Cuisine Révolution And Power At The Table In Early Modern France(1650-1789)

There was "Cuisine Revolution" in early modern France,which pursued rationalization and localization in the diet structure;in the style of cooking,it was to abandon the complex,"back to nature",pay attention to the natural foods,pure and natural;the behavior of preparing meals adhered to the uniform norms,increasingly became procedural,standardized;The health concepts of diet developed from the reconciliation to the true.The "Cuisine Revolution" stemmed from the expression of the will of the ruling class in terms of food and diet.During this period,the French Sword Nobility was in the face of the Robe Nobility and bourgeois’ challenges,in the field of food culture,they created a new distinctiing identity system.At the same time,the table was an integral part of the "absolute monarchy" through the redesign the time and space landscape of the table,to reflect the highest authority of political power.The new culinary culture was inseparable from the material conditions of the early modern times.Urban development had stimulated the expansion of the food hinterland,and the food had met the needs of the urban population,both in quantity and quality.At the age of discovery,Western European travelers brought new food from the New World,enriched the French table,and gradually changed the French diet.New cooking culture in the form of recipes promoted to the reader,the each stage of development of diet was reflected in them.These cookbooks also in turn promoted further development of the "Cuisine Revolution".And ultimately France formed distinctive service a la francaise,taking the lead in Western Europe.The revolution did not break the inheritance of the food culture,the essence of the"Cuisine Revolution" integrated into the modern diet style.