The Innovation Of French Renaissance Cooking | Let's Cook History | Absolute History

[@KaptenN]

They mentioned that the potatoes were grown in a garden protected by high walls but still got stolen by thieves. But they didn't mention that it was intentional and the guards had been instructed to accept bribes to turn a blind eye on the thieves. The guards and high wall were there to garner the interest of people by making the potatoes seem valuable and thus encourage their spread in the country.

[@eddiesroom1868]

Sorry, I really like potatoes

[@justanotherhappyhumanist8832]

The outfits and hairstyles in this are on point! I’m a huge fashion history buff, and documentaries often get 18th century hairstyles and outfits - especially the hairstyles - wrong, using tacky wigs and costumes that look like more fancy dress than historically accurate. This is the second documentary I’ve seen where they got everything right, and did both the hairstyles and costumes well - the other was a recent French documentary on Marie Antoinette. Really well done. I think paying attention to details like this is so important, and shows that they took care to accurately represent the time period to their audience. I’m impressed. I would love to see more of this series.

[@Catglittercrafts]

Chris Moeller All I kept thinking was how hot and miserably sweaty they must’ve been all the time

[@justanotherhappyhumanist8832]

​@@Catglittercrafts Actually, they would have been more concerned with staying warm! The earth was colder back then - not only did they not have climate change to contend with, between 1300 and 1870 CE, the earth experienced a mini ice age. The winters especially would have been far colder than they are today, but the summers would have been, too. Nevertheless, the clothing that they wore was appropriate for the temperature of the time. They wore lighter fabrics on hotter days, and thicker, warmer ones when it was cold outside - just like we do now.

[@Catglittercrafts]

Chris Moeller that’s actually super interesting I never thought about that Makes some of the things in this make more sense in context

[@rabidrabbitshuggers]

Chris Moeller I noticed the wigs as well and I was pleased. Bad 18th century wigs in documentaries make me twitch.

[@sarah-annecarney5458]

@@Catglittercrafts not to mention they made different fabrics for different reasons. Getting dressed was a hassle but not as uncomfortable as many movies have indicated over the years.

[@Nesty9]

Me speaking for millions of ppl thanks Lord Sandwich ,for making our lives simpler and delicious

[@adit1001able]

Well you guys know very less about nutrition.

[@Bolognabeef]

Millions of Americans*

[@SAnn-rf3oz]

Peanut butter and jelly with a big glass of whole milk😃

[@marialiyubman]

All hail lord Sandwich! 🙌🙌

[@highcotton63664]

Me speaking for millions of ppl, thank the Lord Dr. Kolon lost his campaign!

[@paulstovall3777]

Being something of a 'foodie', I have to say that I truly enjoy many of these documentaries. I've gotten so many ideas and done the research to reproduce many of these recipes over time from ancient Rome, up through the middle ages (roasted meats and pottage) and into early American cuisine (squashes, corn, potatoes, stewed meats). Thankfully, we have a really neat health food store near by from which carries a tremendous line of items from which I can find so many things that have been long since forgotten like real marsh mallow root (from ancient Egypt) and made the 'true' candy along with mallow tea which has medicinal properties. Thank you folks for publishing and sharing this knowledge. It's truly appreciated. And lets not forget hard ciders, ale, beer and wine. Many of which my son and I have personally brewed. In particular, honey meade (my personal favorite). All helping ugly people breed since roughly 9,750 B.C..

[@eddiesroom1868]

I want Ruth's Rubarb pie recipe, this is making me nauseous

[@rabidrabbitshuggers]

I got some leftover lasagna-the bidding starts at $2.00 a slice.

[@msbrowngault]

Lol😅

[@jessn.2665]

I’m in

[@adrock_sokolov6570]

It's not vegan, is it?

[@Tala218]

Paying for leftovers, thats crazy.

[@giennder]

To skip ads completely, just go to the end and press replay

[@Lyle-xc9pg]

HAHAHA, youre right! It works

[@LoriCrabtree31]

You can use Adblock Plus, get rid of ads everywhere.

