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54-531: Quiche ( / ˈ k iː ʃ / KEESH ) is a French tart consisting of a pastry crust filled with savoury custard and pieces of cheese , meat , seafood or vegetables . A well-known variant is quiche lorraine , which includes lardons or bacon . Quiche may be served hot, warm or cold. The word is first attested in French in 1805, and in 1605 in Lorrain patois . The first English usage — "quiche lorraine" —

108-579: A dinner for Charles III , Duke of Lorraine. Before that, recipes for eggs and cream baked in pastry containing meat, fish and fruit are referred to as Crustardes of flesh and Crustade in the 14th-century The Forme of Cury . Since the Middle Ages, there have been local preparations in Central Europe, from the east of France to Austria , that resemble quiche. The American writer and cookery teacher James Peterson recorded first encountering quiche in

162-431: A dish on one's own, now multiple cooks would prepare the different components for the dish. An example used is oeufs au plat Meyerbeer , the prior system would take up to fifteen minutes to prepare the dish, while in the new system, the eggs would be prepared by the entremettier , kidney grilled by the rôtisseur , truffle sauce made by the saucier and thus the dish could be prepared in a shorter time and served quickly in

216-412: A home cook might not, such as the use of an expensive professional grill. Modern culinary arts students study many different aspects of food. Specific areas of study include butchery , chemistry and thermodynamics , visual presentation , food safety , human nutrition , and physiology , international history, menu planning, the manufacture of food items (such as the milling of wheat into flour or

270-567: A major part of the cuisine. They play different roles regionally and nationally, with many variations and appellation d'origine contrôlée (AOC) (regulated appellation) laws. Culinary tourism and the Guide Michelin helped to acquaint commoners with the cuisine bourgeoise of the urban elites and the peasant cuisine of the French countryside starting in the 20th century. Many dishes that were once regional have proliferated in variations across

324-454: A modern version published in 1897. A second source for recipes came from existing peasant dishes that were translated into the refined techniques of haute cuisine . Expensive ingredients would replace the common ingredients, making the dishes much less humble. The third source of recipes was Escoffier himself, who invented many new dishes, such as pêche Melba . Escoffier updated Le Guide Culinaire four times during his lifetime, noting in

378-449: A raw hunk of meat into the flames and watched it sizzle. Another theory claims humans may first have savoured roasted meat by chance when the flesh of a beast killed in a forest fire was found to be more appetizing and easier to chew and digest than conventional raw meat. Culinary techniques improved with the introduction of earthenware and stoneware, the domestication of livestock, and advancements in agriculture . In early civilizations,

432-988: A reference for the modern-day form of Pho. There are many dishes that are considered part of French national cuisine today. A meal often consists of three courses, hors d'œuvre or entrée (introductory course, sometimes soup), plat principal (main course), fromage (cheese course) or dessert , sometimes with a salad offered before the cheese or dessert. Culinary art Expert chefs are in charge of making meals that are both aesthetically beautiful and delicious. This often requires understanding of food science, nutrition, and diet. Delicatessens and relatively large institutions like hotels and hospitals rank as their principal workplaces after restaurants. The origins of culinary arts began with primitive humans roughly 2 million years ago. Various theories exist as to how early humans used fire to cook meat. According to anthropologist Richard Wrangham , author of Catching Fire: How Cooking Made Us Human , primitive humans simply tossed

486-400: A style called service en confusion , or all at once. Food was generally eaten by hand, meats being sliced off in large pieces held between the thumb and two fingers. The sauces were highly seasoned and thick, and heavily flavored mustards were used. Pies were a common banquet item, with the crust serving primarily as a container, rather than as food itself, and it was not until the very end of

540-435: A symbol of effete snobbery". A quiche usually has a pastry crust and a filling of eggs with milk or cream or both. It may be made with vegetables, meat or seafood, and be served hot, warm or cold. Types of quiches include: In her French Country Cooking (1951), Elizabeth David gives a recipe for a quiche aux pommes de terre , in which the case is made not from shortcrust pastry but from mashed potato, flour and butter;

594-471: A system of "parties" called the brigade system , which separated the professional kitchen into five separate stations. These five stations included the garde manger that prepared cold dishes; the entremettier prepared starches and vegetables, the rôtisseur prepared roasts, grilled and fried dishes; the saucier prepared sauces and soups; and the pâtissier prepared all pastry and desserts items. This system meant that instead of one person preparing

