Under Louis XIV at the Palace of Versailles, the standards for all courts in Europe were set. Unparalleled banquets, fuelled by Cantini’s horticultural innovations in the palace’s gardens, were the foundations for the quality-emphasised dishes provided for the aristocracy. For the less rich, artists such as Molière made do with soups and hearty broths, to provide the sustenance for their creativity.
This was until the first shipment into Marseille of coffee, which became renowned for its brain stimulation. The fondness for peas and chantilly cream amongst the upper classes contrasted the prevalence of potatoes, previously seen as only fit for livestock, amongst the lower classes. A chocolate obsession and the democratisation of sugar were other noticeable and lasting trends. We discover the origins of the first ever sandwich, see the developments of coffee houses, a desire for dining out in restaurants and the tendency for sauces to accompany dishes.
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Foreign The 18th century gave birth to absolutism which radiated sumptuously from Versailles under the command of a very powerful Sun King Louis XIV the 18th century lauded the Mind history baptized it the Age of Enlightenment it encompassed 200 years of accumulated wealth and privileges for the noble classes of sound ideas and advancement
In knowledge but also great misery for the general people two centuries of transition considered as a turning point in human experience during which France believed it was the center of the world France set the example in every Court of Europe element of gallic Genius is seen in the theater
It has been a hot June Day in the year 1658. cicadas start to calm down but the colleagues of Moliere have just come to life under the walls of the castle kassan actors from the Oak Theater rehearse a scene from a play by the famous 18th Century Theater troupe an actor manager
Author not yet known as Moliere but simply Jean-Baptiste pokolar [Applause] They had their modern day Madeleine beijer The Muse of Moliere to Faithfully act out the famous lines Valia says it’s his Physicians if there was nothing more prejudicial than to eat with excess habagon replies to True won her surely to eat so as to live and not to live so as to eat This scene from The Miser will one day become a reference and set standards at the comedy Francaise with this play molier described with satirical humor the narrow-mindedness of contemporary people as they face culinary Innovations of the time there was a radical change in cooking practices since spices were discarded
For other modes of cooking this is clearly expressed by a famous French cook of the time and certain musio Francois who published a book in 1651 stating that a vegetable must taste like a vegetable meat must taste like meat an enlightened cook should avoid mixing savers really it’s very much like a
Contemporary cooking when we try to enhance the true texture aromatic quality of garden vegetables and quality Regional products such as thyme Watercress mint these were widely used spices originating from remote countries were totally rejected the dictates of the Master Cook Francois in reality a certain Musso de la varen
Became a reference in French cooking his theory became the standard in kitchens of every great house in France However such ideas have not yet reached the hostelry of ba arjon in pezimas southern France where molier’s troop is stopping here the meal is far from flamboyant a simple fish soup will suffice as a true Feast composed primarily of pieces of sardines mackerel Cod and occasionally small cooked
Mullets this Mediterranean dish became a tradition of pennile Squires and traveling acrobats with a hearty appetite living on Weavers water and love jean-baptist pokla Alias Moliere was poor but joyful and an ambitious man in Prisoners the price de Conti molier’s Patron and friend supporting he also expects more he is certain that
Moliere’s Talent will take him to Versailles allowing him to dine at the table of Louis XIV one can never achieve something extraordinary grandiose and beautiful than by reasoning more often and better than others one of Louis xiv’s aphorisms the power of His pretensions led to the building of Versailles as from 1661 the
Young Monarch contemplated transforming what was a small stately House of Cards according to the Duke The Sassy more a chronicler Versailles under Louis XIV to an imposing Palace inside as outside nothing was left around him with its buildings and Gardens Versailles combines perfect geometry and the Art of symmetry even
When hundreds of of guests invade the grounds and his Majesty’s Dinner becomes a total finely regulated spectacle being termed an orchestrated dinner we clearly see that the whole event was very official and very ceremonial moreover King Louis insisted that meals should be truly ceremonial the king ate
Opposite his court either alone or with members of the royal family the only people allowed at his table when we look at the menu a la Frances we see there were enormous quantities of food so he’s been said that the aristocracy ate in great quantities in the 17th century and
That the king of France had to surpass all others this is not completely true in the service de la Frances all dishes were Exposed on the table at the same time diners only helped themselves to certain Delicacies the pompous dinners of Versailles would be imitated by others but never equaled
