History of auguste escoffier

http://www.bbc.co.uk/food/0/20123168
photo carlton et enu
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"eps du pass#$ teps de la narration$ connecteurs logi%ues.
Culinary History
The 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
"
th
to #"
th
centuries
$enaissance
#%
th
and #&
th
centuries
Baroque and $ococo
#&
th
and #8
th
centuries
'ndustrial $evolution
(ate #8
th
and #)
th
centuries
odern
*0
th
century



+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

0rench cuisine is known as the classical cuisine1 o!er the past centuries she has gained perfection.
2eli!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 0rench (ourt and (on!ents$ where chefs were already preparing during the 3
th
but ainly the
14
th
and 18
th
centuries 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 here
ainly 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.


"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

6!er the past 70 years we ha!e noticed any changes in eating habits. 6n 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.
6n 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. 0or 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

8 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.

+ackground inforation
+elow is soe inforation about (elts and :ictorians.
8 !isit to the /useu of 5elsh ;ife at <t 0agan-s in south 5ales is recoended to look at
different kinds of kitchens.
"he (elts
"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.
0ood 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 of
doing 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. 0or the first tie$ chefs were preparing fine
cuisine in coercial kitchens on a large scale.
6ne hundred years ago$ larger staffs were needed to work kitchens than are needed today. 0ewer
cooks are needed to staff today-s saller operations e%uipped with odern con!eniences and ore
liited enus. 2espite the reduced staff si)e$ a chain of coand and the organi)ation of tasks by
stations still e,ist.

h
/aster(hef is a tele!ision copetiti!e cooking show franchise created by 0ranc @odda$ which
originated with the AB !ersion in Culy 1>>0. "he forat was re!i!ed and updated for the ++( in
0ebruary 2003 by e,ecuti!e producers 0ranc @odda and Cohn <il!er and series producer Baren
@oss.
"he showDs forat has been e,ported around the world under the sae /aster(hef logo$ and is now
produced in ore than 70 countries and airs in at least 200 territories.
"he forat has appeared in four aEor !ersions: the ain /aster(hef series$ /aster(hef: "he
=rofessionals for professional working chefs$ (elebrity /aster(hef featuring well known
celebrities as the contestants and Cunior /aster(hef$ a !ersion created and adapted for children$
which was first de!eloped in 1>>7 and has also proliferated to other countries outside the AB in
recent years. .n 2012$ 8ustralia created the fifth !ersion called /aster(hef 8ll*<tars$ for forer
contestants to raise funding for charity.
/aster(hef 8ustralia is the ost watched tele!ision series in 8ustralia$F1GF2G with the season 2
finale being the third ost watched show in 8ustralian tele!ision history.F3GF7G /aster(hef
8ustralia also won the award for D/ost =opular @eality =rograD at the 2010 ;ogie 8wards. /any
other countries also broadcast the 8ustralian !ersion$ either dubbed or with subtitles in the local
language.
"he re!i!ed forat is sold internationally by production copany$ <hine ?roup.
http://en.wikipedia.org/wiki//aster(hef
http://www.thelonebaker.co/Eournal/tag/asterchef*aga)ine
H,ercise 8. <iple past. 0ill the gaps with the !erbs in the siple past. 3 pts.
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. Ito thinkJ KKKKKKKKKKKKKK that .talian people Ito lookJ KKKKKKKKKKKKKK healthier than 8erican
people. . Ito akeJ KKKKKKKKKKKKKK e think about fast food. . Ito knowJ KKKKKKKKKKKKKK that in
.taly food was great$ . Inot / to knowJ KKKKKKKKKKKKKK that they Ito spendJ KKKKKKKKKKKKKK so
uch tie eating. .t-s really a slow*food philosophy

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 as
slavery!
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 using rolled 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 abroad
because 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 and
linguistic 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.
1499 6ortuguese 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 e;pansionism for centuries to follow.
1847 ,oseph Fry wor+s out a way to mi; e;tracted cocoa butter, cocoa powder and sugar to create the first
modern chocolate bar.
1860 ,ewish 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.
1586 Francis :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.