FABULOUS FEASTSFABULOUS FEASTSThe Romans loved to feast!The Romans loved to feast!

-Roman Emperor Lucullus loved fancy -Roman Emperor Lucullus loved fancy and and expensive banquets. Today, lucullan expensive banquets. Today, lucullan means means extravagant dining.extravagant dining.

-Roman Marcus Apicius created one of -Roman Marcus Apicius created one of the first the first cookbooks, De Re Coquinaria (On cookbooks, De Re Coquinaria (On cooking).cooking).

This book is the basis from which most This book is the basis from which most recipes recipes come.come.

The Marvelous Middle AgesThe Marvelous Middle Ages

The main food staples at this time The main food staples at this time werewere- Wheat Bread- Wheat Bread

- Dried Vegetables- Dried Vegetables

- Cured Meat- Cured Meat

Catherine De MediciCatherine De Medici

Her Contributions:Her Contributions: Haute cuisineHaute cuisine Spinach and ice creamSpinach and ice cream SilverwareSilverware

BoulangerBoulanger-In 1765 Boulanger served hot soups called -In 1765 Boulanger served hot soups called

restaurers in his firstrestaurers in his firstRestorante.Restorante.

-After the French Revolution, chefs that worked -After the French Revolution, chefs that worked for the fallen nobility opened restaurants of for the fallen nobility opened restaurants of their own in Paris.their own in Paris.

GUILDSGUILDS

Cooking guilds established many of Cooking guilds established many of the professional standards and the professional standards and traditions that exist today. Two of traditions that exist today. Two of the oldest cooking guilds are the:the oldest cooking guilds are the:Chaine de Rotissieres (roasters)Chaine de Rotissieres (roasters)Chaine de Traiteurs (caterers)Chaine de Traiteurs (caterers)

(King Henry II went against food service guilds (King Henry II went against food service guilds to continue operating his “restorantes”.)to continue operating his “restorantes”.)

Which scientist discovered what?Which scientist discovered what?

AppertAppert Process of heating milk Process of heating milk to to remove harmful remove harmful bacteria.bacteria.

PasteurPasteur Canning to keep food Canning to keep food fresh fresh

safe to eat.safe to eat.

Marie-Antoine CaremeMarie-Antoine Careme Perfected the art of Perfected the art of grand cuisinegrand cuisine.. Perfected the recipes for many fine French sauces Perfected the recipes for many fine French sauces

and dishes like and dishes like consommeconsomme, and , and pieces mountees.pieces mountees. Trained many famous chefsTrained many famous chefs

Georges Auguste EscoffierGeorges Auguste Escoffier-Refined grand cuisine into -Refined grand cuisine into classical cuisineclassical cuisine..-Reorganized the kitchen into the kitchen brigade -Reorganized the kitchen into the kitchen brigade

system.system.-Teamed up with Cesar Ritz to provide fine meals in -Teamed up with Cesar Ritz to provide fine meals in

luxury hotels Europe.luxury hotels Europe.-Classified sauces under the five grand sauces-Classified sauces under the five grand sauces

AsianAsian

Which of the following foods are found Which of the following foods are found in Asian cuisine?in Asian cuisine?

RiceRice SeafoodSeafoodSweet PotatoesSweet Potatoes EggplantEggplantTeaTea CurryCurry

Foods that form the basis of Middle Foods that form the basis of Middle Eastern CuisineEastern Cuisine

YogurtYogurt

EggplantEggplant

Stuffed VegetablesStuffed Vegetables

RiceRice

LambLamb

SpicesSpices

Where are you now?Where are you now?

In what country would you be if you In what country would you be if you were eating the following foods:were eating the following foods:

-Yams-Yams- Peanuts- Peanuts- Plantains- Plantains- Palm oil and plam nuts- Palm oil and plam nuts- Seafood- Seafood- Saffron, cinnamon and cloves- Saffron, cinnamon and cloves

The AmericasThe AmericasThe Caribbean IslandsThe Caribbean Islands

-Tropical climate was good for growing foods like mango, -Tropical climate was good for growing foods like mango, papaya and coconut.papaya and coconut.-Fresh seafood was plentiful.-Fresh seafood was plentiful.-Flour, meat, olive oil, and spices were brought by European -Flour, meat, olive oil, and spices were brought by European settlers.settlers.

