1. International Cooking: A Culinary Journey, 2E Chapter 3 France

2. International Cooking: A Culinary Journey:, 2E Patricia Heyman 2 © 2012, 2003 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved. Romans (125BC to the late 400s) Germans (from east) Celtics from Britain Vikings from Scandinavia History Many invaders from all sides

3. International Cooking: A Culinary Journey:, 2E Patricia Heyman 3 © 2012, 2003 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved. came to France to marry the future king, Henry II in 1533 brought fine Italian chefs introduced the Italian splendor in table setting brought many new foods including broccoli, peas, artichokes, sauces introduced fine pastries Catherine de’ Medici of Italy

4. International Cooking: A Culinary Journey:, 2E Patricia Heyman 4 © 2012, 2003 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved. literally means “high cooking” began with Catherine de’ Medici reached perfection with Chef Georges Auguste Escoffier (1846–1935) large, elaborate meals with numerous courses of rich foods grand presentation of foods wine cellars beautiful serving pieces excellent service Haute Cuisine

5. International Cooking: A Culinary Journey:, 2E Patricia Heyman 5 © 2012, 2003 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved. 1789 end of great opulence and wealth for the aristocracy and extreme poverty for the lower class France became independent introduction and proliferation of the restaurant French Revolution

6. International Cooking: A Culinary Journey:, 2E Patricia Heyman 6 © 2012, 2003 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved. started with Fernand Point in the 1900s transformed classic French dishes into healthier ones this lighter cooking used less butter, fat, and cream Nouvelle Cuisine

7. International Cooking: A Culinary Journey:, 2E Patricia Heyman 7 © 2012, 2003 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved. Alps on the east and southeast form border with Switzerland and Italy Pyrennes on southwest forms border with Spain Topography

8. International Cooking: A Culinary Journey:, 2E Patricia Heyman 8 © 2012, 2003 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved. Mediterranean Sea on south hot, dry summers and mild winters olives, grapes, and a myriad of fruits and vegetables Atlantic Ocean on west and northwest cooler climate seafood, apples, and many fruits and vegetables

9. International Cooking: A Culinary Journey:, 2E Patricia Heyman 9 © 2012, 2003 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved. Cooking Methods braising deep-frying & sautéing boiling & poaching baking & roasting broiling Use All Preparation Methods

10. International Cooking: A Culinary Journey:, 2E Patricia Heyman 10 © 2012, 2003 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved. Regions northwest coast, dairy country, orchards, and farmland apples and calvados (apple brandy) use lots of cream and butter, cheeses Normandy

11. International Cooking: A Culinary Journey:, 2E Patricia Heyman 11 © 2012, 2003 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved. harsh climate simple and hearty food buckwheat, whole grains, pork, and seafood & shellfish, particularly oysters crêpes Brittany

12. International Cooking: A Culinary Journey:, 2E Patricia Heyman 12 © 2012, 2003 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved. north central region - Paris & surrounding countryside soups - consommés, cream soups, thick purées classic French onion soup with topping of cheese and bread pâtés Brie cheese pomme frittes originated here Ile de France

13. International Cooking: A Culinary Journey:, 2E Patricia Heyman 13 © 2012, 2003 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved. just east of central region produces much wine all types of mushrooms beef and pork mustards pork fat is the fat of choice boeuf bourguignon coq au vin escargot, snails prepared with garlic butter Burgundy

14. International Cooking: A Culinary Journey:, 2E Patricia Heyman 14 © 2012, 2003 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved. the gastronomical capital of France Lyon

15. International Cooking: A Culinary Journey:, 2E Patricia Heyman 15 © 2012, 2003 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved. northeast onion tart choucroute, a dish containing sauerkraut cooked with sausages and meats and accompanied by boiled potatoes noodles, dumplings, and spaetzel pork charcuterie hearty German foods Alsace and Lorraine

16. International Cooking: A Culinary Journey:, 2E Patricia Heyman 16 © 2012, 2003 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved. south tomatoes olives & olive oil garlic peppers anchovies many herbs goat cheeses Provence

17. International Cooking: A Culinary Journey:, 2E Patricia Heyman 17 © 2012, 2003 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved. southwest high, rugged Pyrenees mountains seafood pork tomatoes mild and spicy red peppers Basque region

18. International Cooking: A Culinary Journey:, 2E Patricia Heyman 18 © 2012, 2003 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved. Cuisine regional cookery simpler preparations used foods available within each region Two Different Cuisines

19. International Cooking: A Culinary Journey:, 2E Patricia Heyman 19 © 2012, 2003 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved. classical cookery used by upper class and aristocracy food and wine ranked as some of life’s greatest pleasures marriage of sauces with dishes

20. International Cooking: A Culinary Journey:, 2E Patricia Heyman 20 © 2012, 2003 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved. father of French classical cuisine introduced symmetry and order to cooking balanced flavors and textures of foods within individual courses and throughout the meal thought the entire meal must unite to form a pleasing, whole experience created centerpieces from pastry materials that were replicas of the architectural masterpieces found throughout the world wrote cookbooks with exact measurements Marie-Antoine Careme (1784-1833)

21. International Cooking: A Culinary Journey:, 2E Patricia Heyman 21 © 2012, 2003 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved. known as “the king of chefs and the chef of kings” credited with adapting classical cooking for the modern world reorganized the kitchen, developing stations for kitchen personnel - assigned cooks to brigades or teams initiated serving the meal in courses made all garnishes and centerpieces edible reduced the size of menus wrote several cookbooks containing more than 5,000 recipes Georges Auguste Escoffier (1846–1935)

22. International Cooking: A Culinary Journey:, 2E Patricia Heyman 22 © 2012, 2003 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved. Each area specializes in grapes that grow best in that region. They produce wine made with that type of grape. French consume bread at every meal. To insure high quality, the government regulates bread standards. French create some of the finest wines and other spirits in the world.