Culinary art of all peoples of the world, respectively, developed state of civilization, customs, geography and climate, the state of agriculture and commerce, the influence of religion. Gradually developing, acquired the art of cooking times, such as in all European countries, a luxury rather quantitative than qualitative terms. So, in the middle of the XVI century, in France at a banquet in Paris in honor of Catherine de Medici, the menu consisted of 30 peacocks 33 pheasants, 21 storks, cranes 9, 33 ducks, 33 herons with long feathers, 33 young herons, 30 goats, 66 chickens cooked, 6 pigs, 99 deer, 99 pigeons, 99 quails, 33 birds, 66 rabbits, 33 young Goose, 27 partridges, 99 other species of quail, 12 dozen artichokes, asparagus, etc. The main court of Louis XIV was the cook dinner menu for 30 people from 8 sections, and each input 25-30 dishes, that is, each section is more than a full lunch for participants. Himself Louis XIV liked to eat well and was a foodie. From the letters of the Princess Palatine known that he often ate at dinner, four full plates of different soups, a whole pheasant, a big plate of salad, two big pieces of ham, lamb sauce, a plate of sweets, fruits and boiled eggs. One day, being sick and no appetite, at the direction of a physician, he ate only: a crust of bread, chicken soup and three fried chicken. Since mid-XVIII and the beginning of XX century in France has the classic culinary arts. first who introduced the culinary art of adornment bouquet of vegetables, thus declaring the fight excessive consumption of spices, was a Frenchman, Pierre de Lune. Meanwhile, Francis Pierre de la Varenne, recognized the great chef and as such is the forefather of modern French cuisine in the XVI century, firmly put into practice the vast use of sauces and spices, it was he who propagated the succulent food with delicate sauces and butter to enhance the flavor of dishes. Having talent, imagination, culinary arts, who studied at the Italian chef, La Varenne published several cookbooks, but "mannerisms" culinary art all is not completely gone. in XIX century the development of culinary arts has reached its culmination. At that time, Paris was the center of the world of culture and culinary arts patron. Inspired by the unforgettable master cook Careme, chefs have strived to be a true artist. From a trusted them material they created more new taste sensations, with the greatest attention the external design courses. Fish, oysters, large pieces of meat served on a luxuriously decorated pedestals. Desserts consisted mostly of artfully arranged fruit, stacked towers of pastries, etc. Day and night, a cook in their kitchens chadnyh, to give the dish the most spectacular and magnificent view. Secular people admired artistically made pedestals - a symbol of the culinary arts. gloss and appearance, are false and threatened to oust the gastronomic essence of the background. This luxury flooded the whole of Europe. In the imperial palaces of St. Petersburg, Berlin and Vienna dominated French chefs in the kitchen, and everyone tried to get Prince French chef. Even in prosperous in the late XIX century hotels Switzerland appointed top chefs only French. in XIX century in France were published numerous books on cooking, mostly French, and in the history of French culinary art of written thousands. It is impossible to imagine what it would take to try all the French food. In the lexicon of many countries of the world came from the French names of dishes such as omelets, burgers, steak, sauce, mayonnaise, meatballs, broth, etc. France is famous for its cuisine and now. Characteristic of French cuisine is the wide variety of sauces. They say that in France there are more than three thousand sauces that without most of them, it can not do, because to a large extent based sauces are a kind of French cooking, give it a unique character and flavor. Savaren Brij-known chef and author of " psychology of taste, "wrote that you can learn to cook and cook, but you can not learn how to cook the sauce, it requires talent, and the talent to be born. As there were new sauces to the tradition of French cuisine called or first names, or names of famous personalities: the invention of béchamel sauce credited Louis de Bechamel, onion sauce Soubise invented Princess de Soubise. Mayonnaise is associated with the name of the Duc de Richelieu (a relative of the Duke and the Cardinal Armand Jean du Plessis de Richelieu, who lived from 1585 to 1642, that in " The Three Musketeers "besieged fell in 1628 Huguenot fortress of La Rochelle, and the siege of which actually involved