[@tomboz777]

"He is the one"

[@seiretzym]

Holy shit you've changed my life

[@Sinyao]

I don't mind giving this channel the ad revenue though.

[@misstelly2821]

It's 1658 and they are rehearsing an 18th century play? Do they have a Delorean also? 😂

[@janruudschutrups9382]

Was looking for this comment! XD

[@milliecookie8539]

Well 18th century is 1700 to 1800 and they where popular in the 18th century so it's just a bit weird phrasing.

[@n.ayisha]

all of the countries in Europe need to get together and write a (long overdue) letter of apology to the humble potato.

[@mariamargaritagarcia8049]

😳I agree !!

[@April-t6z]

"Rudimentary chocolate" w fresh ground vanilla or cinnamon and pure cane sugar goes for $10 a bar while modern chocolate w gmo soy and hfc, imitation vanilla cost $1. New should'nt be misconstrued as better since modern methods center on quantity at the expense of quality.

[@steve1978ger]

Braised cucumber with bacon, cream, and dill, served with potatoes, was a staple dish of my grandmother, and she was not French at all, she was the daughter of a Prussian farmer :)

[@steve1978ger]

​@Sheila T. - yes, I ate this a lot as a kid when Granny made it, she's no longer with us, but now I make it myself.

[@MrEurolaf]

Oh! I want to try this!

[@MrEurolaf]

How did she make it? Were the potatoes boiled or fried?

[@Alusnovalotus]

That sounds yummy. Wonder if they deliver in LA...

[@steve1978ger]

@@MrEurolaf - she made it like this: peel the cucumbers and cut in slices, about 3mm or 1/8th of an inch; dice the bacon and crisp it in a pan, add the cucumbers and braise them quite long until their color gets a hint of brown, add a good dash of vinegar and the cream and boil it down for a rich sauce, season to taste with salt, pepper and dillweed. The potatoes are peeled and boiled. Some people find the dish weird or bland, but it helps to use a lot of bacon ;)

[@JoseMartinez-df2db]

Peruvians discovered the potatoes, not the conquistadors.

[@maghniasabri4060]

Jose Martinez conquistador brought it to Europe

[@JoseMartinez-df2db]

Maghnia sabri Buy they still didn't discovery it. They took it.

[@Vivianfchima]

I was looking for this comment 🇵🇪

[@maryjane-vx4dd]

From what I understand the native people of the America's had a robust breeding programs for both potatoes and corn

[@JSkyGemini]

Life just wouldn't be worth living without sandwiches, potatoes and coffee! PS, And chocolate!

[@Tam.I.am.]

I read this and realized that every one of those things makes me very ill. LOL Well, I guess that leaves more for you, huh?

[@ilzegrina1424]

You make proper fish soup from fish heads anyway. I must say that fish stew actually looks pretty good, in a rustic kind of way.

[@justanotherhappyhumanist8832]

Can you please post the rest of this series? I find the history of food so interesting. What’s this show called?

[@nursefae4789]

"Let's Cook History"

[@justanotherhappyhumanist8832]

@@nursefae4789 Thanks! :-)

[@barbarabueno81]

Go to the KZbin page Timeline: World History Documentaries. The entire series is there!

[@applejellypucci]

The lemon tart recipe, I love it. We made those in culinary school but I love the idea of meringue topping even more.

[@macnutz4206]

Ah, so mushy peas and chips is aristocrat food, who would have guessed it???

[@kathieawoyomi66]

What are mushie peas .canada.

[@flinchus]

@@kathieawoyomi66 marrow fat peas cooked confit style. Traditional british side dish.

[@control1922]

at 23:45 I love that one of the women is quite clearly a bloke. He must have drawn the short straw when filming that day.

[@Hopeitsagood1]

Heh

[@SAnn-rf3oz]

There might have been cross dressers back then🤣

[@SAnn-rf3oz]

@MDS 😂😂🤣😂🤣😂

[@Tala218]

Lol Thanks for pointing that out. 👍

[@marialiyubman]

I feel for the poor, but oh dear God, the food porn!!! 😭 That chocolate milk description made me feel faint 😂

[@Vesnicie]

Me too! I was cleaning in my room with this playing in the background, but that bit about the chocolate really got my attention and I had to sit down and catch my breath.

