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Taillevent
Guillaume Tirel, known as Taillevent (French: "wind-cutter" i.e. an idle swaggerer) (born ca. 1310 in Pont-Audemer – 1395), was an important figure in the early history of French cuisine. He was cook to the Court of France at the time of the first Valois kings and the Hundred Years' War. His first position was ''enfant de cuisine'' (kitchen boy) to Queen Jeanne d'Évreux. From 1326 he was '' queux'', head chef, to Philip VI. In 1347, he became squire to the Dauphin de Viennois and his ''queux'' in 1349. In 1355 he became squire to the Duke of Normandy, in 1359 his ''queux'' and in 1361 his serjeant-at-arms. The Duke of Normandy became Charles V in 1368 and Tirel continued in his service. From 1381 he was in service to Charles VI. Guillaume Tirel is generally considered one of the first truly "professional" master chefs. He died in 1395 at around 80 years of age. He expanded a collection of recipes as '' Le Viandier'', a famous book on cookery and cookery technique, thought ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Le Viandier
''Le Viandier'' (often called ''Le Viandier de Taillevent'', ) is a recipe collection generally credited to Guillaume Tirel, alias ''Taillevent''. However, the earliest version of the work was written around 1300, about 10 years before Tirel's birth. The original author is unknown, but it was common for medieval recipe collections to be plagiarized, complemented with additional material and presented as the work of later authors. ''Le Viandier'' is one of the earliest and best-known recipe collections of the Middle Ages, along with the Latin-language ''Liber de Coquina'' (early 14th century, believed to contain recipes from France and Italy) and the English ''The Forme of Cury'' (c. 1390). Among other things, it contains the first detailed description of an entremet. Manuscripts There are four extant manuscripts of ''Le Viandier''.; Scully 1988 is the first edition to collate all four extant manuscripts; an English translation of the 220 recipes is included. The oldest, foun ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
French Cuisine
French cuisine () is the cooking traditions and practices from France. It has been influenced over the centuries by the many surrounding cultures of Spain, Italy, Switzerland, Germany and Belgium, in addition to the food traditions of the regions and colonies of France. In the 14th century, Guillaume Tirel, a court chef known as "Taillevent", wrote '' Le Viandier'', one of the earliest recipe collections of medieval France. In the 17th century, chefs François Pierre La Varenne and Marie-Antoine Carême spearheaded movements that shifted French cooking away from its foreign influences and developed France's own indigenous style. Cheese and wine are a major part of the cuisine. They play different roles regionally and nationally, with many variations and ''appellation d'origine contrôlée'' (AOC) (regulated appellation) laws. Culinary tourism and the '' Guide Michelin'' helped to acquaint commoners with the ''cuisine bourgeoise'' of the urban elites and the peasant cuisin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jérôme Pichon
Baron Jérome-Frédéric Pichon (3 December 1812 – 26 August 1896) was a 19th-century French bibliographer and bibliophile. He was one of the most important French art collectors of his time. Biography Jérôme Pichon was the second son of Alexandrine Émilie Brongniart (1780–1847), whose father was the architect Alexandre-Théodore Brongniart, and of Baron Louis-André Pichon. After a brief stay at the École de Saint-Cyr, he studied law and was then appointed an auditor at the Conseil d’État before withdrawing completely from public life in 1846. He was also Consul General to Smyrna. He began his collection of old books in 1831 and soon became indebted to booksellers for 6,000 francs, a sum that his father reimbursed without difficulty: the young man's love of books had turned into a devouring passion, which was to remain with him. He also collected numerous antique objects of various natures (archaeology, numismatics, prints, silversmiths, etc.), including a ra ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Georges Vicaire
Georges Vicaire (8 December 1853 – 4 November 1921) was a French bibliophile and bibliographer. The son of (1802-1865), General Director of forests, and Marthe Vicaire Blais, Georges Vicaire was the father of Jean Vicaire and (1893–1976), an orientalist painter. Biography Georges Vicaire was responsible for special work on the preparation of the printed catalogs of the Bibliothèque de l'Arsenal, then was attached to the Bibliothèque Mazarine. In 1909, the Institut de France appointed curator of the , created by and located in Chantilly, next to the Musée Condé, which houses the very large Library of Henri d'Orléans, Duke of Aumale. He was also correspondent to the Vatican Library. He had hence access to funds from both institutions. Vicaire is the author of bibliographies of Honoré de Balzac, José-Maria de Heredia, George Sand, Stendhal, Victor Hugo and gastronomic literature and a very important work in 8 volumes on the literature of the nineteenth century''L ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Medieval Cuisine
Medieval cuisine includes foods, eating habits, and cooking methods of various European cultures during the Middle Ages, which lasted from the fifth to the fifteenth century. During this period, diets and cooking changed less than they did in the early modern period that followed, when those changes helped lay the foundations for modern European cuisine. Cereals remained the most important staple during the Early Middle Ages as rice was introduced late, and the potato was only introduced in 1536, with a much later date for widespread consumption. Barley, oats, and rye were eaten by the poor. Wheat was for the governing classes. These were consumed as bread, porridge, gruel, and pasta by all of society's members. Cheese, fruits, and vegetables were important supplements to the cereal-based diet of the lower orders. Meat was more expensive and therefore more prestigious. Game, a form of meat acquired from hunting, was common only on the nobility's tables. The most pr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Medieval Cuisine
