9 l'Histoire de La Cuisine

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History of auguste escoffier

http://www.bbc.co.uk/food/0/20123168

photo carlton et enu

!ideo youtube histoire

raconter une histoire."eps du pass#$ teps de la narration$ connecteurs logi%ues.

Culinary HistoryThe Foundation of Culinary Art

&atural products contain the ost coplete nutrients. "hey ust howe!er$ to becoe

palatable for huan beings under go culinary preparation."he skilled chef will decide on the appropriate cooking ethod$ and then refine the products.

How do we differentiate between the word cooking and culinary art'

(ooking siply eans:

"he preparation of food applying a cooking ethod to ake it edible and digestible.

(ulinary art howe!er eans:

"he refining of food taking the following points into consideration.

History of the Culinary Arts

"o understand classic culinary history$ one ust consider the culinary arts as they relate to

iportant cultural eras of western ci!ili)ation. &one of the arts*architecture$ literature$ usic or the

fine arts* can be fully appreciated without understanding the spirit of the age in which they were

created. "he sae holds true for the culinary arts. "he iportant e!ents of an era are reflected in its

food and culinary preferences.

Historical Developments

The Eras of European Culture:

Antiquity 888 B.C. to A.D. 400

iddle A!es "thto #"thcenturies
http://www.bbc.co.uk/food/0/20123168http://www.bbc.co.uk/food/0/20123168http://www.bbc.co.uk/food/0/20123168


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$enaissance #%thand #&thcenturies

Baroque and $ococo #&thand #8thcenturies

'ndustrial $evolution (ate #8thand #)thcenturies

odern *0thcentury

+oth historical e!ents and e,ceptionally skilled chef-s shaped the culinary arts. ndi!idual chef-s

recorded their knowledge in books and other publications and often showed off their talent in

culinary salons.

any historic e!ents are peranently iortali)ed in the culinary arts$ because dishes were naed

in honour of the e!ent or a person associated with it. ndeed$ soe states*en are ore faous

because of a dish naed for the than because of their political e,ploits. any faous usicians$

poets$ in!entors and others also ha!e dishes naed after the.

+roupin! over the ,ears of the Culinary Art

Classical Cuisine

Commoners Cuisine

Modern Cuisine- Nouvelle Cuisine

Diet Cuisine

The Classical Cuisine

rench cuisine is known as the classical cuisine o!er the past centuries she has gained perfection.


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eli!ery fro past traditions and their own creation in culinary techni%ues$ they ha!e achie!ed

e,cellent results$ not only in taste but also in food presentation. "he roots can be ainly traced to

the rench (ourt and (on!ents$ where chefs were already preparing during the thbut ainly the

14thand 18thcenturies the ost incredible dishes.

&ewly created dishes$ which are based on the old classical cuisine in their way of preparation and

nae$ ay also be categori)ed as classical.

-ample/ Boeuf a la mode

Selle de veau Orlor

Gigot dagneau a la !oulangere

"oulet roti grand-mere

Carre de porc a lallemande

Tournedos Du!arr#

Blan$uette de veau a lancienne

The Commoners Cuisine %farmhouse coo&ing'

"he de!elopent of this cuisine is uch sipler but ne!er the less still nice and tasty. 5e refer hereainly to the local and regional specialities also known as hoe cooking.

-ample/ Osso !uco

(rish ste)

Emenc* de veau +,urichoise

Co$ue au vin

Goulache . lhongroise

The Modern Cuisine

n the past centuries not uch was disco!ered as far as proper nutrition was concerned. t was ost

iportant that food tasted good and that it filled the stoach.

t was a rather unbalanced diet.

"he cheical and biological disco!eries and researching in food science ha!e shown that it is of

great iportance to follow a well balanced diet. t is not necessary to be a !egetarian or only that

you eat a full fibre diet.


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"he odern cuisine is based on the classical cuisine adapting the re%uireents and benefits of

roughage present in fruits and !egetables. "here is also a trend to keep the enus lower in calories

but still fulfilling the needs of the huan body.

-ample/

Medallion de veau a la melisse citrine . lestragon au cerfeuil et au petit legumes

Selle dagneau farcie et pois manche tous

/ilets de rouget au 01 de courgettes . la vapeur sa!a#on de 2iesling

Medallion de !oeuf au fond de ci!oulette Brocoli et carrots au !eurre

Nouvelle Cuisine

!er the past 70 years we ha!e noticed any changes in eating habits. n one hand the fast food

industry is flourishing$ this ainly because people do not ha!e the tie to eat but any due to the

different ways of up bringing and faster way of life.

n the other hand there is a trend to cook lighter$ eat saller$ but well present portions$ applying

odern cooking ethods such as steaing$ grilling and cooking in a !acuu. or the odern

cuisine only the best freshest products coe into consideration. &o wonder that restaurants know

for odern cuisine has a reputation of being rather e,pensi!e. t ay be entioned that success for

odern cuisine can only be obtained if the chef asters the classical cuisine.

Diet Cuisine

doctor applies this type of cuisine to custoers who are ill and in need of a special diet

prescribed.

n the gastronoy you seldo coe across this cuisine. 9ou will ainly find it in hospitals and

sanatorius or in odern tie known in special hotels with spa facilities.


