Marie-Antoine Carême (1784-1833) French cuisine was arguably born in the 17th century. The Surviving cookbooks before that point from France, England, and Italy show a remarkable uniformity, describing food heavily spiced, mainly with ginger, cinnamon, and black pepper. The use of spices and the flavor profiles were virtually identical in all three countries. But in the 1650s and 1660s, French c..
