French cuisineFrench cuisine is the cooking traditions and practices 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 and 18th centuries, chefs François Pierre La Varenne and Marie-Antoine Carême spearheaded movements that shifted French cooking away from its foreign influences such as from Italian cuisine and developed France's own indigenous style.
Jean Anthelme Brillat-Savarin"Tell me what you eat, and I will tell you what you are."— Aphorism IV, Physiologie du goûtJean Anthelme Brillat-Savarin (French pronunciation:; 2 April 1755 – 2 February 1826) was a French lawyer and politician, who, as the author of Physiologie du goût (The Physiology of Taste), became celebrated for his culinary reminiscences and reflections on the craft and science of cookery and the art of eating.
Molecular gastronomyMolecular gastronomy is the scientific approach of cuisine from primarily the perspective of chemistry. The composition (molecular structure), properties (mass, viscosity, etc) and transformations (chemical reactions, reactant products) of an ingredient are addressed and used in the preparation and appreciation of the ingested products.
Haute cuisineHaute cuisine (French:; lit.'high cooking') or grande cuisine is a style of cooking characterised by meticulous preparation, elaborate presentation, and the use of high quality ingredients. Typically prepared by highly skilled gourmet chefs, haute cuisine dishes are renowned for their high quality and are often offered at premium prices.GourmetGourmet (US: , UK: ) is a cultural idea associated with the culinary arts of fine food and drink, or haute cuisine, which is characterized by their high level of refined and elaborate food preparation techniques and displays of balanced meals that have an aesthetically pleasing presentation of several contrasting, often quite rich courses.
Louis XIVHouseBourbonFatherLouis XIIIMotherAnne of AustriaReligionCatholicismSignatureLouis XIV (Louis-Dieudonné; 5 September 1638 – 1 September 1715) was King of France from 14 May 1643 until his death in 1715. He is a symbol of the Age of Absolutism in Europe for styling himself as "The Sun King" (Le Roi Soleil) and "Louis the Great", which portrayed him as supreme leader.
Almanach des GourmandsThe Almanach des gourmands was a guide to the restaurants, pastry shops, and specialty food stores of Paris, edited and published by the French gastronome Alexandre-Balthazar-Laurent Grimod de La Reynière, known as Grimod, annually from 1803 to 1812. It was written by a group of restaurant critics and Grimod himself. Grimod is thus often considered the first restaurant critic.
AthenaeusAthenaeus of Naucratis (; Ancient Greek: Ἀθήναιος ὁ Nαυκρατίτης or Nαυκράτιος, Athēnaios Naukratitēs or Naukratios; Latin: Athenaeus Naucratita) was an ancient Greek rhetorician and grammarian, flourishing about the end of the 2nd and beginning of the 3rd century AD. The Suda says only that he lived in the times of Marcus Aurelius, but the contempt with which he speaks of Commodus, who died in 192, implies that he survived that emperor.
CultureSocial behavior and norms of a societySymbolic expression developed as prehistoric humans reached behavioral modernityReligion and expressive art are important aspects of human culture.Germans marching during a folk culture celebrationThe Acropolis of AthensWritings often create a sense of cultural identity, Ernest Hemingway writing.Culture ( or ) is a concept that encompasses the social behavior, institutions, and norms found in human societies, as well as the knowledge, beliefs, arts, laws, customs, capabilities, attitudes, and habits of the individuals in these groups.
Human nutritionNutrients supporting human healthFoods high in magnesium (an example of a nutrient)Human nutrition deals with the provision of essential nutrients in food that are necessary to support human life and good health. Poor nutrition is a chronic problem often linked to poverty, food security, or a poor understanding of nutritional requirements. Malnutrition and its consequences are large contributors to deaths, physical deformities, and disabilities worldwide.
Human foodHuman food is food which is fit for human consumption, and which humans willingly eat. Food is a basic necessity of life, and humans typically seek food out as an instinctual response to hunger; however, not all things that are edible constitute as human food. Humans eat various substances for energy, enjoyment and nutritional support.
Grimod de La ReynièreAlexandre-Balthazar-Laurent Grimod de La Reynière (20 November [or September?] 1758 in Paris – 25 December 1837), commonly called Grimod, was a gastronome and gastronomic writer. Son of Laurent Grimod de La Reynière, he inherited the family fortune on the death of his father, a fermier général, in 1793. He was a member of the Société du Caveau.*As an Amazon Associate I earn from qualifying purchases.