[@alx81]

And if you need to poop please use that corner by the door!

[@justanotherhappyhumanist8832]

They wouldn't have just used any old corner as a toilet. Don't believe everything that you see on KZbin - there's a lot of misinformation out there. I know there's a sensationalised pseudo-documentary claiming that they did that, but it's completely misinformed and sensationalised.

[@Nesty9]

😂

[@sassysav6859]

Chris Moeller yes I saw that too! They had proper poo closets they would use but they did in fact urinate wherever they wanted. Men would go up to a wall or near a staircase. Women had a urine bowl they would stick under their dresses

[@Screamingmanta]

@@Jessica-to8um This is perhaps the most idiotic comment I have ever read.

[@cruncherblock3834]

@@sassysav6859 blah😰

[@cannett8966]

I hope you put up rest of the series. Thank you. C from the little haunted cottage in Ireland 🍀🍀🍀👻👻👻

[@sarah-annecarney5458]

Guys the sheer advancement at that time of horticulture blows my mind!! Is there any wonder why european cuisine is so delicious and world renound today?

[@Lionslycer]

renowned*

[@Hopeitsagood1]

Is it? I thought it's mostly French. Can't exactly say utilitarian English food is renowned.

[@sassysav6859]

The definitely made a lot of culinary advancements! France is the origin of the “mother sauces” used in countless recipes today. Elaborate cook books came out during the 15th and 16th century

[@ladyhonor822]

RETIRED FROM TEMPLE UNIVERSITY LIVING IN PRINCETON NEW JERSEY❤

[@justanotherhappyhumanist8832]

I had no idea that butter has only existed since the 18th century. I wonder who first invented it, and how they came up with the idea to make it, since making it is a laborious process (you have to churn the butter, skim it, and so on). What made them decide to do all these things when they didn’t even know the outcome of their actions? I always wonder that about food staples that are created via a complex and laborious process. How do people come up with these ideas in the first place? 🤔

[@nursefae4789]

By accident. Archaeologists unearthed a 4,500-year-old limestone tablet depicting early butter-making. They hung pouches with milk on animals and as they wandered around, they would get butter kernels. After that, they deliberately made these kernels by hanging pouches and agitating them. The process of making them into a solid chunk came in the 18th century. I just googled "Who invented butter and how".

[@claytonpaisley9721]

It should be noted that this is a very eurocentric interpretation, a bit like the claim that 'conquistadors discovered the potato'. this isn't remotely true of course, but you can understand what they mean is that conquistadors introduced the already domesticated and improved potato to Europe. Those on the Indian subcontinent had been making butter, and clarifying it, for about 5000 years and probably longer at this time.

[@justanotherhappyhumanist8832]

Clayton Paisley, Phadreanna Malone Thanks for the information, guys. I thought their claim that butter has only existed since the 18th century didn't sound right. I'm by no means an expert on the history of food, but it is an interest of mine (I've taken a course on it, have studied old paintings of food, and have read old descriptions, and recipes - the History of European Arts is one of my areas of expertise). I suppose they merely meant that butter didn't exist in its modern, Western incarnation since the 18th century. That makes more sense. Nevertheless,I suppose most food discoveries are uncovered by accident! We're lucky to live in the modern era, and areas of the world that we live in, with so many cuisines, and varieties of food available. One thing that many people never consider about the past (pre-19th century, at least) is just how plain and monotonous most of the food would have been to our modern tastes. We're so used to variety and abundance these days that it seems almost a given, but it wasn't back then. There wouldn't have been much choice - you would simply have eaten the small variety of plants and meats available, when they were available, And of course, for most people, famine was always a threat (it still is in some parts of the world today). Anyway, thanks for your interesting comments. A friend asked me this morning why I bother commenting on KZbin, since KZbin comment sections are only made up of people arguing with each other. Conversations like this prove that that doesn't always have to be the case. :-)

[@claytonpaisley9721]