The famous orchestrated meals with service ala Frances would influence many noble tables during the reign of the Sun King as was his design but also thanks to The Magicians laboring in the kitchen Gardens At the time of our ancestors all parks had their vegetable garden such Gardens were transformed into parks by our knowledgeable Masters words not taken from a fable even if they were from Jean de La Fontaine the watchful eyes of Monsieur de la Cantini monitor the king’s Splendid Orchards and vegetable garden In this month of September 1651 akantidi presents his Horticultural Innovations to the head-man servant of the king Nicola de boniform he has to be aware of all that his majesty desires to see in his plate the bun form notes every remark of the Kingdom’s principal gardener
Having to write so much the bun for will become the author of The Delights of the countryside a true reference for the gardeners as well as Cooks La Cantini checks the ripeness of the strawberries for a very special supper tonight his majesty is receiving Madame de montenor in private
The most recent favorite of the king adores strawberries hence the King’s Kitchen must produce such fruit even at the end of September the kitchen garden and Orchards remain above a wall a true Garden of Eden alluring to the Royal palate on Louis XIV among the different products that black
Anthony worked on there are strawberries peas asparagus these were all products that were particularly appreciated at the the court of Louis XIV but one of the favorite fruit of Louis XIV was figs and so like Anthony decided to invest a lot of time energy money into the production of figs
More than 700 fig trees ensure the production of black purple yellow violet and green Alias Angelique varieties of figs La Cantini even manages to offer some to the king as of mid-june in the King’s Kitchen Gardens and Orchards quantity competes with a geometry tested to the extreme
The garden is composed of 16 square plots of vegetables laid out around a large pond surrounding the garden behind High walls are 29 closed Gardens containing more than 120 varieties of pear and apple trees they have been planted randomly or for espalier cultivation horticulturist arboroculturist botanists Nursery gardeners or simple gardeners
Are commanded by La cantinig they use methods that will become standards in gardening La Cantina was not so much an inventor as much as a thorough investigator and someone who really tried to perfect the techniques of production of both fruits and vegetables and when Louis XIV heard
Of him and brought him here to Versailles he had the opportunity to work on a much much larger scale he used much more glass in particular in the form of Bells Bells that he could place over the plants to protect them from the cold and to heat them up also used
What’s called chassis which one could be described as window panes that were used much like the the Bell glasses that to to put over the plants and protect them from the cold and to also magnify the heat of the Sun and so try things out concerning hotbeds try to produce
Asparagus out of season lettuce out of season radishes to produce high quality produce he works relentlessly up to his death in 1688 taking care that his cultivations are perfect the progress made in Horticulture and aborig culture in Versailles will rapidly be admired and adopted by fellow Artisans from afar
La Cantonese may have helped some the greater population to have access to vegetables to better vegetables but not necessarily directly it’s quite possible that his experimentations his his his attempts to create more interesting more tasty more productive vegetables for the court created and caused a diffusion of varieties that were then that before
Then had not been accessible to the General Public thank you A century later under the reign of Louis XVI the passion for natural Savers originating from early products and choice fruits lived on but the manner of appreciating them evolved a new mindset shared the Delights of eating meals a la Francaise In the year 1779 for example the de cantada de family used this banquet method to celebrate the nomination of the Elder boy of the family erasmagaspar as commander of the royal artillery the young officer is an expert swordsman but also a gourmet The tradition had been handed down from his grandfather the marichel de contacte The dining room Chateau has been perfectly preserved and retains its gloss of yesteryear for an intimate supper with only four lackeys 18th century values called for intimacy orchestrated meals a la francaise required many domestics because it was deemed necessary that each guest have his own servant ensuring the wine service and in particular change of plates people in the 18th century desired to dine with more proximity in discarding the former tradition so they invented
The now famous intimate suppers news meals were now orchestrated with a small bell um now a new tradition makes women who had been relegated to the function of offering Pleasant company in the previous Century as equals to male guests in this Period of Enlightenment women are from now on resplendent as
They organize literary shows their intelligence is welcomed at Gallant suppers Foreign and the desire to savor increasingly delicate dishes makes quality dominate the palette at Versailles However meals at the de contacts household are still orchestrated with five major courses a traditional meal always begins with soups and while a light stew followed by entrees foreign Various dishes and roast meats or baked fish in sauce The fourth course consists of the dessert hot or cold they can take the form of various pies including a fresh vegetable pie The Passion of the Elite Class for natural Savers now includes peas they have become essential the success of peas with ladies is such that each year seminaries are organized
