Résumé en mettant en avant les hypothèses, et les points clés en citant les auteurs de façon détaillé, et la date de publication de l'étude dans laquelle ils démontrent leurs idées du texte suivant: 

2.2 History of French gastronomy
Origins of French gastronomy 

French cooking is one of the most famed in the world, and its origins date back to age. French cookery, as we know it moment, has evolved over the centuries, incorporating different artistic and literal influences. Then's an overview of some textbooks that elicit the origins of French cooking. In her book" La Cuisine médiévale", Odile Redon (1992) explains that medieval French cookery was characterized by the use of multitudinous spices and the combination of sweet and salty flavors. The dishes were frequently veritably elaborate, and culinary art was considered a sign of social prestige.  The notorious pen Brillat- Savarin, in his work" The Physiology of Taste", published in 1825, described French cooking as a combination of colorful indigenous influences, including those of Provence and Normandy. He also emphasized the significance of component quality and donation of dishes. The book"L'Éducation du goût" by Jean Anthelme Brillat- Savarin, published in 1825, presents French cookery as a complex art that requires both specialized chops and cultural   perceptivity. He also describes how French cookery has evolved over the centuries, incorporating Italian, Spanish, and Arab influences. Curnonsky proposes a more ultramodern vision of French cooking. In his book" La France gastronomique"(1938), he presents a selection of the stylish cuffs and the most notorious dishes from each region of France, while emphasizing the significance of component quality and the creativity of cookers in the medication of dishes, much like Brillat- Savarin.  Regional, social, and artistic influences have shaped French cookery as we know it moment, as verified by François- Régis Gaudry's book" La gastronomie française histoire et patrimoine» (2018), which explores the history and culinary culture of France. Gaudry also emphasizes the significance of food in French culture and its part in socialization, expression of artistic identity, and life events that celebrate over a mess.  In conclusion, these textbooks punctuate the elaboration of French cooking over the centuries, incorporating different artistic and literal influences. French cookery is now honored for its diversity, quality, and refinement, and continues to inspire cookers around the world.

Evolution of French gastronomy 

Rao, Monin and Durand (2003) analyse institutional change in French haute cuisine through the emergence of the nouvelle cuisine movement in their paper 'Institutional Change in Toque Ville: Nouvelle Cuisine as an Identity Movement in French Gastronomy'. They examined the transition from classical to nouvelle cuisine among France's elite chefs between 1970 and 1997 and discovered the key elements of this change.
According to the authors (2003), the nouvelle cuisine movement, inspired by the events of May 1968 and integrated into the movement of literary, theatrical and cinematographic innovations, expressed a search for freedom, simplicity and independence. Nouvelle cuisine differed from classical cuisine in its culinary rhetoric, cooking rules, emblematic ingredients, the role of the chef and the organization of the menu, focusing on innovation, fresh produce and creativity.
By analyzing the elite chefs rewarded by the Michelin Guide, the authors note a gradual adoption of nouvelle cuisine over time rather than a sudden adoption, thus illustrating the change typical of a social movement rather than a mere ephemeral and obsolete fashion. The data shows that nouvelle cuisine was not a fad but rather a lasting social change, supported by legitimate activists, culinary journalists. 
Their study (2003) also shows that theorisation was a more powerful index of identity, underlining the importance of disseminating ideas and models and thus encouraging the adoption of new practices. Their study (2003) extends beyond gastronomy, suggesting that a deeper understanding of identity movements and processes of institutional change can illuminate some of the changes in various professions and industries.