I too love food history :) do you watch the townsends channel? highly recommended. to your point about bland monotony, I disagree partially. that statement is mostly true of societies that adopted agraculture, however a few years ago I began really studying the diets and food ways of tropical and temperate region hunter-gatherers and it turns out they had access to vast numbers of food plants and seasonings that varied wildly with location and season. since I started wildcrafting food around my home in southern Appalachia our diets have become vastly more varied and interesting. I'd say for every flavor and food modern people have managed to import or invent, another has been forgotten out in the woods outside our doorstep. a good example of this is modern sechuan province in China in the rural areas, where their food ways have not changed much in thousands of years. they combine subsistence agriculture with gathering and their cuisine is vast, complex, flavorful and varied. but again, we tend to go to the very familiar European history to extrapolate about the past.

[@justanotherhappyhumanist8832]

I haven't heard of the Townsends channel, but I will definitely check it out! Thanks for the recommendation. I agree that hunter-gatherers would have had a more varied diet than people engaged in agriculture, and I'm by no means suggesting that the food of past societies wouldn't have been palatable, or that they wouldn’t/couldn’t have had balanced, varied diets. Even those who lived in permanent settlements would have had a variety of berries, fruits, herbs, plants, root vegetables, meats, grains, and bird's eggs to forage, grow, and raise. I also agree with you that many foods have been lost to us - though we've also created lots of foods (including fruits and vegetables. such as grapefruits, raspberries, and clementines, which are pretty modern creations) that didn't exist even a few centuries ago. Even the non-processed food we eat today isn't like the food of the past. Every fruit, vegetable, and many animals that we currently eat have been genetically altered, via selective breeding, over the centuries. if you look at paintings of common fruits and vegetables (such as watermelons, carrots, bananas, and so on) from just a few hundred years ago, they look nothing like the fruits and vegetables that we currently eat. Through selective farming, we have genetically modified fruits and vegetables to be juicier, sweeter, larger, to bear more fruit and less rind, to have smaller, sparser seeds, and so on. That's another thing about the past that people don't consider - the fruits and vegetables back then would have been quite sour and bitter to our modern tastes. Ever since we first started planting seeds, back when we were still hunter-gatherers, before we lived in permanent settlements (hunter-gatherers would plant seeds in a location, and come back to that same spot every year to look after, and consume, the plants that they had planted the years before), we’ve been choosing the largest, juiciest, sweetest plants to breed with each other, changing the natural evolution of the plants by modifying them to our tastes. We’ve even done this with animals. Nevertheless, even the most adventurous of hunter-gatherers wouldn't have had anything close to the kind of variety that we have today. Even twenty years ago supermarkets didn't have the variety that they now do. I can go to the supermarket five minutes down the road from my flat and buy dozens of different types of fruits from all over the world. Not only that, but I can buy hundreds of spices, dozens of different types of meat, fish, and shellfish, and hundreds of different types of meals and ingredients from dozens upon dozens of cultures and countries. Near the supermarket there are restaurants selling Italian, Lebanese, iranian, Greek, Polish, Indian, Mexican, American, French, Japanese, Thai, Jamaican, and Chinese cuisines. And twenty minutes away from me, I can go to a fancy (translation: expensive) specialist store where I can buy exotic fruits and vegetables that most people have never even heard of! A hunter-gatherer with even the most varied of diets could only dream of such variety. They still would only have had access to their own recipes, and the food available where they lived. Today we have access to a whole world of food and recipes. And we usually don’t even think about it - we just assume that easy access to variety like this is normal. That’s my point. Hunter-gatherers and even those living in permanent settlements didn’t necessarily eat the same thing every week or month, but I think the lack of variety would be quite a shock to many today. If we want to, we can go a whole month eating a completely different meal every night and not think anything of it. That would have been impossible for most of human history. i would love to see what it was like living in the past, but if I could go back, I would only go on vacation, instead of moving there permanently. I’m very grateful to live in the modern era, with all our luxuries that we take for granted. Plus, I have a huge sweet tooth, so bitter fruit, no sugar (for most of the world, for most of history, at least), and no toothpaste would probably break me, haha. Thanks for reading this far. I didn’t plan own writing such a long comment, but I guess I just find this so interesting that I got carried away typing about it! (Good) food and history are two of my great loves in life, lol. :-)@@claytonpaisley9721

[@ShemsuHor1403]

"Kartöffel" XD no we germans call it Kartoffel ^^ but now I can never pronounce it the common way thank you :-)

[@uggggggghhhhh]

how is it pronounced? idg whats funny, is it misspelled?