In their honor the Marquis deceiving he wrote The Saga of peas continues good people are impatient for the next meal with peas then comes the pleasure of having meat and some and The Joy of Eating more at the next meal these are the three points that our princes have been
Ruminating on for four days Finally the fifth cause the large dining tables of noble families to the joy of the ladies receive desserts fruits and patisseries they have been kept in the wings for this moment the ladies in their tight corsets have been obliged to spare a small place in their stomach for one
More Delight the new gastronomic fad Chantilly cream Such large and onerous meals make diners thirsty this evening an exceptional wine will accompany the desserts and exceptionally it can be drunk pure at the time most wines were watered down this is a Van de Saab a true luxury wine produced in the seaside town of cabrito Southwest France
It has a slightly iodized saver of the Atlantic Ocean helping digestion it is said and freeing tongues for conversation perfect for erasma Gaspar de contad who seems to want his dinner to go on prolonging the pleasures derived from such a gallant meal [Applause] the following morning around 7am some
Commoners or peasants in the service of the and therefore a little more blessed with Fortune have gathered in the offices of the Chateau they have come to purchase Choice leftovers of the banquet the night before for a handful of Franks Stews roasts patisseries and Fine Wines cost a great deal of money nothing should be wasted in all the offices of stately houses organized trade of leftovers and meals is commonplace the people in the service of the nikonthad family manage such goings-on with good humor on the other hand in Versailles during
The Royal sale of leftovers there were many a fight to obtain some of the Wonders forsaken by the court this allowed some bankrupt Nobles to make a trade and thus sustain their position among the high and mighty often such a trade of Royal leftovers proved quite profitable
Us at the season allowed for a prolonged state of conservation a second leftover trade would result some of the less fortunate subjects of his majesty could thus find something decent to eat meanwhile the number of people living in misery continued to grow 17th and 18th centuries marked a period of transition demographic figures changed considerably The Peasant population increased but not the land for cultivation consequently the yields were insufficient the rural population ate little poorly The ceaseless Wars raging across Europe and the movement of armies destroying so much along their way did nothing to make matters better To get through the winter many peasants were often obliged to beg With the chronic lack of wheat bread becomes an unsavory food broad beans acorns and even crushed and ground vine shoots were used to make flour so many it was the only staple food people soaked up leftover soup or stale wine for want of choice Europe is reeling from misery and the
Kingdom of France is struck by 13 famines accepting the British Isles where the dish of beef or mutton remained a reality for most of the population elsewhere in Europe even in Italy meat was becoming scarcer many butchers closed their shops not having any more meat to sell and fewer
Customers had the means to buy what was available foreign salvation for Europe came from the Americas it began with the return of the first conquistadores to Seville in Spain they had discovered the potato The potato would make bizarre inroads to conquer Europe the Spanish would be the first Europeans to test the patatas they were fed to human guinea pigs in the poorhouses of Seville since 1618 at the time of the terrible 30 Years War Spanish soldiers had their German allies discovered the katufu as
The Germans would call the potato at the same time potatoes were grown in England they were regarded as food unfit for human consumption and so they were used to nourish livestock all Surplus produce were sold to the Irish whose population was perpetually struggling to fight famine
At the beginning of the 18th century the potato had become an established vegetable in Europe except in Italy and in France where most of the population continually lacked food and suffered from war in 1759 during the seven-year War an obscure assistant pharmacist to the French army was wounded then made
Captive by the prussians he was Antwan augustan pamontier and all the French soon knew what they owed to him and the potato in two years of captivity he had time to discover the favorite dish of his jailers and to measure the nutritive values of the potato
He was named director of the pharmacy of the invalids military Hospital in 1772. there he ordered researchers to study with the greatest care these tubers palmonte would even invent Marketing in the fields of need then in the green melt of Paris he oversaw plantations that were surrounded by high walls and
Covered in mystery but that did not stop the theft of the plants they proliferated very quickly in vegetable gardens everywhere potato production became a success merchants and scientists would turn the experience to profit There’s a scientific context of the period of the Age of Reason we think of Didier it is the time when men Drew up encyclopedias intelligent people tested everything plants in particular Bonds were made between thinkers and scientists at the end of the 18th century local Aristocrats became involved in primitive cooperatives it