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+ackground inforation

+elow is soe inforation about (elts and ictorians.

!isit to the useu of 5elsh ;ife at


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"he (elts li!ed in roundhouses and generally cooked using an open fire placed in the centre of the

roo. "he cooking was generally woen-s work. (elts ostly ate eat and boiled !egetables.

ood was cooked in clay pots that the (elts ade thesel!es. "he (elts were clean people and

washed their clothes regularly with soap in ri!ers. (lothes were then dried either on rocks or by

fires.

"he ictorians

"he ictorians were the first people to introduce achinery to the kitchen. "he achines were !ery

basic and used hand and ar power to ake the work. "he ictorians introduced the idea of

puping water around the house that could be used for washing. "hey used achines like angles

to s%uee)e e,cess water fro clothes before drying the. ore about the ictorians$ along with

ore odern ways of cooking and washing$ can be looked at in the useu of 5elsh ;ife.

odern*day kitchens

"he ain difference between odern kitchens and those abo!e is the introduction of achinery

such as washing achines$ toasters$ cookers and icrowa!es. =upils need to copare ways ofdoing tasks now and then$ and realise how people anaged without the aid of odern achinery.

"he +rigade

=rior to the second half of the nineteenth century$ ost hotels were sall inns. n the 1>00s$

classical cuisine was introduced to the professional kitchen at the sae tie !ery large grand hotels

cae into being. ?rand hotels re%uired grand kitchens. or the first tie$ chefs were preparing fine

cuisine in coercial kitchens on a large scale.

ne hundred years ago$ larger staffs were needed to work kitchens than are needed today. ewer

cooks are needed to staff today-s saller operations e%uipped with odern con!eniences and ore

liited enus. espite the reduced staff si)e$ a chain of coand and the organi)ation of tasks by

stations still e,ist.


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aster(hef is a tele!ision copetiti!e cooking show franchise created by ranc @odda$ which


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originated with the AB !ersion in Culy 1>>0. "he forat was re!i!ed and updated for the ++( in

ebruary 200 by e,ecuti!e producers ranc @odda and Cohn


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Food History

Historical events have a huge impact on the types of foods that we eat; these events could be wars and other conquests,discovering different parts of the world or people moving around the world for economic or social reasons, as well asslavery!

Events such as the First World War have certain foods associated with them. ne such food is "#$ biscuits. "#$%iscuits are a sweet biscuit popular in ustralia and "ew #ealand, made usingrolled oats, flour, coconut, sugar, butter,golden syrup,bicarbonate of soda and boiling water. n&ac biscuits have long been associated with the ustralian and"ew #ealand rmy $orps '"#$( established in World War ). *he biscuits were often sent to loved ones abroadbecause the ingredients do not spoil easily and the biscuits +ept well during naval transportation.

Food History is a diverse social history, it is breathta+ing in its range, weaving cultural, scientific, philosophical andlinguistic threads together to tell a story.

%elow are some of the greatest moments in Food History.

1762*he sandwich is created as gambler ohn -ontagu, th Earl of /andwich, calls for his dinner to be

put between two slices of bread so he can continue his card game with one hand and eat with the other.

0unchtimes would never be the same again.

1904*he hamburger, popular in the 1/, is served at the /t 0ouis World Fair 2 crucially, in a bun. )t soon

becomes the world3s favourite fast food. /ome might suggest the burger3s impact has been greater than

the sandwich3s; but where would it be without its bread4filling4 bread template5

1916. 6iggly Wiggly, the first self2service grocery store, opens in -emphis, 1/.

For the first time, customers wal+ through aisles and choose their own goods, and the concept of the

supermar+et is born.

1608*homas $oryate brings the first for+s to England after seeing them on his travels in )taly. *hough

initially moc+ed for being effeminate and unnecessary, the newfangled implements are gradually adopted

by the upper classes, before becoming popular throughout all strata of society.

14996ortuguese navigator 7asco da 8ama sails to )ndia aboard the /9o 8abriel, with the aim of brea+ing

the 7enetian monopoly on the spice mar+et. :a 8ama3s seaborne route +ic+2starts an international trade in

spices that ban+rolls European epansionism for centuries to follow.

1847oseph Fry wor+s out a way to mi etracted cocoa butter, cocoa powder and sugar to create the first

modern chocolate bar.

1860ewish immigrant oseph -alin establishes %ritain3s first recorded fish2and2chip shop, in %ow, east

0ondon. %y ?, there are @A,BBB in %ritain, all recycling newspapers in the best possible fashion.

1586Francis :ra+e is credited with bringing potatoes to %ritain. *he new tuber is regarded with deep

suspicion by southerners, although the north ta+es to it readily.
http://en.wikipedia.org/wiki/Rolled_oatshttp://en.wikipedia.org/wiki/Golden_syruphttp://en.wikipedia.org/wiki/ANZAChttp://en.wikipedia.org/wiki/World_War_Ihttp://en.wikipedia.org/wiki/Rolled_oatshttp://en.wikipedia.org/wiki/Golden_syruphttp://en.wikipedia.org/wiki/ANZAChttp://en.wikipedia.org/wiki/World_War_I

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9 l'Histoire de La Cuisine