Exhibition« Cuisines de France »

The exhibition will open from 12th to 20th January and again from 23rd January to 8th February at the Alliance Française de Colombo.

France is known around the world for its gastronomy. The French cuisine is not just about the French way of cooking, it goes way beyond that. We all know that gastronomy is a key aspect of the French culture but should we consider it as an art or a science?

The exhibition Cuisines de France tries to answer these questions by providing a great array of information with eleven posters. Each poster is based on different topics such as:

1.Cooking Began with the Invention of Fire

2.The origins of French Cuisine are Regional

3.Cuisine and the Nobility

4.A job in itself: From the Dining Hall to Separate Kitchen, Evolution of Utensils and Technology and Recognition of a Cook’s Professional Status...

5.Exchange and standardization: The advancement of transportation, Exchange of Produce and Know-How and exchange of knowledge...

6.The Codification of Cuisine: The first published manuals, The establishment of cooking fundamentals and Food Critics...

7.The Confirmation of Lasting Values: Moderate Luxury, Restaurants come in to fashion and Writers at the table...

8.Table Etiquette: The art of setting a table, The order of courses in a Banquet and Table service...

9.An Evolving Heritage: New Techniques, New Cuisines and Tradition back in force...

10.Bygone Sophistication: A passion for the real thing, In search of Natural and simple food and “Healthy Cuisine”...

11.Specifically known for: Bread, Wine and Cheese, Desserts and Recipes without Borders...

This exhibition in French and English shows different aspects of French Cuisine and could be divided in to three sections: History of Cuisine, Birth of Gastronomy and contemporary trends.

Online 23/01/2006

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