Birthplace of the great gourmet - France has long enjoyed an excellent reputation culinary trendsetter. The most important element of life that characterizes the man almost on all sides - that's what the food for the French. French were not all the same - that is, how, with what, when and how. This French is the author of the famous European table manners, which until still in awe learn cultural offspring of parents around the world. Human behavior at the table with one hand and the level of service on the other guests - the universal assessment criteria and guest and house owners. Once one of the royal cooks, not having to serve two at a banquet table of twenty-five, killed himself in despair. Needless to say, French cuisine - the most popular in the world today. Though we see new trends and tastes in the world of cooking, such as passion eastern cooking, including Chinese and Japanese, but the classic is always a winner. And what can we say about the classical French cuisine, which to this day remains a very popular and world dictates its own rules. and so let us take a closer look with classic French cooking, which absorbed all the best that has been thought up in cooking food and raised to an art. French has the same special meaning in the world of cooking, as European classical music in the world music culture . history of classical French cuisine can start as from King Francis I (1494-1547 gg., the king and 1515) It is this king began to pursue a deliberate policy of attracting the feudal nobility to the royal court. At this time, the general tone in the development of forms of court life asked Italy. therefore borrowed from the Italian experience has been learned so well that during the reign of Louis XIV (1638-1715 gg., the king and in 1643) France herself becomes setter forms of court life in Europe. Due to excessive passions of the King of glory and to the perpetuation of his person , came to light one of the wonders of world culture - the Palace of Versailles (1682). It is here that life became one big holiday, a continuous feast. entire court etiquette based on the deification of persons "Sun King." Even a simple ceremony filing a meal becomes a complex process: process out of the kitchen, which was headed by two guards with the maître d 'between them, then the duty chamberlain, then some court officials who carried the dish. Closed the procession again two guards. King himself liked to eat nicely, though, and told to prepare themselves "small" or "very small" table. If he stayed on the second option, then his dinner usually consisted of three courses and a dessert. Although it is usually claimed second bowl of soup, and the second used the few pieces of fried or stewed meat, partridge, etc. In addition the king absorbed so much salad, which we usually cook for a family of 3 people. And ends with a rich royal meal dessert. All of this food is not a cup of flavored Burgundy, diluted with water. He never drank undiluted wine, and liquor, coffee and chocolate. ministered to the king during daily meals oberkamerger, and in his absence - a senior gentleman of the bedchamber, he and the other were usually at the royal chair. Although classic French cuisine and fed back to kitchens regional, its formation and flourishing obliged outstanding masters of culinary art. Their names are legendary, and are known throughout the world - Savarin, Careme, Dyuglere, Escoffier. Antoine Careme for 12 years, led kitchen Talleyrand, prepared for the Russian Emperor Alexander I, and later in life worked for Baron Rothschild. Karem in the death 1833 him as chef Rothschild succeeded by his pupil Adolf Dyuglere, nicknamed "Mozart in the kitchen." After 33 years Dyulere became a chef English cafe in Paris, which thanks to his name and skill was the most prestigious. June 7, 1867 in one of the rooms of the historic café meal, called "Dinner of the Three Emperors." It was organized in honor of the rescue of Alexander II, on the eve of which has been made a failed attempt at returning the Russian monarch with great looking French troops. In addition to the king in the feast attended by the Prussian King Wilhelm, Chancellor Bismarck, the sons of Alexander II Grand Duke Alexander Alexandrovich and Vladimir, as well as his close friends and Adlerberg Shuvalov. precious experience great masters recorded in the books. Brij-known chef Savaren wrote fine "psychology of taste," A. Karem was "The Art of French cuisine", and Escoffier in 1912 published a cookbook, featuring thousands of recipes, which were described by the fine details of cooking. And while the whole "technology" was strictly regulated, and the followers blindly follow recipes, he did not accept the rules of Escoffier. He believed that the chef should not impose their clients taste, and is obliged to follow the fashion trends and changes in tastes. In defense of his position, he cited the words Karem that have no other cookery art principles, except the necessity of satisfying flavors people that they serve. classic French cuisine has had a tremendous impact on the culinary arts in Europe. No, probably not one of the national dishes, which would clearly not be seen "French connection". In Russia in the XIX century were the restaurants, in which the master of culinary art from France taught Russian cooks recipes and methods of preparation of jewelry that had not previously been taken in Russia. In Europe, from the XVIII century, the ability to decorate the dish is the highest manifestation of the culinary arts. , in its traditional