{"id":506,"date":"2009-01-28T10:32:33","date_gmt":"2009-01-28T10:32:33","guid":{"rendered":"http:\/\/marialiberati.com\/blog2\/?p=506"},"modified":"2009-01-28T10:32:33","modified_gmt":"2009-01-28T10:32:33","slug":"italian-or-french","status":"publish","type":"post","link":"https:\/\/marialiberati.com\/freshsite\/2009\/01\/28\/italian-or-french\/","title":{"rendered":"Italian or French?&#8230;."},"content":{"rendered":"<p style=\"margin-bottom: 0in\"><a href=\"https:\/\/i0.wp.com\/www.marialiberati.com\/wp-content\/uploads\/2009\/01\/caterina-de-medici.jpg?ssl=1\" title=\"caterina-de-medici.jpg\"><img data-recalc-dims=\"1\" decoding=\"async\" src=\"https:\/\/i0.wp.com\/www.marialiberati.com\/wp-content\/uploads\/2009\/01\/caterina-de-medici.thumbnail.jpg?ssl=1\" alt=\"caterina-de-medici.jpg\" \/><\/a><a href=\"https:\/\/i0.wp.com\/www.marialiberati.com\/wp-content\/uploads\/2009\/01\/crepes1.jpg?ssl=1\" title=\"crepes1.jpg\"><img data-recalc-dims=\"1\" decoding=\"async\" src=\"https:\/\/i0.wp.com\/www.marialiberati.com\/wp-content\/uploads\/2009\/01\/crepes1.thumbnail.jpg?ssl=1\" alt=\"crepes1.jpg\" \/><\/a><\/p>\n<p style=\"margin-bottom: 0in\">copyright 2009, Maria Liberati, The Basic Art of Italian Cooking<\/p>\n<p style=\"margin-bottom: 0in\">Editor:Kate Hollinger<\/p>\n<p style=\"margin-bottom: 0in\">\n<blockquote class=\"wp-embedded-content\" data-secret=\"SiaMdlQYBT\"><p><a href=\"https:\/\/marialiberati.com\/\">Home1<\/a><\/p><\/blockquote>\n<p><iframe class=\"wp-embedded-content\" sandbox=\"allow-scripts\" security=\"restricted\" style=\"position: absolute; visibility: hidden;\" title=\"&#8220;Home1&#8221; &#8212; The Basic Art of Italian Cooking\" src=\"https:\/\/marialiberati.com\/embed\/#?secret=PNLbQVLXd5#?secret=SiaMdlQYBT\" data-secret=\"SiaMdlQYBT\" width=\"500\" height=\"282\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\"><\/iframe><\/p>\n<p style=\"margin-bottom: 0in\">&nbsp;<\/p>\n<p style=\"margin-bottom: 0in\">French cuisine would not be what it is today if it weren\u2019t for the influence of Italy, first and foremost through the culinary icon Catherine de Medici. Catherine, a Florentine who married into French nobility at the age of 14, had a profound influence on the Renaissance in 16<sup>th<\/sup> century France, specifically on French haute cuisine and entertaining. This plump young lady, who was later nicknamed \u201cThe Italian Grocer\u201d, moved to Paris to wed King Henry of France, and while she shared no influence during his lifetime, the era following his death in 1574 was named \u201cThe Age of Catherine de\u2019 Medici\u201d because of her political influence during her 3 sons reigns and perhaps also due to her contributions to French Gastronomy.<\/p>\n<p style=\"margin-bottom: 0in\">&nbsp;<\/p>\n<p style=\"margin-bottom: 0in\">When Catherine moved to France, she brought with her a crew of friends, servants, cooks, and waiters who can be held responsible for the French\/Italian fusion. This group was responsible for exposing the French to new vegetables such as Savoy cabbage, broccoli, peas, boiled and fava beans, parsley, and artichokes. They also introduced new fruits including apples, apricots, peaches, cherries, figs, and melons. And while Italian chefs from her crew introduced secret recipes such as canard a l\u2019orange (duck in orange), Catherine herself was responsible for a different idea of separating sweet and salty as well.<\/p>\n<p style=\"margin-bottom: 0in\">&nbsp;<\/p>\n<p style=\"margin-bottom: 0in\">While this gluttonous lady was not very popular with the French, they particularly liked the desserts that she brought with her. In addition to breads, cakes, pastries, and marmalades, her ice cream and flavor ices, also known as sorbets, were a huge hit among the French. In fact, ice cream was a favorite among them as it was difficult to produce and ice was limited, causing it to originally be limited mostly to the wealthy. Other rich delights that she exposed to her new country were butters and truffles; aspics, a gelatin made from meat stock; and b\u00e9chamel and other sauces. Another rich recipe that was introduced to the French was carabaccia, or onion soup.