Food and Beverage History PDF

01 A HISTORY OF MODERN FOOD SERVICE 02 1. THE ORIGINS OF CLASSICAL AND MODERN CUISINE 03 2. THE ORIGINS OF CLASSICAL AND MODERN CUISINE !"งโหลด…  In 1765, a Parisian named Boulanger began advertising on his shop sign that he served soups, whi...

01 A HISTORY OF MODERN FOOD SERVICE 02 1. THE ORIGINS OF CLASSICAL AND MODERN CUISINE 03 2. THE ORIGINS OF CLASSICAL AND MODERN CUISINE !"งโหลด…  In 1765, a Parisian named Boulanger began advertising on his shop sign that he served soups, which he called restaurants or  The new developments in food service received a great stimulus as a result of the French Revolution, beginning in 1789. !"งโหลด… (ป*าย- โดย ไ/ทราบ3เ5ยน 7ข9ท:  ของ CC BY-SA Before this time, the great chefs were employed in the houses of the French nobility. (ป*าย- โดย ไ/ทราบ3เ5ยน 7ข9ท:ของ With the revolution and the end of the monarchy, many chefs, suddenly out of work, opened restaurants in and around Paris To support themselves.  The Restaurant Industry A Food and Beverage Timeline Egyptian Kingdom, Greek Empire, Roman Empire, the Dark Age Catherine de Medici – married King Henry II Introduced etiquette > the use of fork and napkin + Italian Florentine style of cooking protocol + สม Ann of Austria – married Louise XIII 13 Introduced sauce espanol + the use of roux M. Boulanger A Paris tavern keeper started the first restaurant Marie – Antoine Careme Established the Grande Cuisine George Auguste Escoffier Introduce the Brigade system Ray Kroc Opened the first McDonald’s บั ติ Haute cuisine (French: literally "high cooking") Good Cours Haute cuisine (French: literally 1) Appetizer "high cooking") or grande cuisine was characterised by French cuisine in elaborate preparations and presentations served in small and numerous courses that were produced by large and hierarchical staffs at the grand restaurants and hotels of Europe.  Antonin Careme The 17th century Antonin Careme born in 1784, published works on cooking, and although many of his preparations today มเ อย -> luxur seem extravagant, he simplified and codified an earlier and even more complex cuisine. (ป*าย- โดย ไ/ทราบ3เ5ยน 7ข9ท:ของ CC BY-NC-ND ฟุ่ ฟื 3. Grande cuisine !"งโหลด… Georges Auguste Escoffier is a central figure in the modernization of haute cuisine as of about 1900, which became known as cuisine classique. New The 1960s were marked by the appearance of "nouvelle cuisine" as chefs rebelled from Escoffier's "orthodoxy" and complexity. standard Within 20 years, however, chefs began returning to the earlier style of haute cuisine, although many of the new techniques remained.  Careme Marie-Antoine Careme (1784-1833) All the changes that took place in the world of cooking curing the 1700s led to, for The first time, a difference between home cooking and professional cooking. One way we can try to understand this difference is to look at the work of the greatest chef of the period following the French revolution, Marie-AnToine Careme (1784-1833). As a young man 15yrs old, Careme learned all the branches of cooking quickly, and he dedicaTed his career To refining and organizing culinary Techniques.  His many books contain the first systematic accounT of cooking principles, recipes, and menu making. At a time when the interesting advances in cooking were happening in restaurants, Careme worked as a chef to wealthy patrons, kings, and heads of state. ↳ ก า /custom He was perhaps the first real celebrity chef, and he became famous as the creator of elaborate, elegant display pieces and pastries, the ancestors of our modern wedding cakes, sugar sculptures, and ice and tallow carvings. But it was Careme’s practical and theoretical work is an author and an inventor of recipes that was responsible, to a large extent, for bringing cooking out of the middle ages and into the modern period. Careme’s efforts were a great step toward modern simplicity. ลู ค้  Home cooking -o ground mather The methods explained in his books were complex, but his aim was pure results. the added seasonings and oTher ingredients not so much to add new flavors but to highlight the flavors of the main ingredients. His sauces were designed to enhance, not cover up, the food being sauced. Beginning with Careme, a style of cooking developed that can truly be called international, because the same principles are still used by professional cooks around the world. Older styles of cooking, as well as much of today’s home cooking, are based on tradition. In other words, a cook makes a dish a certain way because that is how it always has been done.  On the other hand, in Careme’s Grande Cuisine, and in professional cooking ever since, a cook makes a dish a certain way because the principle and methods of cooking show it is the best way to get the desired result. For example, for hundreds of years, cooks boiled meats before roasting them on a rotisserie in front of the นอน/ า fire. ย่  "The King of Chefs, and The Chef of Kings" 11 Escoffier Georges-Auguste Esciffier (1847-1935) Georages-Auguste Escoffier (1847-1935), the greatest chef of his time, is still today evered by chefs and gourmets as the father of twentieth-century cookery. Escoffier was called "the emperor of chefs" and "emperor of the world's kitchens" by Emperor William II of Germany. He modernized and codified the elaborate haute cuisine created by Marie-Antoine Careme, and developed the 'brigade de cuisine,' system of kitchen organization. ↓ Hell kitchen 12 His two main contributions were 1. The simplification of classical cuisine and the classical menu, 2. The reorganization of the kitchen.  1. Simplification of classical cuisine Escoffier rejected what he called the “general confusion” of 13 the old menus, in which sheer quantity seemed to be the most important factor. Instead, he called for order and diversity and emphasized the careful selection of one or two dishes per course dishes that followed one another harmoniously and delighted the taste with their delicacy and simplicity. Escoffier’s books and recipes are still important reference works for professional hels. The basic cooking methods and preparations we study today are based on Esoffier’s work. His book Le Guide Culinaire, which is still widely used, arranges recipes an a simple system based on main ingredient and cooking method, greatly simplifying one more complex system handed down from Careme. 