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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