[@Rmby5759]

Great documentary

[@mememe12395]

the man putting down the sail at 32:27 looks exactly like colin mochrie

[@Lionslycer]

Literally EXACTLY like him

[@c-money9623]

This is from "Let's Cook History".

[@stephenarling1667]

Seems unlikely any sane person would have been burning dozens of candles on a bright sunny day. 1:50

[@anthonyinteresting4736]

Bro, ever heard of a hallway? Plus I'm sure it also added to the ambience.

[@jowright5092]

Candles were also used too get rid of bad scents-- on a hot june day like described bad scents could have been amplified hence the overuse of candles! Also, ambience.

[@ronsteltz7538]

The buildings where dark and was a sign of wealth to burn beeswax candle not tallow made. You could tell by the smoke put off. Google candles in Downton Abbey.

[@Jjudes9665]

32.58 narrator says ‘stake’ instead of saying skate!! Never heard of a fish called stake!!😂❤️

[@renitalake3580]

Huh? I heard skate.

[@Jjudes9665]

Renita Lake listen carefully at 32.58 I played it six times because I thought I had heard it wrong but no, he says stake.

[@theheartoftexas]

Judith Crisp I think he's saying "steak", a type of kelp (seaweed). They used this kelp to keep the fish cool for transport. But then he goes on to discuss "skate" the fish. I wonder what the author of this actually meant.

[@Jjudes9665]

Deep in the Heart of Texas Totally confusing to say the least!!🤔

[@maryjane-vx4dd]

@@Jjudes9665 I was wondering how steak preserved the fish

[@jessn.2665]

1. Who the hell decided potatoes were unfit for human consumption? 2. Who the hell believed that person????? Wtf?

[@SAnn-rf3oz]

I think because the plant that grows above ground is poisonous. Deadly nightshade. It wasn't until they realized they could eat the root (potatoe) that it started to catch on. It took awhile though.

[@Tala218]

All hail the Potato 🥔

[@SatnamGames]

15:22 good job cameraman

[@Grovesie35]

16:54

[@coffeepot3123]

In 1660 i drank the first cargo containing coffee.. but it was but a dream..

[@luann4337]

Frank Sinatra

[@cruncherblock3834]

Aaaarrrrrr Matey ☠

[@tompahdea9263]

Thomas Jefferson is so well known for bringing the culinary palette to Virginia yet none of his kitchen kit survives yet tableware does. That is unfortunate and somewhat tells you what the locals valued mre. The plates and saucers rather than the cooking tools.

[@rebeccaboudreau7589]

Because their chefs were slaves - they had no clue how to produce anything by their own ingenuity 😒

[@adriana.ostfriesland]

22:17 papatazzzz 😆

[@marialiyubman]

Hey, that coffee painting has a Rothschild stamp on it! A Star of David with an R. 26:00!! A piece of history...

[@timujin02]

He means the 17th century not the 18th.

[@ms.lilith8905]

“Discovered the Potato’s” smh

[@delphinidin]

"It is not left to random." "An intimate supper with only four luckies." I'm guessing the narration was translated from French?

[@daffers2345]

I think the word is "lackies," not luckies (as in servants). The first phrase would make a little more sense with "chance" at the end, I'll admit :)

[@Bariom_dome]

Oh, Chantilly Cream. How delightful you are.

[@Matthew8473]

The depth here is commendable; much like a book I read that was insightful and deep. "The Art of Meaningful Relationships in the 21st Century" by Leo Flint

[@April-t6z]

"New does not mean best..." -Corey Taylor circa 2019, pre new normal (case in point)

[@SAnn-rf3oz]

WOW, that U shaped table!!

