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    Culinary History

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    saketsharmayt
    The document discusses the history and evolution of classical and modern cuisine. It notes that one of the first important cookbooks was written by Taillevent in the late Middle Ages. Food production in France was historically controlled by guilds and restaurants proliferated after the French Revolution. Important chefs like Marie-Antoine Carême, Georges Auguste Escoffier, and Fernand Point refined techniques and helped establish the foundations of classical French cuisine. In the 1960s-70s, chefs like Paul Bocuse and Jean Troisgros developed the style of nouvelle cuisine, focusing on lighter preparations with smaller portions and emphasis on presentation.

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    Culinary History

    Uploaded by

    saketsharmayt
    11 views8 pages
    The document discusses the history and evolution of classical and modern cuisine. It notes that one of the first important cookbooks was written by Taillevent in the late Middle Ages. Food production in France was historically controlled by guilds and restaurants proliferated after the French Revolution. Important chefs like Marie-Antoine Carême, Georges Auguste Escoffier, and Fernand Point refined techniques and helped establish the foundations of classical French cuisine. In the 1960s-70s, chefs like Paul Bocuse and Jean Troisgros developed the style of nouvelle cuisine, focusing on lighter preparations with smaller portions and emphasis on presentation.

    Original Description:

    About culinary food production basic information

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    The document discusses the history and evolution of classical and modern cuisine. It notes that one of the first important cookbooks was written by Taillevent in the late Middle Ages. Food production in France was historically controlled by guilds and restaurants proliferated after the French Revolution. Important chefs like Marie-Antoine Carême, Georges Auguste Escoffier, and Fernand Point refined techniques and helped establish the foundations of classical French cuisine. In the 1960s-70s, chefs like Paul Bocuse and Jean Troisgros developed the style of nouvelle cuisine, focusing on lighter preparations with smaller portions and emphasis on presentation.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    11 views8 pages

    Culinary History

    Uploaded by

    saketsharmayt
    The document discusses the history and evolution of classical and modern cuisine. It notes that one of the first important cookbooks was written by Taillevent in the late Middle Ages. Food production in France was historically controlled by guilds and restaurants proliferated after the French Revolution. Important chefs like Marie-Antoine Carême, Georges Auguste Escoffier, and Fernand Point refined techniques and helped establish the foundations of classical French cuisine. In the 1960s-70s, chefs like Paul Bocuse and Jean Troisgros developed the style of nouvelle cuisine, focusing on lighter preparations with smaller portions and emphasis on presentation.

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    Culinary History

    religon
    THE ORIGINS OF CLASSICAL AND MODERN CUISINE

    ● First important cookbook was written at the end of the


    Middle Ages was Le Viandier (“TheCook”), written by
    Guillaume Tirel, usually known as Taillevent, born about
    1310.
    ● He refined old recipes to depend less on heavy use of
    spices and more on the flavors of the foods themselves.
    Food Production in France

    ❖ Food production in France was controlled by guilds.


    ❖ Caterers, pastry makers, roasters, and pork butchers
    held licenses to prepare specific items.
    ❖ Food service received a great stimulus as a result of the
    French Revolution, beginning in 1789.
    ❖ With the end of the monarchy, many chefs, suddenly out
    of work, opened restaurants in and around Paris to
    support themselves.
    ❖ At the start of the French Revolution, there were about
    50 restaurants in Paris. Ten years later there were about
    500.
    ● As a young man,

    Marie-Antoine Carême learned all the


    branches of cooking
    Carême quickly, and he
    (1784–1833) dedicated his career to
    refining and organizing
    culinary techniques.
    ● His goal was to create
    more lightness and
    simplicity
    ● Beginning with
    Carême, a style of
    cooking developed
    that can truly be called
    international,
    The greatest chef of his
    time, ( kings of chefs and
    Georges-Auguste the chefs of kings).
    Escoffier His two main contributions
    (1847–1935) were

    (1) the simplification of


    classical cuisine and the
    classical menu,

    (2) the reorganization of


    the kitchen.

    His book Le Guide


    Culinaire, which is still
    widely used, arranges
    recipes in a simple system
    Georges-Auguste Escoffier (1847–1935)

    He created French school of culinary art (La Cuisine classique ).

    1. He standardised new fashions chef dress

    2. He insisted chefs to acquire schooling.

    3. He was first one to move kitchen out of basements.

    4. He established kitchen brigade and division of stations.

    5. He standardized recipes.
    Nouvelle cuisine (1960-1970)

    Fernand Point (1897–1955).Working steadily in his restaurant, La


    Pyramide, in Vienne, France, Point simplified and lightened classical
    cuisine.

    Many of his apprentices, such as

    Paul Bocuse
    Jean
    Pierre Troisgros,
    Alain Chapel,

    went on to become some of the greatest stars of modern cooking


    Nouvelle cuisine (1960-1970)

    They, along with other chefs in their generation, became best known in
    the 1960s and early 1970s for a style of cooking called nouvelle cuisine.

    1. Variety of dishes served were with smaller portions.

    2. Presentation of the food was given importance.

    3. Sauces were thinner and flour was not added.

    4. Cooking time was reduced by frying, grilling and stir frying.

    5. Fresh food and martial was used.

    6. Unusual flavours and combination s were prepared.

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