Was especially the beginning of what one would later call seed production Enterprises horticulturists would start to organize collections there’s a very precise example which involves palmontier and vilmara we know that at the end of the 18th century vilmara had developed 200 varieties operators progressively networks of merchants would take advantage of vilmohan science
Adopt them and distribute production in a handsome Club room overlooking the Thames River these two young Lords are totally removed from the concerns of the lower classes concerning their survival Their passion is simple they are in veteran card players and they are subjugated by Pharaoh a very trendy card game of the time They bet guineas of gold which would ensure them of a very good dinner but the passion for gambling Nails them to their chairs Lord Linden wins this round and his adversary cannot replay to camouflage his hunger the losing player orders a slice of ham between two slices of bread
The tormented man who takes the time to taste a glass of Bordeaux all the same is Lord sandwich His name will henceforth be associated with this mode an ancestor of fast food the sandwich will invade Northwest Europe its success will make a junction with another Invader coming from southern Europe In 1660 having escaped from Pirates and filibusters of All Sorts then benefiting from a lull in a Mistral a schooner unloads the first cargo of coffee in the port of Marseille a merchant has the idea of opening a drinking house and making a commercial drink of coffee such establishments exclusively
Dedicated to coffee would spread very quickly in all Europe in spite of warnings from detractors like Dr colore as a responsible man of Marseille Dr colomb exaggerates the harmful effects of coffee in a thesis he claims that coffee attacks the brain causes paralysis impotence and of horrible loss of weight
He lost his campaign in 1672 Paris discovers the first coffee house to open on the great boulevards some coffee houses are entirely decorated Turkish style large coffee houses meet with success such as the procop in Paris they become meeting places for all the major intellectuals of the time coffee appealed immediately it may
Perturb sleep but certainly it makes conversation easier it stimulates the brain ideas flow more easily in the 18th century chroniclers wrote that coffee visibly made people think better I can imagine all the enlightened philosophers consuming coffee in enormous quantities and attributing heaps of Virtues to the beverage in particular the power of
Reasoning and then putting back sleep so as to be able to write at Great Lengths during the day Voltaire was a great coffee drinker foreign coffee houses such as the coop shoe in central Paris the first newspapers appeared Society games were played and coffee was drunk infused or filtered
These methods of preparation were preferred in Europe Middle East and Turkish method were quickly abandoned consumption of coffee grew rapidly despite the appearance of a formidable competitor chocolate regardless of its costs and restrictions of consumption dictated by the Catholic church and a growing reputation of it being a devilish aphrodisiac chocolate
Invaded coffee houses and salads the success of chocolate led to the success of the Sev or porcelain manufacturer It produced jugs for hot chocolate in great quantity together with new style coffee and chocolate sets in porcelain at the time there was no powdered chocolate chocolate was bought by the
Bar it was crushed and sprinkled in hot milk which was stirred gently so as to obtain a rich and consistent liquid then came the art of serving it according to the recipe of the chocolate Cellar and beverage expert shoyu he became the first Master chocolate maker of France after having obtained a royal
Appointment in the port town of Bayern to transform cocoa coming from South America the aroma of chocolate perfumes the end of the afternoon air offering these people a pure moment of happiness but the workers manufacturing chocolate in Europe lived moments of sweat and toil manufacturing methods were no
Better than those used by the Aztecs at the time of Montezuma Drinking chocolate as we know it powdered cocoa plus sugar mixed with milk was brought to Europe from the new world the equipment to make round cocoa and to manufacture chocolate was a stone Aztec Mill behind me is a very good example it is the oldest process known and was called
In fact this ancient American Indian mechanism was reworked in Europe someone in Europe had the idea placing the stone on a furnace but how did it work what else could you do with this type of object you initially placed cocoa beans and horrified cocoa beans there workers knelt behind the stone and
Ground the Beast these were difficult working conditions when the beans had been reduced to a paste with an oily base sugar was added aggressively a rudimentary chocolate was obtained it was worked until one obtained a certain degree of smoothness according to demand other ingredients would be incorporated such as cinnamon or vanilla
Ground beforehand with the pestle The successive chocolate coincided with the democratization of sugar after having been available only for the elite to sweeten delicacy is going to Noble tables Sweden Delights were now to be found on sale in the streets of Paris pastry Cooks chocolate makers and sellers and jam and sweet meats appeased
