French cuisine dates back to the Middle Ages. During the Middle Ages, French cuisine was similar to Moorish cuisine (Manero). French cuisine was similar to Moorish cuisine because with the arrival of the Moors in 711 AD smoked and spiced meats were introduced to the French and the appearance of the food was affected because the Moors often altered the appearance of foods with ingredients such as saffron, saffron, egg yolks and sunflowers (Manero). Altering the color of food can be seen in modern French cuisine, especially in sauces and broths. Example images follow: “Rouille is a spicy garlic sauce used for fish dishes, fish soup, and bouillabaisse.” –[http://www.beyond.fr/food/rouille.ht)This sauce shows Moorish influence because it uses both saffron and egg yolks to give the sauces its vibrant “golden-yellow” appearance . This sauce is traditionally made with saffron, breadcrumbs, olive oil, garlic and egg yolks. Bouillabaisse is a fish stew that comes from the French coast. This dish also contains Moorish influences with the addition of saffron to enhance the appearance of this dish, as well as the use of fish and seasonal ingredients. 16th century: Italian influences At the beginning of the 16th century, in 1533, the French king Henry II married Catherine Medici, a Florentine princess; who brought Italian chefs with him to France (Manero). Italian chefs were more advanced than French chefs and had discovered new ingredients and techniques that French chefs have yet to discover (Yaniga, 2010). “Italian chefs were light years ahead of French culinary experts, and had already started creating dishes such as lasagne, manicotti, and had experimented with the use of ingredients such as truffles, garlic...... middle of paper... ...- 2012). French regional gastronomy, specialties and cuisine. Retrieved November 17, 2013, from http://www.aftouch-cuisine.com/regions-de-france_l2.htm3. Hyman, Mary and Philip Hyman. (2003) "La Varenne". Encyclopedia of food and culture. Ed. Solomon H. Katz. vol. 2. New York: Sons of Charles Scribner, 2003. 356-357. Gale Virtual Reference Library. Network. 17 November 2013.4. Lynes, A. (2005). La Carême de la Carême. History today. Retrieved November 17, 2013, from http://www.historytoday.com/andy-lynes/la-car%C3%AAme-de-la-car%C3%AAme5. Manero, C. (N/A). The history of French cuisine. Life123. Retrieved November 17, 2013, from http://www.life123.com/food/french-food/french-cuisine/the-history-of-french-cuisine.shtml6. Yaniga, C. (2010). History of French cuisine. History of French cuisine. Retrieved November 17, 2013, from http://www.personal.psu.edu/srh122/French.htm