The identity of a people is given mainly by its language and its food culture .A set of dietary habits determined over time by their society , shall identify them and often when rooted , becomes a cultural heritage.French gastronomyIt is considered the cradle of High Gastronomy, having the most traditional cuisines of the world !XVII - The French Food originated from the Medieval Gastronomy, soon after the French Revolution , due to constant visit of European soldiers to France to make meals , where King Louis XIV , the sun king , forbade the foreign influences in gastronomy .History of French gastronomy objectives:- Preservation of local customs ;- Conservation of natural food flavors .Eighteenth - century fundamental modifications:- The poise of eating to eat sitting lying ;- Individualization of food : One plate and its cutlery for each person- The emergence of the first cookbook ;- Collective service desk for a cover charge for each person ;- The elegance of the table, the label ;- Influence of accompaniments ;- Expulsion of the dictatorship of garlic and onion : Vegetables , vegetable ;- Replacement of smell cooking in the kitchen look ;- The French cooks have become voted the best in the world.OBS : the superiority of France in the field of kitchen and table is proved .The first French restaurant was opened in 1765 , when an innkeeper served a plate of mutton legs with white sauce . In general these early restaurants served soups for therapeutic purposes , in order to restore and restore the strength of sick individuals , hence the origin of the name restaurant .Heads of unemployed kitchen, whose bosses members of the nobility , had fled the revolution, and were forced to find another way to carry out their work , eventually opening their own restaurants; cooking and making art of the great masters . Thus was born the great restaurant in France .
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