Enjoying food is the joy that only human beings can do on earth.
Gourmets from all over the world go back and forth between the continent and the sea today for looking for beautiful and noble food that can satisfy the senses of sight, hearing, smell, taste, and touch at the same time.
The tasting ability of a human is already determined during infancy.
Total of 10,000 "taste bud cells" that convey beautiful tastes to humans all be completed in about two months since they grew up in the mother's stomach.
At this time, the finished taste bud will maintain the number of 10,000 until age range of 60-70 years when the aging speed reached the highest point, On the other hand in the early childhood the area-specific taste bud distribution density of the tongue is much higher, so the taste sensitivity is much better than adults, despite similar counts.
That's why novice moms often say that babies who graduate from baby bottle milk routines are all gourmets.
As with a proverb that "Seeing is Believing", it is true that knowledge of gastronomy is broadened in proportion to experience, but it is very difficult to overcome the sensitivity of innate tasting ability.
For this reason, people in the food and beverage industry praise gourmets and sommeliers as “a gene of blessings from God”.
The gastronomy alphas and omegas start from the ancient royal aristocracy, and at its core is haute cuisine which blossomed in ancient Rome and France.
Just like the word “Gastronomy is the best luxury that human beings can enjoy”, royals and nobles who have lived only in the inner fences of the past castle are After hiring a dedicated chef, creating a cuisine menu all day long was the most important mission of their life.
In order to maximize sensory stimulation in the process, using high fat, high fat and high sodium makes a fatal taste, and at the same time are complete the best drug with fancy sauce and plating that amazes the eyes.
The reason why all of the medieval royal aristocrats were fat was exactly related to the haute cuisine culture.
After warming up with appetizing aperitif, and will finish the first half through amuse-gueule and mise à bouche which are casual snacks before enjoying the main dish, and hors-d'oeuvre and entrée which are appetizers, poissons which is fish cuisine.
The next, after reorganizing the appetite with sorbet, the second half ends with viande which is a cuisine with poultry and rodents and hoof mammal, fromage which is simple cheese and salad, pre-dessert, and dessert, and tea as vertices.
Toast for all of the brothers, praising the hard work of all the sense organs who worked hard today with digestifs, after the match was over!
In the case of the ancient banquet haute cuisine, there were frequent occasions when the several dishes were set on the same part at one time, Therefore, for a meal once, they had to conquest a marathon that consisted of 20 to 30 courses.
Of course, this is hard to imagine in a commercial restaurant that is bound by the logic of profitability, so today, the menu has been greatly simplified.
This is a difficult challenge even for superhero Ferran Adrià, who offers the 'Epic Course of 40 dishes'. Because he also closed his restaurant due to financial deterioration.
For this reason, it is recommended to decide after considering the participator preference and the personality of the dining event from a small 3 courses to a maximum of 12 courses in consultation with the chef.
Usually, a simplified dinner course consists of hors-d'oeuvre with cold and hot, the main dish with meat and fish, Fromage, and dessert. And nested snacks and desserts have been reduced or unified into one part.
As french cuisine always focuses on ensembles with wine, it is recommended to pairing every item with aperitif, table wine, and digestif. For reference, a modern flâneur who cares for the health often drinks just only one glass of dry champagne or sweet botrytized wine, that's feel enough.
In particular, when cheese is eaten with sweet botrytized wine or port wine, the salty taste is offset and the optimal combination that enriches the umami is completed.
The trick to enjoying cuisine is to start at the front of the tongue and then use the whole in the next step to feeling the starter, middle, and finish flavor.
If want to enjoy the scent of the cuisine more deeply, it is best to taste it alone for at least 2 to 5 hours in a suitable hungry state.
Dining for groups of 3 to 4 or more and at large parties is difficult to taste for a decent scent due to frequent dialogue with partners and deep drunkenness.
In the past, Western dinner dishes that were armed with imperial pride and kept a conservative tendency are now entered a chaotic period while the boundaries of identity collapsed.
In the conservatives, haute cuisine still has strong support, However, currently, “the third variant cuisine” which intact transplanted the identity of the chef, gradually appeared, and it became meaningless to discuss the genre itself.
In the 2000s, by many young chefs who valued the real rather than the appearance, french cuisine which was notorious for "high-calorie nuclear bombs", has been starting reinterpreted as well-being eco-cuisine that is good for the body.
The cuisines that entertain the eyes, nose, and tongue are evolving without a break, just like the state-of-the-art civilization of today's thriving humanity.
French cuisine which is the king of haute cuisine, will draws an epic history of brilliant tastes until the end moments of mankind.
ONG