The origins of French cuisine: emergence and development of a specificity in the European common culture, at the end of the Middle Ages and the Renaissance

This first class focuses on a key period for the emergence of French cuisine. From the famous Viandier de Taillevent (beginning of the 14th century), master of the Valois kings, to the selective acclimatization of Italian fashions in the 16th century and of the first colonial products, the itinerary proposed shows how tastes, cuisine and specifically French tableware gradually distinguished themselves from a medieval food culture, largely common to the Christian West.

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, 2014