Overview de la Gastronomy française et ses évolutions
The French cooking has a long and rich history of  elaboration,  invention, and influence. In its early days, French cookery was largely  told  by medieval culinary practices and Italian cookery, which was considered the most sophisticated at the time. still, French cooking began to stand out in the 17th century with the  preface of Haute Cuisine, characterized by elaborate dishes and particular attention to the  donation and decoration of the plates.  According to cooking annalist Jean- Louis Flandrin, French cooking began to take shape in the times 1650- 1700 under the influence of cookers from large aristocratic houses and European monarchies. These cookers began to introduce new  constituents, more sophisticated  cuisine  ways, and more elaborate  donation of dishes. King Louis XIV also played a significant  part in the  elaboration of French cookery, organizing grandiose dinners and favoring the creation of  orders of cookers to ameliorate the  norms of French cookery.  By the 18th century, French cooking had  formerly acquired an  transnational character, with cookers  similar as François Marin and Antoine Beauvilliers opening  famed  cafe in Paris, serving dishes  similar as clear broth, consommé, beef fillet, and repast flesh. The work of gastronomic  pen Brillat- Savarin's" Physiology of Taste," published in 1825, also helped  support the character of French cookery.  still, French cooking has also faced  review, particularly from some French  gastronomists themselves. In the early 20th century, some critics denounced the French cookery's  preoccupation with elaborate dish  donation and complex  cuisine  ways, to the detriment of the quality and flavor of the dishes.`
Culinary creativity
Various writers have approached the complex subject of culinary creativity in different ways. Meng-Lei Monica Hu and Jeou-Shyan Horng (2008) in their paper "The Mystery in the Kitchen: Culinary Creativity" have examined culinary creativity using a modified model of Wallas' classical creative process. Their research highlights the importance of imagination, the interplay between tradition, fashion and innovation, and the role of external factors such as culture and collaboration in stimulating creativity. They also highlight the artistic importance of cooking and challenge the perception that chefs are not considered artists. 
In addition, they suggest that the culinary industry could foster the creativity of chefs by encouraging them to communicate with each other, thus devoting time to creative experimentation and promoting cross-cultural exchanges of ideas.
In contrast, Patrik Engisch (2020), in "Recipes and Culinary Creativity: The Noma Legacy", focuses on the transition from Classical Cuisine to Nouvelle Cuisine in France and finally to so-called "Modernist" Cuisine. Engisch (2020) argues that Nouvelle Cuisine explored new perspectives rather than completely rejecting the legacy of classical cuisine.

He sees 'Modernist' cuisine as a new approach that incorporates chemistry to create complex and original recipes. According to the author, 'Modernist' cuisine has changed our understanding of ingredients and culinary possibilities, encouraging a more cognitive approach to cooking and engaging the creativity of chefs. 
Engisch (2020) concludes that Noma  has fully exploited its potential despite the technical revolutions introduced by 'Modernist' cuisine. Noma has succeeded in integrating the principles of modern cuisine while establishing both a sensory and cognitive link with the Nordic environment. Engisch (2020) offers a perspective on the future of culinary value in a context of scarcity. These two points of view offer a comprehensive overview of culinary creativity and propose hypotheses that improve our understanding of the creative process in gastronomy.




Molecular Gastronomy
One of the progressions of French cooking includes molecular cooking and epicure cookery. Molecular cooking is an innovative approach to cuisine that has revolutionized French cooking. This approach is grounded on wisdom, using ways similar as gelling, and “sous-vide cuisine” to produce innovative and creative dishes.
In his book" Molecular Gastronomy" published in 2002, physicist and" epicure druggist" Hervé This was one of the first to explore molecular cooking. This book explores the scientific principles behind this culinary approach, as well as the ways and tools used. Hervé This also collaborates with cook Pierre Gagnaire to develop molecular dishes similar as "foie gras" scum with strawberries and hot yogurt with cumin. In 2006, Gourmet magazine published an composition entitled" Molecular Gastronomy," which explored the influence of molecular cooking on French cooking. The composition described the ways used by cookers similar as Ferran Adrià of the eatery El Bulli in Spain and Heston Blumenthal of the eatery The Fat Duck in England, as well as their collaborations with scientists to produce innovative dishes.
In the book" Cuisine in Motion" published in 2011, French cook Thierry Marx described his experience with molecular cooking. Marx is known for his innovative approach to cuisine, using ways similar as cryogenics and microwave oven to produce unique dishes. In this book, Marx explains how he uses molecular cooking to reevaluate the donation of classic French cookery dishes. In 2015, Hervé This published a book entitled" Note- by- Note cuisine," which explores a new approach to cooking grounded on chemistry. This approach, called" note- by- note cuisine," uses pure composites similar as amino acids, sugars, and lipids to produce dishes. This approach is a development of molecular cooking that has been espoused by some cookers in France and worldwide. Eventually, in 2019, Forbes magazine published an composition named" The Future Of Molecular Gastronomy And The Art Of The Cook- Scientist" which explores the future of molecular cookery in French cooking. The composition highlights the significance of collaboration between cookers and scientists to develop new culinary approaches, as well as the impact of technology on molecular cookery.
therefore, molecular cookery is an innovative approach to cuisine that has revolutionized French cooking. The work of settlers similar as Hervé This, Ferran Adrià, and Thierry Marx has contributed to the development of this approach, which continues to evolve with the relinquishment of new technologies and collaboration styles.

