If you are interested in both travel and food, you will want to learn more about the history of French food. The history of French food goes all the way back to 1400 A.D. when the first French cookbooks tried to copy Moorish food. At that time, sugar was still considered a luxury, so it was used to sweeten the dishes.
During the 1600s, French cooking was really pushed by the Royal Court, and fish and fruit dishes were the most popular. Food has always been very important in France, as shown by many examples, especially from this time. For example, a butler once killed himself because his lobsters didn't come when they were supposed to.
During this time in French history, Dom Perignon also started storing his wine in bottles that were strong enough to hold the agitation of secondary fermentation. This is how he learned how to make champagne. Around the same time, in 1644, coffee was introduced. In 1686, the croissant was made to celebrate a real Christian victory in Austria over the Turkish crescent banners.
The 18th century was also a big part of the history of French food, and it was during this time that both the popularity of French food and the prestige of French culture began to grow. Around this time, the restaurant movement began, and a new type of journalist, such as food critics and restaurant reviewers, came into being.
Even though the 19th and 20th centuries also had an effect on French food history, the 21st century has been more important than either of those. French food is now more well-known and respected all over the world than ever before. There is really no other country in the world that takes its cuisine as seriously and significantly as the French,< and French cooking is really not a monolith, but rather it ranges from the olives and seafood of Provence to the butter and roasts of Tours.
French food has a lot of different kinds, and this is one of the most important things to know about its history.
