Gastronom y

Learning Objectives To understand the definition of the term Gastronomy. The historical development of European Gastronomy. The identification of the key individuals responsible for Classical Cuisine.

Discussion What is understood by the term Gastronomy? What is meant by Classical and European cuisine? Do you think that these terms are relevant and used today?

Discussion Who in this class makes an effort to cook fresh meals, and experiment with recipes as often as possible. Examples? Do you think we utilize more convenience foods now than ever before? Is Gastronomy declining?

Definitions Gastronomy The science or the art of good eating All that is concerned with the enjoyment food and beverages. `the intelligent knowledge of whatever concerns mans nourishment` (Brillat Savarin) Gastronome A judge of good eating

Gastronomy can be subdivided into: Practical Gastronomy: Practical gastronomy is concerned with the practice Study of the preparation, production and service of the various food and beverages , from countries around the world, i.e. the cuisines.

Theoretical Gastronomy: Theoretical gastronomy supports practical gastronomy.

It is concerned with a systems and process approach, focused on recipes, cookery books and other writing.

Technical Gastronomy Technical gastronomy brings rigor and underpins practical gastronomy. It looks at the systematic evaluation of anything in the gastronomic fields that demand appraisal.

Food Gastronomy Food gastronomy is concerned with food and beverages and their genesis. Fundamentally, the role of wine and other beverages in relation to food is to harmonize, in order to maximize the enjoyment to be had from both.

Definitions Gourmet One who is recognized as having experience, skills and knowledge of cuisine Classical Cuisine Traditional style of cooking, developed over many centuries. Haute Cuisine High class cooking Nouvelle Cuisine New styles of cooking and influences

Gastronomy Where did Gastronomy have its origins? Who do you think were the first Gastronomes?

History The Greeks and Romans laid the foundations for the development of Classical Cuisine Greeks 500BC What type of cooking methods were typical? Frying and Roasting First importers Wheat Gourmands not gourmets Gluttony & Gourmandism Became more discerning started to use better combinations of food.

History Carving became an Art form The carving officer high up in the staff household hierarchy Serving Meat at your table was an indication of status Pork a delicacy Rearing livestock Commercial Salt Trade Salarium is Latin where we get Salary from each legionnaire being given his ration of salt. Salt associated with the good life and wealth

History Rules of etiquette became established with slaves being used for service Cooks became culinary artists Aesthetics became more important [ colour and food ] saffron for yellow, spinach leeks green, sunflower and sandalwood

History Romans had huge influence on the subsequent growth of European Cuisine. Why? They brought pears, apples, cabbage and onions from various regions after conquering them. Herbs and Spices pepper, ginger, cinnamon, olive oil, cooking soda, pheasants Wine + Vine Romans taught the French, the French became better. Wine probably came originally from the middle east around 4000BC

The French Influence 1341-1626 Little Changed Printing Press invented in 15th Century 17th Century move towards more healthier eating, combating obesity and health matters Renaissance Period Exploration of the New World, New Products [ Chocolate, Potatoes, Coffee ] Forks and glasswares appeared, plates were used instead of

The French Influence 3 basic courses remained: 1st Hot liquid concoction 2nd Roast Boiled meats poultry or game 3rd Dessert, fresh fruit, small cakes, dried fruits

The Italian Influence 1651 - Catherine de Medici Married Henry II (French King) Brought Decoration, Silverware, Table linen, Earthenware, and Forks Books now become a commonplace, literacy improving Recipes more distinct and precise Oral tradition broken

The French Influence Supported and publicized by the courts of continuing Kings and Queens, French cuisine became notorious. 18th, 19th, and 20th century cuisine continued to flourish with the founding fathers of gastronomy: Brillat- Savarin 1755 Book: The Physiology of Taste Alexandre Reynire 1758 Auguste Escoffier (1846) Book: Le Guide Culinaire

European Gastronomy 18th, 19th, and 20th century cuisine continued to flourish with the founding fathers of gastronomy: Brillat- Savarin 1755 Book: The Physiology of Taste Alexandre Reynire 1758 Auguste Escoffier (1846) Book: Le Guide Culinaire

European Gastronomy Other chefs followed in their footsteps refining and promoting cuisine, dining out and establishing restaurants as reputable eating houses for all. Menus became structured and lavish with many variations in courses. Consumers became informed about what they were eating Diet and health evident in the creation of Nouvelle cuisine in the 1970s pioneered by Paul Bocuse

