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프랑스 레스토랑의 역사(영문)에 대한 자료입니다.
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Introduction
- Why France?
Body1
- The history of France Restaurant Guide
Discussion
-Discussion1
-Discussion2
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The first French cookbooks imitated Moorish cuisine. Sugar, still a luxury, made food sweet. Saffron gilded it, rose water perfumed it, and milk of almonds made it rich. Today's taste for tajines and couscous is an echo of the middle ages.
The Renaissance: artists of the skillet discarded the Moorish palette.
The new chefs were Italian, inspired by the sharp, salty, viscous preferences of ancient Rome. The physician at the court of Henri II (born 1519-died 1559) was alarmed at the rediscovery of fungi as food: these "phlegmy excretions", he warned, were ancient murder weapons, which massacred banqueters in antiquity.
Auguste Escoffier (1846- 1935), "the chef of emperors and Emperor of chefs", founded the grand hitel style, which left amateur cooks, and traditional and foreign cuisines on the wrong side of a chasm. His books were the most influential culinary texts since the writings of ancient Rome's top chef, Apicius. He created dishes for the celebrities of the new century: cuisses de nymphe Aurore (a dish of frogs' legs) for the Prince of Wales, and peach Melba, in honour of the owner of the smoothest stage voice of the day, whose memory survives only on menus.
International cuisine and fashionable fusion are the gastronomic counterparts of cultural pluralism, while French wines are rivalled by the best of the rest.
The French have accommodated every crisis of the past, without ever compromising on quality. At the world's table today, their hegemony may be unsustainable, but their excellence is unshaken.