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648-476: A third course to the meal. Ragout , a stew still central to French cookery, makes its first appearance as a single dish in this edition as well; prior to that, it was listed as a garnish. Shortly before the French Revolution, dishes like bouchées à la Reine gained prominence. Essentially royal cuisine produced by the royal household, this is a chicken-based recipe served on vol-au-vent created under

702-671: The Late Middle Ages that the shortcrust pie was developed. Meals often ended with an issue de table , which later changed into the modern dessert, and typically consisted of dragées (in the Middle Ages, meaning spiced lumps of hardened sugar or honey), aged cheese, and spiced wine, such as hypocras . The ingredients of the time varied greatly according to the seasons and the church calendar, and many items were preserved with salt, spices, honey, and other preservatives. Late spring, summer, and autumn afforded abundance, while winter meals were more sparse. Livestock were slaughtered at

756-634: The guild hierarchy, but it was necessary to find them a parallel appointment based on their skills after leaving the service of the royal kitchens. This was not uncommon as the Paris cooks' Guild regulations allowed for this movement. During the 16th and 17th centuries, French cuisine assimilated many new food items from the New World . Although they were slow to be adopted, records of banquets show Catherine de' Medici (1519–1589?) serving sixty-six turkeys at one dinner. The dish called cassoulet has its roots in

810-580: The "orthodoxy" of Escoffier 's cuisine. Some of the chefs were students of Fernand Point at the Pyramide in Vienne , and had left to open their own restaurants. Gault and Millau "discovered the formula" contained in ten characteristics of this new style of cooking. The characteristics that emerged during this period were: 1. A rejection of excessive complication in cooking. 2. The cooking times for most fish, seafood, game birds, veal, green vegetables and pâtés

864-438: The 1860s. Escoffier's largest contribution was the publication of Le Guide Culinaire in 1903, which established the fundamentals of French cookery. The book was a collaboration with Philéas Gilbert, E. Fetu, A. Suzanne, B. Reboul, Ch. Dietrich, A. Caillat and others. The significance of this is to illustrate the universal acceptance by multiple high-profile chefs to this new style of cooking. Le Guide Culinaire deemphasized

918-431: The French royalty. They were not subject to the regulation of the guilds; therefore, they could cater weddings and banquets without restriction. His book is the first to list recipes alphabetically, perhaps a forerunner of the first culinary dictionary. It is in this book that a marinade is first seen in print, with one type for poultry and feathered game, while a second is for fish and shellfish. No quantities are listed in

972-548: The New World discovery of haricot beans , which are central to the dish's creation, but had not existed outside of the Americas until the arrival of Europeans. Haute cuisine ( pronounced [ot kɥizin] , "high cuisine") has foundations during the 17th century with a chef named La Varenne . As an author of works such as Le Cuisinier françois , he is credited with publishing the first true French cookbook. His book includes

1026-610: The affluent) or honey. A common form of food preparation was to thoroughly cook, pound, and strain mixtures into fine pastes and mushes, something believed to be beneficial to make use of nutrients. Visual display was prized. Brilliant colors were obtained by the addition of, for example, juices from spinach and the green part of leeks . Yellow came from saffron or egg yolk, while red came from sunflower , and purple came from Crozophora tinctoria or Heliotropium europaeum . Gold and silver leaf were placed on food surfaces and brushed with egg whites. Elaborate and showy dishes were

1080-407: The beginning of winter. Beef was often salted, while pork was salted and smoked. Bacon and sausages would be smoked in the chimney, while the tongue and hams were brined and dried. Cucumbers were brined as well, while greens would be packed in jars with salt. Fruits, nuts and root vegetables would be boiled in honey for preservation. Whale, dolphin and porpoise were considered fish, so during Lent ,

1134-535: The central figure to the modernization of haute cuisine and organizing what would become the national cuisine of France. His influence began with the rise of some of the great hotels in Europe and America during the 1880s-1890s. The Savoy Hotel managed by César Ritz was an early hotel in which Escoffier worked, but much of his influence came during his management of the kitchens in the Carlton from 1898 until 1921. He created

