The cooking traditions of France, formally codified into technique and repertoire by chefs including Marie-Antoine Careme in the early 19th century and Auguste Escoffier at the century's end, whose systematization still underlies professional Western kitchen training. Regional traditions remain distinct beneath that codification: Provence cooking leans on olive oil, herbs and tomato; Normandy on butter, cream and apples; Burgundy and the Rhone on wine-based sauces and slow-braised meats. UNESCO added the gastronomic meal of the French to its Intangible Cultural Heritage list in 2010.
Facts
Signature TechniqueThe five mother sauces codified by Escoffier, slow braising, and laminated pastry doughs such as croissant dough are hallmark techniques. 1 Origin RegionFrance, drawing on regional traditions such as Burgundy, Provence and Normandy, consolidated into a codified national cuisine from the 17th through 19th centuries. 2 Connections
Associated With
Aristocratic Russian cuisine imitated French court cooking from the eighteenth century, and French chefs working in Russia, Marie Antoine Careme among them, introduced fine mincing, sauces and course sequencing.
Source Exploring the History of Russian Cuisine (Russia Beyond)Maxim Syrnikov
Nearly a century of French colonial rule introduced the baguette, pate and coffee culture into Vietnamese cooking, most visibly in banh mi and ca phe sua da.
Source A Taste of Vietnam, from Hearty Sour Broths to Fragrantly Spiced Street Food (National Geographic)Thuy Diem Pham
Features Dish
Source Larousse Gastronomique
Source Larousse Gastronomique
Uses Ingredient
Source Larousse Gastronomique
Source Larousse Gastronomique
Sources
1. On Food and Cooking: The Science and Lore of the Kitchen
Harold McGee, Scribner, 2004technique discussion: sauces and pastry lamination
2. Encyclopaedia Britannica
The Oxford Companion to Food
Alan Davidson, Oxford University Press, 2014entry: France
Larousse Gastronomique
Hamlyn, 2009- Features Dish: Coq au Vin
- Features Dish: Croissant
- Uses Ingredient: Wheat, entry: Wheat
- Uses Ingredient: Garlic, entry: Garlic
A Taste of Vietnam, from Hearty Sour Broths to Fragrantly Spiced Street Food (National Geographic)
Thuy Diem Pham, National Geographic, 2023Associated With: Vietnamese CuisineView the Source Exploring the History of Russian Cuisine (Russia Beyond)
Maxim Syrnikov, Russia Beyond, 2013Associated With: Russian CuisineView the Source Reader Challenges (0)
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