why is their cuisine so unnecessarily complicated?
>French cuisine>complicatedFucking how?Most of it is just strews, roasts, steak-and-potatoes etc and a few dishes that are legit the culinary equivalent of a tongue twister, just like most other cuisines. What in particular do you consider complicated?
>>21994315what the fuck is a strew
>>21994311Autism.
>>21994311the origin of haute cuisine is from france giving france the reputation of the meticulous complicated food, but that is just one portion of french cuisine and like all countries they have a wide variety of food for their different geographic and socioeconomic groupings
>>21994311The French just do (did) shit differently. Take a look at a Citreon suspension, or any of their old automotive designs. They were a class-act.
>>21994317Excuse him, he's Anglo and meant ragout.
>>21994387>Citreon
>>21994311>why is their cuisine so unnecessarily complicated? Because 17th-18th century frog richfags wanted a way to differentiate their food from the common peasant dishes, and spices were no longer fashionable as a flex (also, the spice trade was controlled by unfriendly nations, like Spain and Britain, meaning high import costs). No joke, it's quite literally this. 80% of it can be sourced back to a series of kitchen management books written by François de la Varenne.
>>21994311It's not even the most tasteful cusine, there's not even 4-5 spices mixed up
>>21994818that's not what tasteful means, Ramjeet
>>21994818Define spice
>>21994817That's not true, first of all the stews are basically the same since the Gaulish era and the complicated food stuff with birds in crust and sauces and shit already existed in medieval banquets
>>21995426Turmeric, garam masala's, cumin...... firstfully Indian spice's
>>21995443No I want a definition not a list
>>21994311High demand and little supply in 1800sOther "cuisines" were modern responses btw
>>21995426Allspice, seasoned salt, steak seasoning, taco seasoning, Italian seasoning
>>21994311It's a reflection of their soul
>>21995568>Italian seasoningThat would be forbidden in a French recipe
>>21995580French cuisine is experimental
french make the best ham and butter sandwich
>>21995429>the stews are basically the same since the Gaulish era and the complicated food stuff with birds in crust and sauces and shit already existed in medieval banquetsThe ingredients are not the same, to the extent that the resulting dish has no relation. One of the big differences Varenne implemented was replacing lard with butter in many recipes. This was both for taste (and richfaggotry) purposes, but also due to climate change. The weather during his time was colder, so butter kept for longer, with less salt required. During the time of the Gauls (and a bit afterwards), climate in Europe was warmer (the Roman Warm Period), so butter spoiled quicker, even when salted (and there's a limit to how much you can salt butter, before it becomes inedible). The sauces were also quite different. If you read a medieval sauce recipe, it looks more like massaman curry, than what we know as "classic" frog cuisine. You have exotic stuff like spikenard, galangal, cinnamon, grains of paradise etc. Whereas one of Varenne's recipes has little to no such imported spices.
