ابتكار طبخ النهضة الفرنسية … |عرب اورج

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

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

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.

Great but atrocious translation.

Great documentary

There are still several European countries that use a chocolate bar for their hot chocolate. It was very interesting doing this myself with a European bar of chocolate with the instructions to boil milk and stir in the chopped chocolate.

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

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

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

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17th century is not the bloody renaissance.

I thought the thumbnail picture was a big turd.

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

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

The Dragonborn wants to know your location

OK but JJ Field. OMG.

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

"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.

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?

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

Coffee causes impotence🤣

“Continuing to suffer famine” you mean the one that the English artificially created to kill them?