Mirepoix (cuisine)
Similar flavour bases include the Italian "soffritto", the Spanish "sofrito", "refogado/sufrito" (braised onions, garlic and tomato) from Portuguese-speaking nations, the German "suppengrün" (leeks, carrots and celeriac), the Polish "włoszczyzna" (leeks, carrots, celery root and parsley root), the US Cajun / Creole holy trinity (onions, celery and bell peppers), and possibly the French "duxelles" (mushrooms and often onion or shallot and herbs, reduced to a paste).
Early modern European cuisine
In France in particular, this characteristic change came from the specialization of culinary skills by-way-of guilds. The two major separations of guilds were between those who supplied raw products and those who prepared them. Those who were members of guilds, specialized in specific forms of cookery, including bakers, pastrycooks, saucemakers, poulterers, and caterers. It was through this specialization that many of the well-known French dishes of today began to take hold, but it was not until the 17th century that France's haute cuisine would begin codification with La Varenne the author of works such as Cvisinier françois and Le Parfait confitvrier, he is credited with publishing the first true French cookbook. His recipes marked a change from the style of cookery known in the Middle Ages, to new techniques aimed at creating somewhat lighter dishes, and more modest presentations of pies as individual pastries and turnovers.