The taste of French culture and the feeling of French cuisine

Author Wei Zhen Wei Zhen

Formerly known as French food passion? aise

ISBN 978-7-5190-1336-3

The number of pages is 394.

Pricing 58 yuan

Press: China Federation of Literary and Art Circles Press?

Zeng Jin's delicious taste: looking for the root of French diet

? Le Bang go? The origin of French cooking? aise

"Managers who live for survival and managers who don't live for survival"-Socrates

"Eat to live, and living is not just eating"-Socrates

Tracing back to the source, French cooking, like other European countries, was greatly influenced by ancient Rome, and it can even be said that it was based on the ancient Roman food culture. But on the one hand, we don't know much about Gaul food at that time, on the other hand, it seems that there are not many similarities with Roman food in ingredients, cooking methods and some recipes. However, we must admit that the influx of Romans brought their way of life, and undoubtedly brought a far-reaching impact on the whole of Europe in diet [1].

According to ancient Rome at the end of the 4th century? Abyss cooking art? According to records, dough, kebabs, sausages, pork sausages, flat sausages, grape leaf stuffing, noodles, eggs and milk cakes and scones, black truffles and foie gras, mustard, chicken paste, ham pie and emulsified sauce in French cooking today are all inherited from the ancient Roman diet [2].

Of course, Gaul's diet also has its own characteristics. At that time, the animal husbandry in Gaul was very developed and there were a large number of livestock, so butter and lard were often used instead of vegetable oil when cooking food. In addition, they are used to drinking cow and sheep milk and fermenting it, and even eating animal blood. These eating habits have been passed down to this day. Butter is processed more and more finely, and there are three or four hundred kinds of cheese. The blood of animals extends from blood sausage to blood duck hundreds of years later, which is deeply loved by people in western food. Gaul barley beer is the originator of European beer. These are the Gaul characteristics of Roman cuisine that quietly walked out in the dark century, and then gradually formed its rich food culture in the prosperous French society.

Since the Middle Ages, the development of French cuisine has gone through three distinct stages. [ 1]

2. French cuisine: food can also have a soul.

What are the prospects of the French economy? Alice? My food

"levy? "Lunch murdered half the Parisians and dinner murdered the other half"-Montesquieu

No matter what age, environment, race and time, eating is the happiest thing in nature. People can forget all their troubles only when they eat, because the moment they eat brings us only happiness. French people's affection for food has never changed from top to bottom, and they have eternal passion and persistent pursuit of food.

3. French chef: the best holder of Samsung.

les grands chef cuisiners-Parmi les plus célébres du monde

All the people in the world who take cooking as their profession envy French chefs. In France, Michelin-starred chefs enjoy the glory of movie stars in society. In their view, food is not just something to eat, but a cultural tradition that needs to be resolutely defended. For hundreds of years, France has regarded cooking as "the religion of life" and "the art of life". There are countless delicacies and experts. Among today's many masters, there are two masters who can be called masters and high masters.

One is the chef with the most Michelin stars in the world, and also the chef with the most Michelin stars.

The other is the chef who has Michelin for the longest time in history, a living legend.

4. Unveiling the Mystery: Legend? Michelin guide?

The legend of Michelin guide

"A new fashion plus human fashion"

-Anselm BouRilat Savarin

"Finding a new dish is more important for human beings than finding a star."

At the beginning of the 20th century, before the war in storm warning, Europe had a short "golden age". After the decline of the French Empire, the Republic of China gradually matured, and food also developed rapidly during this period. Everyone has noticed that food has changed from a gorgeous meal to a small unit of art food. Just as human society is brewing a new world order, the food industry has quietly formed its own system. In the following decades, it gradually conquered the whole of Europe, and a hundred years later, it crossed the ocean to North America and Asia.

Whoever has the right to formulate this system will rule the world cuisine. Just as the military and political system formulated by the powerful United States dominates the world, the relatively moderate French use cultural soft power? Michelin guide? Dominating the world's high-end food industry.

5.？ Paris Samsung: Another Label of the City

Michelin restaurant in Paris-a unique city

When you come to Paris, you can look up at the majestic Arc de Triomphe, stroll along the Champs Elysé es, shuttle among those dazzling luxuries, climb the Eiffel Tower, have a panoramic view of Paris, relive the historical glory in the magnificent Palace of Versailles, stroll along the Seine River, and purify your soul in Notre Dame. And don't forget to taste the delicious food in Paris and smell the mellow wine. She also constitutes the soul of French culture, which can be directly integrated into people's blood and make it boil.

Paris is a place where fashion and art meet. Food, like fashion, opera and music, is full of creativity and endless changes, and it is as memorable as historical documents and cultural relics.

France on the tip of the tongue walks into Michelin-starred restaurant in Paris. Let's taste Paris with our thoughts and feel its delicious food.

When we came to Paris, we were very excited as soon as we picked up the food map.

6.？ Highway 7: Mystery on Food Map

Country 7- The Road of Geographical Food Myth

After the First World War, the original train travel was gradually replaced by cars, which was undoubtedly an unexpected gift for those ancient halfway houses and country hostels. Everyone gathered on Highway 7, and a small food transfer station was strung together like a long pearl necklace. Rich people's holiday cars and motorcyclists shuttle back and forth on this expressway.

Michelin 1900 released? Highway guide? I just want to provide convenient and free traffic information for drivers who were less than 3000 at that time. Unexpectedly, by 1923, the number of cars on the market has exceeded1000000, and Michelin has also expanded its service items, increasing the recommendation of comfortable accommodation and food to meet the needs of passengers. Highway 7, the only way, natural? Highway guide? Important content on the website. Bibendum is the mascot designed by Ogalop for Michelin tires on 1898. The birth of this famous fat man implies that cars and food are destined to marry.

