I-foil gras ne -air-like-air-soufflés ayizange ibe yindlela ekhethayo eFrance.
Old France
Kuze kube usuku iBastille lanyuka ngalo ngo-1789, amaphesenti angu-70 ezakhamizi zaseFrance kwakungabantu abalimi kanye nabalimi abampofu abadliwa yizidlo ezincane. Isinkwa kwakuyinxenye eyinhloko yokudla kwabo.
Lapho izitshalo zokudla okusanhlamvu zihluleka ngo-1788 no-1789, isinkwa sabiza kakhulu kangangokuthi kuphela abahlonishwayo abangakwazi ukuyikhokhela futhi, uma kubonakala etafuleni lakho, kwakuyimpawu yokuma komphakathi.
Ngaphandle kokudla kwakhe okunomsoco, umuntu ovamile wayelambile.
Le njala yangempela kanye nendlala yekululeko, egalité, fraternité (lberger, equality, fraternity) yilokho okugqugquzela ukuguquka kwesiFulentshi. Ngemuva kokuvukela, abapheki abaningi nezinceku, abaqashi babo ababalekela eParis noma babulawa, bavula izindawo zokudlela futhi benza ukudla okunempilo okutholakala kumuntu ovamile. Manje noma ubani okwazi ukuhamba naye endaweni yokudlela yokudlela yokudlela noma yokudlela, abe nesidlo esikhulu , futhi akwazi ukukhokha ngaphandle kokuphanga ibhange.
I-19th Century neHigh Cuisine
UGeorges Auguste Escoffier ubhekwa njengumsunguli we- cuisine cuisine noma ukudla okudla ngesiFulentshi. Phakathi nokuhlala kwakhe kwamanye amahhotela amahle eYurophu naseMelika phakathi neminyaka ye-1880 kuya ku-1890, wabeka uhlelo lwesigungu lapho amakhishi aqeqeshiwe ahlukaniswa khona ngeziteshi ezinhlanu:
- I-Garde yokudla: Lo ngumpheki obhekene nokulungiselela izitsha ezibandayo.
- I-Entremettier: Ukuqothula kanye nemifino kulungiselelwa yilo mculi.
- I-Rôtisseur: Lona ngumpheki oqondisa ukulungiswa kwama-roasts, okugobile, nokuthosiwe.
- I-Saucier: Lesi sikhundla esiphakeme sinikezwe umpheki opheka isobho elihle nama-sauces.
- I-Pâtissier: Isikhundla esiphathelene nokulungiselela ama-pastries nama-dessert, kodwa hhayi izinkwa.
Ngale ndlela, nompheki ngamunye elungiselela isakhi se-dish, kuthatha isikhathi esincane kakhulu uma umpheki oyedwa elungisa isitsha esisodwa kusukela ekuqaleni kuze kube sekupheleni. Ngakho, ukudla kungasetshenziswa ngokushesha futhi amatafula aphenduka ngokushesha (ie, imali engaphezulu ingenziwa).
U-Escoffier wethula indlela elula yokusawosa ama-classic ukuze akhulise isidlo kunokuba afake ama-flavour. Wabuye wathatha izitsha zokudla futhi waziguqula ngokusebenzisa amasu ahlanzekile we-high cuisine.
I-20th Century Changes
Impi Yezwe I yaveza ukuqala kokudla kwesiFulentshi yanamuhla. Ukuthutha okuthuthukisiwe phakathi nengxenye yokuqala yekhulu lama-20 kwasakaza ingcebo nesigodi sesifunda esidlulile ngaphambili.
I-World War II yase-Veterans, eyayibonile ukuhlonishwa kwezinto zaseYurophu nezokudla, yakha ukuvakasha okukhulu okwakwenza kube nesidingo sokudla okukhulu ngezinga elilinganayo.
Ngama-1960, indlela entsha yokupheka eyasizwa ngumpheki uPaul Bocuse kanye nabanye wagcizelela ukuhlanzeka, ukukhanya, nokucaca kwendlabhisi endaweni eyaziwa ngokuthi i- cuisine entsha .
Le ndlela entsha yokupheka isuse izinyathelo ezingadingekile nezinzima. Ukudla akupheki ukufa ukuze kugcinwe ama-flavour amaningi angokwemvelo. Ukuqhuma kwe-steam kwafika ekuqapheliseni futhi kugcizelelwe izithako ezifake kakhulu.
Ama-sauces amakhulu ahlanganiswe ne-roux awanikezwa i-boot ethanda ibhotela, ilamula, nama-herbs fresh. Ngokufanayo nalokho u-Escoffier ayekwenzile, izitsha zesifunda noma ezidlalayo kwakuphefumulelwe indlela entsha "ehlanzekile" yokupheka.
Kodwa phakathi nawo-1980, ukudla okusha kwakusifinyelele iphuzu layo lokugcwala futhi abapheki abaningi baqala ukubuyela ekuphekeni kokupheka, nakuba iningi lamaphrezentheshini alula futhi amasu amasha ahlala.
Ikhishi leFrench yanamuhla
Namuhla, ukudla kwaseFrance kugibela umugqa omuhle phakathi kwezitayela eziphezulu nezisha . Okushiwo okufanayo kusukela ngekhulu le-19 ukuthi lokho kudla okuhle kutholakala kuwo wonke umuntu, kungakhathaliseki ukuthi imali engenayo noma isiteshi sakho empilweni.
Ama-bistrosi nama-cafés angenangqondo manje anikeze umhlaba futhi amaFulentshi abakhetha ubuhlungu noma au- brioche nsuku zonke. EFrance, kunomuntu odlayo wonke umuntu.
Ukunakekelwa kubhalwa izinga, ukunambitheka, nokubukeka kokudla. Kuyinto isipiliyoni esicacile, esicishe sibe sezenkolo, esinomqondo. Kwenzeke ukuphilisa manje into yokuphila kwansuku zonke, okuphilayo.