Throughout the history of the 16th to 19th century, the art of living has changed majorly and simultaneously has the evolution of gastronomy. Different cultures and countries followed different approaches and a broad range of cuisines could be found throughout the world.
This research aims to review existing literature on the history, major establishments and the development of haute cuisine, which started a significant revolution in terms of gastronomic views. Haute-Cuisine, or fine-dining, is based on great achievements of gastronomic figures, such as Marie-Antonin Carême and was redefined by known personalities, such as Auguste Escoffier. The history of fine dining, which reaches back to aristocratic families in Italy, the beginnings in France and the acquainted way of conducting haute-cuisine are furthermore critically analysed on the basis of existing research.
Inhaltsverzeichnis (Table of Contents)
- Introduction
- Historical Background & Development of Haute Cuisine
- Marie-Antonin Carême
- Auguste Escoffier
- Gastronomic Methods & The True Pioneer
- Conclusion
Zielsetzung und Themenschwerpunkte (Objectives and Key Themes)
This research explores the development of haute cuisine, focusing on its historical evolution and the key figures who shaped its practices. It aims to critically analyze existing literature on the origins, major establishments, and key figures who revolutionized gastronomic views, particularly during the 16th to 19th centuries.
- The historical development of haute cuisine from its origins in Italy to its establishment in France
- The key contributions of Marie-Antonin Carême and Auguste Escoffier to haute cuisine
- The influence of culinary methods and techniques on the development of haute cuisine
- The evolution of fine dining from aristocratic feasts to modern gastronomic practices
- The impact of haute cuisine on national culture and its influence on the modern gastronomic industry
Zusammenfassung der Kapitel (Chapter Summaries)
The introduction defines gastronomy and provides a brief historical overview of its development. It then focuses on haute cuisine, emphasizing its revolutionizing impact on gastronomic views and highlighting key figures like Marie-Antonin Carême and Auguste Escoffier. The chapter also outlines the research's approach to critically analyze the history, key figures, and methods of haute cuisine.
The chapter "Historical Background & Development of Haute Cuisine" explores the origins of haute cuisine, challenging the common belief that it started in France. It delves into the contributions of wealthy Italian families like the Medicis and Borgias, and explores the influence of Italian culinary approaches on French haute cuisine, highlighting the role of figures like Catherine de Medici. The chapter concludes by discussing the emergence of French classical cuisine with Francois Pierre de la Varenne's influential book "Le Cuisinier Francois" and the subsequent embrace of fine dining by French aristocracy during the reign of Louis XIV.
Schlüsselwörter (Keywords)
This research focuses on the key terms and concepts related to the history and development of haute cuisine, including gastronomy, fine dining, culinary methods, historical figures like Marie-Antonin Carême and Auguste Escoffier, and the impact of haute cuisine on national culture and the modern gastronomic industry. The research delves into the influence of key figures like Catherine de Medici and Francois Pierre de la Varenne, analyzing the development of haute cuisine from its aristocratic roots to its modern manifestations.
- Quote paper
- Moritz Frings (Author), 2012, Pioneers in Fine-Dining – The Development of Haute Cuisine, Munich, GRIN Verlag, https://www.hausarbeiten.de/document/207377
