Cuisine History
Les tres riches heures du Duc de Berry January
During Medieval Times, banquets and eating tasty food was reserved to the wealthy only. However, this changed over time. By the time the Ancien Regime was in place, there was even a guild whose objective was to provide food to the people. Today's French cuisine is heavily influenced by that of the Portuguese. In the 1960s, many of the Portuguese avoiding drafting into the Portuguese-African colonial wars fled to nearby countries, including France. The time of this introduction of Portuguese influence is called the appearance of the "Nouvelle Cuisine," or "New Cuisine."
Modern Cuisine
A lady eating in Paris
Although Ile-de-France is a main restaurant sector, the cuisine is the same for this region as the rest of the France. French cuisine seeks to simplify; cooks attempt to avoid complicating recipes, as that is considered to be an old practice. This also translates into short menus, in contrast to extensive U.S. menus. In addition, the French err on the side of under cooking food in an effort to preserve natural flavors, a practice especially true for seafood, vegetables, and birds. Baguette and vino often accompany meals, even for children. Fresh ingredients are always sought out for cooking. Strong marinades for meats and thick sauces are no longer used. Instead, the French mostly use herbs, spices, butter, lemon juice, and vinegar to season food. The dietary needs of guests are met by the cooks, and technology, new techniques, and creativity are all major aspects of the French cuisine.