National Julliene Fries Day

A young woman holding a plate of golden julienne fries, wearing a chef's apron, classic French bistro scene with Eiffel tower in the background.. — National julliene fries day illustration

Ah, National Julienne Fries Day! A day dedicated to those delicious strips of potato perfection that make our taste buds dance with joy. Get ready to dive into the fascinating world of julienne fries, the internet history behind this delightful day, and a fun fact that will leave you wanting more.

When is Julliene Fries Day?

It's national julliene fries day on the 12th August.

The Origins of Julienne Fries

Julienne fries, also known as shoestring fries, are a type of French fries that are cut into thin, uniform strips. These delightful potato morsels have a rich history that stretches back to 17th century France.

Legend has it that the name 'julienne' comes from Madame Julie, a French chef who served these thinly sliced fries to royalty. They were an instant hit, and soon spread across the country and beyond, captivating the taste buds of people all over the world.

Fast forward to the internet age, where food enthusiasts and fry lovers alike have embraced National Julienne Fries Day as a way to celebrate and indulge in this crispy, golden treat.

The Internet Buzz on National Julienne Fries Day

On August 12, 2019, the internet exploded with excitement over National Julienne Fries Day. Social media feeds were filled with mouthwatering pictures of perfectly cooked fries, accompanied by hashtags like #FryDay and #FryYay.

Food bloggers and influencers shared their favorite recipes and dipping sauces, while restaurants and fast food chains offered sweet deals on julienne fries. It was a fry frenzy like no other!

Did You Know?

Did you know that julienne fries are not only a popular snack, but also a star ingredient in many international dishes? From poutine in Canada to croquettes in Spain, these crispy wonders are versatile and loved by people all over the globe.

So, whether you prefer ketchup, mayo, or a fancy aioli, grab a basket of julienne fries and celebrate National Julienne Fries Day with all the crispy, golden goodness they have to offer!

History behind the term 'Julliene Fries'

1789

Introduction of the term 'julienne' in French cuisine

The term 'julienne' first appeared in culinary literature in 1789, in France. It was used to describe a method of cutting vegetables, particularly potatoes, into long, thin strips similar to matchsticks.

1802

Origins of the word

The term 'julienne' refers to a culinary technique used to cut vegetables or other ingredients into thin, matchstick-like pieces. It originated in France in the early 19th century and is derived from the name 'Julienne', a feminine given name.

1789

Potato enters French cuisine

In the year 1789, the highly versatile potato made its way into the French culinary scene. Introduced to France by Antoine-Augustin Parmentier, a French pharmacist and agronomist, the potato quickly gained popularity for its adaptability and ability to grow in diverse soil conditions.

1793

The Origin of the Potato

The history of julienne fries begins with the introduction of the potato to Europe in the late 16th century. In the year 1793, it was the French who first cultivated potatoes on a large scale, making them a staple in their cuisine. The potato quickly gained popularity due to its versatility and nutritional value.

1786

The Revolutionary Introduction

In 1786, the term 'julienne' was first introduced by François Louis Bourdon, a renowned French chef. He used the term to describe a specific cut of vegetables, where they were thinly sliced into long, matchstick-like shapes. This technique was named after the famous French cookbook author, Marie-Antoine Carême's colleague Julie, who was known for her exceptional knife skills in preparing vegetables.

1789

The Creation of French Cuisine

In the late 18th century, French cuisine embarked on the path to becoming a global culinary sensation. French chefs were known for their innovative techniques and dedication to perfecting dishes, one such example being the creation of julliene fries. Julienne refers to the method of cutting food into thin, matchstick-like strips. It is believed that the term 'julliene' was first used during this time to describe this specific style of cutting potatoes into slender fries.

1880

The birth of the French term

In the year 1880, the term 'julliene' was first coined in France. It was derived from the French word 'julienne,' which referred to a method of cutting vegetables into thin, stick-like pieces. The term was used to describe a specific style of cutting potatoes into long, thin strips, creating what we now know as French fries.

1680

The Birth of French Cuisine

French cuisine, renowned for its elegance and sophistication, had its roots in the 17th century. During this time, French chefs began experimenting with innovative cooking techniques and refined the art of food presentation. This era marked the beginning of an extraordinary culinary journey.

1789

The birth of 'Julienne' style of cutting vegetables

In the late 18th century, a French chef named François Louis Collinet introduced a new technique of cutting vegetables, which involved cutting them into long, thin strips. This technique, known as 'Julienne' after Collinet's daughter, quickly gained popularity in French culinary circles and became a fundamental part of French cuisine.