[@patriciafoster784]

Potatoes are so darn good...😊😊😊

[@AMPProf]

21:40 "Nourish live Stock" Show image of 'Plate of Potatoes' over Ireland! lol Ohh nooo

[@renitalake3580]

There are a few dishes here I'd love to try in 2019!

[@SAnn-rf3oz]

Coffee causes impotence🤣

[@NonApplicable1983]

I cannot believe the Enlightenment was the time white people decided spices weren’t cool.

[@helmaschine1885]

Spices mask poor quality ingredients. If you have fresh produce, why not enjoy it for what it is? Although exotic spices ten to be fantastic natural protection against bacteria, I'll give it that.

[@sassysally2995]

@Kuchi Kopi Bidets ? Much more hygienic than toilets..

[@msbrowngault]

Making me hungry

[@Redbird1504]

The Tato dude should be a Saint. #PotatoGang.

[@Catglittercrafts]

Anyone else think the word “vegetable” sounds weird

[@Luboman411]

At 15:53. A paean to peas. LOL. Honestly, peas are...not good. I'm surprised the French aristocracy took to them so heartily. I guess bland, bland foods became de rigeur and that's how Europe lost its connections to its spicy medieval past.

[@maryjane-vx4dd]

I love peas

[@mefirst1211]

Very interesting

[@mahimaahmed9315]

I am happy I was not born in those days.. I know I would been rich eatting good food,I know the food is not good for odinary people..Living most had been very hard for ordinary people..

[@Lionslycer]

What the hell are you talking about. Do you need an adult?

[@zaycad215]

Ronald Reagan, the voice of reason.

[@wouldntyouliketoknow1840]

If I killed myself because something was late I would have been dead years ago 😂

[@mariamargaritagarcia8049]

Me too !!!

[@April-t6z]

anyone else notice how clean the aprons were on those fish packers? as if the purpose of aprons wasn't to wipe dirty hands..

[@kille-4B]

Aprons are to protect your clothes from getting dirty. You use a cloth to dry your hands.

[@joesapiens2871]

God. I hope reincarnation is not real. Imagine having your own past to reach that far back.

[@Nerdicaful]

You know those moments when you can't sleep cause you just remembered something embarrassing you did back in the day? Imagine remembering embarrassing shit from you past lives.

[@kristinfrostlazerbeams]

So what you're saying is that the meal butler director person made bank yet stood out of the limelight?

[@janetmackinnon3411]

"nothing was left to random..."from what language is this translated, Ppease?

[@eszed611]

Guys are rehearsing a scene from from 18th century in year 1658?

[@unclestarwarssatchmo9848]

The Dragonborn wants to know your location

[@al7jj]

Molière lived from 1645 to 1673, and Louis 14 became king in 1643, so the author's contention that the 1600's were the 18th century is enough to conclude that the author knows nothing about history

[@ChickenRamen]

and this is why we have bland food. because flavor is for the poor people

[@mistervacation23]

I thought the thumbnail picture was a big turd.

[@Louis-ue7co]

But French service is a buffet. Russian service has courses.

[@alexl4516]

