From one "new kitchen" to another: codification, influence and transformations of French cuisine from modern times to contemporary timese

This second class continues our historical journey by considering the next period, decisive for the codification and the influence of European - and then global - French cuisine.

The revolution of the "nouvelle cuisine au beurre", in the middle of the 17th century, and its codification at the court of Versailles and in the mansions were to constitute, in the 18th and 19th centuries, the dominant gastronomic model of a Europe with School of France, while affirmed the first great wines, the liquors and the wine of Champagne. The differentiation of regional culinary identities, the appearance of restaurants that take up the torch of "haute cuisine" (with celebrities like Auguste Escoffier), but also the rise of bourgeois cuisine are some of the highlights of the end of modern times.

 

Finally, our journey will end with the study of the challenges that, in the 20th century, have somewhat dethroned French cuisine from its hegemonic position, while leading to mutations: renewal of haute cuisine with the "nouvelle cuisine", hybridizations various, but also rediscovery and valorization of specialties resulting from the multiple regional terroirs which compose a unique inheritance.

Fabien FAUGERON

Associate and Doctor of Medieval History, Fabien Faugeron is Senior Lecturer in History of the Middle Ages at Faculty of Arts & Humanities Sorbonne Université. Specialist, in particular, of the History of the practices and food culture, he also gives the course "history of the food" within the framework of the master's degree "Food and food cultures" of the UFR of Geography.

He is among others the author of Nourrir la ville. Ravitaillement, marchés et métiers de l’alimentation à Venise dans les derniers siècles du Moyen Âge, Rome, French School of Rome, 20144