the royal musketeers Rene Descartes.) In 1757, the French captured Mahon under his leadership. Soon, the town was besieged by the British. Like its ancestor, Richelieu was going to hold the position even under pain of death by starvation to the finish. And with products in the besieged city was intense - there were only olive oil and turkey eggs. Are there many be made from this set? Garrison chefs who own and tired of this meager "menu", during the siege tried to diversify its utmost, experimenting as they could, but the set of available products was too poor. When the French garrison and Richelieu himself has not been able to see all sorts of omelettes and eggs, Chef Duke also showed outstanding soldier wit, finally found the perfect solution to glorify him forever, but, unfortunately, did not save the name (in a heavy siege fight he forgot his own name called sauce.) So this resourceful cook thoroughly rubbed fresh egg yolks with sugar and salt and gradually surging in small portions and always actively stirring to complete homogeneity, mixed them all with olive oil, then add the lemon juice and mix again thoroughly mix. (This is a classic recipe of mayonnaise.) Even the simple soldier's bread with the addition of getting amazingly tasty! This sauce is called maonskogo, French mayonnaise. French sauces created such as Italian, Spanish, Portuguese, English, German, Dutch, etc., that is, given names associated with a country or a people, reflecting their understanding of other people, though none of them has no relation to the national cuisines. French considered, for example, that the Tartars eat pickles, hence the name of the tartar sauce. Russian dressing is so named because it includes some caviar, although it mainly consists of mayonnaise and lobster broth. The same names sauces named foreign cities - Venice, Rome, Bristol, Geneva, etc. On the other hand, there are sauces that bear the names of cities and provinces in the France - Rouen, Provencal, Norman, Breton, Lyon, Gascon, etc. . These sauces actually use the products specific to these provinces. One of the main dishes in France is the salad. Salad was invented in ancient Rome. At the end of XVI - early XVII century salads Apennine peninsula came to France. It was in France in the XVII-XVIII centuries, salads found a second home with its soft, but cooler climate, where especially good at growing lettuce plants. Salad in Lyons, a salad of green beans with Swiss cheese, salad of endive with orange, wild lettuce salad with grapes, spinach salad with tomatoes - you name it. home to a variety of vegetable dishes of potatoes, cabbage, carrots, asparagus, Sauerkraut is Alsace and Lorraine. Speaking of vegetables, is widely used in France, not to mention the bow, which is not only in sauces, salads, etc., and is a major component of the famous French onion soups: onion soup with grated cheese, onion soup is Gascon, onion soup in the Lyon, etc. Known France and cheese, without which there is no traditional national cuisine: Conte, Chevre, Camembert, Roquefort, Cantal, Mimolet and many other varieties are used as in the dishes and is served on dessert. should be noted egg dishes and a variety of omelets eggs, stuffed with onions and cheese and eggs in a pot with chicken, eggs, bourbon, eggs, Dijon, scrambled eggs with chicken liver, eggs in the Lyon, etc. A special place in French cooking pastes take: pork liver pate, terrine of chicken liver pate rabbit meat, pork, duck pate, etc. The French are widely used fish, which is so rich in its washing water: mackerel in sauce with mushrooms, meatballs Pike, the famous fish soup bouillabaisse, native to the coast near Marseille. Fishermen say that only here the soup prepared by all the rules, because its preparation is needed not only fresh fish, possibly of different varieties, but the smell of the sea and seaweed. In other parts of France fish soup cooked with nuts, in Brittany - add a little vinegar. has a leading place in the world for the production of wine, French cuisine is widely used in the preparation of their dishes: Provencal, Burgundy, Kangxi, Medoc, Chablis, Sauvignon, St. Emilion and other varieties. For example, the French are encouraged to apply to the fish is the same wine in which it was prepared. Common dishes such as hake with mustard sauce in French, ling in the wine in French, Molveno in Burgundy, in addition, serve wine ingredient in meat dishes, with sauces, chicken dishes, turkey, duck, venison , desserts, etc. An example of perfection in the art of cooking the European nations has always been France. For centuries, it cooks