프랑스 요리는 17세기 중반 프랑수아 피에르 라 바렌의 저술을 통해 지역적·계절적 식재료를 강조하는 현대적 기틀을 마련했다. 단순한 재료를 정교한 기술로 승화시키는 프랑스 미식은 2010년 유네스코 인류무형문화유산으로 지정되었으며, 뵈프 부르기뇽, 코코뱅, 타르트 타탱 등 20가지 요리는 오늘날 프랑스 문화를 상징하는 핵심 요소로 평가받는다.

개요

프랑스 요리는 17세기 중반 프랑수아 피에르 라 바렌의 저술을 통해 지역적·계절적 식재료를 강조하는 현대적 기틀을 마련했다.

단순한 재료를 정교한 기술로 승화시키는 프랑스 미식은 2010년 유네스코 인류무형문화유산으로 지정되었으며, 뵈프 부르기뇽, 코코뱅, 타르트 타탱 등 20가지 요리는 오늘날 프랑스 문화를 상징하는 핵심 요소로 평가받는다.

주요 전개

현대 프랑스 요리의 기틀 마련
프랑스 미식 문화의 유네스코 인류무형문화유산 등재
주요 외신의 상징적 프랑스 요리 20선 선정 및 보도

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