Renaissance cuisine describes the cooking styles that developed in Europe roughly between the 14th and 17th centuries, shaped by renewed interest in classical Greek and Roman food writing and by new spices and ingredients reaching Europe through trade and the exploration of the Americas. It's marked by heavier, more varied spice use (cinnamon, cloves, nutmeg, black pepper), elaborate table presentation, and the growing use of the oven for baking and roasting. Regional cooking styles sharpened during this period into paths still visible today, such as French cuisine's emphasis on butter, cream, and elaborate sauces. The table fork, still a novelty through much of this era, only slowly gained acceptance.