carried their skills far beyond his country. Many recipes and sauces the French national dishes have become available to other countries. Under "FRENCH CUISINE" presents recipes of national dishes of various regions of France and its former colonial territories. HISTORY OF FRENCH CUISINE 1400 BC The first French cookbooks imitated kitchen Moors. Sugar, which is still a luxury, makes the dish sweeter. Saffron staining, rose water adds flavor and almond milk and make them more saturated. In our time, the taste of tagine and couscous reminds us of the culinary traditions of the Middle Ages. 1500 The Renaissance: kitchen "artists" have dropped palette Moors. New cooks inspired sharp, salty and viscous preferences of ancient Rome. The doctor at the court of Henry II (life years 1519 - 1559) was concerned about the use of fungi as food: these "slimy waste", he warned, were ancient murder weapons that could "put" all participants in the banquet of old. Good wine, more one hobby Romans played a supporting role, stimulating the appetite and aids digestion. Monteyn essayist (1533-1592) recommended the Chateau Latour as a digestif - he was a foodie who ate with such excitement that istuplenno for lunch bite their own fingers. 1600 Royal Court "promoted" French cuisine. Henry IV (1553 - 1610), which set a goal of putting "for the chicken in every pot poor" organized whole banquet in support of its policies. On the table of Louis XIII (1601 - 1643) stood 22 varieties of fish and 28 types of fruit. His successor, Louis XVI (1638 - 1715) introduced in the court of enlightened gluttony. His daughter watched as he ate "four soup, pheasant, partridge, a plate of lettuce, sliced lamb with garlic, two slices of ham, a platter of pastries, fruit and jam" in one sitting. Even on their wedding night, he stuffed so that he might become incapacitated. And one of his butler even committed suicide when cooked lobster brought too late. Secrets cuisine Louis described in two books: to 1691, when Francois Massalot (1760 - 1733) published a book, "The bourgeois royal kitchen," where have social stratification began "burzhuazirovanie" high culinary art. Meanwhile, Dom Perignon (1639 - 1715) invented the art of making champagne, keep it in a bottle of spirits that they were able to move petillance (vigorous effervescence) re-fermentation. Coffee, which appeared in 1644, revived interest for the exotic, and in 1686, the emergence of a croissant celebrated Christian victory over Islam in Austria Turks. 1700 increased attractiveness of French cuisine with the prestige of French culture. Only England could have resisted and remained loyal to the roast beef and skeptical about the abundance of sauces. Imperialism began the era of sugar, chocolate and the global food supply. Extreme abundance inspired gastronomic invention for the elite. Culinary philosophy was to 1765, when the "home health" began M. boulangerite restaurant movement. Born on a new kind of journalist - restaurant and culinary critics - they have made Paris the temple of gastronomic pilgrims. Later, when the revolution has descended to the world of cooking beheaded aristocrats, French culinary style, slowly spread over the centuries, had suddenly become universal. 1800 XIX century - the century of French superiority. Antonin Careme (1784-1833), founder of the "high" cuisine, elegant dinners organized in Roman style. In 1825, Jean Anthelme Brij-Savarin wrote a book, which is still the best in the world - "The Psychology of taste." Brij-Savarin treated cooking as an art and science, inviting friends'll experiment with aphrodisiacs and dating back to the kitchen, as laboratory science of nutrition. He justified gourmandise on the grounds that it "evinces obedience to the command of the Creator, who has commanded us to live, gave us an appetite, taste and rewarding pleasure." interfered industrialization, but the French are exploiting new technologies to the table. In 1804, Nicolas Appert (1750-1841) began experiments on conservation: first on the needs of the army, but when he publicly announced his success in 1810, he applied by the housewives and gourmets. Sardines are commercial breakthrough, first in canned form at 1820h, by 1880 th French canneries produced 50 million cans per year. Muris Inter-Hippolyte (1817-1880) responded to the crisis in the supply of oil in 1869, mixing beef tallow with skim milk and a small amount of the udder. He called his product "margarine" because its pale color resembled pearls, known as "Margarita". Science saved even after the production of wine grape as aphids attacked the vineyards. 