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changed and evenly distribute wealth through out France. There was improved transportation, like trains to distribute food and cattle. Tourism to France helped change commercial kitchens to accommodate foreign and domestic travelers.

There are three schools of cooking in France, which is spread out through out Europe. France is the only country to use all three schools of cooking within it borders. The first one, the school of butter is the more dominating of the three. It is contained within the regions of the Loire and goes North up until the Bordeaux and Burgundy regions. It is split up into two subdivisions, cuisine Bourgeoisie and Haute cuisine. This area is populated in cattle that can produce milk for making butter. The region is dominated by mountain ranges, which are rich in soil to grow crops for feeding the cattle.

The second school is olive oil. It is located in the southern part of France in Provence, Riviera, and Corsica. Mostly olive trees can grow in the warmer climate, because is it near the Mediterranean and the country of Italy. The third school is lard in the northeast along the countries of Germany and Belgium. They typically use animal fats from geese and pigs. The reason being is that they were occupied off and on by the Prussian, and got their influences from them.

I believe that since France has different countries bordering it, they had a great influence on the food that they ate, and it is still shown today, they also changed and conformed it to their taste and by what they had available. Transportation, such as the train, helped to bring together France's cuisine of the people, and produce or livestock that the other regions couldn't harvest and raise. The three fats were a great influence in French culinary because there was no other European country that used all three fats. The regions of France and the three schools of fat also was impacted by other countries, for example the region of Alsace is very rich and fertile, but yet they still use goose and pig because of German influences.

Escoffier was said to be one of the most influential chefs of modern French cuisine. As a little boy Escoffier was always an artist, but began life by drawing. He first started off working in his uncles' kitchen. When he was twenty-four the Franco-Prussian war broke out and he was the Chef de Cuisine for the French army. He was the first chef to thoroughly study canning of meat, vegetables and sauces. He revolutionized and modernized menus, organization

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