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International Cooking: A Culinary Journey, 2E Chapter 3 France

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International Cooking: A Culinary Journey, 2E. Chapter 3 France. History. Romans (125BC to the late 400s) Germans (from east) Celtics from Britain Vikings from Scandinavia. Many invaders from all sides. Catherine de’ Medici of Italy . - PowerPoint PPT Presentation

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Page 1: International Cooking: A Culinary Journey, 2E

International Cooking: A Culinary Journey, 2E

Chapter 3France

Page 2: International Cooking: A Culinary Journey, 2E

International Cooking: A Culinary Journey:, 2EPatricia Heyman

2© 2012, 2003 Pearson Education

Upper Saddle River, NJ 07458. All Rights Reserved.

Romans (125BC to the late 400s)

Germans (from east) Celtics from Britain Vikings from Scandinavia

HistoryMany invaders from all sides

Page 3: International Cooking: A Culinary Journey, 2E

International Cooking: A Culinary Journey:, 2EPatricia Heyman

3© 2012, 2003 Pearson Education

Upper Saddle River, NJ 07458. All Rights Reserved.

came to France to marry the future king, Henry II in 1533

brought fine Italian chefs introduced the Italian splendor in table setting

brought many new foods including broccoli, peas, artichokes, sauces

introduced fine pastries

Catherine de’ Medici of Italy

Page 4: International Cooking: A Culinary Journey, 2E

International Cooking: A Culinary Journey:, 2EPatricia Heyman

4© 2012, 2003 Pearson Education

Upper Saddle River, NJ 07458. All Rights Reserved.

literally means “high cooking” began with Catherine de’ Medici reached perfection with Chef Georges Auguste Escoffier (1846–1935)

large, elaborate meals with numerous courses of rich foods

grand presentation of foods wine cellars beautiful serving pieces excellent service

Haute Cuisine

Page 5: International Cooking: A Culinary Journey, 2E

International Cooking: A Culinary Journey:, 2EPatricia Heyman

5© 2012, 2003 Pearson Education

Upper Saddle River, NJ 07458. All Rights Reserved.

1789 end of great opulence and wealth for the aristocracy and extreme poverty for the lower class

France became independent introduction and proliferation of the restaurant

French Revolution

Page 6: International Cooking: A Culinary Journey, 2E

International Cooking: A Culinary Journey:, 2EPatricia Heyman

6© 2012, 2003 Pearson Education

Upper Saddle River, NJ 07458. All Rights Reserved.

started with Fernand Point in the 1900s

transformed classic French dishes into healthier ones

this lighter cooking used less butter, fat, and cream

Nouvelle Cuisine

Page 7: International Cooking: A Culinary Journey, 2E

International Cooking: A Culinary Journey:, 2EPatricia Heyman

7© 2012, 2003 Pearson Education

Upper Saddle River, NJ 07458. All Rights Reserved.

Alps on the east and southeast form border with Switzerland and Italy

Pyrennes on southwest forms border with Spain

Topography

Page 8: International Cooking: A Culinary Journey, 2E

International Cooking: A Culinary Journey:, 2EPatricia Heyman

8© 2012, 2003 Pearson Education

Upper Saddle River, NJ 07458. All Rights Reserved.

Mediterranean Sea on south hot, dry summers and mild winters

olives, grapes, and a myriad of fruits and vegetables

Atlantic Ocean on west and northwest cooler climate seafood, apples, and many fruits and vegetables

Page 9: International Cooking: A Culinary Journey, 2E

International Cooking: A Culinary Journey:, 2EPatricia Heyman

9© 2012, 2003 Pearson Education

Upper Saddle River, NJ 07458. All Rights Reserved.

Cooking Methods

braising deep-frying & sautéing boiling & poaching baking & roasting broiling

Use All Preparation Methods

Page 10: International Cooking: A Culinary Journey, 2E

International Cooking: A Culinary Journey:, 2EPatricia Heyman

10© 2012, 2003 Pearson Education

Upper Saddle River, NJ 07458. All Rights Reserved.

