France-Historical impact

France-Historical impact

Far in 1533, the Catherine di Medici gone on way to France to marry the French king Henrik II. In addition to personal items she took with her culinary assistants, waiters and more of the main cooks.
Catherine was the truth suspicious of the French gastronomic culture house, because it was at the beginning of the 16th century truly catastrophic. Extremely popular were exotic, expensive foods, while the fresh local food less valuable. Aggressive way of preparing food and use a wide variety of spices are destroying the nutritional value and taste of food. With the arrival of the French throne, Catherine has all changed. Catherine, which itself was a major “gurman”, eventually managed to eliminate the shortcomings of the French approach to cuisine, to the simultaneous serving of sweet and sour, savory and salty.
Heavy cups switched elegant glasses of Venetian glass; Catherine has introduced the use of glazed vessels and fork, which the French was not aware of previously.
Have become extremely popular even pasta dishes (especially macaroni), then vegetables such as asparagus and artichokes, and spices (basil, marjoram and sage).


France-Historical impact


France-Historical impact