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The Origins of Classical and Modern Cuisine: Slide 18 (Read Presentation)

- The document discusses the history and evolution of classical and modern cuisine from its origins in French guilds to the present day. Key developments included the rise of restaurants in the 18th century, Escoffier's standardization of kitchen brigades and techniques, and advances in food preservation, nutrition science, and cooking equipment that have changed cooking styles and menus over time. While traditions are important, cuisine continues to evolve due to both technological changes and shifting views on health and nutrition.

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554 views1 page

The Origins of Classical and Modern Cuisine: Slide 18 (Read Presentation)

- The document discusses the history and evolution of classical and modern cuisine from its origins in French guilds to the present day. Key developments included the rise of restaurants in the 18th century, Escoffier's standardization of kitchen brigades and techniques, and advances in food preservation, nutrition science, and cooking equipment that have changed cooking styles and menus over time. While traditions are important, cuisine continues to evolve due to both technological changes and shifting views on health and nutrition.

Uploaded by

niyanie
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as DOCX, PDF, TXT or read online on Scribd
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The Origins of Classical - The easily controlled heat of modern cooking

equipment, as well as motorized food cutters,


and Modern Cuisine
mixers, and other processing equipment, has
INTRO: The value of history is that it helps us greatly simplified food production.
understand the present and the future. In food
- Research and technology continue to produce
service, knowledge of our professional heritage
sophisticated tools for the kitchen. Some of
helps us to see why we do things as we do, how
these products, such as tilting skillets and
our cooking techniques have been developed &
steam-jacketed kettles
innovate in the years ahead.
Slide 18 (read presentation)
SLIDE 1 & 2: (after) At this time, food
production in France was controlled by guilds. Slide 19 (read presentation)
Caterers, pastry makers, roasters, and pork
SLIDE 20: The development of preservation
butchers held licenses to prepare specific items.
techniques—not just refrigeration but also
SLIDE 3 (read presentation) freezing, canning, freeze-drying, vacuum-
packing, and irradiation—increased the
SLIDE 4: In 1765, a Parisian named Boulanger
availability of most foods and made affordable
began advertising on his shop sign that he
some that were once rare and expensive.
served soups, which he called restaurants or
restoratives. SLIDE 21: (after)Thus, convenience foods
continue to account for an increasing share of
Slide 5 – 6 (read presentation)
the total food market.
SLIDE 7: Soon commercial kitchens became
Slide 22 (read presentation)
divided into three departments...
SLIDE 23: (before the bullet forms)
Slide 8-9 (read presentation)
-The development of the sciences of
Slide 10:
microbiology and nutrition had a great impact
SLIDE 11: (after) In other words, a cook makes a on food service.
dish a certain way because that is how it always
- Food-handling practices have come a long way
has been done
since Escoffier’s day. Also, little knowledge of
SLIDE 12: Georges-Auguste Escoffier the nutritional principles was available until
greatest chef of his time, is still revered by chefs recently. Today, nutrition is an important part
and gourmets as the father of twentieth- of a cook’s training.
century cookery. His two main contributions
- Diets considered healthful one year become
were…
eating patterns to be avoided a few years later.
Slide 13 (read presentation)
END: All these developments have helped
SLIDE 14: (after) Learning classical cooking, change cooking styles, menus, and eating
according to Escoffier, begins with learning a habits. The evolution of cuisine that has been
relatively few basic procedures and going on for hundreds of years continues.
understanding basic ingredients. Changes occur not only because of
technological developments, such as those just
SLIDE 15: (after) especially in large hotels and described, but also because of our reactions to
full-service restaurants, as we discuss later in culinary traditions
this chapter.

Slide 16 (read presentation)


Melge
SLIDE 17:
Carla
- We take for granted such basic equipment as
gas and electric ranges and ovens and electric April
refrigerators. But even these essential tools did
Julane
not exist until recently
Vincent

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