Nouvelle Cuisine Meaning new cuisine, and not necessarily todays cuisine. As gastronomy became more scientific In the 20th century dieticians and nutritionists became more important. Chefs collaborated with food critics to move away from traditions and

Nouvelle Cuisine Innovative menus and recipes were created with consideration to health, aesthetics and gastronomy. (Gurard) More commonly known today from Bocuse with his version of

Nouvelle Cuisine Simple cooking and production methods Reduction in cooking times Fresh produce Lighter and healthier dishes Inspiration from regional dishes Elimination of rich cooking Use of new cooking techniques Innovation and experimentation encouraged Plate service for an aesthetic appeal Source: Edited from Mennell 1985 Nouveaux cusines

Nouvelle Cuisine Publicity turned as chefs took advantage of nouvelle cuisine; Light healthy meals manifested themselves into small portions. Over descriptive dishes Poor value for money The principle of nouvelle cuisine was still considered to be in the interest of the

Cuisines Today Concept cuisine The idea of a chef creating and producing their own dishes that have a strong identity, with a clear theme that makes it unique. For example....... Fusion cuisine The blending of foods, spices and ingredients from various origins and countries due to the convergence of contrasting cultures First linked to chef Norman van Aken

Fusion Cuisine Not so new, Romans are, perhaps, the first real inventors of this concept Reflection on the mix of cultures in many Western Countries Based on the classic tradition (French), with similar concerns over presentation

Molecular Gastronomy Molecular gastronomy is the application of science to culinary practice and more generally gastronomical phenomena. The fundamental objectives of molecular gastronomy are: Investigating culinary and gastronomical proverbs, sayings, old wives tales Exploring existing recipes Introducing new tools, ingredients and methods into the kitchen Inventing new dishes Using molecular gastronomy to help the general public understand the contribution of science to society

Restaurants Top two restaurants in the world 2006 1.El Bulli, Montjoi, Spain 2.The Fat Duck, Bray, Berkshire, UK Both restaurants base menus on molecular gastronomy. El Bulli Review El Bulli is a great adventure for the traveling gourmet. Ferran Adria opens his restaurant from March to September; the rest of the time, he's in his workshop, experimenting with new tastes and techniques. Be his guinea pig and sign up for the 35-course taster's menu.

EL Bulli Review El Bulli is a great adventure for the traveling gourmet. Ferran Adria opens his restaurant from March to September; the rest of the time, he's in his workshop, experimenting with new tastes and techniques. Be his guinea pig and sign up for the 35-course taster's menu Sample Dishes: Sopa de palomitas Popcorn dust soup with butter Gnocchis de calabaza con jugo Pumpkin gnocchi with juice Brocheta de corteza de cerdo al mentol con grasa de jamn Mint pork scratchins

EL Bulli Review El Bulli is a great adventure for the traveling gourmet. Ferran Adria opens his restaurant from March to September; the rest of the time, he's in his workshop, experimenting with new tastes and techniques. Be his guinea pig and sign up for the 35-course taster's menu Sample Dishes: Sopa de palomitas Popcorn dust soup with butter Gnocchis de calabaza con jugo Pumpkin gnocchi with juice Brocheta de corteza de cerdo al mentol con grasa de jamn Mint pork scratchins

EL BULLI Review http://www.nerdgirl.com/comments.php?id=P281_0_1_0_C Every course was displayed in a unique and beautiful manner. Whether it be the Melon Caviar in its own little El Bulli tin or the specially made spoon for the Concentrado. The plate is a mere empty canvas to Ferran and he decorates it ever so lovingly. Bright colours, flowers, textures, and utensils help complete each course. Every plate is put in front of your face and you are taken back to a childlike curiosity to push, prod, poke or just stare in admiration. The best part, of course, being when you gather up a spoonful and then discover that although your eyes had told you the course was, your mouth was telling you otherwise. Solids disappear into thin air leaving only a taste on the tip of your tongue. Jelly-like bubbles burst in your mouth exposing a warm liquid. Flowers are edible and actually tasty. It goes on and on. And that is the best part of El

Fat Duck Tasting Menu SNAIL PORRIDGE ROAST FOIE GRAS "SOUND OF THE SEA" SALMON POACHED WITH LIQUORICE BALLOTINE OF ANJOU PIGEON HOT AND ICED TEA (2005) MRS MARSHALLS MARGARET CORNET PINE SHERBET FOUNTAIN (PRE-HIT) MANGO AND DOUGLAS FIR PUREE PARSNIP CEREAL NITRO-SCRAMBLED EGG AND BACON ICE CREAM