Auguste Escoffier
Jean-Baptiste Colbert is credited as the chief architect of French mercantilism. Serving as the Minister of Finance under King Louis XIV in the 17th century, he implemented policies that aimed to strengthen the French economy through state intervention, regulation of trade, and the promotion of domestic industries. His efforts laid the groundwork for France's economic policies during the period, emphasizing the importance of a favorable balance of trade.
nostradamus
Iberville, a French explorer, is credited for founding the first permanent French settlement in North America at Biloxi, Mississippi, in 1699. He played a key role in the exploration and colonization of the Gulf Coast region, establishing French claims to the territory. Additionally, Iberville is known for his military expeditions against the British and Spanish in North America, helping to expand French influence in the region. His efforts laid the groundwork for the development of French Louisiana.
Emmanuel Joseph Sieyes' pamphlet "What Is the Third Estate?" .
um.... this is like such an e-z question people! ok so... french is important because its another language. aren't laguages important? i thought so. but you have to have common sense to know the answer to this question. yes. yes hi. hi. do you people know french? well you should. then why are you researching this information!? well... like i care.
August Escoffier is often considered, but the true father of French cuisine as we know it today is Fredinand Point.
an emphasized refined preperation and presentation superb ingredients. Auguste Escoffier the grande cuisie of Careme to create cuisine classique(classic cuisine). He brought french cuisine into the 20th century
Cuisine IS the word for French cooking.
Cuisine in French is cucina in Italian.
a kitchen is spelled "une cuisine" in french
yes
Traditional French cuisine is reputed to be a fat cuisine. This is of questionable truth, certainly not generally true for modern French cuisine, and certainly never was a unique aspect of French cuisine. Other aspects of French cuisine include its diversity, inventiveness, or the nation's passion with its cuisine, none of which is unique to French cuisine. Both, those attributes might be cited as characteristics of French cuisine. Any region's cuisine evolves with disregard of political boundaries. Adjacent countries will almost always share many of the characteristics with a specific country's traditional cuisine, rendering any claim of "traditional cuisine of country X" questionable. For example, the cuisine in the south-west of France is very similar to northern Spanish cuisine, while eastern French cuisine shares similarities with German, Swiss and Italian cooking.
Traditional French cuisine is reputed to be a fat cuisine. This is of questionable truth, certainly not generally true for modern French cuisine, and certainly never was a unique aspect of French cuisine. Other aspects of French cuisine include its diversity, inventiveness, or the nation's passion with its cuisine, none of which is unique to French cuisine. Both, those attributes might be cited as characteristics of French cuisine. Any region's cuisine evolves with disregard of political boundaries. Adjacent countries will almost always share many of the characteristics with a specific country's traditional cuisine, rendering any claim of "traditional cuisine of country X" questionable. For example, the cuisine in the south-west of France is very similar to northern Spanish cuisine, while eastern French cuisine shares similarities with German, Swiss and Italian cooking.
French cuisine is fantastic.
the french
'la cuisine française'
la cuisine haitienne