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    HM Elect 0 Lecture 1

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    Xamantha Marie Porio Erivera
    This document provides an overview of the history and development of culinary arts through various periods: Ancient Greece and Rome had early forms of restaurants and taverns; Haute/Grande Cuisine emerged in the 16th century and emphasized fine details and rich foods; the Industrial Revolution in the 18th-19th centuries brought new food technologies and increased diversity; Classic Cuisine simplified Grande cuisine in the late 19th century; fast food originated in the early 20th century; Nouvelle Cuisine emerged in the 1970s focusing on natural flavors; and New American Cuisine also began in the 1970s emphasizing local ingredients.

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    HM Elect 0 Lecture 1

    Uploaded by

    Xamantha Marie Porio Erivera
    107 views2 pages
    This document provides an overview of the history and development of culinary arts through various periods: Ancient Greece and Rome had early forms of restaurants and taverns; Haute/Grande Cuisine emerged in the 16th century and emphasized fine details and rich foods; the Industrial Revolution in the 18th-19th centuries brought new food technologies and increased diversity; Classic Cuisine simplified Grande cuisine in the late 19th century; fast food originated in the early 20th century; Nouvelle Cuisine emerged in the 1970s focusing on natural flavors; and New American Cuisine also began in the 1970s emphasizing local ingredients.

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    Introduction to Culinary Arts

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    This document provides an overview of the history and development of culinary arts through various periods: Ancient Greece and Rome had early forms of restaurants and taverns; Haute/Grande Cuisine emerged in the 16th century and emphasized fine details and rich foods; the Industrial Revolution in the 18th-19th centuries brought new food technologies and increased diversity; Classic Cuisine simplified Grande cuisine in the late 19th century; fast food originated in the early 20th century; Nouvelle Cuisine emerged in the 1970s focusing on natural flavors; and New American Cuisine also began in the 1970s emphasizing local ingredients.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    107 views2 pages

    HM Elect 0 Lecture 1

    Uploaded by

    Xamantha Marie Porio Erivera
    This document provides an overview of the history and development of culinary arts through various periods: Ancient Greece and Rome had early forms of restaurants and taverns; Haute/Grande Cuisine emerged in the 16th century and emphasized fine details and rich foods; the Industrial Revolution in the 18th-19th centuries brought new food technologies and increased diversity; Classic Cuisine simplified Grande cuisine in the late 19th century; fast food originated in the early 20th century; Nouvelle Cuisine emerged in the 1970s focusing on natural flavors; and New American Cuisine also began in the 1970s emphasizing local ingredients.

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    Cooking is like Love – It should be entered into with ABANDON or not at all.

    – Julia Child

     Do it with Passion

    FUNDAMENTALS

    In this course, you will learn all about the culinary arts including:

    Unit 1: Introduction to Culinary Arts

    Unit 2: Careers in Culinary Arts

    Unit 3: Reading a Recipe/Culinary Terms

    Unit 4: Kitchen Tools and Equipment

    Unit 5: Cooking Ingredients – Properties and Components

    Unit 6: Cutting and Measuring Techniques

    Unit 7: Cooking

    Unit 8: Pastries and Baking

    Unit 9: Gastronomy

    Culinary Arts

    A Brief History of Culinary Arts

    Objective: Discuss the history and development of the food service industry.

    Food Service – Its Ancient History

     Ancient Grecian and Roman travelers usually brought food with them
    o like modern day picnics
     Overnight travelers would visit:
    o Lesche: A private club that offer food and beverages to its members
    and sometimes outsiders.
    o Phatnai: which was a tavern to share food with others.
     1553 – 1898: Haute/Grande Cuisine
    o A cooking style that was defined by attention to detail, fancy dishes,
    and rich food.
    o Started back in the day of Henry IV
     1760 – 1840: Industrial Revolution
    o Leads to growing diversity in the food industry.
    o Social and Economical changes brought: (1)
    New technologies Food.
    (2)

    o Boulagers (1765)
    o Discretionary income – is the income that was not already designated
    for bills and other living expenses.
     1889 – 1978: Classic Cuisine
    o A simplification of Grande cuisine, founded by Auguste Escoffier.
    o Le Guide Culinaire Classic (1903) was Auguste Escoffier’s manual that
    explained Classic Cuisine.
     1921 – Present: The Birth of Fast Food
    o Often associated with the increased popularity of the automobile after
    World War II.
    o White Castle – first fast food.
     1971 – Present: Nouvelle Cuisine
    o French for “new cooking”; Immigration Act of 1965.
    o A mid-20th movement away from many classic cuisine principles.
    o A light cuisine based on natural flavors, shortened cooking times and
    innovative combinations.
     1971 – Present: New American Cuisine
    o Stresses use of fresh, locally grown, seasonal produce and high quality
    ingredients simply prepared in fashion.
    o Started in California.

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