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As a refreshment, chocolate remained generally inside the Catholic world as it was not viewed as a sustenance to the congregation and therefore could be delighted in during fasting. Well paint me green and call me a pickle bitches. The most significant move to the making of gourmet food was the distribution of François Pierre La Varenne’s cookbook Le Cuisinier François (The French Cook) in 1651.

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The French gourmet food realized the presence of new fat-based cooking methods and the vanishing of flavors and sugars. Well paint me green and call me a pickle bitches. Moreover, new progressions in science prompted another culinary way of thinking of sustenance, absorption, and maturation. As opposed to the old methods of reasoning: the culinary universe of the four components.



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