French Cooking Words
English is suffused with French vocabulary (for example, even the words "suffuse" and "vocabulary" are French in origin). Ordinary English cooking terms, such as "restaurant," "cuisine," "entrée," "saute" and "dessert" are derived from the French. There is also a more specialized set of cooking terms that originated in the French culinary vocabulary. This is thanks to the dominant role France has played in developing fine cuisine in the western world. Does this Spark an idea?
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Features
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"Saute," "blanch," "a la carte," "bouillon," "hors d'oeuvres," "crepe," "crouton," "au gratin," "puree," "souffle" "braise," "cafe," "infuse," "zest" and "cream" are just a few examples of Americanized French culinary words. French cuisine has had such an impact on western cooking that its vocabulary has penetrated every level of society. While some French cooking terms are known only to gourmands, there are many French cooking words that are a natural part of any English speaker's arsenal.
Technical Influence
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Certain French culinary terms, while well known by gourmets and culinary professionals, may not be known to all English speakers. These include "bain-marie," "bouquet garni," "deglacer," "flambe," "quenelle," "frappe," "fricasse," "mirepoix," "chiffonade," "ragout" and "julienne." Many of these terms refer to specific culinary techniques.
The prevalence of these terms in American kitchens is probably due to the traditional French dominance of professional food preparation. For centuries, French food has symbolized high-quality cuisine in American culture. Therefore high-end restaurants, whether they serve French food or not, often prefer to hire "classically trained" chefs, and classically trained means French-trained in this instance. This is because French culinary techniques are believed to be the most refined in the world, elevating cooking from necessity to art.
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Culinary Influence
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American cuisine also borrows a number of dishes from French cuisine, and their names have become part of the American lexicon. Bisques, beignets, bechamel sauce, canapes, compotes, pate, consomme, terrine and tarts can be found in any American city's restaurants. In Louisiana, French cooking has an enormous influence on Cajun and Creole cuisine. This is reflected by the regional vocabulary, where French terms like "au lait," "etouffee" and "en papillote" are common.
Significance
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French cuisine has significantly shaped how we think of and talk about food. The French were arguably the first people in the western world to conceptualize food as more than simply sustenance. They systematized cooking and eating, inventing methods and traditions that are still in wide practice today. In the process, they permanently impacted the American vocabulary.
History
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At the end of the Middle Ages, French cooks began replacing the strongly flavored medieval sauces common to the era with milder, more complex sauces based on fat and starch. They also ceased the medieval practice of adding sweet flavors to savory dishes, such as meat. French chefs emphasized the taste of food over its healthful properties. This was known as nouvelle cuisine. Vegetable dishes became increasingly popular, losing their "peasant" connotations, and the upper classes began to designate special rooms in their residences simply for the purpose of dining. (These rooms, called "dining rooms," are now a ubiquitous feature in most homes.) The French also pioneered the use of forks and plates---technologies that were not common in most European countries in the 1700s---and started the first restaurants. French cuisine continues to be incredibly influential today.
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References
Resources
- Photo Credit 663highland: Wiki Commons.org