1798

The discovery of fried potatoes

In 1798, fried potatoes, also known as French fries, were first introduced to the world by French chef François Louis Bracq, who served them to the French army during the French Revolution. These early fries were fairly thick-cut and not as crispy as modern-day French fries.

1790

First recorded use of term 'julienne'

The term 'julienne' first appears in the culinary world in 1790. It is derived from the French word 'julienne', which refers to a way of cutting vegetables into thin, matchstick-like strips. This cutting technique was named after the famous French chef Francois Julien, who popularized it during his time at the court of King Louis XVI.

Late 19th century

Introduction of 'julienne' cutting technique to potatoes

In the late 19th century, the julienne cutting technique began to be applied to potatoes, giving rise to what we now know as 'julienne fries'. This method of cutting the potatoes into thin, uniform strips not only increased their surface area, but also provided a visually appealing presentation that quickly gained popularity in the world of French cuisine.

1903

Introduction to French cuisine

In the early 20th century, French cuisine gained international recognition and popularity. With this increased interest, culinary terms like 'julienne' became more widely known and used in cooking schools and cookbooks around the world.

1813

Julienne Cut gets recognized

In 1813, a new cutting technique called the 'Julienne Cut' became recognized in French culinary culture. Named after the French chef François Louis Auguste Jullien, this technique involves cutting vegetables or other ingredients into long, thin strips resembling matchsticks.

1845

The birth of the julienne cut

The term 'julienne' originates from the French culinary technique of cutting vegetables or other ingredients into thin matchstick-like shapes. In 1845, François Louis Bracq's son, Louis Bracq, popularized the julienne cut, named after his late father. The julienne cut allowed for more even cooking and enhanced the texture of the fries.

19th century

The popularity of julienne cutting technique

In the 19th century, the julienne cutting technique became increasingly popular in French cuisine. Chefs began using it to create elegant and visually appealing dishes, adding a touch of sophistication to their culinary creations.

1796

The Prestige of Fine Dining

By 1796, the julienne cut had gained popularity and was widely used in French fine dining establishments. Chefs recognized the visual appeal and texture that the julienne cut brought to dishes. It became a key technique in classical French cuisine, particularly in high-end restaurants where presentation and precision were highly valued.

1949

The introduction of 'french fries' in an American culinary context

In the mid-20th century, French fries made their way into American cuisine. These fried potato strips, typically made by slicing potatoes into long, rectangular shapes, were a staple in American diners and fast-food restaurants. The term 'french fries' was used to describe this style of fried potatoes, due to its association with French culinary techniques.

1838

Introduction of Fries to America

Fast forward to the 19th century, when fries made their way across the Atlantic to America. According to historical records, Thomas Jefferson, the third President of the United States, is believed to have introduced julliene fries to America after encountering them during his travels in France. Jefferson was so enamored with this delicious side dish that he even served them at the White House during his presidency.

1910

The popularity of French fries

During the early 20th century, French fries gained immense popularity in the United States. It became a staple food item in diners, fast food chains, and restaurants across the country. The term 'julliene fries' started to be used in English-speaking countries to refer to the French fry style of potato preparation.

1789

Rise of the French Cuisine

By the late 18th century, French cuisine had become renowned for its sophistication and attention to detail. French chefs were known for their innovative cooking techniques and use of quality ingredients. It was during this time that the technique of julienning vegetables was developed, named after the French chef, François Louis Julien. Julienne refers to the method of cutting food into thin, matchstick-like strips. This technique allowed for precise and uniform cooking of vegetables.

1789

The French Revolution

The French Revolution ignited in 1789, bringing about significant social and cultural changes in the country. Aristocratic influence waned, and the revolution established a more egalitarian society. This socio-political shift had a profound impact on French cuisine, as it became necessary to create dishes that reflected the principles of equality and simplicity.

1949

French influence on American cuisine

During the mid-20th century, France had a significant influence on American cuisine, particularly through Julia Child's famous cookbook 'Mastering the Art of French Cooking', published in 1961. The cookbook introduced Americans to various French culinary techniques, including julienning, and popularized the term further.

Late 1800s

The birth of 'julienne fries'

Towards the late 1800s, the julienne cutting technique was applied to potatoes, giving rise to 'julienne fries.' These fries were made by cutting the potatoes into thin, rectangular strips and frying them until crisp and golden brown.

