Welcome to my little corner of culinary delights.

One of the reasons that interest me about Central Italy is that I have been there.  The other is of its 15^th. and 16^th. century history.  It would be the time of Leonardo DaVinci, Pope Alexander VI, and especially the Medici family of Florence. 

This family is directly tied in with the pope, Vatican City, French cuisine, and the launching of the great chefs of France.  Yes, a remarkable legacy of power and influence.

Recall, last time I mentioned that Leonardo DaVinci died in 1519.  It would be in about 1533 that Catherine de Medici moved to France to become the wife of the French King Henri II.  Whenever we commoners change residence, we pack our suitcases and a few treasured mementos and leave.  She took along her maids and the kitchen staff comprised of master cooks to later earn the title “chef” once they settled in France.  Chef is French meaning “chief.” 

They introduced to the French court exquisite dishes unknown to French cuisine.  The pastries were beyond description.  It is no wonder she brought along her own household staff.

When, today, we think of French cooking or cuisine, we do not realize the strong influence of the Medici master cooks or chefs.  They contributed not only revamping of the menus, but also the techniques necessary for executing the recipes. 

I have already taught many of them under the description of “methodology”.  Recall my instructions on how differences in cuts and even the way one stirs to blend ingredients makes a big difference in taste and texture.  Recall my instructions on how to distribute fruit pieces evenly throughout a pudding.  Knowing how to fold and to lighten batters came from Catherine’s Italian chefs.  I covered many more French preparation and cooking techniques.

Did the crêpes originate in France?  No, Catherine’s chefs that she brought up with her from Italy created them.  Béchamel sauces and their derivatives also came from Italy via Catherine’s chefs.  The very art of pastry making came from those Italian chefs.  If all of this was centralized in the royal palace and among the very wealthy, how did it reach the rest of us.

It was the French revolution of 1787 that revolutionized cooking practices in certain parts of Europe and other countries.  The royals and aristocracy either fled and went into hiding or were beheaded. 

It was a tumultuous time to say the least.  This put the chefs out of work.  Only the filthy rich could afford such a kitchen staff.  To survive, they had to create their own businesses.  Pastry shops were created as well as cafés.  General bakeries came into existence.  Most importantly, restaurants redefined Inns and Taverns.  This would be the first time quality dining was available to the public.

Taverns and inns back then were dissimilar to ours.  A tavern was primarily a stop-over for a place to eat and/or stay overnight.

Until next time, peace to all.