Cuisine

The culinary art is the craft, be prepared for the tasty food made ​​and visually appealing dishes.

Term

The term Culinary art includes all practical concepts for selecting and buying the ingredients, preparing the meal, their preparation, the use of tools, the methods of cooking and serving. It is a central part of the gastronomy. Delimit From the art of cooking is the simple act of cooking, which is known for the use of fire for cooking food. Written records of the culinary arts are the cookbooks.

History of European cuisine

The art of cooking for centuries was mainly reserved for the nobility, who own chefs employed. In the period before the Renaissance all cultures and regions of Europe had their own courts, styles and cooking habits, which were based mainly on the food, as well as a limited amount of spices and other commodities regionally available. With the "discovery" of new countries, the increase in global trade, the improvement of agricultural production and new ways of preservation and storage of foods created new dishes and well-known dishes were further developed. Especially in the 20th century, the production, the transport and trade, storage and preparation of food improved tremendously. Since then, dishes, recipes and ingredients spread (eg pizza, döner kebab or sushi ) worldwide.

Pioneer of European cuisine

• Guillaume Tirel (~ 1312-1395 )
• Chiquart ( 1420 )
• Bartolomeo Scappi (~ 1500-1570 )
• Caterina de ' Medici (1519-1589)
• François- Pierre de La Varenne (1618-1678)
• François Vatel (1631-1671)
• Jean Anthelme Brillat -Savarin (1755-1826)
• Marie- Antoine Carême (1784-1833)
• Henriette Davidis (1801-1876)
• Carl Ernst von Malortie (1804-1887)
• Auguste Escoffier (1846-1935)
• Paul Haeberlin (1923-2008)
• Paul Bocuse (1926 - )
• Frédy Girardet (1936 - )
• Eckart Witzigmann (1941 - )
• Joël Robuchon (1945 - )
• Hervé This ( 1955 -)
• Harald Wohlfahrt ( 1955 -)
• Alain Ducasse ( 1956 - )

Chef Kunstmuseum

1909-1945 was the chef Kunstmuseum in Frankfurt am Main.