| If you are just as interested in travel as you are in | | | | Christian victory in Austria over the crescent banners |
| food, then the history of French foods is one in | | | | of the Turks. |
| particular that you are going to want to become | | | | 1700 |
| more familiar with. The history of French foods is one | | | | The 18th century also played a great role in the |
| which actually begins as far back as 1400 A.D., when | | | | history of French foods, and it was really during this |
| the first French cookbooks imitated Moorish cuisine | | | | time in particular that the appeal of French food |
| and sugar, which was still considered very much as | | | | began to grow with the prestige of French culture. |
| being a luxury, was what was used to sweeten the | | | | The restaurant movement also began around this |
| various dishes. | | | | time and there was a new journalistic breed coming |
| 1600 | | | | about, namely including food critics and restaurant |
| During the 1600s it was Royal patronage which truly | | | | reviewers. |
| promoted French cooking, with various dishes of fish | | | | 2000 |
| and fruit being the most popular. There are many | | | | Although the 19th and 20th centuries also had their |
| examples, particularly from this time that go to show | | | | influences on the history of French foods, it has been |
| just how important food has always been in France. | | | | the 21st century more than either of those which |
| For instance a butler once killed himself because his | | | | have played a role. French cuisine is now renowned |
| lobsters arrived late. | | | | around the world more than ever before and held |
| It was also during this time in French history that | | | | high in regard and respect. There is really no other |
| Dom Perignon invented the art of making | | | | country in the world that takes its cuisine as seriously |
| champagne, as he began storing his wine in bottles | | | | and significantly as the French,< and French cooking is |
| that were strong enough to contain the petulance of | | | | really not a monolith, but rather it ranges from the |
| secondary fermentation. Coffee was also introduced | | | | olives and seafood of Provence to the butter and |
| around the same time, in 1644, while in 1686 the | | | | roasts of Tours. |
| development of the croissant celebrated a true | | | | |