The bad smells of the crowded cities and made a fortune by selling caramels macaroons among other Delights the riverbags of large cities such as Paris saw great commercial activity at the foot of the old bridges the course of restoration Seafood was unloaded from small vessels and barges City dwellers
Began to Crave for seafood and phenomenal quantities of oysters were rapidly consumed they were preferred cooked most of the time the average Diner usually ate four to five dozen oysters were kept fresh like all Seafood despite the Rarity of Ice refrigerators had yet to be invented the freshness of seafood was insured
Thanks to a fabulous network of land transport called wagons on the coast of the English Channel or North Sea awaiting the Mooring of the fishing boat were fish wagons they were ready to engage in a race against the clock encyclopedis remained baffled by the phenomenon ditto the great French encyclopedist as
A true journalist reported the activity of the Transporters and the joy they brought to parisians the Packers usually stacked turbos and other precious fish between two layers of steak steak remained remarkably fresh thus conserving the other fish when the horses are prepared the fishwagons leave for their destination
They can cover 60 leagues in 40 hours and in summer when they drive out day and night they cover the same distance 24 hours with relays foreign to relay Seafood could get to the Capitol as soon as possible Seafood buyers could then obtain remarkably Fresh Products ready to eat
The painter Sharda was very inspired by the freshness of skate he set up his easel at the Port of blue on the river saying to execute this painting it is a source of inspiration for a major contemporary chef if you look at this fish it’s still fresh you may say it’s been gutted
You’re right you can see that it’s flesh is fresh skate was very appreciated at the time it was an easy Catch Hell is then transformed transferred to a reservoir of seawater in a double hold of a boat skate is very resilient it could withstand the trauma being transported
To Paris and still be alive on arrival that explains why this fish corresponded with the desire for freshness foreign fresh seafood and the abundance of early produce inspired musicians a symphony was composed with the theme of savor and natural tastes it contributed to ensuring the fortune and
Posterity of Great Cooks of the age of the royal for example received a Charming so Ricket he was called Pierre de Lune but he was anything but a dreamer in his kitchen his brigades of cooks obeyed him to the letter The Ore was very methodical he noted with Precision all his
Creations he overtly wished to transmit his savoir fare to those who wish to continue to Dazzle the Great and the good of this world Handed down to us techniques of preparation that are totally valid today for example his whole Source made of butter and flour and broth contributing to the success of French cooking over the centuries his whole sauce was initially made of animal fat butter was used later on the difficulty is
Incorporating flour and very gently cooking the ingredients to obtain a smooth Source this is the contribution of Pierre de Lune to French cuisine by replacing ground breadcrumbs or almonds as a base to making the sauce the sauteed flour base was a launching pad for hundreds of sources as of the late 18th century
In the kitchen of the Chateau de la ferte Santo bar as in most noble houses of the Kingdom the sabwa affair of Pierre de Lune makes many a Diner’s dream come true with his eternally popular beef stew with carrots or its fritters of violets Stefan Sousa an acclaimed specialist in
Culinary history pays homage to the savoir Fair of Pierre de Lune before an evening he assumes the role of Master Cook to the Marquis De kuei who had the most modern equipment at the time installed in his kitchen the kitchen was situated in the mezzanine of the Chateau
It housed on the very first automated spit Roasters in the world soon once wound up it’s fully automated mechanism could turn a side of meat over a fire like this leg of mutton for half an hour Accompanied by fresh peas and herbs a roast leg of lamb is prepared in the mode of the master The search for more delicate and natural Sabers demands shorter cooking time and increasingly precise methods another secret of the recipes inspired by Pierre de Lune are these famous Bunches of herbs Hot pepper and saffron were discarded only cinnamon was retained for desserts Parsley Cherville tarragon basil thyme battery leaves or chives were the chosen herbs of the day garlic and shallot go widely used and often decorated the gourd family of vegetables that were much appreciated and generally served cooked such as these cucumbers in a white whole sauce After having been blanched in salted water cucumbers are sauteed in a frying pan with bacon cubes fresh herbs salt pepper and Nutmeg The white sauce is prepared it is made with egg yolks and a generous amount of cream Blended in the preparation is gently heated for two to three minutes thank you The Final Touch according to the humor of the host is to add a spoonful of vinegar at the last moment to give a slightly acidulous note the Master Cook could also concoct a pumpkin with cream of mushroom sauce this recipe would suffice to allow cucumbers to enter the pantheon of savers
