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Objectives:
To provide formal education and training in the
culinary arts, helping individuals acquire
cooking skills, culinary knowledge, and
professional expertise.
To enhance the quality and standards of food
preparation and service in the hospitality and
restaurant industry.
To promote the use of locally sourced
ingredients and support local farmers and
producers.
Introduction to
Gastronomy
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Food is one of the ways humans define
themselves as civilized.
Indeed, food plays a significant role in how
humans define themselves as civilized. The
ways in which food is cultivated, prepared,
shared, and consumed can reflect a society's
level of advancement, culture, and values.
What did you have for dinner last night?
Or did you call it supper?
What is the meaning of food?
Cultivated, prepared, shared and consumed
Here are some ways in which food is
intertwined with the concept of civilization:
• Agriculture and settlement
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• Cooking and culinary arts
• Dining etiquette
• Food as a status symbol
• Culinary Diversity
• Cultural Identity
• Food Security
Agriculture and Settlement: The development of
agriculture marked a crucial step in human civilization. It
allowed for the production of surplus food, which in turn
enabled the establishment of permanent settlements and
the growth of communities.
Cooking and Culinary Arts: The development of culinary
techniques and the preparation of food in diverse and
sophisticated ways are often seen as markers of civilization.
Culinary arts, including cooking methods, recipes, and
culinary traditions, are an integral part of cultural heritage.
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Dining Etiquette:The manners and etiquette surrounding
food consumption are often associated with civilized
behavior. Proper table manners, the use of utensils, and
communal dining practices are elements of etiquette that
distinguish human societies from more primitive forms of
eating.
Food as a Status Symbol: The types of food consumed
and the way they are presented can signify social status
and sophistication. In many cultures, elaborate and exotic
foods are associated with the upper classes.
Food Safety and Hygiene:The development of food
safety measures, such as proper food storage, cooking
temperatures, and sanitation, is a hallmark of civilized
societies. Ensuring the safety of food helps protect public
health.
Culinary Diversity:The variety of foods available in a
society is often a reflection of its level of development
and globalization. In more civilized societies, people
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have access to a wide range of ingredients and
cuisines from around the world.
Cultural Identity: Food is closely tied to cultural
identity, and the preservation and celebration of
traditional cuisines are often seen as a way to
maintain cultural heritage. Sharing traditional dishes
can be a way for a society to express its identity and
history.
Food Security:A civilized society strives to ensure
that its members have access to an adequate and
reliable food supply. This involves systems for food
production, distribution, and assistance for those in
need.
Overall, food is not only a basic human necessity but also
a powerful symbol and tool for defining and expressing
civilization. The way a society approaches food reflects
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its values, technological advancements, social
organization, and cultural identity.
The meaning of Food
Nutrition
Energy
Sensory Pleasure
Cultural Significance
Social Interaction
Health and Well-being
Sustainability and
Environmental Impact
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The meaning of food can vary
depending on the context, but in
general, food refers to substances that
are consumed by living organisms,
including humans, to provide
nourishment and sustain life. Food
serves several important purposes:
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The
history of
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the Chef
THE CHEF IN HISTORY
The history of chefs and the culinary profession is rich and
diverse, spanning centuries of culinary innovation and
cultural evolution.
Ancient Civilizations
The concept of chefs and professional cooking can
be traced back to ancient civilizations such as Egypt,
Mesopotamia, and China.
In ancient Rome, the term "coquus" referred to a
chef or cook, and there were specialized cooks who
prepared elaborate banquets for the wealthy.
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Medieval Europe
During the Middle Ages, chefs often worked in the
kitchens of noble households and monasteries.
The concept of the "chef de cuisine" (head chef)
began to emerge during this period as culinary skills
became more specialized.
Renaissance and Enlightenment:
With the Renaissance and the Enlightenment, culinary
arts saw significant developments in Europe.
French cuisine, in particular, gained prominence
during the reign of King Louis XIV.
French chefs, known as "cuisiniers,"
became highly respected. 19th
Century:
The 19th century saw the emergence of
the modern restaurant industry. In
France, the famous chef Georges
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Auguste Escoffier played a
crucial role in refining
culinary techniques and
standardizing kitchen
practices.
Escoffier's writings and
innovations in the kitchen
greatly influenced the
culinary world.
20th Century:
The 20th century witnessed the rise of celebrity chefs.
Chefs like Julia Child and Paul Bocuse became
household names, promoting French cuisine and culinary
education.
The advent of television brought cooking shows into homes
around the world, further elevating the status of chefs.
Contemporary Era:
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In the late 20th and early 21st centuries, the culinary
profession underwent significant changes. Culinary schools
and programs became more prevalent, allowing aspiring
chefs to receive formal training.
The globalization of cuisine led to the fusion of culinary
traditions, with chefs exploring diverse ingredients and
cooking styles.
Culinary Trends:
In recent years, there has been a growing focus on
sustainability, farm-totable dining, and a return to
traditional cooking techniques.
Chefs have become advocates for food ethics, local
sourcing, and reducing food waste.
Technology and Innovation:
Chefs have embraced technology in the kitchen, using
advanced equipment, molecular gastronomy, and
digital tools to enhance their culinary creations.
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Diversity and Inclusion:
The culinary world is becoming more diverse and
inclusive, with chefs from various backgrounds
gaining recognition for their contributions to global
cuisine.
1,000,000
Today, chefs continue to play a vital role in
shaping culinary culture, experimenting with
flavors, and pushing the boundaries of
gastronomy. They are often celebrated as artists
and innovators who have a profound impact on
our relationship with food.
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Gastronomy
is the study of food and
culture, with a particular
focus on gourmet cuisine.
The term subsumes cooking
techniques, nutritional facts,
food science, and palatability
plus applications of taste and
smell as human ingestion of
foodstuffs. Gastronomy is the intelligent
knowledge of whatever concerns man’s
nourishment.
Gastronomy is a part of:
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Natural history, by its classification of alimentary
substances;
Physics, because of the examination of the
composition and quality of these substances;
Chemistry, by the various analyses and catalysis to
which it subjects them;
One who is well versed in gastronomy is called a
gastronome, while a gastronomist is one who unites
theory and practice in the study of gastronomy.
Practical gastronomy is associated with the practice
and study of the preparation, production, and service
of the various foods and beverages, from countries
around the world. Theoretical gastronomy supports
practical gastronomy. It is related with a system and
process approach, focused on recipes, techniques and
cookery books.
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GASTRO-GEOGRAPHY and
GASTROHISTORY
Gastro-geography- The food available to our
ancestors was determined by the type of
terrain and the prevailing weather condition in
their locality. This controlled what would grow
(wild or cultivated), or what could be caught or
reared
Gastro-History- This concerns food items,
influences and techniques learned through
trading with adjacent nations, and brought
back by explorers traveling further afield.
Migration of people has also been a major factor.
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THANK
YOU
