Italian Greens from Italian Queens: Difference between revisions

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But did they?

For many years, the legend of Catherine de’ Medici’s influence on French cuisine – like countless other culinary anecdotes – was taken at face value. It was only in the late 1970s that historians began subjecting it to scholarly scrutiny. And they found no historical sources to confirm that Italian chefs had ever descended upon the French court. Names like Pastilla, Frangipani, Popelini and Berini were shown to be entirely fictional. Frangipani, for instance, depending on which version one reads, was either part of Catherine’s entourage or that of Henry III, bore the title of either count or marquis, bore the given name of either Cesare or Pompeo, and hailed either from Florence or Rome. In truth, these figures did not invent culinary novelties later named in their honour; rather, their Italian-sounding surnames were retroactively derived from the existing names of French desserts: “Frangipani” from ''“frangipane”'' (almond cream), “Pastilla” from ''“pastille”'' (a flavoured biscuit), “Popelini” from ''“poupelin”'' (a choux-pastry doughnut).<ref>{{Cyt

For many years, the legend of Catherine de’ Medici’s influence on French cuisine – like countless other culinary anecdotes – was taken at face value. It was only in the late 1970s that historians began subjecting it to scholarly scrutiny. And they found no historical sources to confirm that Italian chefs had ever descended upon the French court. Names like Pastilla, Frangipani, Popelini and Berini were shown to be entirely fictional. Frangipani, for instance, depending on which version one reads, was either part of Catherine’s entourage or that of Henry III, bore the title of either count or marquis, bore the given name of either Cesare or Pompeo, and hailed either from Florence or Rome. In truth, these figures did not invent culinary novelties later named in their honour; rather, their Italian-sounding surnames were retroactively derived from the existing names of French desserts: “Frangipani” from ''“frangipane”''{{czyt|frangipane}} (almond cream), “Pastilla” from ''“pastille”''{{czyt|pastille}} (a flavoured biscuit), “Popelini” from ''“poupelin”''{{czyt|poupelin}} (a choux-pastry doughnut).<ref>{{Cyt

| nazwisko = Brioist

| imię = Pascal

@@ Line 151: / Line 151: @@
 But did they?
-For many years, the legend of Catherine de’ Medici’s influence on French cuisine – like countless other culinary anecdotes – was taken at face value. It was only in the late 1970s that historians began subjecting it to scholarly scrutiny. And they found no historical sources to confirm that Italian chefs had ever descended upon the French court. Names like Pastilla, Frangipani, Popelini and Berini were shown to be entirely fictional. Frangipani, for instance, depending on which version one reads, was either part of Catherine’s entourage or that of Henry III, bore the title of either count or marquis, bore the given name of either Cesare or Pompeo, and hailed either from Florence or Rome. In truth, these figures did not invent culinary novelties later named in their honour; rather, their Italian-sounding surnames were retroactively derived from the existing names of French desserts: “Frangipani” from ''“frangipane”'' (almond cream), “Pastilla” from ''“pastille”'' (a&nbsp;flavoured biscuit), “Popelini” from ''“poupelin”'' (a&nbsp;choux-pastry doughnut).<ref>{{Cyt
+For many years, the legend of Catherine de’ Medici’s influence on French cuisine – like countless other culinary anecdotes – was taken at face value. It was only in the late 1970s that historians began subjecting it to scholarly scrutiny. And they found no historical sources to confirm that Italian chefs had ever descended upon the French court. Names like Pastilla, Frangipani, Popelini and Berini were shown to be entirely fictional. Frangipani, for instance, depending on which version one reads, was either part of Catherine’s entourage or that of Henry III, bore the title of either count or marquis, bore the given name of either Cesare or Pompeo, and hailed either from Florence or Rome. In truth, these figures did not invent culinary novelties later named in their honour; rather, their Italian-sounding surnames were retroactively derived from the existing names of French desserts: “Frangipani” from ''“frangipane”''{{czyt|frangipane}} (almond cream), “Pastilla” from ''“pastille”''{{czyt|pastille}} (a&nbsp;flavoured biscuit), “Popelini” from ''“poupelin”''{{czyt|poupelin}} (a&nbsp;choux-pastry doughnut).<ref>{{Cyt
   | nazwisko = Brioist
   | imię     = Pascal