Melons were glorified by generally being poached in red wine In the kitchens of the Age of Enlightenment a new character often dressed in black would become more important than Master Cooks He takes the role of directing cooking operations he also develops a very short nose on assessing the quality of dishes such as melons from Avignon in south central France the metro d is a Mount of responsibility and power a true director staging his domestics the function of the metro d was very
Different from that of the head cook at the time the metro d was to some extent unintended he was charged with managing the supply chain in the kitchen he was responsible for signing the bills of delivery the most renowned metro d in French history was a man called Vettel
He committed suicide because an order of seafood was not delivered on time it is extremely difficult to cite other names of illustrious Metroid deers of the period since we paradoxically had more facts about master cooks and culinary anecdotes then Metro dies and their lives the metro d was probably one of the
First to test and appreciate A new ingredient butter that became an essential ingredient in the creation of new servers it was delivered in a mound moral assaulted according to conservation needs rapidly it became the central ingredient to use butter was responsible for the rise to fame of another significant personality
Of the art of cooking it sparked the apotheosis of gourmandis to ending a meal the great French pastry cook Francois made his name in culinary history around the mid-18th century he registered his work in the treaties the first of its kind on the art of making pastries distinguishing itself clearly from other
Culinary writings of the time Master cooks and critics consecrated on the science of preparing great pasta whether salted or Sweden set the pace for a new profession and a burgeoning trade that of the pastry cook compared to the trade of pastry cooking of today Past Masters of the time experimented with extremely sorted
Recipes variety of salted or sweetened pastries a young and as yet promising pastry cook bearing the name of bayi preferred the recipe for preparing lemon tart E As a compliment of the usual and generous dose of butter the refinement of the lemon tart was due to the peel of crystallized lemons or finely cut zest of lemons that lined the pie crust [Applause] without delay one had to cover this base with an unctuous cream made up of 80 grams of butter 6 eggs and 260 grams of fresh cream and the same quantity of sugar [Applause] But one could go further basing is preparation of the given recipe the Young Apprentice pastry cook would produce the idea of combining the acidic savers of lemons by topping the base with the softness of a meringue we can thus imagine why the young Bayou was going to become a very famous pastry
Cook what an idea beating egg whites with powdered sugar then harmoniously laying the mousse on the contents of the tart 30 minutes in a hot oven and the genial dessert is ready this was the product of an imaginative maitre d proposed an idea and of a budding pastry cook who composed the ingredients Three centuries later countless events have changed the face of society but the Age of Enlightenment still influences many a dining table Helen Darrow’s granddaughter of a Master Cook and daughter of a respected Chef gets great pleasure from reading a cookery book especially written for women the title can be translated as a
Bourgeois wife’s guide to cookery it was published by a certain Manor in 1746. How curious good person in the past we rarely find them in good dishes these days a two-star chef Helen darrows commands a rare female presence in a world dominated by men from time immemorial maybe because there’s always been more profit and fame to such a profession than battling to manage your household
Helen has resisted all the remarks made about female chefs here we cook with a lot of intuition not too much thinking I always privilege intuition in relation to technique which is not easy for the people perhaps our recipes are more accessible to enthusiastic Cooks at home than most of the recipes published by
Some of the great chefs today Madam MasterChef has also developed her Common Sense her good housewife cuisine as she defines it combines very structured creations and home cooking philosophy In my cookery book you can find a recipe for frozen oysters in a green apple jelly but besides that recipe there are simple ideas that come from my grandmother I’m thinking of a sauce in fresh garlic for a dish of chicken leftovers for example Simplicity and talent A brilliant demonstration of a woman chef and her creative non-flamboyant cooking she keeps a sharp eye on her preparation of a peel of caviar fresh cookie soundtrack velvety cream of cabbage all going to make a cappuccino of cabbage with a tartar of cocky Sajak and caviar
Madam keeps a low profile akin to the 18th century French humanist philosopher Jean-Jacques Corso who said that the soul of a gomor is in his palate foreign Political and social changes sweeping across Europe and the effects of the guillotine contributed to ending the age of dinners a la Francaise Napoleon would set the trend of eating quickly and austerally English armies returning to European soil would import the trend for eating beef the Bourgeois class would adopt the Russian taste
Reading preserves revolutionary times had also devastate eating traditions but coffee houses the tradition of dining out in restaurants and the Art of preparing Sumptuous sources to accompany the main course legacies from the Age of Enlightenment would survive Foreign