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Toque

Chefs Tall hat

What is tabernas?

They are small restaurants in Ancient Rome

What are the three main courses in Roman feast?

1. Gustatio 2. Meat and veggies 3. Fruits and sweets

When did Boulanger open a place and served soups?

1760

What time period there were evidence that vendors sold food in the street?

About 5,000 BC

Who is the ancient Greek Philosopher who spread the philosophy of good eating and good living?

Apicurus

Who wrote the first known cookbook, "Cookery and DIning in Imperial Rome" ?

Apicurus

Who is the god of wine?

Bacchus

What time period in the history of food industry there was evidence of food we cooked for large groups?

Before 1,000 BC

What were the significant contributions made to foodservice by Careme? By Escoffier?

Careme worked as a chef for the French statesman Taleyrand, Czar Alexander I of Russia. He wanted to become an architect, but was never able to do so. Instead, his father apprenticed him as a small boy to Careme's uncle, who operated small restaurant. Here, Careme learned the basic rudiments of cooking. Originally, Careme was trained as a pastry chef, and he developed a number of famous dishes in this area, but he branched out and became chefs at the famous Reform club of London, considered the apex of jobs for chefs. He perfected the a soup, consomme and developed many fine French sauces and dishes. His greatest contribution is that he trashed a large number of chefs. Escoffier was an innovator of fine foods. He was sought by royalty and other society leaders and at one time was the executive chef of London's famous Reform Club. He became a surprising chef at a number of leading hotels and clubs in London and continental Europe. He perfected the classical organization of workers in the kitchen and defined the responsibility of each one. He was the first to use the food checker. He insisted that his men dress neatly and quietly. He introduced the aboyuer, who took orders from service personnel and called out foods ordered to the various production centers.

What historical events and forces led to the rise of hotels and restaurants in the United States.

Coffeehouses operated in New York, Philadelphia, Boston and other large cities. Taverns and eateries also served food. Some clubs existed that also served a fairly high standard of food. With the continued growth of the U.S, a need arose for hotels, which began to appear in the larger cities. In 1818 New York city had 8 hotels. Bu 1846, their were more than 100. In 1850, Chicago boasted 150 hotels. Some of these hotels were built to provide great luxury. Greece was the land of Epicurus who spread the philosophy of good eating. The Grecians went all out on their feasts - the bacchanal feast was in honor of the god of wine, Bacchus. Professional costs were honoered people and declained their most famous recipies in plays. Romans were very fond of banquets. Emperor Lucullus loved lavish banquests - we use the word Lucullus to describe a luxurious and lavish dinner. Romans had the Tabernas, small restaurants in ancient Rome which were the forerunners of the trattorias (small community restaurant in Italy). The Romans had laws regulating the sale of foods and the gevation of food service. Romans used 3 source meals (appetizers, meats, veges, fruits, and sweets). We read in the first cookbook - Cookery and Dinning in Imperial Rome Romans cooked open fires and fireplaces and baked in brick ovens. The Gold rush drew people to the west. Many became wealthy and could afford fine dining and hotels. After the Civil war, railroads were rapidly build so hotels were build near the train stations to feed and shelter travelers. At the turn of the century people leave homes to work in factories, office buildings, stores, hospitals etc. They needed to eat lunch when at work so many coffee shop and small restaurants sprang up.

What happened during Middle Ages which monopolized food service

During Middles ages, there was a rise of various Guilds consisting of specialized professionals who were the only ones allowed to to food service. This kept others from doing food service and this way there was a monpoly of organized food service

Who was the most famous chef who perfected the organization of workers in the kitchen?

Escoffier

Menu

Foods offered and their prices/manage foodservice using the menu

What characterized French cuisine during the reigns of Henry II and Henry IV? Of Louis XIII and XIV?

France has not always been known for its find food. In medieval times, its food was coarse and plain. However, with the marriage in 1533 of Henry II of France to Catherine De Medici of Florence, Italy, France started its ascendancy as the country of haute cuisine, In Italy, the Medicis not only were great patrons of such artists, as Michelangelo, but also served the finest food and drink in their households. When Catherine came to France, she brought the master Medici cooks with her, and established herself as dictator of Henry's table and court. Catherine introduced ice cream and many other great dishes that became part of French culinary accomplishments. Catherine taught the French to eat with knives, forks, and spoons instead of using their fingers. She introduced them to the nobility. Soon it became a custom for guests to carry their own eating utensils when their went to dine outside their homes. Henry's nephew, Henry of Navarre, who became Henry IV after his uncle's death, visited the court frequently and became quite fond of a good table. During his reign from 1589 to 1610, he continued to promote the service of fine food at his own table, and encouraged the more influential household in France to do the same. Henry IV became known in history as a great gourmet, and today we have a famous soup named after him, Potage Henri IV, which is dished into a large tureen and has big pieces of chicken and beef in it. After Henry IV, the court and kings of France continued their interest in food and dining. It was considered the mark of geniality to set a good table and to encourage the development of top chefs and culinary personnel. In the 1600, the courts of the Bourbons, Louis XIII to Louis XV, continued to develop a knowledge of cuisine and to encourage the training of top chefs. Louis XIV was very active in the development of good schools where chefs and cooks could be trained. A number of the nobles of the court also became famous for their tables and had fine dishes and sauces named after them.

What was the Roman general famous for?

He lived lavishly and luxuriously. He believed in good eating.

How did Katherine's presence in France change French Cuisine?

Katherine married Henry II and she brought her master chef to France to introduce high food preparations. This is called Haute Cuisine, which changed the way the French cooked.

Trencher

Large shallow, oval-shaped wooden bowl (people ate from this) - often filled with soup, stew, or ragout, bread used to sop up the liquid.

Where did the first hotel start?

New York

In U.S where were food cooked for large number of people?

Orphanges, hospitals, and prisons

Name some recipes originated in Middle Ages?

Pound cake, meat dishes and liquiors such as Benedictine, Cointreau, and Grand Marnier.

How did French refine the food items?

They refined food by adding more soups, salads, and appetizers