Savoir-Faire: A History of Food in France

Savoir-Faire: A History of Food in France is a comprehensive account of France's rich culinary history, featuring bread, wine, cheese, chestnuts, couscous, and oysters, and examining its influence in literature and film and including historical recipes.

Format: Hardback
Length: 344 pages
Publication date: 12 October 2020
Publisher: Reaktion Books

A History of Food in France is a comprehensive account of France's rich culinary history, delving into the myths and stories that have shaped its culinary traditions. This book goes beyond the realm of haute cuisine, exploring a wide range of times and places, from the snail hunting in Burgundy to the beermakers in Paris who gave us leavened bread, and from the cheese appreciation in Roman Gaul to the bread debates in the Middle Ages. French cuisine has always been characterized by the presence of bread, wine, and cheese, but Savoir-Faire reveals that it also encompasses chestnuts, couscous, and oysters. The book examines French food in literature and film, explores the influence of France's overseas territories on the current shape of French cuisine, and includes historical recipes that readers can recreate at home.

French cuisine has a rich and diverse history, influenced by various factors throughout its development. From the ancient Romans to the modern-day, France has been a hub of culinary innovation and experimentation. In this essay, we will explore the history of food in France, from its origins to the present day.

The origins of French cuisine can be traced back to the Roman Empire, when the country was conquered by the Romans in 51 BC. The Romans brought with them their own culinary traditions, which included bread, wine, and cheese. These three ingredients would become the foundation of French cuisine and would be enjoyed for centuries to come.

During the Middle Ages, French cuisine continued to evolve and develop. The monasteries were a significant source of food production, and they grew crops such as wheat, barley, and hops. These crops were used to make bread, beer, and wine, which were essential for the survival of the population.

In the 14th century, French cuisine began to take shape with the introduction of the Renaissance. This period saw a renewed interest in art, literature, and science, and it also brought with it a new appreciation for food. The Renaissance saw the introduction of new ingredients and cooking techniques, such as the use of spices, herbs, and olive oil.

One of the most famous French chefs of the Renaissance was Antoine Beauvilliers, the "Prince of Chefs." Beauvilliers was a master of French cuisine and was known for his elegant and sophisticated dishes. He was the first chef to use spices and herbs in his cooking, and he was also the first to use olive oil as a cooking medium.

Another important figure in the development of French cuisine was Jean-Antoine Carême, who was the chef of King Louis XIV. Carême was known for his extravagant banquets and his use of elaborate decorations and garnishes. He was the first chef to use the " brigade system," which involved a team of chefs working together to prepare a meal.

During the 17th and 18th centuries, French cuisine continued to evolve and develop. The French Revolution brought with it a new sense of nationalism and a desire to create a new culinary identity. The revolution saw the introduction of the "cuisine républicaine," which was a simplified and more accessible version of French cuisine. The cuisine républicaine was characterized by its use of simple ingredients and its focus on flavor and texture.

In the 19th century, French cuisine continued to evolve and develop. The Industrial Revolution saw the introduction of new technologies and machines, which allowed for the mass production of food. This led to the development of fast food and convenience food, which were popular with the working class.

However, French cuisine was not immune to the influence of other cultures. In the 20th century, French cuisine was influenced by a variety of cuisines, including Italian, Chinese, and Japanese. This led to the development of new dishes and techniques, such as the use of foie gras, truffles, and sushi.

Today, French cuisine is considered one of the most sophisticated and refined in the world. It is known for its use of fresh and high-quality ingredients, its attention to detail, and its emphasis on flavor and texture. French cuisine is also known for its many regional variations, each with its own unique flavors and traditions.

One of the most famous French dishes is the "coq au vin," a chicken dish that is made with red wine, lardons, and mushrooms. This dish is believed to have been invented in the 13th century and is still popular today. Another famous dish is the "bouillabaisse," a seafood soup that is made with a variety of fish, shellfish, and vegetables. This dish is believed to have been invented in the 17th century and is still popular in France and around the world.

French cuisine is also known for its many pastries and desserts, such as the "macaron," a delicate and colorful macaroon that is made with almond flour, egg whites, and sugar. Another famous dessert is the "crème brûlée," a custard that is topped with a caramelized sugar crust.

In addition to its cuisine, French cuisine is also known for its wine and cheese. France is one of the world's largest producers of wine, and it is known for its many different grape varieties and styles. French cheese is also famous for its many different flavors and textures, and it is used in a variety of dishes and desserts.

French cuisine is also known for its many restaurants and cafes. Paris is home to some of the world's most famous restaurants, such as Le Bernardin, La Tour d'Argent, and L'Oustau de Baumanière. These restaurants are known for their exquisite cuisine, elegant decor, and attentive service.

In conclusion, French cuisine has a rich and diverse history that has been shaped by a variety of factors throughout its development. From the Roman Empire to the present day, French cuisine has been a hub of culinary innovation and experimentation. Today, French cuisine is considered one of the most sophisticated and refined in the world, and it is known for its many regional variations, its use of fresh and high-quality ingredients, and its emphasis on flavor and texture. Whether you are a seasoned chef or a novice cook, French cuisine is a cuisine that is worth exploring and enjoying.

Weight: 980g
Dimension: 166 x 240 x 26 (mm)
ISBN-13: 9781789143324