14 2. The reorganization of the kitchen Escoffier’s second major achievement, the reorganization of the kitchen, resulted in streamlined workplace that was better suited to turning out the simplified dishes and menus he instituted. He organized his kitchens by the brigade de cuisine system, with each section run by a chef de partie. The system of organization he established in still in use today, especially in large hotels and full-service restaurants  Modern technology 15 Today’s kitchens look much different from those of Escoffier’s day, even though our basic cooking principles are the same. Also, the dishes we eat have gradually changed due to the innovations and creativity of modern chefs. The process of simplification and refinement, to which Careme and Escoffier made monumental contributions, is still on doing, adapting classical cooking to modern conditions and tastes.  DEVELOPMENT OF NEW 16 EQUIPMENT We take for granted such basic equipment as gas and electric ranges and ovens and electric refrigerators. But even these essential tools did not exist until fairly recently. The easily controlled heat of modern cooking equipment, as well as motorized food cutters, mixers, and other processing equipment, has greatly simplified food production Modern equipment has enabled many food service operations to change their production methods. With sophisticated cooling, freezing, and heating equipment, it is possible to prepare some foods further in advance and in larger quantities. Some large multiunit operations prepare food for all their units in a central commissary. The food is prepared in quantity, packaged, chilled or frozen, then heated or cooked to order in the individual units. Walk in fridser - Vegetable Fridser - 1 Pantherinston dry  DEVELOPMENT AND AVAILABILITY 18 OF NEW FOOD PRODUCTS Modern refrigeration and rapid transportation caused revolutionary changes in eating habits. For the first time, fresh foods of all kinds—meats, fish, vegetables, and fruits—became available throughout the year. Exotic delicacies can now be shipped from anywhere in the world and arrive fresh and in peak condition. The development of preservation techniques—not just refrigeration but also freezing, canning, freeze- drying, vacuum-packing, and irradiation—increased the availability of most foods and made affordable some that were once rare and expensive. ช ซ อ ีวล รื  ·MO SANITARY AND 19 NUTRITIONAL AWARENESS The development of the sciences of microbiology and nutrition had a great impact on food service. One hundred years ago, there was little understanding of the causes of food poisoning and food spoilage. Food handling practices have come a long way since Escoffier’s day. Customers are also more knowledgeable and therefore more likely to demand healthful, well-balanced menus. Unfortunately, nutrition science is constantly shifting. Diets considered healthful one year become eating patterns to be avoided a few years later. Fad diets come and go, and chefs often struggle to keep their menus current. It is more important than ever for cooks to keep up to date with the latest nutritional understanding.  Cooking in the 20th Century Very quickly, however, this “simpler” style became extravagant and complicated, famous for strange combinations of foods and fussy, ornate arrangements and designs. By the 1980s, nouvelle cuisine was the subject of jokes. Still, the best achievements of nouvelle cuisine have taken a permanent place in the classical tradition. Meanwhile, many of its excesses have been forgotten. It is probably fair to say that most of the best new ideas and the lasting accomplishments were those of classically 20 trained chefs with a solid grounding in the basics. New emphasis on ingredients Advances in agriculture and food preservation have had disadvantages as well as advantages. Everyone is familiar with hard, tasteless fruits and vegetables that were developed to ship well and last long, without regard for eating quality. Many people, including chefs, began to question not only the flavor but also the health value and the environmental effects of genetically foods, of produce raised with chemical pesticides and fertilizers, and of animals raised 21 with antibiotics and other drugs and hormones. New emphasis on ingredients Over the next decades, many chefs and restaurateurs followed her lead, seeking out the best seasonal, locally grown, organically raised food products. Larry Forgione picked up the banner of local ingredients and local cuisine in his New York City restaurant. Many chefs have modified their cooking styles to highlight the natural flavors and textures of their 22 ingredients, and their menus are often simpler now for this reason.  INTERNATIONAL INFLUENCES After the middle of the twentieth century, as travel became easier and as immigrants arrived in Europe and North America from around the world, awareness of and taste for regional dishes grew. Chefs became more knowledgeable not only about the traditional cuisines of other parts of Europe but about those of Asia, Latin America, and elsewhere. The use of ingredients and techniques from more than one regional, or international, cuisine in a single dish is known as fusion cuisine. Early attempts to prepare fusion cuisine often produced poor results because the dishes were not true to any one culture and were too mixed up. Eng firsh & chips Pudding INTERNATIONAL INFLUENCES !"งโหลด… Cooking and cooking styles continue to change. Technology continues to make rapid advances in our industry, and men and women are needed who can adapt to these changes and respond to new challenges. Although automation and convenience foods will no doubt grow in importance, imaginative chefs who can create new dishes and develop new techniques and styles will always be needed, as will skilled cooks who can apply both old and new techniques to produce high-quality foods in all kinds of facilities, from restaurants and hotels to schools and hospitals.