Regions northwest coast, dairy country, orchards, and farmland

apples and calvados (apple brandy)

use lots of cream and butter, cheeses

Normandy

Page 11: International Cooking: A Culinary Journey, 2E

International Cooking: A Culinary Journey:, 2EPatricia Heyman

11© 2012, 2003 Pearson Education

Upper Saddle River, NJ 07458. All Rights Reserved.

harsh climate simple and hearty food buckwheat, whole grains, pork, and seafood & shellfish, particularly oysters

crêpes

Brittany

Page 12: International Cooking: A Culinary Journey, 2E

International Cooking: A Culinary Journey:, 2EPatricia Heyman

12© 2012, 2003 Pearson Education

Upper Saddle River, NJ 07458. All Rights Reserved.

north central region - Paris & surrounding countryside

soups - consommés, cream soups, thick purées

classic French onion soup with topping of cheese and bread

pâtés Brie cheese pomme frittes originated here

Ile de France

Page 13: International Cooking: A Culinary Journey, 2E

International Cooking: A Culinary Journey:, 2EPatricia Heyman

13© 2012, 2003 Pearson Education

Upper Saddle River, NJ 07458. All Rights Reserved.

just east of central region produces much wine all types of mushrooms beef and pork mustards pork fat is the fat of choice boeuf bourguignon coq au vin escargot, snails prepared with garlic butter

Burgundy

Page 14: International Cooking: A Culinary Journey, 2E

International Cooking: A Culinary Journey:, 2EPatricia Heyman

14© 2012, 2003 Pearson Education

Upper Saddle River, NJ 07458. All Rights Reserved.

the gastronomical capital of France

Lyon

Page 15: International Cooking: A Culinary Journey, 2E

International Cooking: A Culinary Journey:, 2EPatricia Heyman

15© 2012, 2003 Pearson Education

Upper Saddle River, NJ 07458. All Rights Reserved.

northeast onion tart choucroute, a dish containing sauerkraut cooked with sausages and meats and accompanied by boiled potatoes

noodles, dumplings, and spaetzel pork charcuterie hearty German foods

Alsace and Lorraine

Page 16: International Cooking: A Culinary Journey, 2E

International Cooking: A Culinary Journey:, 2EPatricia Heyman

16© 2012, 2003 Pearson Education

Upper Saddle River, NJ 07458. All Rights Reserved.

south tomatoes olives & olive oil garlic peppers anchovies many herbs goat cheeses

Provence

Page 17: International Cooking: A Culinary Journey, 2E

International Cooking: A Culinary Journey:, 2EPatricia Heyman

17© 2012, 2003 Pearson Education

Upper Saddle River, NJ 07458. All Rights Reserved.

southwest high, rugged Pyrenees mountains seafood pork tomatoes mild and spicy red peppers

Basque region

Page 18: International Cooking: A Culinary Journey, 2E

International Cooking: A Culinary Journey:, 2EPatricia Heyman

18© 2012, 2003 Pearson Education

Upper Saddle River, NJ 07458. All Rights Reserved.

Cuisine

regional cookery simpler preparations used foods available within each region

Two Different Cuisines

Page 19: International Cooking: A Culinary Journey, 2E

International Cooking: A Culinary Journey:, 2EPatricia Heyman

19© 2012, 2003 Pearson Education

Upper Saddle River, NJ 07458. All Rights Reserved.

classical cookery used by upper class and aristocracy

food and wine ranked as some of life’s greatest pleasures

marriage of sauces with dishes

Page 20: International Cooking: A Culinary Journey, 2E

International Cooking: A Culinary Journey:, 2EPatricia Heyman

20© 2012, 2003 Pearson Education

Upper Saddle River, NJ 07458. All Rights Reserved.

father of French classical cuisine introduced symmetry and order to cooking balanced flavors and textures of foods within individual courses and throughout the meal

thought the entire meal must unite to form a pleasing, whole experience

created centerpieces from pastry materials that were replicas of the architectural masterpieces found throughout the world

wrote cookbooks with exact measurements

Marie-Antoine Careme (1784-1833)

Page 21: International Cooking: A Culinary Journey, 2E

International Cooking: A Culinary Journey:, 2EPatricia Heyman

21© 2012, 2003 Pearson Education

Upper Saddle River, NJ 07458. All Rights Reserved.

known as “the king of chefs and the chef of kings”

credited with adapting classical cooking for the modern world

reorganized the kitchen, developing stations for kitchen personnel - assigned cooks to brigades or teams

initiated serving the meal in courses made all garnishes and centerpieces edible

reduced the size of menus wrote several cookbooks containing more than 5,000 recipes

Georges Auguste Escoffier (1846–1935)

Page 22: International Cooking: A Culinary Journey, 2E

International Cooking: A Culinary Journey:, 2EPatricia Heyman

22© 2012, 2003 Pearson Education

Upper Saddle River, NJ 07458. All Rights Reserved.

Each area specializes in grapes that grow best in that region.

They produce wine made with that type of grape.

French consume bread at every meal. To insure high quality, the government regulates bread standards. French create some of the finest wines and other spirits in the world.