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CONTRIBUTIONS OF THE RENAISSANCE TO GASTRONOMY.

STUDENT: MAURICIO MENDOZA JIMÉNEZ

UNIVERSIDAD TECNOLOGICA DE LA RIVIERA MAYA.

GASTRONOMY

GA12

TEACHER: ROXANA RIVERA

January 23/01/2023
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France: The first coffee appeared in the time of Louis XIV, when it was accepted by

the French. When it began to be sold by Corelli where an establishment was opened in

addition to coffee that sold chocolates, liquors, ice creams and cakes. In France, 60 methods

of eating eggs, 9 ragus, 31 sauces and 21 stews were created. Puff pastry was born in France.

Italy: Italy loomed large in terms of elegance. It was its writers and artists who

launched the Renaissance, characterized by a revival of the spirit of the ancient classics. We

know that pasta is one of its most important ingredients. The cradle of pizza and the specialty

of Italian cuisine that perhaps enjoys the greatest prestige in the world, after pasta asciutta

with golden polenta from the PO Valley, pasta and pizza.

England: During the Middle Ages and Renaissance times, English cuisine enjoyed an

excellent reputation, although it declined during the Industrial Revolution with the passage of

land development and population growth. Meat pies such as beef, kidney, shepherd's pie,

cottage cheese pie, Cornish pie, and pork pie, the latter of which are eaten cold, are also

commonly eaten. Lancashire stew is a well-known stew. Some of the most popular cheeses

are Cheddar and Wensleydale.

Nestor L. (1992) Historia de la gastronomía.