Introduction Flashcards
tribes cooked meals for the whole group at one fire
ancient times
Egyptians practiced large quantity food production to feed armies and slaves; vending foods were also practiced
ancient times
from Roman days, a variety of production kitchens support the armies
ancient times
tabernas and thermopolium were established
roman era, ancient times
lavish banquets and luxurious dining were practiced just like the Greeks
roman era, ancient times
cookbook with 3 courses of the roman feasts; written by Apicius
cookery and dining in imperial Rome
roman feasts
gustatio, meat and veg, and fruits and sweets
operated roadside inns, taverns and other food establishments
ancient chines and india
monks and friars in monasteries and abbeys practiced quantity food production and cost accounting system
middle ages
chaine de rotisserie in Paris in the 12th cen was established and various guilds wre developed into classic kitchen org
middle ages
kings and lords had to feed big households and courts from a main cooking area
middle ages
dev’t of Haute Cuisine in France
early renaissance
intro of ice cream, knives, forks and spoons, fine dining, dev’t of chefs, culinary personal as well as fine recipes
early renaissance
dev’t of chef schools, setting of high standards of food quality and elaborate dishes were practiced
early renaissance
cafes and restaurant (Boulanger’s restaurant) wre established
early renaissance
starting the end of 18th century
industrial revolution
great cafe were in demand
industrial evolution
popularization of exclusive restaurants and dining out
industrial evolution
discovery of canning and other food processing tech further enhanced the dev’t of the food service industry
advancement of science
rise of famous chefs like Careme
golden age of cuisine
introduced progression of courses, perfected the soup consomme, developed many french sauces and dishes, trained large num of chefs
Careme
perfected the classical org of kitchen workers, wrote many articles and cookbooks, developed sound rules in large quantity food prod and simplified the menu
Escoffier
opened the first American tavern in 1634
Samuel Cole
first coffeehouse in Boston was established
1670
20th cen - Nouvelle cuisine
Ferdinand/ Fernand Point
first opened Phladelphia in 1902 by Horn and Hardart
automat
pioneer of many fast food concepts
ingram
A & W
J. Willard Marriot
soft ice cream, first opening of Dairy Queen
Thomas Cravel
hotdog cart, Carl’s Jr.
Carl N. Karcher
Mo and Dick
McDonald, hamburger operation in LA
restaurant with exposed kitchen
1961
prominent among the wealthy society in England
clubs and other social org
provided sanitary and efficient food service set up with the Reform Club of London
Alexis Soyer
1855 established diet kitchen during the Crimean War
Florence Nightingale
Mother of Nurses
Florence Nightingale
father of culinary
Escoffier
first who established the dietary kitchen
Florence Nightingale
started industrial catering
Robert Owen
start of contract food srvice caterers
1970
