Ukunyuka kweevenkile ezilandela i-Revolution yesiFrentshi
Ikhulu lama-20 liye labona iindawo zokutyela zijikeleza kwiimpawu eziqhelekileyo esizibonayo namhlanje, ukuphawula ukunyuka kokutya okukhawulezileyo, iintambo, kunye ne-franchises, kunye nokubuyela kwizinto eziphilayo, ukutya kwendawo. Kukho konke, ingcamango yokugqibela yokutya eqhubekayo iqhubeka ichaza i-intle yeyona shishini yokutyela.
Ukuzalwa kokutya okulungileyo
Ixesha lokutyela ngokwalo ngesiFrentshi, xa lisetyenziselwa ukuchaza i-bouillon esityebi ekhonza kwiindawo zokutya kunye nezindlu zikawonkewonke ukubuyisela imimoya kunye nokuphelisa izifo. Ukulandela uVukaniso lwesiFrentshi ekupheleni kweXesha le-18, abaphephe abangasebenziyo basekhaya baqala ukuvula iivenkile zabo . Banezela ukuchukumisa kwiklasi eliphezulu kwiindawo zabo. Iindwendwe kwakungadingeki ukuba zithathe ukutya kwazo kwietafile eziqhelekileyo, njengoko kwakuqhelekileyo kwiindawo zokuhlalisa kunye neenqwelo zendlela. Kunoko, babe neetafile ezizimeleyo, ezigcinwe ngokugcinwa kwemigaqo-entsha. Badla nge-china efanelekileyo kunye nokusika, kunye neetafile-zonke iimpawu zeempawu zokutya ezilungileyo zanamhlanje .
Iimenyu, ukuba i- price fixed okanye i-la carte yaqulunqwa kwaye ekupheleni kwesidlo, iindwendwe zanikezwa ngetshekhi, zenze ixabiso le-bill.
Iintsikelelo ezininzi zenzelwe aba baqeqeshi abaphengululi abaqeqeshiweyo. Baye bafumana iklasi elitsha lezithintelo zephondo ezaza eParis emva kokuphela kweNguqulelo.
Abakwa-Savvier restaurateurs bavumelanisa ukutya kwabo ukubandakanya izixhobo ezinjengeendawo zokuhlambela-apho kukho intlawulo yokusetyenziswa. Ngaphambi kweNguqulelo, kwakukho ukutya okungaphantsi kwe-50 eParis. Ngo-1814 3,000 zokutyela zafakwa kwi- Almanach des Gourmands-isiqhelo esihamba phambili sokuhamba.
Insiza yesiFrentshi ichaza iNgcaciso yeMidlalo
Ngethuba le-19 leminyaka, inani leendawo zokudlela eParis laqhubeka likhula. Emva kokutshatyalaliswa kweNapoléon, abantu baseYurophu abacebileyo bahamba behamba eParis ukuba badle kwiindlela ezininzi zokutya zokutya. Oku kwakuyinyani ngokukhethekileyo kwi-alliance officer gentlemen- ukuhamba okuya kuphinda kulandelelwe emva kokuphela kwe-WWII. IXesha le-19 leminyaka liye laphawula ukuphakama kweeKafestile, uhlobo lwesitya sokutya esingenise inkonzo yetafile. Kunoko, abathengi balungiselela ukutya kwabo kwi-counter kwaye bakhonze ngokwabo. Ngaphandle kweekhitshi ze-soup zaseParis kunye neevenkile zobisi zanikezela ukupheka kwindlu ephantsi, ukukhanga amalungu asezantsi.
Gourmet Dining Goes Global
Ekupheleni kweXesha le-19, ukuqhubela phambili kwezothutho ngokusebenzisa i-steamers, izitimela kunye ekugqibeleni iimoto zazisa utshintsho kwezohambo. Ukhenketho kwezobukhenkcezi kwanda kwaye kunye nalo mzekelo omtsha wokutya kakuhle kude nekhaya. Wayengasayi kudla xa ehamba nje kuphela.
Kwaba bugcisa. Inxalenye yamava okuhamba ayeyidla kwiivenkile ezidumileyo zaseParis kunye neendawo zokutyela, okwangoku sele eyakha idumela eliqinileyo lokutya kunye nenkonzo. Ngama-1820, uCesar Ritz, umqhubi waseSwitzerland, wadibana nompempe oqhelekileyo ongumFulentshi, u-Auguste Escoffier waza wakha ihotele ebizwa ngokuba yi-Monte Carlo, owokuqala ukuba anike indawo yokuhlala yokunethezeka kunye nokutya okugcobileyo phantsi kwephahla elilodwa. Ezinye iihotele ezityebileyo zaqala ukuvela lonke elaseYurophu.
Ngeli-20 leminyaka wabona irestyu yaseFransi iya kwihlabathi. ESpeyin kwakuyindawo yokutyela . E-Italy kwakubizwa ngokuba yi- ristorante. EBrithani enkulu naseUnited States yahlala ivenkile , kodwa yayiza kuguqukela ngokukhawuleza ukuze ifane neemfuno zokuguqula abathengi. Ekupheleni kwekhulu leminyaka, iivenkile zaseUnited States zaza kuvela phambili, ukuzisa ihlabathi kwiindawo zokutyela, ukunyuka kokutya okukhawuleza kwangoku kwanokubuyela ekuhambeni kwefama.