Gastronomy History and Evolution

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Questions and Answers

Which culinary movement developed in France during the 1970s and 80s?

Nouvelle cuisine (correct)

Haute cuisine

Molecular gastronomy

Creole cuisine

Who first popularized the term 'gastronomy'?

Cesar Ritz

Marie-Antoine Carême

August Escoffier

Berchoux (correct)

What does the term 'gastronomy' specifically refer to?

The nutritional values of food

The styles and modes of cooking and eating habits (correct)

The history of culinary arts

The study of food chemistry

What term describes the textural quality of food?

Mouthfeel Signup and view all the answers

Which of the following factors does NOT affect odor identification?

Color of the food Signup and view all the answers

What happens to taste when smell is impaired?

It is diminished up to 100% Signup and view all the answers

Who is known for establishing the French system of kitchen brigade management?

August Escoffier Signup and view all the answers

How many types of olfactory receptor cells are there?

Seven Signup and view all the answers

What does 'creolization' in contemporary gastronomy refer to?

Mixing of cuisines to create hybrid dishes Signup and view all the answers

Which figure published 'De honesta voluptate' in 1450?

Bartolomeo de Sacchi di Piadena Signup and view all the answers

What shape do musky odor compounds have?

Flat disc Signup and view all the answers

In gastronomy, what does 'haute cuisine' refer to?

The codification of classic French cooking practices Signup and view all the answers

Which of the following best describes a floral odor compound?

Keyhole Signup and view all the answers

What does the term 'creole' refer to in the context of gastronomy?

The fusion of indigenous and colonial cooking styles Signup and view all the answers

What is the effect of temperature on odors?

Higher temperature makes odors more volatile Signup and view all the answers

Which type of charge do putrid odors carry?

Negative charge Signup and view all the answers

Which cooking method is primarily used for large pieces of tender meat in the oven?

Roasting Signup and view all the answers

What kind of cooking method is broiling considered to be?

Healthy cooking method Signup and view all the answers

Which wine is suggested to be served with raw oysters due to its contrasting taste profile?

Sauvignon Blanc Signup and view all the answers

What do complementary taste components in food and wine pairing share?

Shared characteristics Signup and view all the answers

Which cooking method involves the use of meat drippings for deglazing?

Stir-frying Signup and view all the answers

What taste component is commonly associated with astringency in dry red wines?

Tannins Signup and view all the answers

What is the cooking technique that typically reduces cooking time below 98°C?

Steaming Signup and view all the answers

Which ingredient is noted for being umami-rich?

Parmesan cheese Signup and view all the answers

Which of the following is a psychological factor affecting odor identification?

Past experiences Signup and view all the answers

What are the qualitative characteristics used to evaluate the odor of a substance?

Similarity to other odor compounds Signup and view all the answers

Which food category does NOT include raw foods?

Chocolate Signup and view all the answers

What aspect does the process of analyzing flavor NOT include?

Sound Signup and view all the answers

Cultural determinants of taste are significant mainly in which phase of development?

Infancy Signup and view all the answers

Which of these describes preserved foods?

Pickles and fermented foods Signup and view all the answers

Which of the following factors is NOT considered a physiological factor in odor identification?

Cultural trends Signup and view all the answers

What characteristic is associated with processed foods?

Milled and sifted Signup and view all the answers

What is the most effective way to counterbalance a dish that is rich or fatty?

Choose a wine with high acidity Signup and view all the answers

Which element is considered least important when making wine and food pairing decisions?

Flavors Signup and view all the answers

How does saltiness in food affect wine pairing?

It emphasizes the wine's acidity Signup and view all the answers

What type of wine should be served with bitter foods?

Tannic wines Signup and view all the answers

What is a key consideration when planning a menu for an event?

The weight of the food and wine Signup and view all the answers

Study Notes

Gastronomy

"Gastronomy" derives from the Greek words "gastro" (stomach) and "nomy" (rules), referring to the rules governing the consumption of food.
Coined by French writer Berchoux, it gained popularity in France after the French Revolution, representing the growing importance of cuisine in the new bourgeois society.

History of Gastronomy

Key figures like Athenaeus, Apicius, and Bartolomeo de Sacchi di Piadena (Platina) contributed significantly to the understanding of fine dining.
Platina's 1450 work "De honesta voluptate" highlights the early foundations of gastronomy.
The development of Haute Cuisine (High Cuisine) marks the professionalization and codification of cooking and dining practices in the Western world.
August Escoffier and Cesar Ritz significantly influenced the French kitchen brigade management system.
"Nouvelle Cuisine" emerged in France during the 1970s and 1980s, marking a shift in culinary trends.

