History of French Cuisine (Week 3)

French cuisine can date back all the way to the middle ages. In the beginning, French meals were served "service en confusion", which means that meals were served all at one time. The dishes were determined by the season and what food was available. There was a tendency to shy away from large menus, and focus on the quality of the individual dishes themselves. During the 15th and 16th centuries, French cuisine began to become influenced by Italy. Italian cuisine was way ahead of many other countries, and used many more diverse ingredients. As the 17th and 18th centuries approached, Paris became known as "the central hub of culture and economic activity and as such the most highly skilled culinary craftsmen were to be found there". Additionally, the French Revolution was a major turning point of the food industry in France. More chefs were experimenting with different ingredients and dishes, due to the lack of guilds (a medieval association of craftsmen or merchants). Today, a French meal is split into Le petit dejeuner (breakfast, which consists of tarts or pastries), Le dejeuner (lunch, which is the largest meal of the day in France), and Le diner (dinner, which typically contains three courses (the entrée, the main course, and dessert)). One of the most essential items in French cuisine is wine, which is traditionally paired with each individual course.