> This post is in response to the article on the history of the Middle Ages pastry.
is the Renaissance that it gradually becomes used to eating pastries (now rather sweet and savory) at the end of the meal, "dessert " even if this means far service after serving , that is to say, the final service. Guilds of bakers and oblayers merge.
The most important event of the day was undoubtedly the arrival of small Duchess of Urbino who marries the second son of Francis. After the unexpected death of the Dauphin became King Henry and Catherine is the mother of three kings and a queen of France. Prodigious destiny as Catherine de Medici (because it is her that is) is much more than dark figure looming behind St. Bartholomew ...
Florentine (and refined through and through), she crossed the Alps with his retinue of artists and artisans. She brought to the court arts of the table, including the range, previously unknown. This great gourmet sweets could, better than Saint-Honore, be the true patron saint of pastry! Today, some historians a nothing chauvinists tend to play down his role, preferring the myth of a French genius presiding over the invention of the modern bakery. Yet the break with the Middle Ages is complete and all fields (philosophy, fine arts, political morals etc..), the influence of Italy is now indisputable. In the culinary arts as elsewhere!
Nostradamus, one of the fathers of modern bakery!
Remember, two characters who revolve around the queen: Bernard Palissy, ruined, burning her furniture to discover the secret of enamel and to make tremendous progress in the arts of the table, and the astrologer Nostradamus , avid jam, who writes the best books on the subject! For the first time, is beginning to separate cookbooks devoted to those salty pastry.
From the Renaissance to date many pies and tarts (both terms are so interchangeable), rice cake, almond paste and marzipan, puff pastry, cookies in Spoon fruit pastes (dry jams), candied flowers (violets ancestors in sugar), candied citrus, nougat and ice cream (Catherine had brought with it its glaciers). The scent of almond is king ... not least because it conceals that of arsenic, often used to get rid of annoying. The 17th century outlaw indeed largely for this reason.
The greater use of sugar cane (which is cheaper than in the Middle Ages even if France does not yet produce itself) allows the development of pelletizing, the sugar paste used to keeping the decorations in pastry.
> Next: Baking in the Grand Siècle.
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