Gastronomic Cuisine
French gastronomic cookery is extensively regarded as one of the loftiest forms of culinary art in the world. It's known for its elaborate and complex dishes, as well as its capability to use the simplest constituents to produce exceptional dishes. French gastronomic cookery isn't limited to just food medication. It's also a reflection of French culture, identity, and society. Through food, French cookers have explored themes similar as tradition, history, politics, and indeed gospel.
An illustration of the use of food to explore identity and culture can be set up in Julia Child's book," learning the Art of French cuisine." This book has come a classic of French cookery, offering detailed fashions for the most iconic dishes of French cookery. But further than that, it's an evidence of Child's experience as an American literacy to cook like a French person. In its runners, Child shares her guests with French constituents and culinary ways, as well as her compliances on French culture. She wrote about the French people's pride in their cookery, culinary tradition, and approach to food as a central element of their diurnal life. In  his book" The Physiology of Taste," Brillat- Savarin (1825) explores food as a reflection of French society in his time. In its runners, he writes about the different social classes and their food preferences. He also examines how food is used to express power and wealth. Famous cookers similar as Alain Ducasse and Paul Bocuse have used their cookery to represent their country on major transnational occasions. The Michelin- starred eatery Le Jules Verne, located on the alternate bottom of the Eiffel Tower, is an illustration of how French cookery can be used to produce an experience that represents the substance of French culture.
Eventually, French gastronomic cookery is further than just a set of fashions and ways. It's an expression of French culture, identity, and society. Through workshop like" learning the Art of French cuisine" and" The Physiology of Taste," compendiums can understand the significance of French cookery to the French people and to the world.

Les habitudes culinaires des Français 

Céline Jacob, Nicolas Guéguen and Gaëlle Boulbry explored the field of behavioural sciences in their 2010 article entitled "The effect of figurative elements on consumption behaviour: an illustration of the influence of the choice of a dish in a restaurant" by proposing that decorative elements in a restaurant can have a significant impact on consumers' food choices. They highlight the idea that particular decorative elements, such as representations of the sea, can encourage customers to prefer fish dishes. The authors present evidence based on practical experiments which demonstrate that, although customers are not aware of the influence of these factors on their decisions, their choices are unconsciously directed towards dishes that are in keeping with a refined and well-kept decoration. 
The concept of priming explains this phenomenon, whereby exposure to an initial stimulus (a restaurant menu) influences the response to a second stimulus (refined decoration), unconsciously activating associations in people's memories. The authors also highlight the importance of their findings for management, suggesting that restaurateurs can use these figurative elements strategically to influence customer choices and increase table and place settings in their restaurants. To avoid a negative impact on customer behaviour and the restaurant experience, however, they stress the need to use these solicitations with discretion and elegance.
In "Évolution des habitudes alimentaires et de la ration alimentaire des Français", published in 1980, Henri Dupin analyses the major changes in eating habits in France from a historical perspective. Dupin (1980) puts forward the hypothesis of a major mutation, noting significant changes in food consumption over the decades, such as a reduction in bread and potato consumption, an increase in meat consumption and socio-cultural changes.
The author emphasises the socio-cultural importance of these transformations, observing a diversification of the diet with the abandonment of certain traditional foods in favour of new products and culinary methods. Dupin (1980) also expresses medical concerns about the implications for public health, highlighting excess calorie intake, rapid consumption of fats and carbohydrates, changes in family meals and the impact of the food industry, such as wine, butter, sugar and other excesses bad for the human body. 
Clémentine Hugol-Gential (2012) looks in detail at the process of choosing dishes in a restaurant in her article "Le recours aux catégories dans la gestion du choix au cours d'un repas au restaurant". Focusing on how customers and staff interact during the ordering process. She uses conversational analysis to explore how food choices emerge interactively and collectively by examining videos of actual meals. We are able to understand this complex activity thanks to key and fundamental concepts.
She argues that decision and choice are a shared construct resulting from the interaction between customers and restaurant staff rather than an individual decision. This construction is based on the dynamic evolution of social categories such as 'an epicurean customer' or 'a regular customer'. The flexibility of these categories is important because they can change over the course of the conversation, reflecting a practical and adjusted understanding of identity rather than a fixed vision. These categories are essential for organising actions and behavioural adaptation between participants, especially when discussing consumer food choices.
To conclude, the study by Clémentine Hugol-Gential (2012) highlights the complexity of the restaurant choice process, demonstrating that it is not just about individual choice, but rather a careful creation shaped by social interaction and shared discussion. By examining the interaction between customers and staff when ordering, this analysis brings a sociological perspective to our understanding of French eating habits. In addition, studies by Jacob, Guéguen and Boulbry (2010) and Henri Dupin (1980) provide complementary perspectives on food preferences in France.  While Dupin looks at historical and socio-cultural developments, warning of the negative consequences for public health, Jacob, Guéguen and Boulbry (2010) focus on the subtle influence of decoration choices in restaurants, highlighting how these elements can ultimately influence consumers in their food choices. The integration of these different approaches thus offers a global view of the factors that create food preferences in France, underlining the importance of strategic and considered management in the food industry, particularly in restaurants and hotels.
Importance of French gastronomy and the local food

