History 13.1

1. History 13.1 Creating the Modern Restaurant

3. 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

4. Antiquity 1680 B.C. Leavened bread invented in Egypt

6. 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

7. 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 Meanwhile, back with the ordinary people, a simple diet of barley, olive oil, pine nuts and fish.Meanwhile, back with the ordinary people, a simple diet of barley, olive oil, pine nuts and fish.

8. 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.

9. 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

11. Catherine de Medici

12. 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.

13. 1650 First coffeehouse

14. 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

15. 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.

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

17. 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)

18. Science, Technology and Food Better, more efficient farming methods Luis Pasteur discovers pasteurization Nicolas Appert discovers canning

19. Marie-Antoine Car�me 1783-1833

20. Marie-Antoine Car�me 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 pi�ces mount�es (decoratively shaped food)

21. Marie-Antoine Car�me �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

22. Georges Auguste Escoffier 1846-1935

23. Georges Auguste Escoffier Developed Classical Cuisine (simplified flavors, dishes, and garnishes) Simplified sauce classification Developed kitchen brigade system 1898 with Cesar Ritz opened London�s Savoy Hotel