History of Molecular Gastronomy Part 2 1 Renaissance

History of Molecular Gastronomy Part 2 1

Renaissance Catherine de Medicis is queen consort of King Henry II of France from 1547 to 1559. Throughout 15 th and 16 th centuries food refinement will develop considerably as well as table manners and cooking technique. Pastries, gelées, various fashions of cooking meats (roasts, stews and bouillis), fresh vegetables, use of the fork, etc. 7

Seventeenth century Louis the 14 th is king of France and François Vatel makes a name for himself for inventing Chantilly cream. The tragedy of the great French chef (1631 -1671), the steward of the Prince de Condé. According to legend, he took his own life when, after two days of entertaining the court of Louis XIV at Chantilly, he realized that there were not enough fish for the Friday banquet. 8

Eighteenth Century Antoine-Augustin Parmentier is remembered as the promoter of cultivating the potato as a food source (for humans) in France and throughout Europe. However, this was not his only contribution to nutrition and health; he was responsible for the first mandatory smallpox vaccination campaign. 9

Haute Cuisine - Haute rhymes with coat. Marie-Antoine Careme (1784– 1833) is often considered as one of the first celebrity chef. Ironically, his name is French for lent, a time of the year when Christians are supposed to fast. He is the author or many books and his elaborate presentations pleased the elite in place in those years after the French Revolution (ended when he was 15, in 1799). 10

Nineteenth Century Nicolas Appert was the French inventor of airtight food preservation. Appert, known as the “father of canning, ” was a confectioner. After 14 or 15 years of experimentation, Appert submitted his invention in 1810 to Napoleon. 11