Gastronomy
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Gastronomy is the study of the relationship between food and culture, the art of preparing and serving rich or delicate and appetizing food, the cooking styles of particular regions, and the science o
Fine food, the principal study of gastronomy
French cuisine
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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
Gastronomy
…Physiology of Taste (Physiologie du goût) an 1825 cooking treatise by Jean Anthelme Brillat-Savarin, a lawyer and politician who aimed to define classic French cuisine. While the work contains some flamboyant recipes, it goes into the theory of preparation of French dishes and hospitality. According to Brillat-Savarin…
A nouvelle cuisine presentation featuring a dish consisting of marinated crayfish on gazpacho asparagus and watercress.
French haute cuisine presentation.
French wines are usually made to accompany the main dishes.
John, Duke of Berry enjoying a grand meal. The Duke is sitting with a cardinal at the high table, under a luxurious baldaquin, in front of the fireplace, tended to by several servants, including a carver. On the table to the left of the Duke is a golden salt cellar, or nef, in the shape of a ship; illustration from Très Riches Heures du Duc de Berry, circa 1410.