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1188-584: The chefs took their craft to inns and hotels . From here, the craft evolved into a field of study. Before cooking institutions, professional cooks were mentors for individual students who apprenticed under them. In 1879, the first cooking school was founded in the United States: the Boston Cooking School. This school standardized cooking practices and recipes, and laid the groundwork for the culinary arts schools that would follow. An integral part of

1242-572: The cooked, minced and seasoned flesh of tastier birds, like goose or chicken. The most well-known French chef of the Middle Ages was Guillaume Tirel , also known as Taillevent. Taillevent worked in numerous royal kitchens during the 14th century. His first position was as a kitchen boy in 1326. He was chef to Philip VI , then the Dauphin who was son of John II . The Dauphin became King Charles V of France in 1364, with Taillevent as his chief cook. His career spanned sixty-six years, and upon his death, he

1296-535: The country. Knowledge of French cooking has contributed significantly to Western cuisines. Its criteria are used widely in Western cookery school boards and culinary education . In November 2010, French gastronomy was added by the UNESCO to its lists of the world's "intangible cultural heritage" . In French medieval cuisine , banquets were common among the aristocracy . Multiple courses would be prepared, but served in

1350-453: The culinary arts are the tools, known as cooking or kitchen utensils , that are used by both professional chefs and home cooks alike. Professionals in the culinary arts often call these utensils by the French term "batterie de cuisine". These tools vary in materials and use. Cooking implements are made with anything from wood, glass, and various types of metals, to the newer silicone and plastic that can be seen in many kitchens today. Within

1404-512: The different cuisines of many different cultures from around the world. The culinary arts, in the Western world , as a craft and later as a field of study, began to evolve at the end of the Renaissance period. Prior to this, chefs worked in castles, cooking for kings and queens, as well as their families, guests, and other workers of the castle. As Monarchical rule became phased out as a modality,

1458-498: The different parts of food science and gastronomy. Over time, increasingly deeper and more detailed studies into foods and the culinary arts has led to a greater wealth of knowledge. In Asia, a similar path led to a separate study of the culinary arts, which later essentially merged with the Western counterpart. In the modern international marketplace, there is no longer a distinct divide between Western and Eastern foods. Culinary arts students today, generally speaking, are introduced to

1512-466: The distribution of food. Those that gave French produce its characteristic identity were regulated by the guild system, which developed in the Middle Ages . In Paris, the guilds were regulated by city government as well as by the French crown. A guild restricted those in a given branch of the culinary industry to operate only within that field. There were two groups of guilds—first, those that supplied

1566-510: The earliest known reference to roux using pork fat. The book contained two sections, one for meat days, and one for fasting . His recipes marked a change from the style of cookery known in the Middle Ages to new techniques aimed at creating somewhat lighter dishes, and more modest presentations of pies as individual pastries and turnovers. La Varenne also published a book on pastry in 1667 entitled Le Parfait confitvrier (republished as Le Confiturier françois ) which similarly updated and codified

1620-417: The emerging haute cuisine standards for desserts and pastries. Chef François Massialot wrote Le Cuisinier roïal et bourgeois in 1691, during the reign of Louis XIV . The book contains menus served to the royal courts in 1690. Massialot worked mostly as a freelance cook, and was not employed by any particular household. Massialot and many other royal cooks received special privileges by association with

1674-545: The filling is cream, Gruyère and garlic. French cuisine French cuisine is the cooking traditions and practices from France . In the 14th century, Guillaume Tirel , a court chef known as "Taillevent", wrote Le Viandier , one of the earliest recipe collections of medieval France . In the 17th century, chefs François Pierre La Varenne and Marie-Antoine Carême spearheaded movements that shifted French cooking away from its foreign influences and developed France's own indigenous style. Cheese and wine are

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1728-399: The first time. Although many of his preparations today seem extravagant, he simplified and codified an even more complex cuisine that existed beforehand. Central to his codification of the cuisine were Le Maître d'hôtel français (1822), Le Cuisinier parisien (1828) and L'Art de la cuisine française au dix-neuvième siècle (1833–5). Georges Auguste Escoffier is commonly acknowledged as

1782-400: The foreword to the book's first edition that even with its 5,000 recipes, the book should not be considered an "exhaustive" text, and that even if it were at the point when he wrote the book, "it would no longer be so tomorrow, because progress marches on each day." This period is also marked by the appearance of the nouvelle cuisine . The term "nouvelle cuisine" has been used many times in

