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French cuisine term tree

Mindmap and tree · French cuisine body of knowledge

The schools of French cuisine

French cuisine, read as a discipline of the culinary arts, with its nine schools and the main concepts of each. A concept shared by two schools is drawn once, between them. The order of the schools puts each shared concept between its two schools. The school that holds each shared concept is the agent's own placement. Founders and sources are listed from memory and not checked against the sources.

French cuisine schools Mindmap with French cuisine at the centre and nine schools as ring 1, each with four or five main concepts as ring 2. Eight concepts are shared and drawn once between the two schools they belong to: roux between court cuisine and grande cuisine, mother sauce between grande cuisine and classical cuisine, fond (stock) between classical cuisine and bourgeois and home cuisine, simmering between bourgeois and home cuisine and regional and terroir cuisine, market cuisine between regional and terroir cuisine and nouvelle cuisine, cooking time between nouvelle cuisine and molecular gastronomy, transformation between molecular gastronomy and food anthropology and sociology, taste between food anthropology and sociology and gastronomic writing. DISCIPLINE French cuisinenine schools SCHOOL Court cuisineLa Varenne · Massialot · Menon liaison bouquet garni coulis natural taste service à la française SCHOOL Grande cuisineCarême grande sauce pièce montée grosse pièce ornament ordonnance SCHOOL Classical cuisineEscoffier brigade mise en place service à la russe repertoire garnish SCHOOL Bourgeois and home cuisineMenon · Saint-Ange · Mathiot domestic economy leftovers family meal measured recipe SCHOOL Regional and terroir cuisineCurnonsky · Rouff · de Croze terroir product cooking fat appellation d'origine four cuisines SCHOOL Nouvelle cuisinePoint · Bocuse · Guérard · Gault & Millau lightness reduction sauce plated service cuisine minceur ten commandments SCHOOL Molecular gastronomyThis · Kurti culinary precision dispersed system Maillard reaction denaturation note by note SCHOOL Food anthropology and sociologyLévi-Strauss · Bourdieu · Flandrin culinary triangle gustème distinction habitus gastronomic meal SCHOOL Gastronomic writingGrimod · Brillat-Savarin gastronomy gourmand amphitryon tasting jury osmazome roux SHARED mother sauce SHARED fond (stock) SHARED simmering SHARED market cuisine SHARED cooking time SHARED transformation SHARED taste SHARED RING 1schools RING 2main concepts CENTREthe subject LEGEND The subject School, with its main concepts Shared concept, drawn once and linked to both of its schools

French cuisine, unfolded

9 schools · 132 concepts · 9 theories · 43 principles. Each node shows its level, its relation to its parent and its source. The tree stops at the principle level: methods, practices, techniques, dishes and recipes are not in it. A node marked "also in" has a second parent in another school. "Own placement" and "own wording" mark a placement or a wording that no source sets. "No single parent concept" marks a principle that its source gives without one concept it follows from. "No term yet" marks a concept that has no standard name. Founders, sources and dates are listed from memory and not checked against the sources.