form of French cooking - kitchen rich. For example, one of the recipes in 1837, sole in Normandy is served with a sauce consisting of oysters, mussels, lobster, shrimp, mushrooms, truffles and champagne. Karem believed that savings - the enemy of good cuisine . However, the complexity of composition and preparation of dishes is not the primary quality French cuisine. In the last century, many French chefs prepare a simple meal, differing from those delicacies that indulged itself felt. main feature and the main advantage of French cuisine is the presence of hundreds of sauces, which make each dish unique and allows the cook to demonstrate their art and to express their individuality. Brij-Savaren 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 soon as there were new sauces to the tradition of French cuisine called or the names of the creators, or the names of famous people. The invention of the sauce bechamel credited Louis de Bechamel, onion sauce Soubise invented Princess de Soubise, mayonnaise associated with the name of the commander of the XVIII century the Duke Louis Krilonskogo, who as the Spanish service, won the British capital city of the island of Menorca Mahon. French sauces created such as Italian, Spanish, Portuguese, English, German, Dutch , etc., ie were given names associated with a country or a people, reflecting their understanding of other nations, even though none of them has anything to do with the respective national cuisines. French believed, for example, that the Tartars eat pickles, hence the name of 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 and others. 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 are the salads. They came to France in the peninsula in the late XVI - early XVII century. France and is known for its cheese , without which there is no traditional French cooking: Conte, Chevre, Camembert, Roquefort, Cantal, Mimolet and many other varieties are used in the dishes and are served for dessert. special place in French cooking took pies : pork liver, chicken or goose liver pate of rabbit meat, pork, duck pate, etc. The structure of the classic French dinner Its traditional scheme is as follows: soup (soup ), Hors d'oeuvre (appetizer), Removes (dishes after meals), entrees (main course), roasts (fried dishes), eutremrns (light meal), desserts (dessert). As in the past, and today France reputed to be a paradise of gourmets. France's interest in food and drink is very natural in this country, men also have some professional knowledge of the quality of the products and methods of preparation of these. This is reflected already in purchases. While supermarket and self-service is constantly expanding, the French mistress instead of prepackaged products prefer to buy products on regular markets, old benches with mixed goods or in narrowly specialized stores. Frenchwoman not content with the first available cabbages or how horrible bunch of parsley - it wants to see the goods , compare and choose. Before you buy a piece of meat, a French mistress first discuss in detail with the butcher quality. French fundamentally based on fresh products. quality and inherent features of each product should be maintained even after heat treatment. This principle of French housewives and chefs learned at that time, when Catherine de 'Medici in 1533, married the future King of France, Henry II. Catherine de Medici brought into the country a new cooking technology and has significantly enhanced the value of the formal part of the meal. Obviously, under the influence of French cuisine some vegetables or side dishes for a long time served separately as a separate dish. growing volume of international communication and the impact of alien cuisine meant that in France, the custom file salads, vegetables separately receded into the background, while While in Germany, for example, by contrast, has become a fashion to file before the second salad. Though the Italian masters of culinary art also began to focus on the preservation of the individual ingredients taste dishes in French cuisine attached great importance to food harmoniously, not just mixed "in one pot." Of course, like everything in the world, French cuisine is gradually changing. At one time, French chefs have made a major contribution to the invention of cooking sauces and bringing them to perfection. But in the end, and modern "Nouvelles kyuizin" (the "new kitchen"), which in accordance with the requirements of the fighters for a slim figure goes to the "light" low-calorie dishes, did not give up sauces. On the contrary, it is an improved method of preparing them and in fact, come up with a special spoon for the sauce. Yet contemporary French cuisine is not limited to a single "Nouvelle kyuizin" which is just a few upgraded cooking, just as seventy years ago did a master of cooking Auguste Escoffier. Most of the French revolutionary does not seek to change the foundation of the kitchen, and many of them, including a large part of French chefs prefer to stick with proven by centuries of tradition. population, however, derive some new principles of a balanced diet, but if I disappeared from the menu, such as , regional, national dish "in one pot", it would be tantamount to the collapse of real French cuisine. More significantly changed in relation to the French wine. It is still the national drink, which is served in almost every dish, but its consumption is significantly reduced, especially at dinner, perhaps because the work load of the French.
