On the Revolutionary Chef Pierre de la Varenne

La Varenne proved that food and cooking could be the topic of serious debate, and that food was something that could also be learned through writing.

La Varenne’s Le Cuisinier François, published in 1651, wasn’t only the first cookbook that gave French cuisine a national identity, but it’s also considered the first European text dedicated to instructing chefs how to cook. In the majority of food books that preceded it, the writing centered on dietetics and nutrition, treating food merely as medicine. 
Source: http://www.madfeed.co/2015/on-the-revoluti...