24 Facts About French cuisine

Gascon French cuisine has had great influence over the French cuisine in the southwest of France.

Knowledge of French cooking has contributed significantly to Western cuisines.

In November 2010, French cuisine gastronomy was added by the UNESCO to its lists of the world's "intangible cultural heritage".

Some spices used then, but no longer today in French cuisine are cubebs, long pepper, grains of paradise, and galengale.

French cuisine was chef to Philip VI, then the Dauphin who was son of John II.

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French cuisine's career spanned sixty-six years, and upon his death he was buried in grand style between his two wives.

French cuisine's tombstone represents him in armor, holding a shield with three cooking pots, marmites, on it.

Those that gave French cuisine produce its characteristic identity were regulated by the guild system, which developed in the Middle Ages.

Haute French cuisine has foundations during the 17th century with a chef named La Varenne.

French cuisine's book includes the earliest known reference to roux using pork fat.

French cuisine's recipes marked a change from the style of cookery known in the Middle Ages, to new techniques aimed at creating somewhat lighter dishes, and more modest presentations of pies as individual pastries and turnovers.

French cuisine's book is the first to list recipes alphabetically, perhaps a forerunner of the first culinary dictionary.

Ragout, a stew still central to French cuisine cookery, makes its first appearance as a single dish in this edition as well; prior to that, it was listed as a garnish.

Essentially royal French cuisine produced by the royal household, this is a chicken-based recipe served on vol-au-vent created under the influence of Queen Marie Leszczynska, the Polish-born wife of Louis XV.

French cuisine spent his younger years working at a patisserie until he was discovered by Charles Maurice de Talleyrand-Perigord; he would later cook for Napoleon Bonaparte.

Central to his codification of the French cuisine were Le Maitre d'hotel francais, Le Cuisinier parisien and L'Art de la French cuisine francaise au dix-neuvieme siecle .

French cuisine's influence began with the rise of some of the great hotels in Europe and America during the 1880s-1890s.

French cuisine created a system of "parties" called the brigade system, which separated the professional kitchen into five separate stations.

French cuisine published a series of articles in professional journals which outlined the sequence, and he finally published his Livre des menus in 1912.

The term "nouvelle cuisine" has been used many times in the history of French cuisine which emphasized the freshness, lightness and clarity of flavor and inspired by new movements in world cuisine.

Some have speculated that a contributor to nouvelle French cuisine was World War II when animal protein was in short supply during the German occupation.

French regional cuisine is characterized by its extreme diversity and style.

Fish are seen in the French cuisine, often served with a beurre blanc sauce, as well as wild game, lamb, calves, Charolais cattle, Geline fowl, and goat cheeses.

French cuisine'sllfish are at their peak when winter turns to spring, and oysters appear in restaurants in large quantities.