  • DISCIPLINEFrench cuisineculinary arts and gastronomy · paradigm above: codification (own placement)
    • SCHOOLpart ofCourt cuisineLa Varenne · Massialot · Menon · Marin · 17th–18th c.
      • CONCEPTpart ofLiaisonLa Varenne · Le Cuisinier françois, 1651
        • CONCEPTtype ofRouxLa Varenne · also in Grande cuisine, Classical cuisine
          • CONCEPTtype ofWhite rouxEscoffier · Le Guide culinaire
          • CONCEPTtype ofBlond rouxEscoffier · Le Guide culinaire
          • CONCEPTtype ofBrown rouxEscoffier · Le Guide culinaire
        • CONCEPTtype ofEgg-yolk liaisonEscoffier · Le Guide culinaire (own placement)
      • CONCEPTpart ofBouillon as a baseLa Varenne · Le Cuisinier françois
      • CONCEPTpart ofBouquet garniLa Varenne · Le Cuisinier françois
      • CONCEPTpart ofCoulisMassialot · Le Cuisinier roïal et bourgeois, 1691
      • CONCEPTpart ofRagoûtLa Varenne · Le Cuisinier françois
      • CONCEPTpart ofService à la françaiseMassialot · Menon
        • CONCEPTpart ofPotageMassialot
        • CONCEPTpart ofEntréeMassialot
        • CONCEPTpart ofRôtMassialot
        • CONCEPTpart ofEntremetsMassialot
        • CONCEPTpart ofDessertMassialot
      • CONCEPTpart ofNatural taste (goût naturel)Bonnefons · Les Délices de la campagne, 1654
        • PRINCIPLEfollows fromThings should taste of what they areBonnefons · also follows from Terroir (Curnonsky)
      • CONCEPTpart ofSeparation of sweet and savouryFlandrin, on La Varenne (own wording)
        • PRINCIPLEfollows fromKeep sugar for the end of the mealown wording
      • CONCEPTpart ofCuisine moderneMarin · Les Dons de Comus, 1739 · Menon, 1742
      • THEORYpart ofCooking as chemistryMarin · preface to Les Dons de Comus
        • CONCEPTpart ofQuintessenceMarin
        • PRINCIPLEfollows fromDraw out the essence of the foodown wording
      • THEORYpart ofHumoral dieteticsGalen · the older theory this school moved away from
        • PRINCIPLEfollows fromBalance the hot, cold, wet and dry of each foodGalenic dietetics
    • SCHOOLpart ofGrande cuisineCarême · 1810s–1830s
      • CONCEPTpart ofGrande sauceCarême · L'Art de la cuisine française au XIXe siècle
        • CONCEPTtype ofEspagnoleCarême
        • CONCEPTtype ofVeloutéCarême
        • CONCEPTtype ofAllemandeCarême
        • CONCEPTtype ofBéchamelCarême
      • THEORYpart ofSauce derivation systemCarême · also in Classical cuisine
        • PRINCIPLEfollows fromEach sauce derives from a grande sauceCarême (own wording)
      • CONCEPTpart ofPièce montéeCarême · Le Pâtissier pittoresque, 1815
        • PRINCIPLEfollows fromBuild the display piece by the rules of architectureCarême (own wording)
      • CONCEPTpart ofGrosse pièceCarême
      • CONCEPTpart ofOrnamentCarême
      • CONCEPTpart ofOrder of the meal (ordonnance)Carême · Le Maître d'hôtel français, 1822
      • CONCEPTpart ofSimplificationCarême
        • PRINCIPLEfollows fromRemove what does not serve the tasteown wording
    • SCHOOLpart ofClassical cuisineEscoffier · 1903
      • CONCEPTpart ofFond (stock)Escoffier · Le Guide culinaire · also in Bourgeois and home cuisine
        • CONCEPTtype ofWhite stock (fond blanc)Escoffier
        • CONCEPTtype ofBrown stock (fond brun)Escoffier
        • CONCEPTtype ofFish stock (fumet)Escoffier
        • CONCEPTtype ofGlaceEscoffier
        • PRINCIPLEfollows fromStock is the base of all good cookingEscoffier (paraphrase)
      • CONCEPTpart ofMother sauceEscoffier · also in Grande cuisine
        • CONCEPTtype ofEspagnoleEscoffier
        • CONCEPTtype ofVeloutéEscoffier
        • CONCEPTtype ofBéchamelEscoffier
        • CONCEPTtype ofHollandaiseEscoffier
        • CONCEPTtype ofTomato sauceEscoffier
        • CONCEPTtype ofSmall sauce (sauce dérivée)Escoffier
      • CONCEPTpart ofBrigade de cuisineEscoffier
        • CONCEPTpart ofChef de cuisineEscoffier
        • CONCEPTpart ofSous-chefEscoffier
        • CONCEPTpart ofChef de partieEscoffier
          • CONCEPTtype ofSaucierEscoffier
          • CONCEPTtype ofRôtisseurEscoffier
          • CONCEPTtype ofPoissonnierEscoffier
          • CONCEPTtype ofEntremétierEscoffier
          • CONCEPTtype ofGarde-mangerEscoffier
          • CONCEPTtype ofPâtissierEscoffier
        • CONCEPTpart ofCommisEscoffier
        • PRINCIPLEfollows fromOne station, one taskown wording
