The cuisine of the Enlightenment period (18th century) reflected the intellectual, social, and cultural changes of the time. It emphasized elegance, refinement, and a focus on fresh, seasonal ingredients. Sauces and spices were used judiciously to enhance the natural flavors of the food, rather than to mask them. Vegetables became more prominent in the diet, and meat was often served as a side dish rather than the main course. Dining became a social occasion, and elaborate meals were often served in multiple courses, with guests enjoying a variety of dishes and flavors. The cuisine of the Enlightenment also saw the rise of new cooking techniques, such as roasting and baking, and the use of new ingredients, such as chocolate and coffee.
