History 13.

Creating the Modern Restaurant

Intro
Objectives:
Trace history of foodservice industry and explain its relationship to world history List famous chefs from history and note their major accomplishments, contributions

Prehistory
25,000 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

Antiquity
1680 B.C. Leavened bread invented in Egypt

Ancient Greece & Rome

Ancient 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

Ancient Greece & Rome

14 A.D. First known book of recipes Of Culinary Matters (De Re Culinaria) by Marcus Gavius Apicius Romans desire for exotic food and spice, increased trade, stretched empire east and north 44 A.D. Wealthy Romans love to banquet, vomitoriums gain popularity in Rome

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 of stale bread called trenchers. Food was bland and lacked variety.

Renaissance
Aristocracy 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

Catherine de Medici

Haute cuisine
Epicurean lifestyles were again embraced during the Renaissance which provoked a higher style of eating called haute cuisine, a highly skilled system of food preparation. Haute cuisine was brought from Italy to France in 1533 by Catherine de Medici (Henry II) . Green beans, artichokes, spinach (Florentine), ice cream, even the fork.

1650
First coffeehouse

1650
Guilds organized in France Each guild controlled the production of its specialties Chaine de Rotissieres (roasters), Chaine de Traiteurs (caterers) Established many of the standards and traditions that exist today

Boulanger
1765 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.

Industrial Revolution
Farmers downtime led to cottage industries Merchants desire for more control led to factories Mass migration to cities

Science, Technology and Food

18th Century The Enlightenment a scientific revolution based on scientific method which relied on information from direct 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)

Science, Technology and Food

Better, more efficient farming methods Luis Pasteur discovers pasteurization

Nicolas Appert discovers canning

Marie-Antoine Carme
1783-1833

Marie-Antoine Carme
Perfected 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, and pices mountes (decoratively shaped food)

Marie-Antoine Carme
the fine arts are five in number, namely: painting, sculpture, poetry, music, architecture-the main branch of which is confectionery. One of his greatest claims to fame was his training of many famous chefs that followed in his tradition

Georges Auguste Escoffier

1846-1935

Georges Auguste Escoffier

Developed Classical Cuisine (simplified flavors, dishes, and garnishes) Simplified sauce classification Developed kitchen brigade system 1898 with Cesar Ritz opened Londons Savoy Hotel