History of

Molecular Gastronomy
Part 2
1

Renaissance
7
C a t h e r i n e d e ' M e d i c i i s

queen consort of King

Henry II of France from
1547 to 1559
T h r o u g h o u t 1 5 t h a n d 1 6 t h
centuries food refinement
will develop considerably
as well as table manners
and cooking techniques.
P a s t r i e s , g e l e s , v a r i o u s
fashions of cooking meats
(roasts, stews and
bouillis), fresh vegetables,
use of the fork

Seventeenth Century
8

The tragedy of the great French chef Franois Vatel

(1631-1671), the steward of the Prince de Cond.
According to legend, he took his own life when, after
two days of entertaining the court of Louis XIV at
Chantilly, he realized that there were not enough fish
for the Friday banquet.

Louis the 14th is king of France and Franois

Vatel makes a name for himself for inventing
Chantilly cream.

Eighteenth
Century
Antoine-Augustin
Parmentier is
remembered as the
promoter of cultivating
the potato as a food
source (for humans) in
France and throughout
Europe. However, this
was not his only
contribution to
nutrition and health; he
was responsible for the
first mandatory small
pox vaccination
campaign.

Haute Cuisine
10

Marie-Antoine Carme (1784

1833) is often considered as

one of the first celebrity chef.
Ironically, his name is French
for lent, a time of the year
when Christians are supposed
to fast.
He is the author or many
books and his elaborate
presentations pleased the elite
in place in those years after
the French Revolution (ended
when he was 15, in 1799).

Nineteenth Century
11

Nicolas Appert was the French

inventor of airtight food
preservation. Appert, known as
the father of canning, was a
confectioner.

After 14 or 15 years of experimentation,

Appert submitted his invention in 1810 to
Napoleon.