It's impossible to cover all aspects of over a half million years of cooking in less than 215 pages of comics. But writer Benoist Simmat and artist Stephane Douay do a decent job. Originally published in French, this book focuses mostly on the contribution of France to the culinary arts. Being a culinary graduate, I had wondered like many other culinary students why French cuisine is considered the fundamental region of which to begin learning how to cook. Thanks to Douay and Simmat, I feel like I have a definitive answer. Although you kinda have to draw a line between several important periods in history to get there.
The beginning of France being the central hub of the culinary galaxy has to do with the Roman Empire. To the Romans, food was considered a gift from the gods and it was something to be treasured and conserved. With emperors such as Caligula and Nero, excess became the norm amongst the elite. And with this over-abundance came unnecessary waste. One such popular recipe called for one to use 100 flamingo tongues. The rest of the bird was bound for the trash heap. As a result of such wanton use of resources, many wealthy Romans sought other lands that made complete use of all parts of the food source being used.
This migration took many Romans north to Gaul, which is now modern day France. The Romans saw how the Gauls would use all parts of the animal slaughtered to make sausages, pates, and early versions of gelatin and terrines. This also explains why French cuisine utilizes many Italian ingredients and techniques. But why did French cuisine take over the world?
That answer has to do with the French Revolution. Right around when the American colonies began to seek independence from England, France was experiencing a level of decadence with the bourgeois class on par with Rome. Only, France wasn't so much wasting food as they were keeping the choice bits away from the peasants.
France was a powerful ally to the American colonies. Benjamin Franklin and Thomas Jefferson were impressed by the cuisines of France they experienced while acting as ambassador for the fledgling United States of America. So impressed, they brought back chefs and recipes to share when they returned. Likewise, the first modern restaurants were taking shape in France, and they saw popularity with both sides of the French Revolution.
Some French chefs who were considered loyal to King Louis XVI fled France. They saw the guillotine used upon their benefactors and feared that they would be next. Thus a great migration of French chefs took French cuisine to the United Kingdom, Germany, Spain and the United States. Those chefs who were on the side of Napoleon, such as Marie-Antoine CarĂªme became the first celebrity chefs. These chefs were also used in a new sort of warfare, the diplomatic state dinner which was supposed to beguile visiting dignitaries with the culinary prowess of France.
The Incredible Story of Cooking covers other global cuisines, just not to the extent of French cooking. Japanese, ancient Greek and Chinese, meso-American, Spanish, English and Middle Eastern cuisine are briefly explored. Jewish cooking is virtually ignored and whenever American cuisine is mentioned, it's demonized as the 'Land of McDonald's.' Interestingly enough, this book begins with a look at prehistoric cooking and eating; which is rather ironic as the paleo diet, a current trend based on how cavemen ate, closes this examination of the history of how and why we eat as we do. It seems that our palates are attuned to a certain way of eating and those cuisines rotate through cycles, just like the seasons as they bring back the fruits of humanity's harvests.
Completing this review completes Task #3 (About Food) of the 2026 Comic Book and Graphic Novel Reading Challenge.
Worth Consuming!
Rating: 7 out of 10 stars.

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