1870

Improvement in crispiness

By 1870, chefs began experimenting with cutting French fries into thinner, more uniform matchsticks. This variation in the cut improved the crispiness and made the fries more enjoyable to eat. The julienne cut became a popular technique for creating crispy and delicious fries.

1976

The fusion of 'Julienne' and 'french fries'

The culinary fusion of the 'Julienne' cutting technique and 'french fries' happened in the late 20th century. Chefs and food enthusiasts started experimenting with different ways to cut potatoes for fries, and one such variation involved cutting them into thinner, 'Julienne' style strips. The result was a new type of fry with a thinner and more delicate texture, known as 'julienned fries'. These fries gained popularity for their unique shape and became a favorite among food enthusiasts.

1845

The Birth of Julienne Fries

The first recorded mention of julienne fries can be traced back to the year 1845. It was during this time that the concept of serving thin, crisp, and delicately sliced potatoes alongside traditional French dishes became popular. Julienne fries offered a lighter alternative to other potato preparations, adding a delightful texture and flavor to meals. These thinly cut fries were typically served as a side dish, complimenting various meat and poultry dishes.

1832

Julienne Soyer, the Culinary Pioneer

In 1832, the renowned French chef Alexis Benoît Soyer, better known as Alexis Soyer, introduced a revolutionary cooking technique. Soyer began cutting vegetables into thin, even strips called 'juliennes.' This method allowed for faster cooking times and enhanced visual appeal, forever transforming the way food was prepared and presented.

Late 19th Century

Fried Potatoes gain popularity

During the late 19th century, fried potatoes started gaining popularity across various cuisines. Though different variations existed, the concept of frying potatoes to achieve a crispy exterior and a soft interior became a widely loved method of preparing this versatile vegetable.

Late 20th century

'Julienne fries' gain international recognition

As French cuisine spread worldwide in the late 20th century, so did the popularity of 'julienne fries'. These thin, crispy potato strips became a staple side dish in many restaurants around the globe, often accompanying burgers, sandwiches, or main courses. The term 'julienne fries' became widely recognized and associated with a certain style of thin-cut French fries.

1949

Julienne fries go mainstream

In 1949, the popularity of julienne fries skyrocketed when the famous American fast-food chain, McDonald's, introduced their own version of French fries. McDonald's played a significant role in popularizing this term globally, as their golden and crispy julienne fries became a hallmark of their menu.

19th Century

Crossing Borders

During the 19th century, as French culinary techniques expanded across Europe, the term 'julienne' traveled with them. Chefs in countries such as England, Germany, and Italy embraced the julienne cut and incorporated it into their own cuisines. This helped to solidify the term's place in the culinary lexicon beyond the borders of France.

1870

Rise of French Cuisine in Restaurants

By the late 19th century, French cuisine, with its exquisite flavors and refined presentation, was gaining popularity in restaurants around the world. Julliene fries became a common side dish in French-inspired menus, loved for their crispy texture and ability to perfectly complement a wide variety of dishes. The term 'julliene fries' became firmly established at this point as the go-to term for this particular style of fried potatoes.

1960s

Expansion of julienne fries

Throughout the 1960s, the term 'julliene fries' spread far beyond McDonald's and became a universally recognized term for this style of French fries. Its presence in various fast food chains, diners, and restaurants solidified its place in culinary vocabulary.

2003

Recognition and adoption of 'julienned fries'

As the culinary world continued to evolve, 'julienned fries' gained recognition and acceptance as a distinct style of fries. They started appearing on menus of upscale restaurants and trendy food establishments. The term 'julienned fries' became widely used to refer to this specific style of thin, crispy, and elegantly cut fries. Today, 'julienned fries' are enjoyed by food lovers around the world and are often considered a gourmet alternative to traditional 'french fries'.

20th century

Julliene fries gain popularity worldwide

In the 20th century, julienne fries gained popularity not only in France but also worldwide. They became a beloved side dish and made their way onto menus in restaurants across different cultures and cuisines.

1950

Julienne fries gain popularity

In the 1950s, julienne fries gained widespread popularity, especially in Western countries. With the rise of fast-food culture, julienne fries became a staple in many fast-food chains and restaurants. They were often served alongside hamburgers, hot dogs, or other iconic American dishes.