1900 French food but relied more on individual elegant cookery and gastronomic inventiveness, not industrialists. August Escoffier (1846-1935) founded the exquisite culinary style that left the amateur chefs and traditional cuisine of other countries on the other side of the gorge. His books have become the most influential culinary books with vremenm main Roman chef, Apikusa. He created a dish for the "stars" of the new era: cuisses de Nymphe Aurore (a dish with frog's legs) to the Prince of Wales, Peach Melba in honor of the owner of the most amazing voices in those days, but of which only remember the menu. His slow, brilliant, drunk liqueur flavored cream dishes prevailed in French cuisine to the 70's, when it became easy to make, easy on the stomach, "a new kitchen." It has become fashionable, and led to what we eat now. 2000 Pessimists predict drop superiority of French cuisine. International cuisine and fusion became fashionable gastronomic component of cultural pluralism, while the French wines are considered the best of the worst. Country can no longer dominate the tables of the world, not even in the West, but centuries passion for French cuisine can not be forgotten so easily. The French have gone through all the crises of the past, never mind the quality. Perhaps primacy of French cuisine in the world will not be able to keep the plate (in the whole world has pressed its contemporary American cuisine), but its perfection and remains unshakeable. "discovery of a new dish confers humanity more happiness than the discovery of a new star. " Brij-Savarin , Jean Anthelme Brij-Savarin (April 1, 1755, Bell, France - February 2, 1826, Paris) was a French lawyer and politician, and the most famous French epikuriets and cook. Bellamy was born in France to a family of lawyers, a good knowledge of the art of oratory. He studied law, chemistry and medicine in Dijon, and first worked as a lawyer in his native city. In 1789, after the French Revolution, he was sent as ambassador to the States General, which soon became a national constituent assembly, where he gained a reputation, especially for his public speech in defense of the death penalty. however, it is necessary to snails. Not least because they are, according to archaeologists, was our first game.
Culinary art of all peoples of the world, respectively, developed state of civilization, customs, geography and climate, the state of agriculture and commerce, the influence of religion. Gradually developing, acquired the art of cooking times, such as in all European countries, a luxury rather quantitative than qualitative terms. So, in the middle of the XVI century, in France at a banquet in Paris in honor of Catherine de Medici, the menu consisted of 30 peacocks 33 pheasants, 21 storks, cranes 9, 33 ducks, 33 herons with long feathers, 33 young herons, 30 goats, 66 chickens cooked, 6 pigs, 99 deer, 99 pigeons, 99 quails, 33 birds, 66 rabbits, 33 young Goose, 27 partridges, 99 other species of quail, 12 dozen artichokes, asparagus, etc. The main court of Louis XIV was the cook dinner menu for 30 people from 8 sections, and each input 25-30 dishes, that is, each section is more than a full lunch for participants. Himself Louis XIV liked to eat well and was a foodie. From the letters of the Princess Palatine known that he often ate at dinner, four full plates of different soups, a whole pheasant, a big plate of salad, two big pieces of ham, lamb sauce, a plate of sweets, fruits and boiled eggs. One day, being sick and no appetite, at the direction of a physician, he ate only: a crust of bread, chicken soup and three fried chicken. Since mid-XVIII and the beginning of XX century in France has the classic culinary arts. first who introduced the culinary art of adornment bouquet of vegetables, thus declaring the fight excessive consumption of spices, was a Frenchman, Pierre de Lune. Meanwhile, Francis Pierre de la Varenne, recognized the great chef and as such is the forefather of modern French cuisine in the XVI century, firmly put into practice the vast use of sauces and spices, it was he who propagated the succulent food with delicate sauces and butter to enhance the flavor of dishes. Having talent, imagination, culinary arts, who studied at the Italian chef, La Varenne published several cookbooks, but "mannerisms" culinary art all is not completely gone. in XIX century the development of culinary arts has reached its culmination. At that time, Paris was the center of the world of culture and culinary arts patron. Inspired by the unforgettable master cook Careme, chefs have strived to be a true artist. From