HISTORY OF

MOLECULAR GASTRONOMY
PART 2

Renaissance

Catherine de Mdicis is queen consort of

King Henry II of France from 1547 to 1559.

Throughout 15th and 16th centuries

food refinement will develop
considerably as well as table
manners and cooking techniques.

Pastries, geles, various fashions of cooking

meats (roasts, stews and bouillis), fresh
vegetables, use of the fork.

Seventeenth century
Louis the 14th is king of France
and Franois Vatel makes a name
for himself for inventing Chantilly
cream.

The tragedy of the great French chef

(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.

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 smallpox
vaccination campaign.

Haute Cuisine - Haute rhymes with

oat.
Marie-Antoine Carme (17841833) 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).

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Nineteenth Century
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
Napolean.

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