During the 15th and 16th centuries the French were influenced by the progressing culinary arts in Italy. Much of this happened because of Catherine de' Medici (a Florentine princess) Italian cooks were light years ahead of French culinary specialists. Italian inovation With the arrival of Catherine, French cuisine slowly moved away from silk-road spices (cinnamon, ginger, cloves and nutmeg) and turned towards garden herbs (rosemary, sage, oregano, basil). Caterina recommended that savory and sweet flavors be separated (during medieval times, sweet and savory had shared the same plate) and rather than smothering food with spices, French cooks attempted to enhance natural flavors instead. Soon, meat was served in its own juices and fish was served in sauces that were created with fish stock.Other Italian dishes that Caterina introduced to France include Spinach, Crêpes, Soup d’Oignon, Macaroons and Béchamel sauce. Caterina loved spinach so much that she insisted it be included in every meal and even today, any dish with spinach in it has become known to the French as ‘Florentine style’. Crêpes or Crespelle? The famous French delicacy ‘Crêpes’ takes its name from the Crespelle alla Fiorentina - in Renaissance times it was known as pezzuole della nonne (literally, “grandmother’s cloth”) unlike the French habit of eating crêpes sweet - Italians stuffed them with Ricotta and (you guessed it) spinach! Carabaccia was another of Caterina’s favorite Tuscan dishes. This unique onion soup is found in French cuisine today under the name ‘Soup d’Oignon’. Duck à l’orange was much appreciated at the Medici court in Florence - Catarina’s chefs brought this dish with them from Italy. In Florence, the orange duck was known as Papero al Melarancio. Macarons Colorful, soft, and delicately flavored, macarons are perhaps one of the most famous and treasured French desserts. But these delicious treats are actually Italian! Macarons were created by Italian monks in the Middle Ages. Caterina’s pastry chefs brought the Macaron to France from Italy, where they had been produced in Venetian monasteries since the 8th century. Béchamel Sauce Salsa Colla (“glue sauce”) was the Italian prototype of Béchamel Sauce. In Renaissance times, the common population did not have the luxury of modern refrigeration and therefore they rarely used milk in their recipes since it spoiled quickly. Only the noble-born families could use milk in their sauces, so it is very plausible that Caterina’s chefs did indeed bring Béchamel sauce to the French kitchen. During Caterina’s reign, bread was replaced as a thickener by the lighter roux, flour and butter combined with a meat stock. The roux still remains part of the repertoire of French chefs today. The Italian princess Caterina di Medici is frequently (if not always accurately) credited with introducing Italian cuisine and dining innovations to France via the Italian cooks who followed her there. How influential was Caterina? While many historians argue as to whether Caterina was really that pivotal to furthering the evolution of French cuisine, it is not possible to deny the gastronomic mark she left on her adopted home countries culinary culture. In addition to leaving her stamp on fashion and society (thanks to her we have high heels and underpants), Catarina’s philosophy of dining became wildly popular among the wealthy upper-classes, and her favorite ingredients (spinach, garlic, caviar and truffles) became central to the French palette. Caterina started a Renaissance trend of perfection in culinary service in France. Her court introduced refinements in table etiquette, sophisticated utensils, and a complex dining ritual that was further elaborated over the following centuries, turning the French dinner table into a mesmerizing art of beautiful presentation and contemporary flavors.

[@hadelidell4285]

Dans "Culture, le magazine de la gastronomie, les grands mythes de la gastronomie" par Pierre Leclerq (historien de la gastronomie) : Le rôle de Catherine De Medicis, *nous dit-on* est primordial dans l'histoire de la gastronomie. On lit qu'elle a ramené de Florence les goût pour les légumes et pour les sauces [...] *d'un mythe à l'autre, la boucle est bouclée*. Ensuite : L'histoire illusoire de Catherine de Medicis/ un mythe gastronomique par Antonella Campanini (tiens, une historienne italienne) chercheuse en Histoire médiévale chez l'université des Sciences Gastronomiques et responsable des enseignements d'histoire de la cuisine et de la gastronomie... : Nous avons récemment publié ensemble un essai intitulé "La Reine à la fourchette et autres histoire." Ce que la table française emprunta à l'Italie : analyse critique d'un mythe. "[...] Évidemment, [elle) n'a rien à voir avec l'influence de la cuisine italienne en France. Nous pouvons ajouter, grâce à des recherches d'archives, qu'il n'y avait aucun chef italien sur la liste des personnes de service qui s'étaient occupé de Catherine, de son arrivée en France jusqu'à sa mort." *Je vous conseille très fortement de vous intéresser aux travaux de l'historienne Antonella Campanini, car elle à chercher à l'origine du mythe et nous parle bien des noms inventés* Je pourrais aussi conseiller le livre "La table de la renaissance, le mythe italien" par Florant Quellier, spécialiste d'histoire des cultures de l'alimentation et du végétal et Pascal Brioist, spécialiste de Léonard de Vinci, de la Renaissance, et des sciences et techniques à l'époque moderne. La vraie révolution de la cuisine française, se fera sous Louis XIV, avec le grand François Vatel, et ensuite avec Marie-Antoine Carême, cuisinier des Rois, Rois des Cuisiniers, et Jules Gouffé, et Urbain Dubois etc... citons même François Pierre de La Varenne, un pillier de la cuisine française qui marque vraiment le passage de la cuisine de la médiévale à la cuisine moderne. Et bon Dieu que tout ça n'a rien à voir avec la cuisine italienne

[@Vesnicie]

Sorry, but the potatoes on the thumbnail don't look like potatoes. They look like a pile of turds.

