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The culinary fashion of European elites changed considerably in this period. Typically medieval spices like galangal and grains of paradise were no longer seen in recipes. . Updated recipes still had the strong acidic flavors of earlier centuries, but by the 1650s new innovative recipes blending subtle savory flavors like herbs and mushrooms could be found in Parisian cookboo
In the early 17th century, the first wave of English immigrants began arriving in North America, settling mainly around the Chesapeake Bay in Virginia and Maryland. Virginian settlers were dominated by noblemen with their servants (many were Cavaliers fleeing in the aftermath of the English Civil War , 1642–51) and poor peasants from southern ...
In the 14th century, Guillaume Tirel, a court chef known as "Taillevent", wrote Le Viandier, one of the earliest recipe collections of medieval France. In the 17th century, chefs François Pierre La Varenne and Marie-Antoine Carême spearheaded movements that shifted French cooking away from its foreign influences and developed France's own ...
In the late 17th century, Compendium ferculorum was anonymously translated into Russian as Povarennaya kniga (Cookery Book). This translation was never published and is only known from a manuscript held at the Russian State Library in Moscow (another manuscript Russian translation of Czerniecki's work is possibly held at the National Library of ...
Potatoes entered the German cuisine in the late 17th century, and were almost ubiquitous in the 19th century and since. They most often are boiled (in salt water, Salzkartoffeln), but mashed (Kartoffelpüree or Kartoffelbrei) and pan-roasted potatoes (Bratkartoffeln) also are traditional.
As the Dutch Republic entered its Golden Age, lavish dishes became available to the wealthy middle class as well.The Dutch East India Company monopolised the trade in nutmeg, clove, mace and cinnamon, [15] provided in 1661 more than half of the refined sugar consumed in Europe, [16] and was the first to import coffee on a large scale to Europe, popularising the concept of coffee houses for the ...
The workshop operated from the late 16th century into the early 17th century and primarily made sandstone products for cooking, officials said. A view inside the main oven at the 400-year-old ...
La Varenne was the foremost member of a group of French chefs, writing for a professional audience, who codified French cuisine in the age of King Louis XIV.The others were Nicolas Bonnefon, Le Jardinier françois (1651) and Les Délices de la campagne (1654), and François Massialot, Le Cuisinier royal et bourgeois (1691), which was still being edited and modernised in the mid-18th century.