a trusted them material they created more new taste sensations, with the greatest attention the external design courses. Fish, oysters, large pieces of meat served on a luxuriously decorated pedestals. Desserts consisted mostly of artfully arranged fruit, stacked towers of pastries, etc. Day and night, a cook in their kitchens chadnyh, to give the dish the most spectacular and magnificent view. Secular people admired artistically made pedestals - a symbol of the culinary arts. gloss and appearance, are false and threatened to oust the gastronomic essence of the background. This luxury flooded the whole of Europe. In the imperial palaces of St. Petersburg, Berlin and Vienna dominated French chefs in the kitchen, and everyone tried to get Prince French chef. Even in prosperous in the late XIX century hotels Switzerland appointed top chefs only French. in XIX century in France were published numerous books on cooking, mostly French, and in the history of French culinary art of written thousands. It is impossible to imagine what it would take to try all the French food. In the lexicon of many countries of the world came from the French names of dishes such as omelets, burgers, steak, sauce, mayonnaise, meatballs, broth, etc. France is famous for its cuisine and now. Characteristic of French cuisine is the wide variety of sauces. They say that in France there are more than three thousand sauces that without most of them, it can not do, because to a large extent based sauces are a kind of French cooking, give it a unique character and flavor. Savaren Brij-known chef and author of " psychology of taste, "wrote that you can learn to cook and cook, but you can not learn how to cook the sauce, it requires talent, and the talent to be born. As there were new sauces to the tradition of French cuisine called or first names, or names of famous personalities: the invention of béchamel sauce credited Louis de Bechamel, onion sauce Soubise invented Princess de Soubise. Mayonnaise is associated with the name of the Duc de Richelieu (a relative of the Duke and the Cardinal Armand Jean du Plessis de Richelieu, who lived from 1585 to 1642, that in " The Three Musketeers "besieged fell in 1628 Huguenot fortress of La Rochelle, and the siege of which actually involved the royal musketeers Rene Descartes.) In 1757, the French captured Mahon under his leadership. Soon, the town was besieged by the British. Like its ancestor, Richelieu was going to hold the position even under pain of death by starvation to the finish. And with products in the besieged city was intense - there were only olive oil and turkey eggs. Are there many be made from this set? Garrison chefs who own and tired of this meager "menu", during the siege tried to diversify its utmost, experimenting as they could, but the set of available products was too poor. When the French garrison and Richelieu himself has not been able to see all sorts of omelettes and eggs, Chef Duke also showed outstanding soldier wit, finally found the perfect solution to glorify him forever, but, unfortunately, did not save the name (in a heavy siege fight he forgot his own name called sauce.) So this resourceful cook thoroughly rubbed fresh egg yolks with sugar and salt and gradually surging in small portions and always actively stirring to complete homogeneity, mixed them all with olive oil, then add the lemon juice and mix again thoroughly mix. (This is a classic recipe of mayonnaise.) Even the simple soldier's bread with the addition of getting amazingly tasty! This sauce is called maonskogo, French mayonnaise. French sauces created such as Italian, Spanish, Portuguese, English, German, Dutch, etc., that is, given names associated with a country or a people, reflecting their understanding of other people, though none of them has no relation to the national cuisines. French considered, for example, that the Tartars eat pickles, hence the name of the tartar sauce. Russian dressing is so named because it includes some caviar, although it mainly consists of mayonnaise and lobster broth. The same names sauces named foreign cities - Venice, Rome, Bristol, Geneva, etc. On the other hand, there are sauces that bear the names of cities and provinces in the France - Rouen, Provencal, Norman, Breton, Lyon, Gascon, etc. . These sauces actually use the products specific to these provinces. One of the main dishes in France is the salad. Salad was invented in ancient Rome. At the end of XVI - early XVII century salads Apennine peninsula came to France. It was in France in the XVII-XVIII centuries, salads found a second home with its