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Medieval cuisine includes foods, eating habits, and cooking methods of various European cultures during the Middle Ages, which lasted from the 5th to the 15th century. During this period, diets and cooking changed less than they did in the early modern period that followed, when those changes helped lay the foundations for modern European ...
A nouvelle cuisine presentation French haute cuisine presentation French wines are usually made to accompany French cuisine. French cuisine is the cooking traditions and practices of France. In the 14th century, Guillaume Tirel, a court chef known as "Taillevent", wrote Le Viandier, one of the earliest recipe collections of medieval France.
In the early Middle Ages, France was a center of Jewish learning, but persecution increased as the Middle Ages wore on. France was the first country in Europe to emancipate its Jewish population during the French Revolution , but despite legal equality anti-Semitism remained an issue, as illustrated in the Dreyfus affair of the late 19th century.
The cuisine of early modern Europe (c. 1500–1800) was a mix of dishes inherited from medieval cuisine combined with innovations that would persist in the modern era. The discovery of the New World , the establishment of new trade routes with Asia and increased foreign influences from sub-Saharan Africa and the Middle East meant that Europeans ...
Queen Esther and King Ahasuerus depicted dining on, among other things, a fish dish and a pretzel; illustration from Hortus deliciarum, Alsace, late 12th century.. Though various forms of dishes consisting of batter or dough cooked in fat, like crêpes, fritters and doughnuts were common in most of Europe, they were especially popular among Germans and known as krapfen (Old High German: "claw ...
The Kingdom of France in the Middle Ages (roughly, from the 10th century to the middle of the 15th century) was marked by the fragmentation of the Carolingian Empire and West Francia (843–987); the expansion of royal control by the House of Capet (987–1328), including their struggles with the virtually independent principalities (duchies and counties, such as the Norman and Angevin regions ...
An entremet or entremets (/ ˈ ɑː n t r ə m eɪ /; French: [ɑ̃tʁəmɛ]; from Old French, literally meaning "between servings") in Medieval French cuisine referred to dishes served between the courses of the meal, often illusion foods and edible scenic displays. The term additionally referred to performances and entertainments presented ...
A cuisine is a style of cooking characterized by distinctive ingredients, techniques and dishes, and usually associated with a specific culture or geographic region. Regional food preparation techniques, customs and ingredients combine to enable dishes unique to a region. [1]