Birthplace of the great gourmet - France has long enjoyed an excellent reputation culinary trendsetter. The most important element of life that characterizes the man almost on all sides - that's what the food for the French. French were not all the same - that is, how, with what, when and how. This French is the author of the famous European table manners, which until still in awe learn cultural offspring of parents around the world. Human behavior at the table with one hand and the level of service on the other guests - the universal assessment criteria and guest and house owners. Once one of the royal cooks, not having to serve two at a banquet table of twenty-five, killed himself in despair. Needless to say, French cuisine - the most popular in the world today. Though we see new trends and tastes in the world of cooking, such as passion eastern cooking, including Chinese and Japanese, but the classic is always a winner. And what can we say about the classical French cuisine, which to this day remains a very popular and world dictates its own rules. and so let us take a closer look with classic French cooking, which absorbed all the best that has been thought up in cooking food and raised to an art. French has the same special meaning in the world of cooking, as European classical music in the world music culture . history of classical French cuisine can start as from King Francis I (1494-1547 gg., the king and 1515) It is this king began to pursue a deliberate policy of attracting the feudal nobility to the royal court. At this time, the general tone in the development of forms of court life asked Italy. therefore borrowed from the Italian experience has been learned so well that during the reign of Louis XIV (1638-1715 gg., the king and in 1643) France herself becomes setter forms of court life in Europe. Due to excessive passions of the King of glory and to the perpetuation of his person , came to light one of the wonders of world culture - the Palace of Versailles (1682). It is here that life became one big holiday, a continuous feast. entire court etiquette based on the deification of persons "Sun King." Even a simple ceremony filing a meal becomes a complex process: process out of the kitchen, which was headed by two guards with the maître d 'between them, then the duty chamberlain, then some court officials who carried the dish. Closed the procession again two guards. King himself liked to eat nicely, though, and told to prepare themselves "small" or "very small" table. If he stayed on the second option, then his dinner usually consisted of three courses and a dessert. Although it is usually claimed second bowl of soup, and the second used the few pieces of fried or stewed meat, partridge, etc. In addition the king absorbed so much salad, which we usually cook for a family of 3 people. And ends with a rich royal meal dessert. All of this food is not a cup of flavored Burgundy, diluted with water. He never drank undiluted wine, and liquor, coffee and chocolate. ministered to the king during daily meals oberkamerger, and in his absence - a senior gentleman of the bedchamber, he and the other were usually at the royal chair. Although classic French cuisine and fed back to kitchens regional, its formation and flourishing obliged outstanding masters of culinary art. Their names are legendary, and are known throughout the world - Savarin, Careme, Dyuglere, Escoffier. Antoine Careme for 12 years, led kitchen Talleyrand, prepared for the Russian Emperor Alexander I, and later in life worked for Baron Rothschild. Karem in the death 1833 him as chef Rothschild succeeded by his pupil Adolf Dyuglere, nicknamed "Mozart in the kitchen." After 33 years Dyulere became a chef English cafe in Paris, which thanks to his name and skill was the most prestigious. June 7, 1867 in one of the rooms of the historic café meal, called "Dinner of the Three Emperors." It was organized in honor of the rescue of Alexander II, on the eve of which has been made a failed attempt at returning the Russian monarch with great looking French troops. In addition to the king in the feast attended by the Prussian King Wilhelm, Chancellor Bismarck, the sons of Alexander II Grand Duke Alexander Alexandrovich and Vladimir, as well as his close friends and Adlerberg Shuvalov. precious experience great masters recorded in the books. Brij-known chef Savaren wrote fine "psychology of taste," A. Karem was "The Art of French cuisine", and Escoffier in 1912 published a cookbook, featuring thousands of recipes, which were described by the fine details of cooking. And while the whole "technology" was strictly regulated, and the followers blindly follow recipes, he did not accept the rules of Escoffier. He believed that the chef should not impose their clients taste, and is obliged to follow the fashion trends and changes in tastes. In defense of his position, he cited the words Karem that have no other cookery art principles, except the necessity of satisfying flavors people that they serve. classic French cuisine has had a tremendous impact on the culinary arts in Europe. No, probably not one of the national dishes, which would clearly not be seen "French connection". In Russia in the XIX century were the restaurants, in which the master of culinary art from France taught Russian cooks recipes and methods of preparation of jewelry that had not previously been taken in Russia. In Europe, from the XVIII century, the ability to decorate the dish is the highest manifestation of the culinary arts. , in its traditional form of French cooking - kitchen rich. For example, one of the recipes in 1837, sole in Normandy is served with a sauce consisting of oysters, mussels, lobster, shrimp, mushrooms, truffles and champagne. Karem believed that savings - the enemy of good cuisine . However, the complexity of composition and preparation of dishes is not the primary quality French cuisine. In the last century, many French chefs prepare a simple meal, differing from those delicacies that indulged itself felt. main feature and the main advantage of French cuisine is the presence of hundreds of sauces, which make each dish unique and allows the cook to demonstrate their art and to express their individuality. Brij-Savaren 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 soon as there were new sauces to the tradition of French cuisine called or the names of the creators, or the names of famous people. The invention of the sauce bechamel credited Louis de Bechamel, onion sauce Soubise invented Princess de Soubise, mayonnaise associated with the name of the commander of the XVIII century the Duke Louis Krilonskogo, who as the Spanish service, won the British capital city of the island of Menorca Mahon. French sauces created such as Italian, Spanish, Portuguese, English, German, Dutch , etc., ie were given names associated with a country or a people, reflecting their understanding of other nations, even though none of them has anything to do with the respective national cuisines. French believed, for example, that the Tartars eat pickles, hence the name of 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 and others. 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 are the salads. They came to France in the peninsula in the late XVI - early XVII century. France and is known for its cheese , without which there is no traditional French cooking: Conte, Chevre, Camembert, Roquefort, Cantal, Mimolet and many other varieties are used in the dishes and are served for dessert. special place in French cooking took pies : pork liver, chicken or goose liver pate of rabbit meat, pork, duck pate, etc. The structure of the classic French dinner Its traditional scheme is as follows: soup (soup ), Hors d'oeuvre (appetizer), Removes (dishes after meals), entrees (main course), roasts (fried dishes), eutremrns (light meal), desserts (dessert). As in the past, and today France reputed to be a paradise of gourmets. France's interest in food and drink is very natural in this country, men also have some professional knowledge of the quality of the products and methods of preparation of these. This is reflected already in purchases. While supermarket and self-service is constantly expanding, the French mistress instead of prepackaged products prefer to buy products on regular markets, old benches with mixed goods or in narrowly specialized stores. Frenchwoman not content with the first available cabbages or how horrible bunch of parsley - it wants to see the goods , compare and choose. Before you buy a piece of meat, a French mistress first discuss in detail with the butcher quality. French fundamentally based on fresh products. quality and inherent features of each product should be maintained even after heat treatment. This principle of French housewives and chefs learned at that time, when Catherine de 'Medici in 1533, married the future King of France, Henry II. Catherine de Medici brought into the country a new cooking technology and has significantly enhanced the value of the formal part of the meal. Obviously, under the influence of French cuisine some vegetables or side dishes for a long time served separately as a separate dish. growing volume of international communication and the impact of alien cuisine meant that in France, the custom file salads, vegetables separately receded into the background, while While in Germany, for example, by contrast, has become a fashion to file before the second salad. Though the Italian masters of culinary art also began to focus on the preservation of the individual ingredients taste dishes in French cuisine attached great importance to food harmoniously, not just mixed "in one pot." Of course, like everything in the world, French cuisine is gradually changing. At one time, French chefs have made a major contribution to the invention of cooking sauces and bringing them to perfection. But in the end, and modern "Nouvelles kyuizin" (the "new kitchen"), which in accordance with the requirements of the fighters for a slim figure goes to the "light" low-calorie dishes, did not give up sauces. On the contrary, it is an improved method of preparing them and in fact, come up with a special spoon for the sauce. Yet contemporary French cuisine is not limited to a single "Nouvelle kyuizin" which is just a few upgraded cooking, just as seventy years ago did a master of cooking Auguste Escoffier. Most of the French revolutionary does not seek to change the foundation of the kitchen, and many of them, including a large part of French chefs prefer to stick with proven by centuries of tradition. population, however, derive some new principles of a balanced diet, but if I disappeared from the menu, such as , regional, national dish "in one pot", it would be tantamount to the collapse of real French cuisine. More significantly changed in relation to the French wine. It is still the national drink, which is served in almost every dish, but its consumption is significantly reduced, especially at dinner, perhaps because the work load of the French.
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