Transcript FABULOUS FEASTS

The Greeks
-Enjoyed social aspects of dining
-Got together for banquets
-Private Clubs called Lesche
-Phatnai clubs catered to travelers,
traders and visiting diplomats
-Grapes, olives, bread from barley,
dried fish, cheese, wine
-Nourish the soul and body
-Ate reclined on couches, enjoyed music,
poetry and dancing
-The Greeks believed that pleasure was the purpose
of life and it was achieved through restraint and
balance.
Epicurious = Epicurean
FABULOUS FEASTS OF THE ROMANS
-282 BC conquered the lands around the Mediterranean Sea
-Romans were opposite of the Greeks in discriminating tastes
-Ordinary Citizens - barley, olive oil, pine nuts and fish
-Aristocrats held enormous banquets filled with exotic foods such as
humming bird tongues and camel’s heels
-Main meal called cenna or dinner
-Often more than 100 types of fish were served with wild boar, venison,
ostrich, ducks and peacocks
-Public dining undignified, only men in lowest classes went to taverns
-Desire for exotic foods and spices increased trade and stretched the Roman
Empire further east and north
-Early cookbook Marcus Apicius -De Re Coquinaria (On Cooking) recipes still
used today
-He took great effort to obtain the most exotic foods possible, realized he
would go broke and poisoned himself rather than die from hunger
The Marvelous Middle Ages
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Ancient Nordic myths included the belief that trees were
sacred and could not be cut down and that diverting river
water for agriculture would displease the gods of the rivers
Christendom dispelled the fear and they cleared large
tracts of land for hunting and farming
Serfs worked in the fields
They ate bread from wheat, peas (dried), turnips, onions,
cabbage (sauerkraut), pork
Landowner had large banquets
All food arrived at the same time
People ate with fingers or knives
Large slices of stale bread called trenchers were used
instead of plates - eaten at the end of the meal or given to
dogs who ate scraps and bones off the floor
THE RENAISSANCE
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Herbs- aromatic plants were used for seasoning Thyme, rosemary and
sage
Aristocracy craved spices (bark, root, seeds, bulbs or berries from
aromatic plants)
Noblemen instructed their cooks to use large amounts of spices in their
foods to show off wealth
Merchants in Venice held a monopoly on the spice trade
Portuguese sailors sailed around South Africa to India and established a
new spice route
Christopher Columbus- looking for a shorter route discovered America
Food preparation system we now call Haute Cuisine
Higher style of eating began in Italy
Catherine de Medici (Italian) married Henry II (France)
Recipes for artichokes, spinach dishes, ice cream
She introduced the French to the Fork
People carried their own silverware when they dined out
Coffee from Africa- Coffeehouses sprang up in major cities
Café opened in 1650 in Oxford England
Pastries added, women were welcome
GUILDS
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Cooking guilds established many of the
professional standards and traditions that
exist today. Two of the oldest cooking
guilds are the:
 Chaine
de Rotissieres (roasters)
 Chaine de Traiteurs (caterers)
(King Henry II went against food service guilds to continue
operating his “restorantes”.)
BOULANGER
1765 Boulanger served hot soups in a café he
called restaurers for their health restoring
properties
 He called his café restorante
 During French Revolution large numbers of
cooks and guild members were unemployed
(employers dead or fled France) opened their
own restaurants
 By early 1800s Paris had over 500 restaurants
serving meals
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Marie-Antoine Careme
Perfected the art of grand cuisine.
Perfected the recipes for many fine French sauces and
dishes like consomme, and pieces mountees.
Trained many famous chefs
Georges Auguste Escoffier
-Refined grand cuisine into classical cuisine.
-Reorganized the kitchen into the kitchen brigade system.
-Teamed up with Cesar Ritz to provide fine meals in luxury
hotels Europe.
-Classified sauces under the five grand sauces
-Opened London’s Savoy Hotel with Cesar Ritz in 1898
Industrial Revolution
Families moved to cities to work in emerging factories
People needed to live close to factories to walk to work,
go home for lunch and dinner
 Sewage systems backed up, very unsanitary
 Paris began to run horse and buggy transit buses
 Vitamins were discovered in 1919
 Fruit, vegetables and whole grain breads were
considered poor man’s food
 Wealthy age meat, sauces, cheese and wine – suffered
from gout (lack of iodine)
 Scientists invented chemical fertilizers and pesticides
 Rotate crops
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Which scientist discovered what?
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Appert
Process of heating milk to
remove harmful bacteria.
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Pasteur
Canning to keep food fresh
safe to eat.
The Americas
The Caribbean Islands
-Tropical climate was good for growing foods like mango, papaya
and coconut.
-Fresh seafood was plentiful.
-Flour, meat, olive oil, and spices were brought by European
settlers.
Latin America
-Aztecs and Mayans cultivated corn, beans, tomatoes, squash, and
potatoes thousands of years before European settlers arrived.
-European settlers brought domesticated animals, wheat, and nuts
like almonds.
North America
-Native American Indians introduced settlers to corn, beans,
peanuts, pumpkins, vanilla, and red and green peppers.
-American Indians taught European settlers new cooking
techniques, like the clambake.
The 20th Century in the United States
-At the turn of the century, the high employment
rate meant more and more people were eating
out for lunch. Restaurants that specialized in
serving lunch-time meals opened, like Savarin,
Schrafft’s, and Child’s.
-1930s - First White Castle opened; the
beginning of the fast-food industry.
-1940s and 1950s – Continued growth of
fastfood restaurants; restaurants like McDonald’s
and Kentucky Fried Chicken became popular.
How do these trends in society affect
food service?
More women in the workplace
 More single adults
 Greater nutritional awareness and
healtheir living.
 Increase in concern for environmental
issues.
 Desire for time-saving meals.
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Scientific Breakthroughs in Farming
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Aquaculture-
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Organic farming-
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Hydroponic farming-
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Genetic engineering-
is the farming of freshwater and saltwater
organisms including molluscs, crustaceans and aquatic plants. Unlike
fishing, aquaculture, also known as aquafarming, implies the cultivation of
aquatic populations under controlled condition
Crop or stock farming where only natural
fertilisers, pesticides and nutritional supplements are used.Hormones and
synthetics checmicals are not used at all.
is a method of growing plants using
mineral nutrient solutions, without soil.
the set of techniques used to alter
the genetic material of a cell or living organism.
The Two Major Divisions of Food
Service
Commercial- Prepare food and beverages
for a profit; includes restaurants, bars,
supermarket delis, convenience stores,
and lodging facilities.
 Noncommercial- Prepare and serve food
as a supportive addition to the main
purpose of the establishment; includes
business and industry, hospitals, nursing
homes, schools, airlines, and military.
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Foodservice Managers in the 21st
Century Will Need…..
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Better administrative skills
The ablility to work well with people
To be more involved in teaching, training, and
motivating employees.
Excellent interpersonal and communications
skills.
A greater awareness of environmental issues.
To work with better-educated consumers who
have concerns about nutrition and health.
Greater computer proficiency.
To effectively supervise a culturally diverse staff.
To play a bigger role in waste management and
recycling.