soft, but cooler climate, where especially good at growing lettuce plants. Salad in Lyons, a salad of green beans with Swiss cheese, salad of endive with orange, wild lettuce salad with grapes, spinach salad with tomatoes - you name it. home to a variety of vegetable dishes of potatoes, cabbage, carrots, asparagus, Sauerkraut is Alsace and Lorraine. Speaking of vegetables, is widely used in France, not to mention the bow, which is not only in sauces, salads, etc., and is a major component of the famous French onion soups: onion soup with grated cheese, onion soup is Gascon, onion soup in the Lyon, etc. Known France and cheese, without which there is no traditional national cuisine: Conte, Chevre, Camembert, Roquefort, Cantal, Mimolet and many other varieties are used as in the dishes and is served on dessert. should be noted egg dishes and a variety of omelets eggs, stuffed with onions and cheese and eggs in a pot with chicken, eggs, bourbon, eggs, Dijon, scrambled eggs with chicken liver, eggs in the Lyon, etc. A special place in French cooking pastes take: pork liver pate, terrine of chicken liver pate rabbit meat, pork, duck pate, etc. The French are widely used fish, which is so rich in its washing water: mackerel in sauce with mushrooms, meatballs Pike, the famous fish soup bouillabaisse, native to the coast near Marseille. Fishermen say that only here the soup prepared by all the rules, because its preparation is needed not only fresh fish, possibly of different varieties, but the smell of the sea and seaweed. In other parts of France fish soup cooked with nuts, in Brittany - add a little vinegar. has a leading place in the world for the production of wine, French cuisine is widely used in the preparation of their dishes: Provencal, Burgundy, Kangxi, Medoc, Chablis, Sauvignon, St. Emilion and other varieties. For example, the French are encouraged to apply to the fish is the same wine in which it was prepared. Common dishes such as hake with mustard sauce in French, ling in the wine in French, Molveno in Burgundy, in addition, serve wine ingredient in meat dishes, with sauces, chicken dishes, turkey, duck, venison , desserts, etc. An example of perfection in the art of cooking the European nations has always been France. For centuries, it cooks carried their skills far beyond his country. Many recipes and sauces the French national dishes have become available to other countries. Under "FRENCH CUISINE" presents recipes of national dishes of various regions of France and its former colonial territories. HISTORY OF FRENCH CUISINE 1400 BC The first French cookbooks imitated kitchen Moors. Sugar, which is still a luxury, makes the dish sweeter. Saffron staining, rose water adds flavor and almond milk and make them more saturated. In our time, the taste of tagine and couscous reminds us of the culinary traditions of the Middle Ages. 1500 The Renaissance: kitchen "artists" have dropped palette Moors. New cooks inspired sharp, salty and viscous preferences of ancient Rome. The doctor at the court of Henry II (life years 1519 - 1559) was concerned about the use of fungi as food: these "slimy waste", he warned, were ancient murder weapons that could "put" all participants in the banquet of old. Good wine, more one hobby Romans played a supporting role, stimulating the appetite and aids digestion. Monteyn essayist (1533-1592) recommended the Chateau Latour as a digestif - he was a foodie who ate with such excitement that istuplenno for lunch bite their own fingers. 1600 Royal Court "promoted" French cuisine. Henry IV (1553 - 1610), which set a goal of putting "for the chicken in every pot poor" organized whole banquet in support of its policies. On the table of Louis XIII (1601 - 1643) stood 22 varieties of fish and 28 types of fruit. His successor, Louis XVI (1638 - 1715) introduced in the court of enlightened gluttony. His daughter watched as he ate "four soup, pheasant, partridge, a plate of lettuce, sliced lamb with garlic, two slices of ham, a platter of pastries, fruit and jam" in one sitting. Even on their wedding night, he stuffed so that he might become incapacitated. And one of his butler even committed suicide when cooked lobster brought too late. Secrets cuisine Louis described in two books: to 1691, when Francois Massalot (1760 - 1733) published a book, "The bourgeois royal kitchen," where have social stratification began "burzhuazirovanie" high culinary art. Meanwhile, Dom Perignon (1639 - 1715) invented the art of making champagne, keep it in a bottle of spirits that they were able to move petillance (vigorous effervescence) re-fermentation. Coffee, which appeared in 1644, revived interest for the exotic, and in 1686, the emergence of a croissant celebrated Christian victory over Islam in Austria Turks. 