[@Hopeitsagood1]

I somewhat thought it would be *nothing*

[@realmsunreal]

32:59 it's meant to be "skate", not "steak" lol yikes

[@dennistravers8392]

Louis XIV died in 1715; why are you talking about the 18th century at to outset? The story takes place in both the 17th century AND the 18th century. N'est ce pas?

[@hideyourloveaway128]

Wouldn't it be nice if this actually showed us dishes from the Renaissance instead of pre-Revolutionary France?? 🙄 Great video title...

[@mahimaahmed9315]

That was a mistake,I know I would not been rich..I would been very poor.or a slave...In thode day it doesn't matter how your hair is ..Your you have to be very white or rich.Those days,God Bless these days.And other reasons why don't like to born in those days.......

[@feckcake3891]

someone killed themselves because fish delivery wasn't on time talk about impulsive

[@mnschoen]

OK but JJ Field. OMG.

[@foodpuff8582]

Patatas😏

[@ryangray2846]

12:30 I spy something and I hope it's an accident.

[@daphne4983]

What? Those strange penis like things?

[@JayR-wg9jq]

those are gourds dude

[@KaptenN]

Towards the end of the video they say about the female chef that she has developed her common sense. That can only mean that she started without it, because if common sense required development it wouldn't be _common_ , now would it?

[@mariamargaritagarcia8049]

Well said !

[@the_birthday_skeleton]

_༎ຶ‿༎ຶ dine fine-ing_

[@HUNdAntae]

17th century is not the bloody renaissance.

[@danyelnicholas]

A history narrator who keeps messing up 17th and 18th century does not inspire much confidence.

[@InnateNobility]

Is this mistltled? This period is not the Renaissance, it's the Rococo period.

[@antoinettebeck6773]

Great but atrocious translation.

[@plato9070]

monsieur Francois is a little too french for me

[@mnschoen]

Ahhh, yes. 1770-something, when women were finally treated as equal around the dining table and their opinions were valued. And why are they introducing courses as "service a la francaise" when courses are very specifically "service a la russe." That is...literally the opposite of what it was. And while Parmontier is an amazing man...he failed. He shouted into an abyss. What shit have they been reading that people started loving them taters in 1780s? People still thought it was sketchy in the 1940s! ...What is this "documentary"?

[@WyattRyeSway]

The potato was becoming fairly common in 18th century Antwerp and was spreading at that time to Spain, Prussia etc. Most people in Europe were eating it by the beginning of the 19th century if not before. I mean, it was the staple diet of Ireland so that when the potato crop was befouled, it led to widespread famine. 1940’s? WTF?!

[@kristinfrostlazerbeams]

Who eats peas with a fork? Animals! Lol

[@SAnn-rf3oz]

How do you eat them?😂

[@thecsslife]

Historians have a fetish for role play

[@SAnn-rf3oz]

Quiet you donut.... 🍩

[@debbiehines6803]

And yet today totally irrelevant today.

[@KossolaxtheForesworn]

"during which french believed it was center of the world." I hope they enjoyed their 5 minutes. because that will NEVER happen again.

[@chimpaflimp]

How they found a guy who can't pronounce either turbot or thyme, and how those mistakes then made it to something that was actually put out into the world for people to watch, I do not know.

[@mabelcampbell9330]

The closed criminal worrisomely time because anthony concordingly unite at a tall improvement. adhesive, discreet appendix

[@dublinius]

Most tedious documentary I've seen for ages. Zzźzzzzzz...

[@synthiapowe4937]

BORING!!!!!😩😫😵

[@BJ-bi9xv]

Is this literally the longest intro in the world GEZ!