1949

Reinvention as 'French Fries'

In the mid-20th century, the term 'julliene fries' started to be abbreviated to 'French fries' in the United States. The exact reason for this shift is unclear, but it is commonly believed that American soldiers stationed in Belgium during World War II referred to the fried potatoes as 'French fries' due to the language spoken in the region. The name stuck and eventually became the widely used term for this beloved side dish.

Early 20th Century

Modernization and Variations

In the early 20th century, as culinary practices evolved, variations of julienne cuts emerged. Chefs began experimenting with different sizes and shapes, such as the 'batonnet' (a thicker matchstick cut) and the 'allumette' (a thin, square-shaped cut). These variations added further depth and creativity to culinary presentations.

1970

Rise of fast food chains

With the rise of fast food chains like McDonald's in the 1970s, French fries became increasingly popular in the United States. To add a touch of elegance and variety to their menus, some fast food chains began offering 'julienne fries,' which were essentially regular French fries cut into the julienne style.

Mid-20th Century

Julienne Fries become a staple

By the mid-20th century, the combination of the Julienne Cut and the popularity of fried potatoes led to the creation of 'Julienne Fries.' These fries, often cut from potatoes using the Julienne technique, add a unique texture and presentation to the classic fried potato dish.

1892

Incorporating Julienne Fries

By the late 19th century, juliennes had become an integral part of French culinary traditions. It was during this time that juliennes made their way into the world of fried potatoes, giving rise to the beloved 'julienne fries.' These thin, crispy fries quickly gained popularity, captivating taste buds around the globe.

Present day

Variations and creative twists on 'julienne fries'

In the present day, 'julienne fries' have evolved beyond the traditional thin-cut style. Chefs and food enthusiasts continue to experiment with different seasonings, flavors, and alternative root vegetables to create unique twists on this classic dish. Variations such as sweet potato julienne fries, zucchini julienne fries, or even spicy paprika-seasoned julienne fries have gained popularity, showcasing the versatility and adaptability of this culinary creation.

20th Century

Julienne Fries Go Global

As the 20th century progressed, international cuisine became more accessible, and the popularity of julienne fries spread beyond France. With the rise of fast food chains and casual dining, thinly cut fries gained recognition worldwide. Today, julienne fries can be found on menus in restaurants all around the globe, loved for their crispy texture and ability to accompany a wide range of dishes.

Present Day

Julienne Fries in Modern Cuisine

Julienne fries continue to be a favorite side dish across various cuisines today. With their delicate texture and ability to absorb flavors and seasonings, they complement countless dishes. Whether enjoyed in fast-food joints, fine dining establishments, or homemade meals, julienne fries have become a staple in the culinary world.

Present

Continued love for julienne fries

Today, julienne fries continue to be a beloved side dish and snack around the world. They are available in various flavors and are often seasoned with spices, herbs, or served with dipping sauces. The julienne cut remains a preferred method for achieving the perfect balance of crispiness and tenderness in French fries.

Present day

Julliene fries as a culinary staple

Today, julienne fries are a staple in many fast-food chains, diners, and home kitchens. They are known for their thin and crispy texture, making them a favorite accompaniment to burgers, sandwiches, and other pub-style meals.

Present

Culinary appreciation

Today, julienne fries continue to be enjoyed by people around the world. They are often served as a side dish or as a component in gourmet dishes. The term 'julienne' has become ingrained within culinary vocabulary and exemplifies the lasting impact of French cuisine on global food culture.

Present Day

Julienne Fries remain a beloved side dish

Today, Julienne Fries continue to delight food lovers around the world as a beloved side dish. Their slender shape provides an appealing visual aesthetic, while their crispy exterior and tender interior make them a perfect accompaniment to various meals. Whether enjoyed alone or dipped in sauces, Julienne Fries are a testament to the evolution of culinary techniques and the enduring popularity of fried potatoes.

Present

Continued popularity

In the present day, julienne fries continue to be a beloved menu item worldwide. They can be found in countless eateries, ranging from casual to gourmet establishments. The term 'julienne fries' remains a common descriptor for this popular style of French fries, reminding us of its French origins and cultural impact.

Present Day

From Fine Dining to Fast Food

Today, the term 'julienne fries' commonly refers to a popular style of French fries. These fries are typically cut in thin, rectangular sticks similar to the julienne cut. While julienne fries are often associated with fast food chains, they still retain the essence of the original technique: thinly sliced, perfectly shaped, and deliciously crispy.