Description

French cuisine (French: Cuisine française,IPA: [kɥi. zin fʁɑ̃.sɛz]) is a style of food preparationoriginating from France that has developed from centuries of socialchange. In the Middle Ages, Guillaume Tirel (a.k.a. Taillevent), acourt chef, authored Le Viandier, one of the earliest recipecollections of Medieval France. In the 17th century, La Varenne andthe notable chef of Napoleon and other dignitaries, Marie-AntoineCarême, moved toward fewer spices and more liberal usage of herbsand creamy ingredients, signaling the beginning of modern cuisine.Cheese and wine are a major part of the cuisine, playing differentroles regionally and nationally, with many variations andappellation d'origine contrôlée (AOC) (regulated appellation)laws.

French cuisine was codified in the 20th century by Escoffier tobecome the modern version of haute cuisine; Escoffier, however,left out much of the regional culinary character to be found in theregions of France. Gastro-tourism and the Guide Michelin helped toacquaint people with the rich bourgeois and peasant cuisine of theFrench countryside starting in the 20th century. Gascon cuisine hasalso had great influence over the cuisine in the southwest ofFrance. Many dishes that were once regional have proliferated invariations across the country.

Knowledge of French cooking has contributed significantly toWestern cuisines and its criteria are used widely in Westerncookery school boards and culinary education. In November 2010 theFrench gastronomy was added by UNESCO to its lists of the world's"intangible cultural heritage" along with Mexican cuisine.