<\/p>\n<p style=\"margin-bottom: 0in\">&nbsp;<\/p>\n<p style=\"margin-bottom: 0in\">Along with the food, Catherine brought a new elegant style and refinement to the table. She believed in a more lavish, gluttonous style of entertaining that included a more proper, civilized table setting. In fact, before Catherine only 2 utensils were utilized. It is she that introduced the fork to the French dinner table. She also brought more luxurious dishes and glasses so that the format of events was more proper. Venetian crystal glasses and fine silverware had been unheard of before Catherine de Medici graced them with her presence.<\/p>\n<p style=\"margin-bottom: 0in\">&nbsp;<\/p>\n<p style=\"margin-bottom: 0in\">While Catherine may not have been the most admired individual in the French court, her presence without a doubt inspired and influenced French cuisine and affects meals served even today.<\/p>\n<p>Here is\u00a0another recipe\u00a0 that\u00a0we can thank Caterina\u00a0de Medici for:\u00a0<br \/>\n<a href=\"http:\/\/www.notecook.com\/Main-Course\/Vegetarian\/Are-Crepes-French-or-Italian.466903\">http:\/\/www.notecook.com\/Main-Course\/Vegetarian\/Are-Crepes-French-or-Italian.466903<\/a><br \/>\n<strong>Hope You can Join Me&#8230;. If you could not make it to our cooking school here in Italy&#8230;.The Basic Art of Italian Cooking by Maria Liberati tm<\/strong>\u00a0 cooking school will\u00a0 be \u00a0at many Whole Foods Markets starting in February 2009 and many more to come..\u00a0 If you would like to join me in any of our special classes\u00a0\u00a0on pasta making, Valentine&#8217;s Day Dinner Italian style, Pairing pasta with their special sauces and other classes..here is the February schedule or call your local Whole Foods market to find out when we will be coming to your area.To register or get more info on any of these cooking programs email us at :events@marialiberati.com&#8230;hope to see you there:<br \/>\n*Feb 8-2PM- Whole Foods Market-Jenkintown. Pennsylvania-Book signing and\u00a0 Cooking Class to follow-Valentine&#8217;s Day dinner Italian style\u00a0from the best selling book The Basic Art of Italian Cooking<br \/>\nFeb 18th-7 PM-Whole Foods Market-Marlton, NJ-Book singing (6 PM)\u00a0and cooking\u00a0 class to follow-Every Pasta Has its&#8217; Sauce- 4 pasta dishesand 4 past sauces and tips on cooking the perfect pasta and pairing pasta to their sauces..<br \/>\n*February 19th-7 PM-Whole Foods Market-Philadelphia, Pa-Book signing (6PM)\u00a0and Cooking Class to follow-The Basic Art of Italian Cooking-cooking authentic Italian economically.<br \/>\n*February 26th- 2 PM-Whole Foods Market-Princeton, NJ- Book signing and cooking class to follow-Every Pasta Has it&#8217;s Sauce- cook 4 pasta dishes and 4 sauces.<br \/>\nFor more great recipes get your copy of the best selling book The Basic Art of Italian Cooking at <a href=\"https:\/\/www.marialiberati.com\">https:\/\/www.marialiberati.com<\/a><br \/>\nMangia Bene, Vivi Bene,<br \/>\nMaria<\/p>\n","protected":false},"excerpt":{"rendered":"<p>copyright 2009, Maria Liberati, The Basic Art of Italian Cooking Editor:Kate Hollinger Home1 &nbsp; French cuisine would not be what it is today if it weren\u2019t for the influence of&hellip;<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[7,50,57,40,11,32],"tags":[579,484,179,580,9,180,581,126,102,12,582,583],"class_list":["post-506","post","type-post","status-publish","format-standard","hentry","category-cucina","category-facts","category-features","category-history-of-foods","category-recipes","category-the-mediterranean-diet","tag-caterina-de-medici","tag-cooking-classes","tag-crepes","tag-cuisine","tag-food","tag-french","tag-fruits","tag-italian","tag-italy","tag-recipes","tag-sherbet","tag-sorbettocelebrity-chef"],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/posts\/506","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/comments?post=506"}],"version-history":[{"count":0,"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/posts\/506\/revisions"}],"wp:attachment":[{"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/media?parent=506"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/categories?post=506"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/tags?post=506"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}