2 of 2

Write now Article Tools

Page 2 of 2

been evolving for years.

In the 18th century French distiller Jean Martel arrived at Cognac in France and started distilling brandy. The famous French haricot beans, originally from the New World were planted extensively for the first time in France. France's first public restaurant as opposed to an in or tavern opened in Paris.

The 19th century saw Napoleon encouraging his troops to drink coffee as a stimulant, rather than alcohol. France had a boom in mushroom cultivation. Draft beer was served for the first time by the Paris brasserie, Bofinger .

The fast food industry started invading France in the 20th century and continues into the 21st. century. Ethnic restaurants became increasingly prevalent and popular, microwave ovens and other technologies also crept into France's food preparation. Concerns about "mad cow disease" reduced beef consumption.

However, French cuisine continues to keep its unique character and will continue to entice gastronomers as one of the world's leading cuisines.

For more information on French cuisine, some good reference books are: The Food Chronology by James Trager from Henry Holt And Company 1995

Culture and Cuisine by Jean-Francois Revel in English edition from Doubleday 1982

Larousse Gastronomique by Prosper Montaigne and Albert Gottschalk from Librairie Larousse-Paris 1938

Learn more about this author, Audrey-Anastasia Alleyne.
Click here to send this author comments or questions.

• << previous page
• 1
• 2

Add your voice

Know something about A brief history of French cuisine?
We want to hear your view. Write now!