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