3.6.2 Gastronomy

• Gastronomy is the study of the relationship between food and culture
• Match the culinary term with its focus:

  Cuisine ↔️ Style of cooking

  Cooking ↔️ Preparation of food

  Gastronomy ↔️ Relationship between food and culture
• French gastronomy has been shaped by cultural traditions, geographical diversity, and historical events
• "Le Cuisinier François" by François Pierre La Varenne marked a shift towards modern French cuisine.
• Order the historical influences on French gastronomy chronologically:

  1️⃣ Medieval cuisine

  2️⃣ Renaissance

  3️⃣ Haute cuisine
• Medieval French cuisine was characterized by the use of spices and elaborate presentation
• The Renaissance introduced new ingredients from the New World to French cuisine.
• Haute cuisine emerged in the 17th century and emphasized refined cooking techniques
• Who is known as the "King of Chefs" in French gastronomy?

  Marie-Antoine Carême
• Marie-Antoine Carême codified the principles of Haute cuisine.
• What new ingredients were introduced during the Renaissance that influenced French gastronomy?

  New World ingredients
• Haute cuisine emerged in the 17th century.
• French gastronomy was recognized by UNESCO as an intangible cultural heritage in 2010
• Who is known as the "King of Chefs" and codified Haute cuisine principles?

  Marie-Antoine Carême
• Auguste Escoffier introduced the brigade de cuisine system.
• François Pierre La Varenne authored "Le Cuisinier François," a foundational cookbook for modern French cuisine.
• What is the study of the relationship between food and culture called?

  Gastronomy
• French gastronomy is influenced by cultural traditions, geographical diversity, and historical events.
• The Renaissance in French gastronomy saw the introduction of new ingredients from the New World
• What cooking style emphasized refined and sophisticated techniques in the 17th century?

  Haute cuisine
• Auguste Escoffier modernized French cuisine but did not introduce the brigade de cuisine system.

  False
• Which foundational cookbook for modern French cuisine was authored by François Pierre La Varenne?

  Le Cuisinier François
• Provence is known for dishes like bouillabaisse, ratatouille, and herbs de Provence
• What shapes the diverse culinary traditions of regional French cuisine?

  Cultural influences, geography, history
• Each region in France has its own characteristic dishes and ingredients
• Regional French cuisine reflects cultural influences, geography, and history.
• What are some characteristic dishes or ingredients of Provence?

  Bouillabaisse, Ratatouille, herbs de Provence
• Normandy is known for its Camembert, Calvados, and cream-based sauces
• Brittany is famous for its seafood, buckwheat, and crêpes.
• Why is Provence known for its Mediterranean diet?

  Historical ties to the sea
• Regional French cuisine demonstrates the complexity and richness of French gastronomy
• What is braising in French culinary terms?

  Slow cooking in liquid
• Match the French culinary technique with its description:

  Braising ↔️ Slow cooking in liquid

  Sautéing ↔️ Quick cooking in oil

  Sous-vide ↔️ Vacuum-sealed cooking

  Confit ↔️ Slow cooking in fat
• What are key ingredient types in French gastronomy?

  Seafood, cheeses, meats, herbs
• Gastronomy is the study of the relationship between food and culture
• Chronological order of influences on French gastronomy:

  1️⃣ Medieval cuisine

  2️⃣ Renaissance

  3️⃣ Haute cuisine
• Who codified the principles of Haute cuisine?

  Marie-Antoine Carême
• Auguste Escoffier introduced the brigade de cuisine system.
• What is the purpose of sautéing in French cooking?

  Retain moisture and crispness
• Sous-vide cooking uses vacuum-sealed food in temperature-controlled water