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After more than ten seconds of silence in the classroom, a small boy wearing glasses raised his hand.
"Teacher Richard, I know this question!"
"Authentic French cuisine originated between the late 15th century and the mid-16th century!"
"From the late 15th century to the mid-16th century?"
Richard did not judge this answer as right or wrong, but continued to ask:
"As far as I know, this point of knowledge was not included in the courses you have studied before, so I can say that your answer comes from extracurricular learning. Therefore, may I continue to ask, what is the basis of your answer?"
The boy with glasses was named Nakajima Tamura, a well-known academic top student in Ryūga's class.
His total grades in practical courses were among the top five in the class, and his grades in theoretical exams were among the top three.
Achieving such excellent results cannot be separated from the usual efforts of Nakajima Tamura.
Outside the classroom, Nakajima Tamura studied many books and magazines about the culinary arts, so whenever the teacher asked obscure questions in class, all the students knew it was time for Nakajima Tamura to show his skills again.
This time, it was clear that Nakajima Tamura did not disappoint his classmates' expectations.
He hurried to explain his understanding of the question to Teacher Richard.
"The main reason I believe that French cuisine was formed between the 15th and 16th centuries is as follows!"
"In 1492, Copolan discovered the New World. This discovery led to the introduction of a large number of crops cultivated in the Americas to Europe in the early 15th century."
"The ingredients widely used in French cuisine, such as pepper, potatoes, corn, and tomatoes, also appeared in France during this period!"
And it is worth mentioning that the history of French cuisine is inseparable from Italian cuisine!
In 1600, Marie de' Medici, one of the most prominent figures of the wealthy Italian Medici family, married King Henry IV of France at that time...
"The marriage of Marie de' Medici to Henry II brought fine Italian foods to France, such as pasta, asparagus, basil, sage, and marjoram, as well as Italian desserts and ice cream. In addition to food, Queen Medici also introduced tableware to France, especially forks, which had not been used in French cuisine before."
"This shows that French cuisine was indeed formed between the 15th and 16th centuries!"
"Of course, at that time, French cuisine had just begun to take shape. I believe it flourished greatly in the mid-17th century!"
"In the mid-17th century, a very famous chef was born in France. His name was La Varenne!"
"Chef La Varenne wrote a book at that time titled The French Cook, which played an extremely important role in the history of French cuisine."
"This book is considered the first true French cookbook, and its recipes represented a turning point in medieval cooking methods. He also created new dishes: less greasy, lighter in flavor, and served with vegetables. The book emphasized the importance of the original flavor of food, replacing exotic spices with local herbs and using local ingredients. On this basis, a large number of classic dishes appeared that laid the foundations of French cuisine: Béchamel sauce (one of the five main French sauces), meat stock, roux, and Madame sauce (which preceded the Spanish sauce and American barbecue sauce, both of which later became among the five main sauces), and others."
"During that period, French dining etiquette gradually developed to become more standardized. Unlike the Middle Ages, when all dishes were served together, they were served separately and in an organized way. At the same time, precise definitions were set for terms such as appetizers, soups, and hot dishes!"
"It seems that the true origin and development of French cuisine took place during the period you mentioned..."
After Nakajima Tamura finished speaking, warm applause resounded in the classroom.
Many students whispered:
"Nakajima-san is amazing!"
"I didn't expect him to grasp this obscure information in such detail!"
"No wonder he always gets high scores in theoretical exams. His knowledge is truly vast!"
"Although I love French cuisine, I still know little about its history and development!"
Nakajima Tamura felt very proud when he heard the praise around him.
His gaze turned toward Mana Nakiri, who was sitting by the window.
That's right, Nakajima Tamura was also one of the countless admirers of Mana Nakiri.
The reason behind Nakajima Tamura's diligence in acquiring various kinds of knowledge was not only to develop his talents and value, but also to impress Mana Nakiri, who ranked first in all subjects in junior high school...
Therefore, every time he answered the teacher's questions in class, Nakajima Tamura hoped to attract her attention.
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