Shiji: My daughter is Erina

Soon Lecturer Richard finished his name, and then he looked at the students present and said:

“Now that the students have arrived, I will start the formal lecture.”

“I have investigated the progress of your class before, and in the first and second years of junior high school, the students roughly learned the theoretical knowledge about the types of Western cuisine!”

“And in your junior high school year, you will learn these theoretical knowledge more systematically!”

“As a chef, if you want to be able to face any unexpected situation anytime and anywhere in the kitchen, you need to have enough experience, and the theoretical knowledge in gastronomy is extremely important!”

“In today’s lesson, the main topic I want to talk about is the evolution and development of French cuisine.”

“Before I start teaching, I would like to ask you a question, do you know when the most original French cuisine was born?”

Richard swept over the class with expectant eyes

He really hopes that someone will stand up and answer this question.

After more than a dozen seconds of silence in the class, a little boy with eyes raised his hand.

“Mr. Richard, I know this problem!”

“The most original French cuisine was born between the late 15th century and the mid-16th century!”

“Late 15th century to mid-16th century?”

Richard did not give a judgment on whether this answer was right or wrong, but continued to ask:

“As far as I know, there is no introduction to this knowledge point in the courses you have studied before, so I can judge that the answer you gave should be from extracurricular learning, so can I continue to ask, is the basis for your answer?”

The little boy with glasses named Nakashima Tamura is a well-known student in Fuyuki’s class, and Shimadamura can be said to be in the top 5 of the class in terms of comprehensive results in practical courses, and Nakajima Tamura is ranked in the top 3 of the class in the theory test….

Being able to achieve such excellent results is inseparable from Nakajima Tamura’s usual efforts.

Outside of class, Nakajima Tamura reads a lot of books and magazines about cooking, so if a teacher asks a remote question in class, students know that this is definitely the time for Nakajima Tamura to show his skills again.

This time, Nakashima Tamura apparently did not disappoint his classmates.

He quickly explained his understanding of the issue to Mr. Richard.

“I judge that French cuisine was formed between the 15th and 16th centuries based on the following!”

“In 1492, Mr. Cobrun discovered the New World on the sea, and it was because of this event that a large number of foods grown in the Americas were introduced to Europe in the early 15th century.”

“Peppers, potatoes, corn, tomatoes and other ingredients that are very commonly used in French cuisine also appeared in mainland France during this time!”

“And it’s worth noting that the history of French cuisine is inseparable from Italian cuisine!”

“In 1600, Marie de’ Medici, an important member of the wealthy Medici family in Italy, married Henry IV, then King of France…”

The combination of Marie Medeji and Henry II led to the introduction of advanced and refined Italian food to France, such as pasta, asparagus, basil, sage and marjoram, and of course Italian sweets and ice cream. In addition to food, Queen Medeji brought to France the use of cutlery, especially forks, which were not used in French cuisine before. ”

“It can be seen that the real formation of French cuisine should be in the 15th and 16th centuries!”

“Of course, at this time, French cuisine was only a preliminary concept, and the period when it really developed should be in the middle of the seventeenth century!”

“In the middle of the seventeenth century, a very famous chef was born in France, his name was La Varenne!”

“Chef LaVarenne wrote a book that plays a very important role in the history of French cuisine, LeCuisinierfranois.”

The book is considered the first truly French cookbook, and his cookbook marks a shift in medieval culinary style. He also created new dishes: less greasy, less heavy, and served with vegetables. The book emphasizes the importance of the original taste of food, replacing exotic spices with local herbs and using local ingredients. On this basis, a large number of classic cookings that laid the foundation of French cuisine emerged: Bchamel Sauce White Sauce (one of the five sauces of French cuisine), meatstock broth, roux butter flour dough, Sauce Madame (the predecessor of Spanish juice and American BBQ sauce, one of the five sauces). ”

“And during that period, French table manners also gradually evolved to be more standardized, unlike the Middle Ages, when all dishes were served randomly, but were presented separately and orderly, and the terms appetizer, soup, hot dish and so on were also completely defined!”

“It can be seen that the real birth and formation of French cuisine is in the time period I am talking about…”

After Nakajima Tamura finished speaking, the class suddenly broke into thunderous applause.

Many students are whispering:

“Nakajima-san is so good!”

“I didn’t expect that he could master such a remote knowledge point!”

“This is the legendary Xueba!”

“No wonder he can get such high grades every time he takes a theoretical assessment, and this insight is too broad!”

“Although I like French food, I really don’t know much about the history of the creation and development of these French dishes!”

Hearing the praise around him, Nakajima Tamura was very proud in his heart.

His gaze moved to Shinki Takeshi who was sitting by the window.

That’s right, Nakajima Tamura is also one of the countless admirers of Kakushi Makoto.

The reason why he worked so hard to acquire various knowledge was that in addition to improving his talents and value, Nakajima Tamura wanted to let Shinkiri, who ranked first in all subjects in junior high school, look up at himself…

So every time after answering the teacher’s questions in class, Nakajima Tamura hopes that he can get the side eyes of the goddess.