HISTORY OF

MOLECULAR GASTRONOMY
PART 2

Renaissance

Catherine de Mdicis is queen consort of

King Henry II of France from 1547 to 1559.

Throughout 15th and 16th

centuries food refinement will
develop considerably as well as
table manners and cooking
techniques.

Pastries, geles, various fashions of

cooking meats (roasts, stews and bouillis),
fresh vegetables, use of the fork.
7

Seventeenth century
Louis the 14th is king of France
and Franois Vatel makes a
name for himself for inventing
Chantilly cream.

The tragedy of the great French chef

(1631-1671), the steward of the Prince
de Cond. According to legend, he
took his own life when, after two days of
entertaining the court of Louis XIV at
Chantilly, he realized that there were not
enough fish for the Friday banquet.

Eighteenth Century

Antoine-Augustin Parmentier is
remembered as the promoter of
cultivating the potato as a food
source (for humans) in France and
throughout Europe. However, this
was not his only contribution to
nutrition and health; he was
responsible for the first mandatory
smallpox vaccination campaign.

Haute Cuisine - Haute rhymes

with oat.
Marie-Antoine Carme (17841833) is often
considered as one of the first celebrity chef.
Ironically, his name is French for lent, a time
of the year when Christians are supposed to
fast.
He is the author or many books and his
elaborate presentations pleased the elite in
place in those years after the French
Revolution (ended when he was 15, in 1799).

10

Nineteenth Century
Nicolas Appert was the
French inventor of
airtight food
preservation. Appert,
known as the "father of
canning," was a
confectioner.

After 14 or 15 years of experimentation,

Appert submitted his invention in 1810
to Napoleon.

11