{"id":976,"date":"2011-10-25T11:45:47","date_gmt":"2011-10-25T11:45:47","guid":{"rendered":"https:\/\/blog.uchceu.es\/eponimos-cientificos\/?p=976"},"modified":"2021-05-28T13:34:55","modified_gmt":"2021-05-28T11:34:55","slug":"salsa-bechamel","status":"publish","type":"post","link":"https:\/\/blog.uchceu.es\/eponimos-cientificos\/salsa-bechamel\/","title":{"rendered":"SALSA BECHAMEL"},"content":{"rendered":"<p style=\"padding-left: 30px;\"><strong>LOUIS DE BECHAMEL<\/strong> (1630-1703)<br \/>\nJaume Vicent Jord\u00e1 Moret (2010)<\/p>\n<p><!--more--><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-1214\" src=\"https:\/\/blog.uchceu.es\/eponimos-cientificos\/wp-content\/uploads\/sites\/24\/2011\/10\/FOTO86.jpg\" alt=\"\" width=\"252\" height=\"150\" \/><br \/>\nLouis de Bechameil (1630-1703), marqu\u00e9s de Nointel,\u00a0ocup\u00f3 el cargo de mayordomo en la corte de Luis XIV,\u00a0siendo un destacado financiero de las campa\u00f1as bacaladeras de Terranova y administrador en la corte.<\/p>\n<p>El origen de la salsa que lleva su nombre no tiene un origen aceptado formalmente, si bien, a pesar de existir cuatro\u00a0teor\u00edas sobre su invenci\u00f3n, s\u00f3lo una de ellas tiene base\u00a0documental.<\/p>\n<p>El origen m\u00e1s probable de la salsa se le adjudica al cocinero Fran\u00e7ois Pierre de la Varenne (1615-1678) cocinero de\u00a0Luis XIV y contempor\u00e1neo de Bechamel, fundador de la\u00a0cocina cl\u00e1sica francesa. Escribi\u00f3 el libro Le Cuisinier\u00a0Fran\u00e7ois en 1651 (obra que se\u00f1ala el paso de la cocina\u00a0medieval de anta\u00f1o a la alta cocina moderna) y donde por\u00a0primera vez se tiene constancia escrita de esta receta, la\u00a0cual llevar\u00eda el nombre como un halago al marqu\u00e9s Louis\u00a0de Bechameil.<\/p>\n<p>Respecto a los otros or\u00edgenes (sin ning\u00fan tipo de base documental, pero que han ido manteni\u00e9ndose en el tiempo)\u00a0que pueden encontrarse respecto a esta salsa encontramos:\u00a0Teor\u00eda italiana: los cocineros florentinos de Catalina de\u00a0Medici (1519-1589) inventaron esta salsa cuando la acompa\u00f1aron a Francia para casarse con Enrique II de Orleans,\u00a0en 1533.<\/p>\n<p>Teor\u00eda \u201cde Mornay\u201d: vincula el descubrimiento de la receta\u00a0al pol\u00edtico protestante duque Philippe de Mornay (1549-\u00a01623), gobernador de Saumur y se\u00f1or de Plessis.<br \/>\nSe le atribuyen la creaci\u00f3n de cuatro salsas m\u00e1s: la Mornay, la Chasseur, la Lyonnaise y la Oporto.\u00a0Teor\u00eda \u201cBechamel\u201d: cuenta que el descubridor de la salsa\u00a0bechamel fue efectivamente el marqu\u00e9s Louis de Bechamel, que la habr\u00eda inventado para acompa\u00f1ar al bacalao\u00a0seco de sus campa\u00f1as de Terranova.<\/p>\n<p>A pesar de ser un hombre culto, no hay ninguna prueba de\u00a0que sus aficiones culinarias fueran m\u00e1s all\u00e1 de las de cualquier noble de la \u00e9poca.\u00a0A Luis de Bechamel tambi\u00e9n se le ha atribuido la invenci\u00f3n del volov\u00e1n y del ragout \u00e0 la financi\u00e8re.