the history of french gastronomy

20th Century Changes

1980 BCE

World War I heralded the beginning of modern French cuisine. Improved transportation during the first half of the 20th century spread the wealth and regional cuisine that had previously been segregated. World War II veterans, who had experienced the glories of European sights and cuisine, created a flurry of tourism that furthered the need for grand cuisine at a fair price.

19th Century and Haute Cuisine

1880 BCE

Georges Auguste Escoffier is considered to be the founder of haute cuisine or gourmet French food. During his tenure at some of the great hotels in Europe and America during the 1880s to 1890s, he instituted the brigade system in which professional kitchens are separated into five stations:

Old France

1789 BCE

Until the day the Bastille was stormed in 1789, 70 percent of French citizens were peasants and poor farmers whose diets were based mainly on grains. Bread was the primary component of their diet. When the grain crops failed in 1788 and 1789, bread became so expensive that only the aristocrats could afford it and, if it appeared on one's table, it was a mark of social standing.

Today’s French Kitchen

1990

Today, French cuisine rides a fine line between haute and nouvelle styles. What remains the same since the 19th century is that fine food is available to everyone, no matter one's income or station in life.