1700 increased attractiveness of French cuisine with the prestige of French culture. Only England could have resisted and remained loyal to the roast beef and skeptical about the abundance of sauces. Imperialism began the era of sugar, chocolate and the global food supply. Extreme abundance inspired gastronomic invention for the elite. Culinary philosophy was to 1765, when the "home health" began M. boulangerite restaurant movement. Born on a new kind of journalist - restaurant and culinary critics - they have made Paris the temple of gastronomic pilgrims. Later, when the revolution has descended to the world of cooking beheaded aristocrats, French culinary style, slowly spread over the centuries, had suddenly become universal. 1800 XIX century - the century of French superiority. Antonin Careme (1784-1833), founder of the "high" cuisine, elegant dinners organized in Roman style. In 1825, Jean Anthelme Brij-Savarin wrote a book, which is still the best in the world - "The Psychology of taste." Brij-Savarin treated cooking as an art and science, inviting friends'll experiment with aphrodisiacs and dating back to the kitchen, as laboratory science of nutrition. He justified gourmandise on the grounds that it "evinces obedience to the command of the Creator, who has commanded us to live, gave us an appetite, taste and rewarding pleasure." interfered industrialization, but the French are exploiting new technologies to the table. In 1804, Nicolas Appert (1750-1841) began experiments on conservation: first on the needs of the army, but when he publicly announced his success in 1810, he applied by the housewives and gourmets. Sardines are commercial breakthrough, first in canned form at 1820h, by 1880 th French canneries produced 50 million cans per year. Muris Inter-Hippolyte (1817-1880) responded to the crisis in the supply of oil in 1869, mixing beef tallow with skim milk and a small amount of the udder. He called his product "margarine" because its pale color resembled pearls, known as "Margarita". Science saved even after the production of wine grape as aphids attacked the vineyards. 1900 French food but relied more on individual elegant cookery and gastronomic inventiveness, not industrialists. August Escoffier (1846-1935) founded the exquisite culinary style that left the amateur chefs and traditional cuisine of other countries on the other side of the gorge. His books have become the most influential culinary books with vremenm main Roman chef, Apikusa. He created a dish for the "stars" of the new era: cuisses de Nymphe Aurore (a dish with frog's legs) to the Prince of Wales, Peach Melba in honor of the owner of the most amazing voices in those days, but of which only remember the menu. His slow, brilliant, drunk liqueur flavored cream dishes prevailed in French cuisine to the 70's, when it became easy to make, easy on the stomach, "a new kitchen." It has become fashionable, and led to what we eat now. 2000 Pessimists predict drop superiority of French cuisine. International cuisine and fusion became fashionable gastronomic component of cultural pluralism, while the French wines are considered the best of the worst. Country can no longer dominate the tables of the world, not even in the West, but centuries passion for French cuisine can not be forgotten so easily. The French have gone through all the crises of the past, never mind the quality. Perhaps primacy of French cuisine in the world will not be able to keep the plate (in the whole world has pressed its contemporary American cuisine), but its perfection and remains unshakeable. "discovery of a new dish confers humanity more happiness than the discovery of a new star. " Brij-Savarin , Jean Anthelme Brij-Savarin (April 1, 1755, Bell, France - February 2, 1826, Paris) was a French lawyer and politician, and the most famous French epikuriets and cook. Bellamy was born in France to a family of lawyers, a good knowledge of the art of oratory. He studied law, chemistry and medicine in Dijon, and first worked as a lawyer in his native city. In 1789, after the French Revolution, he was sent as ambassador to the States General, which soon became a national constituent assembly, where he gained a reputation, especially for his public speech in defense of the death penalty. however, it is necessary to snails. Not least because they are, according to archaeologists, was our first game.
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