From Paris to Lyon, then from Lyon to Menton in the Alps, through Burgundy, across the Rhone Valley, across Mount Estelle, along the blue coast (C? Te d'Azur), Happiness No.7 Highway is vividly called "Blue Highway". With the change of beautiful scenery, all kinds of delicious food have also entered people's field of vision. Along the road pyramid (La Pyramide), Blase's menstruation's home (La Mère Brazier), Paul Bo Gu's home (La Maison Pic), La Maison Troisgros, and even at the end there is Alan Ducas's Monaco Louis XV restaurant, which makes people full.

This road is really a "holiday kilometer". Even if you draw a circle back to Paris from Lyon, which is criss-crossed by Highway 6, don't miss the Gold Coast Restaurant (La C? The golden age.

The construction of expressway gave birth to the development of food. In addition to the Alsace region near Germany in the east, Auberge d'Ill restaurant on the wine road, and Goerge Blanc restaurant at the intersection of Burgundy, Rhone and Alsace in the southeast, a little distance from Highway 7, the mysterious 7 kilometers gave birth to France's century-old Michelin Samsung.

The ambiguity between this road and food is deeply imprinted in the hearts of the French. 1955, the king of the French national anthem, Charles Deni, couldn't help writing a song called? Highway 7? (Nationale 7)' s song, expressing people's feelings about the expressway, turned out to be his famous masterpiece.

……

This is a road to success.

Holiday highway

She crossed Burgundy and Provence.

She turned Paris into a curtain.

And the suburb of Sao Paulo, Vance.

……

We sing, we celebrate

Blue olive tree, my little rabbit.

The joy and love here make people smile.

We are on the happy highway 7.

…

This is an easy road to find.

Holiday route

Through Burgundy and Provence

Paris has a suburb of Valance.

Suburb of Sao Paulo-de Vance

…

In Shante, in Fett.

There are no blue spots on the olive branch.

The happiness of love is real.

In the seventh country

One hundred years, what is the concept of 100? For a society, shoes were indistinguishable a hundred years ago. For a president of a country, there were at least 12 pairs of shoes. So for a family, it takes four generations.

How many changes have taken place in a hundred years.

In those century-old shops in France, no matter how turbulent the society is, they will always stand up and admire. What is commendable is that some family restaurants not only have successors, but also keep pace with the times. More importantly, it is even more difficult for some families to have Michelin three-star chefs for each generation.

In the first section, I first introduced the three most outstanding masters who appeared in France in the first half of the 20th century. They made great contributions to the development of French cooking in the second half of this century. They have trained a large number of excellent chefs through their own restaurants, which have influenced the whole century and created modern French cooking.

What is commendable is the century-old family restaurant, which has faithfully served this industry from generation to generation. They are evergreen trees in French cuisine. Their blood is saturated with their love and persistence in cooking, and they are constantly pursuing the badge that makes them a city, which not only creates a family legend, but also outlines the territory of French cuisine today.

Many legendary restaurants also have some heroines. It's almost the age of a man, and it takes a lot of effort to get the same recognition as a man. One is from Michelin to Samsung today. She is the restaurant whose name has been written the most times in Michelin history, and the other is the Samsung female chef who won the most prizes. Although the fate of their restaurants is different, no one can erase the memory they left in time.

Finally, back to Paris, a gourmet paradise, there is another high-end restaurant that is irreplaceable. Just like a beautiful bottle of wine and a mature woman, with the passage of time, she has become more mellow and charming. For hundreds of years, they have been flowing with the long river of history, sometimes noisy and sometimes silent, ups and downs, no matter how the society changes, they are watching every move of Paris. Emotions and sorrows, love and hate, can only be truly understood if you have tasted them yourself.

7.？ Molecular gastronomy: an avant-garde innovative technology

Gourmet Molecules-Avant-garde Innovative Science

Magical molecular food-dessert? (2 sheets)

Gourmet, gourmet, gourmet future?

Are molecular cooking and chemical cooking the future of chefs?

Molecular Gastronomy (French), also called quantum gastronomy, is called future food, which changes the structure of molecules and the properties of food through physical and chemical actions.

origin

At first, it was a new school of science proposed by British physicist Nicholas Kurti (1908–1998) and French chemist Hervey Ben 1955-in 1988, so they are [1].

Kurtis is older than this. He is a Jew born in Hungary. He was driven away by anti-Semitic organizations in his country and took refuge in France. He completed his master's degree at Sorbonne University in Paris. Then he went to Germany, where he got a doctorate from low-temperature physics. He spent the rest of his life in England and became a professor of physics at Oxford University. Kurtis loves cooking very much. 1969, he put forward the topic of "physicist in the kitchen" in the Royal Academy of Sciences [2]. 1985, he and his young students put forward the concept of "molecular food" and made outstanding contributions to it.

This is indulging in chemistry and cooking. 1995, under the evaluation of Kurtis and two other Nobel Prize winners, he obtained the doctorate of University of Paris VII. His thesis studies molecular food. Since 1998, this one has worked in Pierre Gaganell's molecular restaurant in Paris. In the following 20 years, this gourmet physicist and chemist explored cooking from a scientific perspective and published a large number of books to interpret molecular cuisine. In 2004, he began to teach molecular food courses to the public free of charge in French high schools and on the Internet, and in the same year he founded the Institute of Advanced Appreciation [3]. Now, we have established the Food Science and Culture Foundation in cooperation with the University of Lane and the French Blue Ribbon Institute to cultivate avant-garde food inheritors.