1836-412: The guild system. This meant anyone could now produce and sell any culinary item they wished. Bread was a significant food source among peasants and the working class in the late 18th century, with many of the nation's people being dependent on it. In French provinces, bread was often consumed three times a day by the people of France. According to Brace, bread was referred to as the basic dietary item for

1890-510: The history of French cuisine which emphasized the freshness, lightness and clarity of flavor and inspired by new movements in world cuisine. In the 1740s, Menon first used the term, but the cooking of Vincent La Chapelle and François Marin was also considered modern. In the 1960s, Henri Gault and Christian Millau revived it to describe the cooking of Paul Bocuse , Jean and Pierre Troisgros , Michel Guérard , Roger Vergé and Raymond Oliver . These chefs were working toward rebelling against

1944-476: The influence of Queen Marie Leszczyńska , the Polish-born wife of Louis XV . This recipe is still popular today, as are other recipes from Queen Marie Leszczyńska like consommé à la Reine and filet d'aloyau braisé à la royale . Queen Marie is also credited with introducing Polonaise garnishing to the French diet. The French Revolution was integral to the expansion of French cuisine, because it abolished

1998-432: The late 1960s and being "convinced it was the most sophisticated and delicious thing [he had] ever tasted". He wrote that, by the 1980s, American quiches had begun to include ingredients he found "bizarre and unpleasant", such as broccoli , and that he regarded Bruce Feirstein 's satirical book Real Men Don't Eat Quiche (1982) as the "final humiliation" of the dish, such that "[a] rugged and honest country dish had become

2052-563: The masses, and it was also used as a foundation for soup. In fact, bread was so important that harvest, interruption of commerce by wars, heavy flour exploration, and prices and supply were all watched and controlled by the French Government. Among the underprivileged, constant fear of famine was always prevalent. From 1725 to 1789, there were fourteen years of bad yields to blame for the low grain supply. In Bordeaux, during 1708–1789, thirty-three bad harvests occurred. Marie-Antoine Carême

2106-465: The popular restaurants. Escoffier also simplified and organized the modern menu and structure of the meal. He published a series of articles in professional journals which outlined the sequence, and he finally published his Livre des menus in 1912. This type of service embraced the service à la russe (serving meals in separate courses on individual plates), which Félix Urbain Dubois had made popular in

2160-517: The primary employers of professional chefs were kings, aristocrats, or priests. The divide between professional chefs cooking for the wealthy and peasants cooking for their families engendered the development of many cuisines. Much of the study of culinary arts in Europe was organized by Jean Anthelme Brillat-Savarin , famous for his quote "Tell me what you eat, and I will tell you what you are", which has since been mistranslated and simplified into "You are what you eat". Other people helped to parse out

2214-473: The raw materials: butchers, fishmongers, grain merchants, and gardeners. The second group were those that supplied prepared foods: bakers, pastry cooks , sauce makers, poulterers, and caterers . Some guilds offered both raw materials and prepared food, such as the charcutiers and rôtisseurs (purveyors of roasted meat dishes). They would supply cooked meat pies and dishes as well as raw meat and poultry. This caused issues with butchers and poulterers, who sold

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2268-432: The realm of the culinary arts, there is a wide array of different cooking techniques that originate from various cultures and continue to develop over time as these techniques are shared between cultures and progress with new technology. Different cooking techniques require the use of certain tools, foods and heat sources in order to produce a specific desired result. The professional kitchen may utilize certain techniques that

2322-562: The recipes, which suggests that Massialot was writing for trained cooks. The successive updates of Le Cuisinier roïal et bourgeois include important refinements such as adding a glass of wine to fish stock . Definitions were also added to the 1703 edition. The 1712 edition, retitled Le Nouveau cuisinier royal et bourgeois , was increased to two volumes, and was written in a more elaborate style with extensive explanations of technique. Additional smaller preparations are included in this edition as well, leading to lighter preparations, and adding

2376-406: The result, such as tourte parmerienne which was a pastry dish made to look like a castle with chicken-drumstick turrets coated with gold leaf . One of the grandest showpieces of the time was a roast swan or peacock sewn back into its skin with feathers intact, the feet and beak being gilded . Since both birds are stringy, and taste unpleasant, the skin and feathers could be kept and filled with

