The Birth of French Haute Cuisine
Lecture no. 20 from the course: Food: A Cultural Culinary History
Taught by Professor Ken Albala | 29 min | Categories: The Great Courses Plus Online Food & Wine Courses
In the mid-17th century, France assumed a preeminent position in the art of cooking. Here, grasp the aesthetics of the new French cuisine, based in subtlety, refinement, and pureness of flavors. Discuss four French cookbooks that revolutionized culinary history and set the context for a variety of cuisines that follow.