      • CONCEPTpart ofMise en placeEscoffier
        • PRINCIPLEfollows fromPrepare everything before service beginsown wording
      • CONCEPTpart ofService à la russeEscoffier · Le Livre des menus, 1912
        • PRINCIPLEfollows fromServe each course hot, one after anotherown wording
      • CONCEPTpart ofRepertoireEscoffier · Gringoire and Saulnier, Le Répertoire de la cuisine, 1914
        • PRINCIPLEfollows fromOne name, one recipeown wording
      • CONCEPTpart ofGarnish (garniture)Escoffier
        • PRINCIPLEfollows fromThe garnish names the dishown wording
      • CONCEPTpart ofMenuEscoffier · Le Livre des menus
      • PRINCIPLEfollows fromMake it simple (faites simple)Escoffier, attributed · no single parent concept
    • SCHOOLpart ofBourgeois and home cuisineMenon · Mme Saint-Ange · Mathiot
      • CONCEPTpart ofCuisine bourgeoiseMenon · La Cuisinière bourgeoise, 1746
      • CONCEPTpart ofDomestic economyMenon · Mathiot
        • PRINCIPLEfollows fromWaste nothingown wording
      • CONCEPTpart ofUsing leftovers (accommodation des restes)Mathiot · Je sais cuisiner
      • CONCEPTpart ofSimmering (mijotage)Menon · also in Regional and terroir cuisine (own placement)
        • PRINCIPLEfollows fromGive tough cuts long, gentle heatown wording
      • CONCEPTpart ofFamily mealMathiot (own placement)
        • CONCEPTpart ofEntréeMathiot
        • CONCEPTpart ofPlatMathiot
        • CONCEPTpart ofDessertMathiot
      • CONCEPTpart ofMeasured recipeMathiot · Je sais cuisiner, 1932
        • PRINCIPLEfollows fromGive each quantity and each timeown wording
      • CONCEPTpart ofExplained techniqueMme Saint-Ange · no term yet
        • PRINCIPLEfollows fromSay why each step is doneMme Saint-Ange (own wording)
    • SCHOOLpart ofRegional and terroir cuisineCurnonsky · Rouff · de Croze · 1920s–1930s
      • CONCEPTpart ofTerroirCurnonsky · de Croze
        • PRINCIPLEfollows fromCook the produce of the placeown wording
      • CONCEPTpart ofProduct (le produit)Curnonsky
      • CONCEPTpart ofCooking fatown placement
        • CONCEPTtype ofButter cuisineown placement
        • CONCEPTtype ofLard and goose-fat cuisineown placement
        • CONCEPTtype ofOlive-oil cuisineown placement
      • CONCEPTpart ofAppellation d'origineFrench law of 1935 · INAO
      • CONCEPTpart ofPeasant cuisine (cuisine paysanne)Curnonsky
      • CONCEPTpart ofGastronomic tourismCurnonsky and Rouff · La France gastronomique, 1921–28
      • THEORYpart ofThe four cuisinesCurnonsky
        • CONCEPTpart ofHaute cuisineCurnonsky
        • CONCEPTpart ofBourgeois cuisineCurnonsky
        • CONCEPTpart ofRegional cuisineCurnonsky
        • CONCEPTpart ofImprovised cuisineCurnonsky
    • SCHOOLpart ofGastronomic writingGrimod de La Reynière · Brillat-Savarin · 1800s–1820s
      • CONCEPTpart ofGastronomyBrillat-Savarin · Physiologie du goût, 1825
        • PRINCIPLEfollows fromTell me what you eat, and I will tell you what you areBrillat-Savarin · aphorism
      • CONCEPTpart ofTaste (goût)Brillat-Savarin · also in Food anthropology and sociology (own placement)
      • THEORYpart ofPhysiology of tasteBrillat-Savarin
        • CONCEPTpart ofDirect sensationBrillat-Savarin
        • CONCEPTpart ofComplete sensationBrillat-Savarin
        • CONCEPTpart ofReflective sensationBrillat-Savarin
      • CONCEPTpart ofGourmandGrimod · Almanach des gourmands, 1803–12
      • CONCEPTpart ofPleasureBrillat-Savarin
        • CONCEPTtype ofPleasure of eatingBrillat-Savarin
        • CONCEPTtype ofPleasure of the tableBrillat-Savarin
      • CONCEPTpart ofAmphitryon (the host)Grimod · Manuel des amphitryons, 1808
        • PRINCIPLEfollows fromTo invite someone is to take charge of their happiness under your roofBrillat-Savarin · aphorism
      • CONCEPTpart ofTasting jury (jury dégustateur)Grimod
      • CONCEPTpart ofOsmazomeBrillat-Savarin · term no longer used
      • PRINCIPLEfollows fromOne becomes a cook, but one is born a roasterBrillat-Savarin · no single parent concept
    • SCHOOLpart ofNouvelle cuisinePoint · Bocuse · Guérard · Troisgros · Chapel · Gault and Millau · 1960s–1970s
      • CONCEPTpart ofMarket cuisine (cuisine du marché)Bocuse · La Cuisine du marché, 1976 · also in Regional and terroir cuisine
        • PRINCIPLEfollows fromBuy first, then write the menuown wording
      • CONCEPTpart ofLightness (légèreté)Gault and Millau