Medieval cuisine includes foods, eating habits, and cooking methods of various European cultures during the Middle Ages, which lasted from the fifth to the fifteenth century. During this period, diets and cooking changed less than they did in the early modern period that followed, when those changes helped lay the foundations for modern European cuisine. Cereals remained the most important staple during the Early Middle Ages as rice was introduced late, and the potato was only introduced in 1536, with a much later date for widespread consumption. Barley, oats, and rye were eaten by the poor. Wheat was for the governing classes. These were consumed as bread, porridge, gruel, and pasta by all of society's members. Cheese, fruits, and vegetables were important supplements to the cereal-based diet of the lower orders. Meat was more expensive and therefore more prestigious. Game, a form of meat acquired from hunting, was common only on the nobility's tables. The most pr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Charles VI Of France
Charles VI (3 December 136821 October 1422), nicknamed the Beloved (french: le Bien-Aimé) and later the Mad (french: le Fol or ''le Fou''), was King of France from 1380 until his death in 1422. He is known for his mental illness and psychotic episodes that plagued him throughout his life. He ascended the throne at the young age of eleven, his father leaving behind a favorable military situation, marked by the reconquest of most of the English possessions in France. First placed under the regency of his uncles, the Dukes of Burgundy, Anjou, Berry, and Bourbon, Charles decided in 1388, aged 20, to emancipate himself. In 1392, while leading a military expedition against the Duchy of Brittany, the king had his first attack of delirium, during which he attacked his own men in the forest of Le Mans. A few months later, following the Bal des Ardents (January 1393) where he narrowly escaped death from burning, Charles was again placed under the regency of his uncles, the dukes of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
French Chefs
French (french: français(e), link=no) may refer to: * Something of, from, or related to France ** French language, which originated in France, and its various dialects and accents ** French people, a nation and ethnic group identified with France ** French cuisine, cooking traditions and practices Fortnite French places Arts and media * The French (band), a British rock band * "French" (episode), a live-action episode of ''The Super Mario Bros. Super Show!'' * ''Française'' (film), 2008 * French Stewart (born 1964), American actor Other uses * French (surname), a surname (including a list of people with the name) * French (tunic), a particular type of military jacket or tunic used in the Russian Empire and Soviet Union * French's, an American brand of mustard condiment * French catheter scale, a unit of measurement of diameter * French Defence, a chess opening * French kiss, a type of kiss involving the tongue See also * France (other) * Franch, a surname * Frenc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
1395 Deaths
Year 1395 ( MCCCXCV) was a common year starting on Friday (link will display full calendar) of the Julian calendar, the 1395th year of the Common Era (CE) and ''Anno Domini'' (AD) designations, the 395th year of the 2nd millennium, the 95th year of the 14th century, and the 6th year of the 1390s decade. Events January–December * February 12 – The army led by Sigismund of Luxembourg is ambushed by Stephen I of Moldavia, on its way back after conquering Neamț Citadel, and the Hungarians must retreat empty handed. * April 15 – Tokhtamysh–Timur war – Battle of the Terek River: Timur defeats Tokhtamysh of the Golden Horde at the Volga. The Golden Horde capital city, Sarai, is razed to the ground, and Timur installs a puppet ruler on the Golden Horde throne. Tokhtamysh escapes to Lithuania. * May 1 – The Duchy of Milan is created, after Lord Gian Galeazzo Visconti of Milan buys the title of Duke from Wenceslaus, King of the Romans. * May 17 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
1310 Births
131 may refer to: *131 (number) *AD 131 *131 BC *131 (album), the album by Emarosa *131 (MBTA bus), the Massachusetts Bay Transportation Authority bus. For the MBTA bus, see 131 (MBTA bus). *131 (New Jersey bus), the New Jersey Transit bus {{numberdis ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Brussels
Brussels (french: Bruxelles or ; nl, Brussel ), officially the Brussels-Capital Region (All text and all but one graphic show the English name as Brussels-Capital Region.) (french: link=no, Région de Bruxelles-Capitale; nl, link=no, Brussels Hoofdstedelijk Gewest), is a region of Belgium comprising 19 municipalities, including the City of Brussels, which is the capital of Belgium. The Brussels-Capital Region is located in the central portion of the country and is a part of both the French Community of Belgium and the Flemish Community, but is separate from the Flemish Region (within which it forms an enclave) and the Walloon Region. Brussels is the most densely populated region in Belgium, and although it has the highest GDP per capita, it has the lowest available income per household. The Brussels Region covers , a relatively small area compared to the two other regions, and has a population of over 1.2 million. The five times larger metropolitan area of Bruss ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
