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International Journal of Applied Research
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ISSN Print: 2394-7500, ISSN Online: 2394-5869, CODEN: IJARPF

IMPACT FACTOR (RJIF): 8.4

Vol. 8, Issue 4, Part B (2022)

French cuisine

French cuisine

Author(s)
SK Jiaul Haque
Abstract
French Cuisine is one of the vast and rich subjects. It’s said that French gastronomy is the best in the world. Some eat to live, others live to eat. And when there is so much diversity on the menu in terms of gastronomy, we no longer talk about food, but eating becomes an art. French cuisine refers to various gastronomic styles derived from the French tradition. The development of lavish banquets that took French gastronomy to a new level started in The Middle Ages, with decorated and heavily seasoned food by chefs such as Guillaume Tirel. Then In the 17th century, François Pierre de La Varenne changed the habit of taste with less systematic use of spices and by using aromatic herbs. France has on the one hand a long list of regional dishes and local products, and on the other hand a step ahead of the new gastronomy at the world level. And the diversity of regional traditions makes French cuisine multiple rather than unified.
The "French gastronomic meal" entered the Intangible cultural heritage in November 2010. The initiative of French gastronomes included Paul Bocuse, Alain Ducasse, and Michel Guérard.
Pages: 81-83  |  468 Views  141 Downloads


International Journal of Applied Research
How to cite this article:
SK Jiaul Haque. French cuisine. Int J Appl Res 2022;8(4):81-83.
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