19th century gastronomy

19th-century gastronomy was characterized by significant culinary innovation and social change. It saw the rise of codified haute cuisine, influenced by French chefs like Marie-Antoine Carême and Auguste Escoffier, who developed elaborate techniques and presentation styles. The era also experienced the growth of restaurant culture, making diverse cuisines more accessible. Industrial advancements affected food production and preservation, leading to nouvelles ingredients and dishes. Additionally, there was a growing appreciation for regional and national culinary traditions, shaping modern gastronomy’s emphasis on flavor, technique, and presentation. This period bridged traditional culinary arts with modern practices that persist today.