<\/p>\n<p><strong>Salsa Bechamel<\/strong><br \/>\nEl propio nombre de la receta ha sufrido una serie de cambios a lo largo de los a\u00f1os: su nombre originario (Bechameil) aparece transformado en B\u00e9chamelle en el libro de\u00a0Vincent de la Chapelle \u00abLe Cuisinier moderne\u00bb de 1735.\u00a0A finales del siglo XVIII pierde la may\u00fascula inicial, por lo\u00a0que desde entonces la conocemos como bechamell o bechamel.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-1218\" src=\"https:\/\/blog.uchceu.es\/eponimos-cientificos\/wp-content\/uploads\/sites\/24\/2011\/10\/FOTO87.jpg\" alt=\"\" width=\"221\" height=\"224\" \/><\/p>\n<p>Los ingredientes actuales de esta salsa son harina, leche,\u00a0sal y mantequilla. La nuez moscada y la pimienta blanca\u00a0molida son complementos adicionales.<\/p>\n<p>Existen m\u00faltiples salsas derivadas de la receta original\u00a0(salsa Mornay, Soubise, Aurora, indiana y Escoffier).\u00a0En la antigua receta no figuraba la leche, pero s\u00ed un fondo\u00a0de jugo de ternera, que hoy ha desaparecido.<\/p>\n<p><strong>Bibliograf\u00eda<\/strong><\/p>\n<p>AGUIRRE RUIZ, R (1998): Conceptos b\u00e1sicos sobre cocina. Ed. Limusa<\/p>\n<p>DOVAL, G.(2002): Palabras con historia. Ediciones del<br \/>\nPrado, Madrid.<\/p>\n<p>FREEDMAN, P.H (2007): Food: the history of taste. University of California Press (Google Books, pag 224). Visitar p\u00e1gina Web <a title=\"Food:the history of taste\" href=\"http:\/\/books.google.es\/books?id=0tWMtRLaZOEC&amp;prints ec=frontcover&amp;dq=food:+the+history+of+taste&amp;hl=es&amp;ei =- hfUS62xLoOOOKagvJcO&amp;sa=X&amp;oi=book_result&amp;ct=res ult&amp;resnum=1&amp;ved=0CC4Q6AEwAA#v=onepage&amp;q&amp;f=f alse\" target=\"_blank\" rel=\"noopener noreferrer\">Libro \u00abFood: the history of taste\u00bb\u00bb<\/a>.Fecha del enlace: 24 de abril de 2010.<\/p>\n<p><strong>Recetas con historia e historia de la gastronom\u00eda<\/strong><\/p>\n<p>Visitar web Historia de la Gastronom\u00eda.\u00a0Fecha del enlace: 24 de abril de 2010.<\/p>\n<p>Visitar web Historia de la Gastronom\u00eda, Origen de la Salsa Bechamel<\/p>\n<p>Visitar Web Who is Who in Food.\u00a0Fecha del enlace: 24 de abril de 2010<\/p>\n<p><strong>Im\u00e1genes<\/strong><\/p>\n<p>BBC.\u00a0Fecha del enlace: 09 de abril de 2010<\/p>\n<p>Historia de la Cocina. com.\u00a0Fecha del enlace: 09 de abril de 2010<br \/>\nCuisine Passion<\/p>\n<p>&nbsp;<\/p>\n<p><strong><a title=\"jaimejorda@gmail.com\" href=\"mailto:jaimejorda@gmail.com\" target=\"_blank\" rel=\"noopener noreferrer\">Jaume Vicent Jord\u00e1 Moret<\/a><\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>LOUIS DE BECHAMEL (1630-1703) Jaume Vicent Jord\u00e1 Moret (2010)<\/p>\n","protected":false},"author":173,"featured_media":1214,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6],"tags":[275,276],"class_list":{"0":"post-976","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-medicos","8":"tag-bechamel","9":"tag-louis-de"},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.7 - 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