French Cuisine

Overview

Over 2,000 years ago, the Roman Empire expanded north to incorporate the agriculturally abundant region of the Gallic tribes. Thus began the rich culinary history of the land that would come to be known as France. Join Active Minds as we embark on a four-course exploration of the long and flavorful history of the people who gave us the words “cuisine” and “restaurant.”

Key Lecture Points

  • Over 2000 years ago, as the Roman Empire rose, it came in contact with the Gauls, Celtic peoples in the land northwest of Rome.  First by way of trade and later by conquest, Rome would come to influence and be influenced by the Gauls in many ways over the course of centuries, but none more so than the way they both prepared and ate their food.  The interplay of Roman agriculture and Gallic cuisine would be a lasting one, including wheat growing and milling and winemaking.
  • After the fall of the Roman Empire, the land of Gaul came to be ruled by their successors: the Franks, thus the birth of France.  Among the innovations that the Franks would bring to the cuisine they inherited from the Romano-Gauls, would be modifications necessitated by fasting periods of the Christianized Franks, as well as the incorporation of Asian spices and sugar that increased in the aftermath of the three centuries of the Crusades.
  • Beginning in the 16th Century, France joined other European nations in exploring and eventually colonizing lands in the Americas, Africa and Asia.  In so doing, France enriched itself and added to its kitchen larder with among other things plentiful fish from Canada and sugar from Haiti.  At home the French monarchs, notably Louis XIV set the standard for opulence in French cuisine.  In 1651, one famous French cook, Varenne, published the first French cookbook.
  • The French Revolution and the rise of Napoleon would be both a continuation of some of the lavish elements of French cuisine, but also a backlash against the way the monarchy and aristocracy enjoyed that which most of French society could not afford.  Out of this era would arise the concepts of restaurants and haute cuisine.
  • In the 200 years since, French cooking has come to influence the way that the world prepares, presents and consumes its food.  In the early 20th Century, Auguste Escoffier (along with his partner, hotelier Cesar Ritz) brought high-end French cuisine to international renown. Additionally, the extremely influential Michelin Guide, first published in 1900, sets and judges the standards of cuisine, not just for restaurants in France, but globally.

Discussion Questions

  • How has French history influenced French cuisine over the past five centuries?
  • How has French cuisine been influenced by its geography? Is it a true reflection of the Mediterranean diet?
  • Has recent immigration influenced French food or views of “traditional” French cuisine in the past 10 years?

More to Explore

Books for Further Reading

  • Guy, Christian. An illustrated history of French cuisine, from Charlemagne to Charles de Gaulle. ‎ Literary Licensing, LLC, 2011. 240 pages. ‎A well-regarded history of French cookery, with chapters on Brillat-Savarin, Careme, bread, sauces, Escoffier, etc.
  • Child, Julia. Mastering the Art of French Cooking, Vols. I & II 50th Anniversary Edition. Knopf Publishing, 2001. 682 pages. Featuring 524 delicious recipes and over 100 instructive illustrations to guide readers every step of the way, Mastering the Art of French Cooking offers something for everyone, from seasoned experts to beginners who love good food and long to reproduce the savory delights of French cuisine.