Page "French cuisine" Paragraph 16

During the 18th and 19th centuries, French cuisine assimilated many new food items from the New World.

Although they were slow to be adopted, records of banquets show Catherine de ' Medici serving sixty-six turkeys at one dinner.

The dish called cassoulet has its roots in the New World discovery of haricot beans, which are central to the dish's creation, but had not existed outside of the New World until its exploration by Christopher Columbus.