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Essay on French Cuisine

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French cuisine dates back to the Middle Ages. During the middle ages French cuisine was similar Moorish cuisine (Manero). French cuisine was similar to Moorish cuisine because upon the arrival of moors in 711 A.D., smoked and spiced meats were introduced to the French as well as the appearance of food was influenced because, Moors often altered the appearance of foods with ingredients such as saffron, egg yolks, and sunflowers (Manero). The altering of the food’s color can be seen in modern day French cuisine, especially in the sauces and broths. Examples images follow:“Rouille is a spicy garlic sauce used for fish dishes, fish soup and bouillabaisse.” –[http://www.beyond.fr/food/rouille.ht)
This sauce displays influence from the Moorish because it uses both saffron and egg yolks to give the sauces it’s vibrant “gold-ish-yellow” appearance. This sauce is traditionally made with saffron, breadcrumbs, olive oil, garlic, and egg yolks.
Bouillabaisse is a fish stew that derives from the coast of France.
This dish also contains Moorish influences with the addition of saffron to enhance the appearance of this dish, as well as the use of the fish and ingredients that are in season.


16th Century: Italian Influences
During the early 16th century, 1533 French King Henry II married Catherine Medici, Florentine Princess; who brought along Italian chefs with her to France (Manero). The Italian chefs were more advanced than the French chefs and had discovered new ingredients and techniques that the French chefs have yet to discover (Yaniga, 2010). “Italian chefs where light years of ahead of French culinary experts, and had already begun creating dishes such as lasagna, manicotti, and had experimented using ingredients like truffles, garl...


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...-2012). French regional gastronomy, specialties and cuisine. Retrieved November 17, 2013, from http://www.aftouch-cuisine.com/regions-de-france_l2.htm
3. Hyman, Mary, and Philip Hyman.(2003) "La Varenne." Encyclopedia of Food and Culture. Ed. Solomon H. Katz. Vol. 2. New York: Charles Scribner's
Sons, 2003. 356-357. Gale Virtual Reference Library. Web. 17 Nov. 2013.
4. Lynes, A. (2005). La Carême de la Carême. History Today. Retrieved November 17, 2013, from http://www.historytoday.com/andy-lynes/la-car%C3%AAme-de-la-car%C3%AAme
5. Manero, C. (N/A). The History of French Cuisine. Life123. Retrieved November 17, 2013, from http://www.life123.com/food/french-food/french-cuisine/the-history-of-french-cuisine.shtml
6. Yaniga, C. (2010). History of French Cuisine. History of French Cuisine. Retrieved November 17, 2013, from http://www.personal.psu.edu/srh122/French.htm



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