Succulent foie gras and light as air soufflés haven’t always been the fare of choice in France. Financial and political hardships have plagued the nation’s citizens on their centuries-old, uphill battle to prosperity.
Old France
Until the day the Bastille was stormed in 1789, the majority of French citizens were poor farmers whose diets were based mainly on grains. In the decades that followed, an upper class emerged – one that upheld good food as a mark of social standing. Despite the haute cuisine being served in the private homes of the elite, all was not well in the nation. During this time, seventy percent of French peasants still languished in poverty and malnutrition.
20th Century Changes
World War I heralded the beginning of modern French cuisine. Improved transportation during the first half of the 20th century spread the wealth and regional cuisine that had previously been segregated. Tourism came into high demand after World War II and furthered the need for grand cuisine at a fair price. Now anyone could saunter into a tavern or restaurant and have a substantial meal.
Today’s French Kitchen
Ubiquitous bistros and cafes now dot the land and the French have their pick of Pain au Chocolat or Brioche daily. In France there is
an eatery for everyone. Attention is paid to the quality, flavor, and appearance of food. It is a pure, nearly religious, sensory experience. What once was subsistence is now an object of daily, living art. *
Here is a Brief summary on French Food History & Keys To Enjoyment of French Food
Surprisingly, it was the Italians who were the ones who had the most influence on French cuisine, for a number of reasons. In 15th century Renaissance Europe, food was becoming much more significant than a simple meal.
Art, literature, and education were thriving, and so was a great interest in first-class food and drink. Wealthy Italians in Florence raised food to a higher norm, by using fresh ingredients and creating astonishing dishes, like layered pasta dishes (lasagna, manicotti, etc.), soups, breads, and desserts. They had learned how to keep food fresher, too, so that helped food remain tasty longer. They also started using ingredients like truffles, garlic, and mushrooms in their dishes.
The Medici's
All of this originality made its way to France through the famous Medici family. Catherine de Medici married France's King Henry II in the mid-sixteenth century, and brought her food ideas to the French court. Later, another Medici married another French king, and the food just kept coming. As a result, dining in France became increasingly significant. Like the Italians, the French liked to embellish their tables with fine china, glassware, and serving ware. Dinner, said one critic, became "theater" in France, and it has remained a highlight of French culture and society.
The French Cooking "Bible"
In 1652, the first French cookbook appeared. "Le Cuisine François," was written by a famous French chef, La Varenne, and it showed how French cuisine had become a vital part of cooking and dining in Europe. The book provided many preparation methods, including making a roux (a mix of flour and butter used for thickening soups and sauces). Before roux, the French, and others, had simply put bread in the soup to thicken it. Changes like these would make French cooking the most important type of cooking in Europe, and then the world.
Of course, other European regions have had an influence on French cooking, too. For example, the Alsace region of France borders Germany, and there are many inspirations from Germany in cooking of the region, including sauerkraut, sausage, and this is the area where Quiche Lorraine first developed. Each area of France has something unique to offer to the overall cuisine of the country.
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Eat to Enjoy
Experts say dining in France is "theater," and that means dining and food preparation has turned into ritual in the country. Eating is to be enjoyed, shared, and most of all, filled with marvelous food. The food must be pleasing to the palate, but pleasant to the eye, too, and so, how food is offered on the plate is very important in French cooking.
Don't Forget the Wine
Wine is an essential part of French dining, and it is paired to match the food that is served. During an elaborate French meal the wine is paired to each course. A light, bubbly Champagne may improve the first course. A dry white may go with the soup, and a hearty red might pair with the main course. A light, sweet dessert wine might go together with the dessert or cheese plate. The French are masters of combining foods with wine, and it is an essential part of their meals.
Celebrate in Philadelphia
Philadelphia's Bastille Day, held at Eastern State Penitentiary, involves Marie Antoinette throwing locally manufactured pastries at the Parisian militia, as well as a re-enactment of the storming of the Bastille.
Let Drexelbrook Catering design a French Themed Dinner or party for you. The Culinary Team at Drexelbrook Catering appreciates the influences and foundations set in place by the great French Chefs and the people of France.
To learn more about Drexelbrook Catering please contact us at www.drexelbrookcatering.com or to arrange a party or event at your location or one of our many off-premise locations be sure to review our events website at www.drexelbrookevents.com
*Sources:
Wikipedia
About.com
Sherril Steele-Carlin
Google Images