Latin AmericaLatin America--Aztecs and Mayans cultivated corn, beans, tomatoes, Aztecs and Mayans cultivated corn, beans, tomatoes, squash, and potatoes thousands of years before European squash, and potatoes thousands of years before European settlers arrived.settlers arrived.-European settlers brought domesticated animals, wheat, -European settlers brought domesticated animals, wheat, and nuts like almonds.and nuts like almonds.

North AmericaNorth America--Native American Indians introduced settlers to corn, beans, Native American Indians introduced settlers to corn, beans, peanuts, pumpkins, vanilla, and red and green peppers.peanuts, pumpkins, vanilla, and red and green peppers.-American Indians taught European settlers new cooking -American Indians taught European settlers new cooking techniques, like the clambake.techniques, like the clambake.

The 20The 20thth Century in the United States Century in the United States-At the turn of the century, the high -At the turn of the century, the high employment rate meant more and more employment rate meant more and more people were eating out for lunch. people were eating out for lunch. Restaurants that specialized in serving Restaurants that specialized in serving lunch-time meals opened, like lunch-time meals opened, like SavarinSavarin, , Schrafft’sSchrafft’s, and , and Child’sChild’s..

--1930s1930s - First - First White CastleWhite Castle opened; the opened; the beginning of the fast-food industry.beginning of the fast-food industry.

--1940s and 1950s 1940s and 1950s – Continued growth of fastfood restaurants; restaurants like McDonald’s and Kentucky Fried Chicken became popular.

How do these trends in society How do these trends in society affect food service?affect food service?

More women in the workplaceMore women in the workplaceMore single adultsMore single adultsGreater nutritional awareness and Greater nutritional awareness and

healtheir living.healtheir living. Increase in concern for Increase in concern for

environmental issues.environmental issues.Desire for time-saving meals.Desire for time-saving meals.

Scientific Breakthroughs in Scientific Breakthroughs in FarmingFarming

Aquaculture- Aquaculture- is the farming of freshwater and saltwater is the farming of freshwater and saltwater organisms including molluscs, crustaceans and aquatic plants. organisms including molluscs, crustaceans and aquatic plants. Unlike fishing, aquaculture, also known as aquafarming, implies Unlike fishing, aquaculture, also known as aquafarming, implies the cultivation of aquatic populations under controlled condition the cultivation of aquatic populations under controlled condition

Organic farming- Organic farming- Crop or stock farming where only Crop or stock farming where only natural fertilisers, pesticides and nutritional supplements are natural fertilisers, pesticides and nutritional supplements are used.Hormones and synthetics checmicals are not used at all.used.Hormones and synthetics checmicals are not used at all.

Hydroponic farming- Hydroponic farming- is a method of growing is a method of growing plants using mineral nutrient solutions, without soil. plants using mineral nutrient solutions, without soil.

Genetic engineering- Genetic engineering- the set of techniques used the set of techniques used

to alter the genetic material of a cell or living organism.to alter the genetic material of a cell or living organism.

The Two Major Divisions of Food The Two Major Divisions of Food ServiceService

Commercial- Prepare food and Commercial- Prepare food and beverages for a profit; includes beverages for a profit; includes restaurants, bars, supermarket delis, restaurants, bars, supermarket delis, convenience stores, and lodging convenience stores, and lodging facilities.facilities.

Noncommercial- Prepare and serve food Noncommercial- Prepare and serve food as a supportive addition to the main as a supportive addition to the main purpose of the establishment; includes purpose of the establishment; includes business and industry, hospitals, business and industry, hospitals, nursing homes, schools, airlines, and nursing homes, schools, airlines, and military.military.

Foodservice Managers in the 21Foodservice Managers in the 21stst Century Will Need…..Century Will Need…..

Better administrative skillsBetter administrative skills The ablility to work well with peopleThe ablility to work well with people To be more involved in teaching, training, and To be more involved in teaching, training, and

motivating employees.motivating employees. Excellent interpersonal and communications Excellent interpersonal and communications

skills.skills. A greater awareness of environmental issues.A greater awareness of environmental issues. To work with better-educated consumers who To work with better-educated consumers who

have concerns about nutrition and health.have concerns about nutrition and health. Greater computer proficiency.Greater computer proficiency. To effectively supervise a culturally diverse To effectively supervise a culturally diverse

staff.staff. To play a bigger role in waste management To play a bigger role in waste management

and recycling.and recycling.