      • CONCEPTpart ofReduction saucePoint · Troisgros (own placement)
      • CONCEPTpart ofCooking time and temperatureGault and Millau · also in Molecular gastronomy (own placement)
      • CONCEPTpart ofPlated service (service à l'assiette)own placement
      • CONCEPTpart ofCuisine minceurGuérard · La Grande Cuisine minceur, 1976
      • CONCEPTpart ofChef as authorGault and Millau (own placement)
      • THEORYpart ofThe ten commandmentsGault and Millau · Le Nouveau Guide, 1973
        • PRINCIPLEfollows fromDo not overcookGault and Millau
        • PRINCIPLEfollows fromUse fresh, high-quality productsGault and Millau
        • PRINCIPLEfollows fromLighten the menuGault and Millau
        • PRINCIPLEfollows fromDo not be modern for its own sakeGault and Millau
        • PRINCIPLEfollows fromUse what new techniques give youGault and Millau
        • PRINCIPLEfollows fromAvoid marinades, hanging game and fermentationGault and Millau
        • PRINCIPLEfollows fromRemove rich brown and white saucesGault and Millau
        • PRINCIPLEfollows fromDo not ignore dieteticsGault and Millau
        • PRINCIPLEfollows fromDo not fake the presentationGault and Millau
        • PRINCIPLEfollows fromBe inventiveGault and Millau
    • SCHOOLpart ofMolecular gastronomyThis · Kurti · 1988 onward
      • CONCEPTpart ofCulinary precision (précision culinaire)This · Les Secrets de la casserole, 1993
        • PRINCIPLEfollows fromTest each kitchen rule as a hypothesisown wording
        • PRINCIPLEfollows fromSearing does not seal in the juicesThis · McGee, On Food and Cooking
      • CONCEPTpart ofDispersed systemThis
        • CONCEPTtype ofEmulsionThis
        • CONCEPTtype ofFoamThis
        • CONCEPTtype ofGelThis
        • CONCEPTtype ofSuspensionThis
      • THEORYpart ofDisperse systems formalismThis
        • PRINCIPLEfollows fromThe texture of a dish follows from its dispersed systemown wording
      • CONCEPTpart ofMaillard reactionMaillard, 1912 · chemistry
        • PRINCIPLEfollows fromBrowning needs dry heat above the boiling pointown wording
      • CONCEPTpart ofCaramelisationchemistry
      • CONCEPTpart ofProtein denaturationThis · McGee
        • PRINCIPLEfollows fromCook an egg by temperature, not by timeThis (own wording)
      • CONCEPTpart ofStarch gelatinisationchemistry
      • CONCEPTpart ofCulinary transformationThis · also in Food anthropology and sociology (own placement)
      • CONCEPTpart ofLow-temperature cookingPralus · Goussault · 1970s
      • CONCEPTpart ofNote-by-note cuisineThis · 1994 onward
        • PRINCIPLEfollows fromBuild a dish from pure compoundsown wording
    • SCHOOLpart ofFood anthropology and sociologyLévi-Strauss · Bourdieu · Flandrin · Montanari · Fischler
      • THEORYpart ofCulinary triangleLévi-Strauss · Le triangle culinaire, 1965
        • CONCEPTpart ofRawLévi-Strauss
        • CONCEPTpart ofCookedLévi-Strauss
        • CONCEPTpart ofRottenLévi-Strauss
        • CONCEPTpart ofRoasted, boiled, smokedLévi-Strauss · the second triangle
        • PRINCIPLEfollows fromCooking marks the passage from nature to cultureLévi-Strauss · Le Cru et le cuit, 1964
      • CONCEPTpart ofGustèmeLévi-Strauss
      • THEORYpart ofTheory of distinctionBourdieu · La Distinction, 1979
        • CONCEPTpart ofHabitusBourdieu
        • CONCEPTpart ofCultural capitalBourdieu
        • CONCEPTpart ofTaste of necessityBourdieu
        • CONCEPTpart ofTaste of luxuryBourdieu
        • PRINCIPLEfollows fromTaste classifies, and it classifies the one who classifiesBourdieu
      • CONCEPTpart ofGastronomic meal of the FrenchUNESCO intangible heritage list, 2010
        • CONCEPTpart ofApéritifUNESCO
        • CONCEPTpart ofEntréeUNESCO
        • CONCEPTpart ofMain courseUNESCO
        • CONCEPTpart ofCheeseUNESCO
        • CONCEPTpart ofDessertUNESCO
        • CONCEPTpart ofDigestifUNESCO
        • PRINCIPLEfollows fromThe meal follows a fixed order of coursesUNESCO (own wording)
      • CONCEPTpart ofCommensalityFischler · L'Homnivore, 1990
        • PRINCIPLEfollows fromEating together is part of the mealown wording
      • CONCEPTpart ofFrom spice to butterFlandrin · Histoire de l'alimentation, 1996 · no term yet
      • CONCEPTpart ofCulinary fieldFerguson · Accounting for Taste, 2004

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