MODULE 1.1: HISTORY Flashcards
Food Production in France was controlled by ___
Guilds
Meals served to guests had to be brought by a licensed guild
Rules of Guilds
When was the Rules of Guilds
17th Century
First known modern restaurant
Boulanger’s Restaurant
To restore or fortify
Restaurer
Restaurer
To restore or fortify
When was the French Revolution
18th Century
Guilds and nobolity were abolished, great chefs opened restaurants
French revolution
Chef of kings and the king of chefs
Marie-Antoine Carême
Author of first systematic account of cooking principles, recipes and menu makings (grand cuisine)
Marie-Antoine Carême
Also known as Haute Cuisine (high cooking)
Grande Cuisine
Complex cuisine of aristocracy
Grand Cuisine
Father of twentieth-century cooking
George Auguste Escoffier
Simplified and refined the work of Careme and developed a system in cookery
George Auguste Escoffier
Two Major Contributions of Escoffier
Le Guide Culinaire (arranges recipes based on main ingredient and cooking method)
Kitchen Brigade (reorganizes a kitchen)
Factors that affect cooking in the 20th and 21th century
Modern Technology
Cooking Styles
Development of New Technology
New tools and equipment
Whats one kind of cuisine is simplier, natural flavours and presentations
Nouvelle Cuisines
Influencial chef in the middle of the 20th century
Ferdinan Point
Good ___ depends on good ___
Good food depends on good ingredients
Uses ingredients from more cultures
Fusion Cuisine
Invents new dishes and explores ways to make trad dishes w/ science
Modernist Cuisine
