the French legacy in cooking

In my opinion, there's far too much focus on French terms for culinary practices — TODO.

Innovations that were clearly novel, and French cuisine deserves credit for them:

• The system of hierarchy within a professional kitchen [2]. This isn't the only way to manage a large kitchen, but — it's definitely a valid way, it was novel when it was developed in France, and many kitchens worldwide have adopted it.

Things that some cooks try to portray as the sole innovation of French cooking, but that almost certainly existed in other countries around the same time, and may have predated the French innovations of the 19th century:

• Mise en place — Just call it ingredient gathering, my god. I haven't found hard evidence that it was used outside of French cooking before this, but it feels (that's an assumption there, I fully admit) like this is intuitive among better cooks. (That said, common sense has a lot of assumptions built into it.)
  • TODO: Look into these. [1]
• Mother sauces — Too many people on social media interpret mother to mean "these are the most important sauces" or even "the only important sauces". This is clearly a misinterpretation, since French cooking has always talked about mother sauces and daughter sauces [2] [3]. However, it feels like the way this term gets used is Eurocentric. Personally, I prefer to put the emphasis on "these are the core sauces that are important to French cooking", since there many other important sauces from around the world.
• Beurre monté — Just call it a water/butter emulsion. Again, I'm assuming (I haven't searched) that this existed before / outside French cooking at the time, since it seems like such a simple concept. (though I acknowledge that emulsified sauces weren't common before France's cuisine classique brought attention to them)