Download - 13.1 History
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History 13.1
Creating the Modern Restaurant
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IntroObjectives:
Trace history of foodservice industry and
explain its relationship to world history
List famous chefs from history and note their
major accomplishments, contributions
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Prehistory25,000 B.C. Homo sapiens use small pits
lined with hot embers to cook food
12,000 B.C. Japanese begin to make clay
cooking pots
5,000 B.C. Rice cultivation begins in China
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Antiquity1680 B.C. Leavened bread invented in
Egypt
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Ancient Greece & RomeAncient Greeks rarely dine out, but did
enjoy the social aspect of dining through
banquets
301 B. C. Athenian philosopher Epicurus
extols luxury and indulgence in food and
drink, pleasure is the only good, achieved
through restraint and balance, Epicurean =
person with refined taste in food and wine
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Ancient Greece & Rome14 A.D. First known book of recipes OfCulinary Matters (De Re Culinaria) by
Marcus Gavius ApiciusRomans desire for exotic food and spice,increased trade, stretched empire east and
north44 A.D. Wealthy Romans love to banquet,vomitoriums gain popularity in Rome
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Early Middle Ages (475-1000)Rome defeated by Germanic tribes bringing
Christianity North, dispelling myths that
spirits inhabited forest. Large tracts of land
cleared, farming, feuding, feudalism, serfs
who had simple diet, land owners (banquets
again) ate with their fingers off slices ofstale bread called trenchers. Food was
bland and lacked variety.
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RenaissanceAristocracy craved spices, which were
expensive, and used extensively to show off
wealth. Venice had a monopoly on trade
(position on Adriatic Sea). Desire to break
up spice monopoly led to discovery of New
World
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Catherine de Medici
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Haute cuisineEpicurean lifestyles were again embracedduring the Renaissance which provoked a
higher style of eating called haute cuisine, ahighly skilled system of food preparation.Haute cuisine was brought from Italy toFrance in 1533 by Catherine de Medici(Henry II) . Green beans, artichokes,spinach (Florentine), ice cream, even thefork.
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1650First coffeehouse
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1650Guilds organized in France
Each guild controlled the production of itsspecialties
Chaine de Rotissieres (roasters), Chaine de
Traiteurs (caterers)
Established many of the standards and
traditions that exist today
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Boulanger1765 started serving a hot soup he called
restaurers.
Sued by the Traiteurs who thought he was
moving in on their action.The French
government, needing more citizens
employed dismissed the suit and the
restaurant was born.
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Industrial RevolutionFarmers downtime led to cottage industries
Merchants desire for more control led tofactories
Mass migration to cities
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Science, Technology and Food18th CenturyThe Enlightenmentascientific revolution based on scientific
method which relied on information fromdirect observation and mathematical logic.
Had a positive effect on food handling and
the health of everyone.From scientific research came
the discovery of vitamins (1919)
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Science, Technology and FoodBetter, more efficient farming methods
Luis Pasteur discoverspasteurization
Nicolas Appert discovers canning
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Marie-Antoine Carme1783-1833
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Marie-Antoine CarmePerfected Grand Cuisine (elaborate meals
with many courses of intricately prepared
food)
The cook of kings and the king of cooks
Perfected many recipes for sauces,
consomm,andpicesmountes
(decoratively shaped food)
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Marie-Antoine Carme
the fine arts are five in number, namely:
painting, sculpture, poetry, music,architecture-the main branch of which isconfectionery.
One of his greatest claims to fame was histraining of many famous chefs thatfollowed in his tradition
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Georges Auguste Escoffier1846-1935
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Georges Auguste EscoffierDeveloped Classical Cuisine (simplified
flavors, dishes, and garnishes)
Simplified sauce classification
Developed kitchen brigade system
1898 with Cesar Ritz opened LondonsSavoy Hotel