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French Cuisine

French cuisine is a style of food preparation originating from France that has developed
from centuries of social change. In the Middle Ages, Guillaume Tirel, a court chef, authored Le
Viandier, one of the earliest recipe collections of Medieval France. In the 17th century, La
Varenne and the notable chef of Napoleon and other dignitaries, Marie-Antoine Carême, moved
toward fewer spices and more liberal usage of herbs and creamy ingredients, signaling the
beginning of modern cuisine. Cheese and wine are a major part of the cuisine, playing different
roles regionally and nationally, with many variations and appellation d'origine contrôlée (AOC)
(regulated appellation) laws.
French cuisine was codified in the 20th century by Escoffier to become the modern
version of haute cuisine; Escoffier, however, left out much of the regional culinary character to
be found in the regions of France. Gastro-tourism and the Guide Michelin helped to acquaint
people with the rich bourgeois and peasant cuisine of the French countryside starting in the 20th
century. Gascon cuisine has also had great influence over the cuisine in the southwest of France.
Many dishes that were once regional have proliferated in variations across the country.
Knowledge of French cooking has contributed significantly to Western cuisines and its
criteria are used widely in Western cookery school boards and culinary education. In November
2010 the French gastronomy was added by UNESCO to its lists of the world's "intangible
cultural heritage"
History
French cuisine has evolved extensively over centuries. The national cuisine started
forming in the middle Ages due to the influence of the work of skilled chefs and various social
and political movements. Over the years the styles of French cuisine have been given different
names, and have been modified by various master-chefs. During their lifetimes, these chefs have
been held in high regard for contributions to the culture of the country. The national cuisine
developed primarily in the city of Paris with the chefs to French royalty, but eventually it spread
throughout the country and was even exported overseas.
Mid 20th century – late 20th century
The 1960s brought about innovative thought to the French cuisine; especially because of
the contribution of Portuguese immigrants that had come to the country fleeing the forced
drafting to the Colonial Wars Portugal was fighting in Africa. Many new dishes were introduced,
as well as techniques. This period is also marked by the appearance of the "Nouvelle Cuisine".

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