That is why it is not surprising that the emperors were great gluttons. For example, when Vitellius prepared dish, which cost a million sesterces (a fortune). it did with the language of flamingos (horror), brains of pheasants, peacocks, spleen and liver of most rare at the time of fish. Then, after a long stagnation, somewhere in the late Middle Ages, thanks to the tremendous penetration of a variety of spices from the eastern colonies, the fine cuisine and was developed further. The cradle of this cuisine became Sicily well and the entire south of Italy. When King Louis xiv experienced the rise of cooking art, France, and after all this, European countries began to incessant rivalry on the part of cooking.

Not only professional chefs participated in the development of kitchens art, but many scientists, philosophers and statesmen. Inventors of new dishes have been people such as Mazarin, Richelieu, Michel de Montaigne who wrote this book as a ‘science of food’. On today’s Days in various Italian restaurants are popular dishes are invented by the composer Rossini. France is proud to be a national cooking contributed by Alexandre Dumas pere, the great Balzac. In the xix century, again began to open one by one school

all it is the school’s opening was realized only for economic reasons: the expansion of the network of small cafes and restaurants. Cooking school, which opened in 1891 in Paris, was the women’s section and men. Women were taught free, how to conduct a private economy. In men, education was paid – eventually they learned the secrets of professional cooking. Yet they have been taught the history of kitchens art, drawing, sculpting and botany. In Nowadays, national cuisine – the most diverse in the world. Ing some of her more than 60! All new courses must develop: a sudden not work? Do not just say that it is a culinary art: it requires great skill and patience.