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French cuisine
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Baked ratatouille arranged in a circular pattern with sliced tomatoes, eggplant, and zucchini in a white scalloped casserole dish. Charcuterie board with assorted cheeses, cured meats, crackers, grapes, olives, nuts, and a jar of jam, with two glasses of red wine on a wooden table. Flat iron steak with sliced onions, garlic, and rosemary sealed in a clear plastic bag, suspended in a water bath for sous vide cooking, with an immersion circulator on the right.

French cuisine: References & Edit History

Article Contributors

Primary Contributors

  • Laura Payne
    Laura Payne is a freelance writer whose work covers many topics. She is a former Wayne State University linguistics instructor.

Other Encyclopedia Britannica Contributors

Article History

Type Description Contributor Date
Add new Web site: Library of Congress - Research Guides - The Origins of French Cuisine. Sep 26, 2026
Add new Web site: National Center for Biotechnology Information - PubMed Central - Changing the Food Environment: The French Experience. Apr 04, 2026
Add new Web site: ABC listen - Blueprint for Living - The Rise And Fall Of French cuisine. Sep 26, 2025
Add new Web site: The Spruce Eats - Introduction to French Food and Cooking. Aug 15, 2025
New article added. Jun 24, 2025
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