2430-874: The salted meats of these sea mammals were eaten. Artificial freshwater ponds (often called stews ) held carp , pike , tench , bream , eel , and other fish. Poultry was kept in special yards, with pigeon and squab being reserved for the elite. Game was highly prized, but very rare, and included venison , boar , hare , rabbit, and fowl . Kitchen gardens provided herbs, including some, such as tansy , rue , pennyroyal , and hyssop , which are rarely used today. Spices were treasured and very expensive at that time—they included pepper, cinnamon, cloves, nutmeg, and mace . Some spices used then, but no longer today in French cuisine are cubebs , long pepper (both from vines similar to black pepper), grains of paradise , and galengale . Sweet-sour flavors were commonly added to dishes with vinegar and verjus combined with sugar (for

2484-403: The same raw materials. The guilds served as a training ground for those within the industry. The degrees of assistant cook, full-fledged cook and master chef were conferred. Those who reached the level of master chef were of considerable rank in their individual industry, and enjoyed a high level of income as well as economic and job security. At times, those in the royal kitchens did fall under

2538-430: The style of cuisine had reached exhaustion and many chefs began returning to the haute cuisine style of cooking, although much of the lighter presentations and new techniques remained. When the French colonized Vietnam , one of the most famous and popular dishes, pot-au-feu , was subsequently introduced to the local people. While it did not directly create the widely recognizable Vietnamese dish, Pho , it served as

2592-484: The use of heavy sauces and leaned toward lighter fumets , which are the essence of flavor taken from fish, meat and vegetables. This style of cooking looked to create garnishes and sauces whose function is to add to the flavor of the dish, rather than mask flavors like the heavy sauces and ornate garnishes of the past. Escoffier took inspiration for his work from personal recipes in addition to recipes from Carême, Dubois and ideas from Taillevent's Le Viandier , which had

2646-477: Was born in 1784, five years before the Revolution . He spent his younger years working at a pâtisserie until he was discovered by Charles Maurice de Talleyrand-Périgord ; he would later cook for Napoleon Bonaparte . Prior to his employment with Talleyrand, Carême had become known for his pièces montées , which were extravagant constructions of pastry and sugar architecture. More important to Carême's career

2700-456: Was buried in grand style between his two wives. His tombstone represents him in armor, holding a shield with three cooking pots, marmites , on it. Paris was the central hub of culture and economic activity, and as such, the most highly skilled culinary craftsmen were to be found there. Markets in Paris such as Les Halles , la Mégisserie , those found along Rue Mouffetard , and similar smaller versions in other cities were very important to

2754-652: Was greatly reduced in an attempt to preserve the natural flavors. Steaming was an important trend from this characteristic. 3. The cuisine was made with the freshest possible ingredients. 4. Large menus were abandoned in favor of shorter menus. 5. Strong marinades for meat and game ceased to be used. 6. They stopped using heavy sauces such as espagnole and béchamel thickened with flour based " roux " in favor of seasoning their dishes with fresh herbs, quality butter, lemon juice, and vinegar. 7. They used regional dishes for inspiration instead of haute cuisine dishes. 8. New techniques were embraced and modern equipment

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2808-487: Was his contribution to the refinement of French cuisine. The basis for his style of cooking was his sauces, which he named mother sauces . Often referred to as fonds , meaning "foundations", these base sauces, espagnole , velouté , and béchamel , are still known today. Each of these sauces was made in large quantities in his kitchen, then formed the basis of multiple derivatives. Carême had over one hundred sauces in his repertoire. In his writings, soufflés appear for

2862-486: Was often used; Bocuse even used microwave ovens. 9. The chefs paid close attention to the dietary needs of their guests through their dishes. 10. And finally, the chefs were extremely inventive and created new combinations and pairings. Some have speculated that a contributor to nouvelle cuisine was World War II when animal protein was in short supply during the German occupation. By the mid-1980s food writers stated that

2916-503: Was recorded in 1925. The further etymology is uncertain, but it may be related to the German Kuchen meaning "cake" or "tart". Quiche is a French dish originating from the eastern part of the country. It may derive from an older preparation called féouse typical in the city of Nancy in the 16th century. The early versions of quiche were made of bread dough but today shortcrust and puff pastry are used. In 1586, they were served at

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