Search results
Results from the WOW.Com Content Network
Download as PDF; Printable version; In other projects Wikidata item; Appearance. move to sidebar hide. Help ... Pages in category "French culture-related lists"
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 from 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 .
Download as PDF; Printable version; ... French culture by ethnicity (4 C, 1 P) ... Pages in category "Culture of France"
Download as PDF; Printable version; In other projects Wikidata item; Appearance. move to sidebar hide. ... Timeline of French history; 0–9. 1606 in France; 1681 in ...
Pastry War: Victorious French troops withdraw from Mexico after their demands were satisfied. 1848: February: February Revolution or French Revolution of 1848: Republican riots forced King Louis-Philippe to abdicate and flee to England. 20 December: Louis Napoleon Bonaparte starts his term as the first president of the French Republic.
While French youth culture has gravitated toward fast food and American eating habits (with an attendant rise in obesity), the French in general have remained committed to preserving certain elements of their food culture through such activities as including programs of taste acquisition in their public schools, by the use of the appellation d ...
La Varenne was the foremost member of a group of French chefs, writing for a professional audience, who codified French cuisine in the age of King Louis XIV.The others were Nicolas Bonnefon, Le Jardinier françois (1651) and Les Délices de la campagne (1654), and François Massialot, Le Cuisinier royal et bourgeois (1691), which was still being edited and modernised in the mid-18th century.
Gratin dauphinois (a traditional regional French dish based on potatoes and crème fraîche) Quenelle (flour, butter, eggs, milk and fish, traditionally pike , mixed and poached) Raclette (the cheese is melted and served with potatoes, ham and often dried beef)