Contemporary Gastronomy

Promotes hybrid creations and "creolization," where distinct cuisines blend to create new dishes.
This is especially prevalent in post-colonial regions where indigenous cultures are reclaiming influence.

Mouthfeel

Describes the textural sensation of food, encompassing qualities like: hard, soft, brittle, crumbly, crisp, crunchy, chewy, tender, tough, gummy, viscous, thin, thick, sticky, tacky, gooey, airy chalky, flaky, fibrous, grainy, granular, gritty, lumpy, pulpy, sandy, doughy, elastic, heavy, light, mushy, rubbery, slimy, slippery, smooth, spongy, soggy, flaccid, springy, juicy, fatty, greasy, and oily.

Smell and Odor Identification

Smell plays a crucial role in taste perception, with loss of smell leading to decreased taste, a condition called anosmia.
Odor identification relies on the olfactory receptor cells, each sensitive to one specific chemical compound.
Seven types of olfactory receptor cells interact with different shaped molecules to identify various odors.
Odor groups include Camphoraceous, Musky, Floral, Minty, Ethereal (Ether), Putrid, and Pungent.
Volatility, chemical composition, concentration, temperature, solubility, and mobility of odor compounds affect odor identification.

Factors Affecting Odor Identification in Individuals

Psychological Factors: past experiences, aversions, expectations, culture, geography, social factors.
Physiological Factors: nasal infections, hormonal state, age, gender.

Odor Profiles

Evaluated in terms of qualitative characteristics (similarity to other odor compounds) and quantitative characteristics (intensity and sensitivity).

Assessing Flavor

Combines three elements: odor, taste, and mouth-feel.

Cultural Determinants of Taste

The cultural context of taste preferences during infancy significantly influences individual taste development in adulthood.

Food Types

Raw Foods: Fish, meat, vegetables, fruits. Characterized by freshness, cleanness, aliveness, vibrancy, acidity, tanginess, and naturalness.
Processed Foods: Chocolate, coffee, flour (milled, sifted), milk (pasteurized, homogenized), herbs, spices.
Preserved Foods: Pickles, chutneys, jams, salted, dried, smoked, bottled, heat-treated, fermented, cooked and stored in fat.
Prepared Foods: Mayonnaise, cake mix, ice cream.
Cooked Foods: Foods heated, drastically changing their taste chemistry. Examples include prepared foods, mayonnaise, tinned soup, ice cream.
Cooking Methods: Steaming, Broiling, Roasting, Frying (deep frying), Braising, Stewing, Baking, Stir-frying, Barbecuing (hibachi), Earth oven cooking (umu), Tandoor, Brick oven.

Food and Wine Pairing Motivations

Enhance customer satisfaction with the overall dining experience.
Increase profitability.

Pairing Components

Primary Taste Components: correspond to basic taste perception on the tongue.
Complimentary: shared characteristics. Example: adding salt to a flat chili or pairing off-dry Riesling with pork tenderloin.
Contrasting: opposites attract, balancing flavors. Example: squeezing lemon juice on buttery salmon or pairing Sauvignon Blanc with raw oysters.

Key Elements in Understanding Food and Wine Matching

Acidity: cuts through rich, salty, oily, fatty, mild, or spicy dishes. Less tart wines are thinned out by tart dishes. Acidic wines pair well with tart food.
Sweetness: counterbalances moderate levels of spicy heat.
Saltiness: reduced by wine's acidity. Salt perception increases with tannin. Alcohol is accentuated by salt. Salty dishes can be balanced by off-dry wines.
Tannin: pairs well with bitter food. Example: steak with Cabernet Sauvignon. Tannin and fish oil generally do not pair well.
Oak: oaky flavors are intensified by food. Oaky wines require specific food pairings to showcase their best qualities. Example: Chardonnay and dessert.
Alcohol: match wines and food of similar intensity. Higher alcohol content can be challenging to pair.

3 Food Pairing Keys

Ingredients
Cooking Methods: low impact or high impact
Sauces and Condiments

Notes on Flavor

Flavor may not be the most important factor in pairing decisions.
Flavors evoke memories.

Audience: Who is the target audience?
Purpose: What is the goal of the event?
Theme: Is there a specific theme?
Constraints: What are the limitations related to equipment, staff, and location?
Guest Count: How many guests will attend?
Special Needs: Are there any dietary restrictions or allergies?
Menu Flow: What is the desired sequence of dishes?

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Description

Explore the fascinating history of gastronomy, from its Greek roots to the development of Haute Cuisine and contemporary culinary trends. This quiz covers key figures, foundational texts, and the shifts in dining practices that have shaped modern gastronomy. Test your knowledge on the evolution of cooking and dining through the ages.