Anne-Marie Bedard (1357 – Now)

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Abraham Bedard

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Guillemette Le Clerc

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Anne-Marie Bedard

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Anne-Marie Bedard as born in 1357 in Beaune, Burgundy, France. The daughter of Abraham Bedard and Guillemette Le Clerc, she was the thirteen of their thirteen children. Father Abraham Bedard is French soldiers. Guillemette Le Clerc changing views of medicine caused the women’s role as midwife to be pushed aside as the professionalization of medical practitioners began to go up.

Monks and monasteries of the Roman Catholic Church have had an important influence on the history of Burgundy wine. While single women both lived without a spouse at some point in their lives, their lifestyles were very different and widows were often awarded more freedoms and opportunities. If a woman living did not marry in her teens, she was often expected to join a nunnery.

Le Tart Abbey, was the nunnery of the Cistercian. It was located of Tart-l’Abbaye in Burgundy the Cistercian mother house. Thanks to its support from the upper echelons of society, if not to more popular appeal, the abbey received sufficient endowments to ensure its financial stability through the difficult times to come. Its lands included several vineyards, and the sale of wine was a significant element in the abbey’s economy: five hectares of the Vignoble de Bourgogne, others located at Beaune, Chambolle-Musigny, Morey-Saint-Denis, Chézeaux and Vosne-Romanée.

Abbesses Cistercian are major superiors according to canon law, the equivalents of abbots or bishops. They receive the vows of the nuns of the abbey; they may admit candidates to their order’s novitiate; they may send them to study; and they may send them to do pastoral or missionary, or to work or assist—to the extent allowed by canon and civil law—in the administration and ministry of a parish or diocese. They have full authority in its administration. They may not administer the sacraments, whose celebration is reserved to bishops, priests, namely, those in Holy Orders.

Abbesses Cistercian, Anne-Marie Bedard apprenticeships within these trades were difficult to acquire and were not given formal representation in official records. If a woman was lucky enough to acquire such an opportunity to advance professionally within the trade. The economic difficulties that guilds imposed on unmarried women led many to enter the retail industry.

Anne-Marie Bedard is an important figure in the early history of French cuisine. She was cook to the Nicolas Rolin. His first position was enfant de cuisine to Abbesses Cistercian. From 1372 she was queux, head chef. In 1382 she became squire to the Nicolas Rolin. He is generally considered one of the first truly “professional” master chefs.

She expanded a collection of recipes as Anne-Marie Bedard, a famous book on cookery and cookery technique, thought to be one of the first professional treatises written in France and upon which the French gastronomic tradition was founded. It had an inestimable influence on subsequent books on French cuisine and is important to food historians as a detailed source on the medieval cuisine of northern France.

Anne-Marie Bedard