Cuisine of France | Wikipedia audio article
Channel: wikipedia tts
Date: 2018-12-11

This is an audio version of the Wikipedia Article:
Cuisine of France


00:01:38 1 History
00:01:46 1.1 Middle Ages
00:05:48 1.2 Ancien Régime
00:10:23 1.3 Late 18th century –  early 19th century
00:13:20 1.4 Late 19th century – early 20th century
00:16:56 1.5 Mid-20th century – late 20th century
00:19:42 2 National cuisine
00:20:16 3 Regional cuisine
00:20:35 3.1 Paris and Île-de-France
00:21:02 3.2 Champagne, Lorraine, and Alsace
00:21:52 3.3 Nord Pas-de-Calais, Picardy, Normandy, and Brittany
00:22:48 3.4 Loire Valley and central France
00:23:30 3.5 Burgundy and Franche-Comté
00:24:31 3.6 Auvergne-Rhône-Alpes
00:26:07 3.7 Poitou-Charentes and Limousin
00:26:55 3.8 Bordeaux, Périgord, Gascony, and Basque country
00:27:58 3.9 Toulouse, Quercy, and Aveyron
00:29:26 3.10 Roussillon, Languedoc, and Cévennes
00:30:28 3.11 Provence-Alpes-Côte d'Azur
00:32:13 3.12 Corsica
00:33:32 3.13 French Guiana
00:34:00 4 Specialties by season
00:35:05 5 Foods and ingredients
00:37:07 6 Structure of meals
00:37:17 6.1 Breakfast
00:39:16 6.2 Lunch
00:40:35 6.3 Dinner
00:41:28 7 Beverages and drinks
00:42:45 8 Christmas
00:43:20 9 Food establishments
00:43:30 9.1 History
00:45:17 9.2 Restaurant staff



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SUMMARY
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French cuisine consists of the cooking traditions and practices from France.
In the 14th century Guillaume Tirel, a court chef known as "Taillevent", wrote Le Viandier, one of the earliest recipe collections of medieval France. During that time, French cuisine was heavily influenced by Italian cuisine. In the 17th century, chefs François Pierre La Varenne and Marie-Antoine Carême spearheaded movements that shifted French cooking away from its foreign influences and developed France's own indigenous style. Cheese and wine are a major part of the cuisine. They play different roles regionally and nationally, with many variations and appellation d'origine contrôlée (AOC) (regulated appellation) laws.
French cuisine was made important in the 20th century by Auguste Escoffier to become the modern haute cuisine; Escoffier, however, left out much of the local culinary character to be found in the regions of France and was considered difficult to execute by home cooks. Gastro-tourism and the Guide Michelin helped to acquaint people with the rich bourgeois and peasant cuisine of the French countryside starting in the 20th century. Gascon cuisine has also had great influence over the cuisine in the southwest of France. Many dishes that were once regional have proliferated in variations across the country.
Knowledge of French cooking has contributed significantly to Western cuisines. Its criteria are used widely in Western cookery school boards and culinary education. In November 2010, French gastronomy was added by the UNESCO to its lists of the world's "intangible cultural heritage".