetas de fruta.
La cocina francesa incluye platos populares como crêpes, baguette, queso, vino, ratatouille, cassoulet y postres como la bûche de Noël y brochetas de fruta.
The document provides an overview of the history and development of French cuisine from ancient times to the modern era. It discusses how French cuisine originated in Paris and was influenced by skilled chefs and social/political changes over centuries. Key developments included the establishment of haute cuisine in the 17th century, refinement of sauces and mother sauces in the 18th/19th centuries, modernization and standardization of techniques by Escoffier in the late 19th/early 20th century, and the nouvelle cuisine movement of the 1960s emphasizing lighter preparations and fresher ingredients. The document also outlines the diversity of regional cuisines across France.
The document provides an overview of the history and development of French cuisine from ancient times to the modern era. It discusses how French cuisine originated in Paris and was influenced by skilled chefs and social/political changes over centuries. Key developments included the establishment of haute cuisine in the 17th century, refinement of sauces and mother sauces in the 18th/19th centuries, modernization and standardization of techniques by Escoffier in the late 19th/early 20th century, and the nouvelle cuisine movement of the 1960s emphasizing lighter preparations and fresher ingredients. The document also outlines the diversity of regional cuisines across France.