French cooking has been a central element of French culture for centuries, and its global character is a testament to its significance. still, French cooking isn't limited to simply satisfying taste kids. In fact, it can be used to explore themes similar as culture, identity, and society through textbooks and publications that exfoliate light on it.  Travelogues, cookbooks, novels, and essays can all serve as means to explore French cooking and its artistic and social counter accusations. For case, in his book" In Hunt of Lost Time," Marcel Proust (1909) delves into the artistic and social significance of high society French regale parties in the early 20th century. also, in" The Belly of Paris," Émile Zola (1873) uses the description of the atmosphere of the central request of Paris, Les Halles, to explore themes of food, poverty, and society.  Food can also be used to explore issues of identity, as demonstrated in Jocelyne Porcher's (2017) book" Eating French." In this book, the author explores the links between food, culture, and French public identity by examining the food practices of French growers, breeders, and culinary crafters. She shows how food can be a means for the French to connect to their artistic heritage and distinguish themselves from other societies.  likewise, French cooking can also be used to explore social and political issues. In"L'innovation aux fourneaux- Carnet de bord de l'innovation," by Raphaël Haumont and Thierry Marx (2016), the author explores the profitable and social practices that uphold the French cooking assiduity. They examine the profitable, social, and environmental issues related to food product and consumption in France, demonstrating how these issues impact French culture and society as a whole.  Eventually, French cooking is a rich and complex exploration subject that can be used to explore numerous artistic, social, and political issues. Through textbooks, publications, and witnesses, it's possible to understand how food can be a means of understanding French culture, identity, and society as a whole.  
Authors Amélie Clauzel, Eric Lombardot and Caroline Riché (2015) conducted a study that examined the emergence of "locavore" restaurants, and the evolution of customers' evaluation standards after a culinary experience focused on local products. The researchers start from the hypothesis that a restaurant's locavore orientation, reflecting responsible consumption, can influence customers' expectations and their evaluation of the consumption experience. The main objective is to determine whether offering local products creates new customer satisfaction criteria, potentially creating new post-consumer requirements.
According to the results of the study, customers of locavore restaurants adopt a more critical attitude towards value for money and quality of service. It seems that customers have higher expectations of restaurants that support the use of local raw materials and the preservation of biodiversity, according to this observation. The authors also point out that, when it comes to locavore cuisine, customer reviews are more precise, highlighting the importance attached to ingredients and their quality in the evaluation of the culinary experience. 
As a result, the study by Clauzel, Lombardot and Riché (2015) shows how locavore restaurants affect customers' expectations and evaluation criteria, highlighting the emergence of new norms in the restaurant industry focused on responsible consumption. In summary, French gastronomy has been a key part of French culture for centuries, demonstrating its value on a global scale. But there's more to it than just satisfying the taste buds. French gastronomy can be used as a means of exploring themes such as culture, identity and society through various media, such as travelogues, cookbooks, novels and essays.  Writers such as Marcel Proust (1909) and Émile Zola (1873) have used French cuisine to explore social and artistic themes. Similarly, Jocelyne Porcher's book Eating French (2017)  shows how food can be used to examine issues of identity. This research is enriched by Amélie Clauzel, Eric Lombardot and Caroline Riché's study (2015) of locavore restaurants, which shows how these establishments, focused on responsible consumption, are affecting customer expectations and evaluation criteria, setting new standards in the restaurant sector. French gastronomy is a rich and complex subject on a global scale that can be used to explore a variety of artistic, social and political issues, offering an in-depth understanding of French culture, identity and society.