Culinary Museum of Art
Presenting Culinary Advances of the Late Middle Ages
A Little Background Knowledge
The Late Middle Ages was the originating point of two major revolutions in Science and Technology, and are named accordingly: The Scientific revolution and the Technological Revolution. Many different common, defining practices of the common era have these revolutions to thank for providing them with the practices, or even defining tools and appliances.
Event Information
Grand Opening of the Exhibit
Questions?
Contact us at: +33 (2)-654-9734
Email: CulinaryMuseumoftheArts@live.com
Website: fr.CMOTA.org
When?
Thursday, Mar 31, 2016, 07:30 AM
Where?
La Roche-sur-Yon, France
Brioche
The word Brioche first appeared somewhere around 1404 even though the bread had probably been around since somewhere before then, this means that the bread had gained enough popularity to gain a name.
Armagnac
In 1411, Armagnac, a German Brandy, was recorded to have first been produced in the South western region of France.
Caviar
Caviar was first introduced as an appetizer in François Rabelais' Pantagruel works. Caviar won't become famous i France for another 500 years after this.
Chocolate
Chocolate was first introduced to Spain in the form of a drink in 1513 because when Hernan Cortez went on a voyage from Spain, He was given some by the Aztec King Motezuma II. It made its way through Europe and into England.
Catherine de Medicis
Catherine de Medicis arrived in France from Florence in 1533. She brought along with her a group of master chefs, along with many Italian staple foods. She was the person who first introduced the French court to Italian flavors, and would spark France into its current refined state of foods.
Coffee
Coffee was introduced to Europe around 1644 by the traveler La Royce. It was denounced by Italy as "Satan's brew" later in the 17th century.
A Strange Law...
In France 1569, a strange law was passed that forbid bakers from wearing pants on everyday except on Sunday.
Cast Iron Stoves
A blast furnace at Saugus, Massachusetts started to cast iron stoves in 1647.
Nicoas de Bonnefons
Nicolas de Bonnefons was a French writer who published a book that was the turning point of French cuisine. It emphasized the importance of the foods natural flavor rather than spices.
Food of the Middle Ages