1.
1)rejection of artificial cuisine
"food should fast like what it is"
examples:: A, new types of sauces
butter not vinegar, bechamel
B reduction of spices
use herbs instead or reduced amount
2.
2 culinary principles: 1)rejection of artificial cuisine
"food should fast like what it is"
examples:
2)preference for analytical ciusine:
no more stimulus by display/flavor
3.
book: the french cook
4.
changes: in food variety
not processing/preparation
5.
collapse of culinary restrictions(2): preparation of food, concept of beef steak
seasoning of food, concept of unspiced fruit
6.
consequence of scentific revolution: erosion of old tradition like 4 humors
7.
culinary revolution chef: francis pierre de la varenne
8.
cultural hegemony used to be:: medici in north
visconti in south, naples
9.
france 17th century: Louis 14, versailles
cultural and culinary hegemony of court
10.
preference for analytical ciusine:
no more stimulus by display/flavor: A, rejection of sweet sour clash
old agrodice sour+sweet
B, separation of sweet and salty
concept of modern dessert
11.
reformation: luther no need for mediation
god doesn't care how we eat or dress
away with war on meat
no dietary restrictions
new culinary freedom
12.
tastes preferences change to (3): artifical to natural
elaborate to simple
synthetic to annlytical
13.
versaille: trendsetter in refined lifestyle
language, manners, fashion, music
14.
when FTR: early modern period