Introduction of Gastronomy 1.2 Flashcards
The first significant step toward the development of gastronomy was the use of fire by ____ to cook food, which gave rise to the first meals as families gathered around the fire.
Primitive humans
The Bible relates the story of how Belshazzaar, the King of Caldeans, ‘made a great feast to a thousand of his lords, and drank wine before the thousand’
Book of Daniel
In ancient Greece, the Athenians believed that mealtime afforded an opportunity to nourish the ____
spirit as well as the body
The Greeks provided a philosophical basis for good living called?
Epicureanism
It held that pleasure was the main purpose of life but was not intended to imply the self-indulgence that it cannotes today
Other term for Pinyon Pine?
Pinus edulis
edible seeds called pine nuts from the Pinyon Pine cone
Wild boar, hedgehog, roebuck, crane, heron, and peacock
Wild game
From: History of Gastronomy
A welathy man who entertained so lavishly that his name bacame a symbol both for extravagance and for culinary excellence
Lucullus
From: History of Gastronomy
Was alleged to have eaten 300 figs, 100 peaches, 10 melons, and vast quantities of other foods all at a single sitting
Maximus
From: Middle Ages
He decorated the walls of hisbanquethalls withivy. Floors were strewn withflowers. Tables were laid with silver and gold utensils, but food was coarse, and menus offered little variety.
The Frankish emperor Charlemagne
From: The Italian influence on France
The crucial event was the arrival of ____ in France in the 16th century. She married Lorenzo the Magnificent who later was to become Henry II of France
Catherine de Médici
She brought with ger a retinue of Florentine cooks and introduced a new elegnace and refinement to the French table
From: The Italian influence on France
Catherine’s cousin, Marie de Médicis, who married Henry IV of France, also advanced the culinary arts. An important cookbook appeared in her time called?
Le Cuisinier françois written by La Varenne
First to present recipes in alphabetical order
an outstanding chef, who is believed to have learned to cook in Marie de Médicis’ kitchens. The book also included the first instructions for veg. cooking
From: The Italian influence on France
Architect of the French cuisine
Marie-Antoine Carême
From: The Italian influence on France
Dishes were served in a definite order and the fork came to be widely used in France during his reign, and the manufacture of fine French porcelain was begun
Louis XIV
Tender slices of the heart of the fillet or beed, topped by foie gras and truffles
Tournedos Rossini
named after the celebrated Italian composer
The only structure & organized system of gastronomy in the world. Many dishes are interrelated, and their names contain clues as to their ingredients
Grande cuisine/haute cuisine
