In the sophisticated 17th century
History of Lúcia Mara - Espirito Santo, Brasil
In the sophisticated 17th century, the trend of mousses emerged, providing an elegant way to "consume without the sudden spectacle of chewing". During this period, jams, jellies and marmalades emerged, elevating the status of tea, coffee and chocolate to elegant drinks. The technique of laminating with butter, developed by LaVarenne, results in the creation of puff pastry. The influence of haute cuisine goes beyond the aristocracy, also transforming the tables of the bourgeoisie. The profession of butler, centered on hygiene and table service, is formally established. The individual use of a knife, fork and spoon becomes common, as does the napkin. Until 1750, tableware reached its definitive form, including the incorporation of the teaspoon. Metal dishes predominate, while the ceramics introduced by Catherine de Medici remain discreet.
