The Greeks-Enjoyed social aspects of dining

-Got together for banquets-Private Clubs called Lesche

-Phatnai clubs catered to travelers,traders and visiting diplomats

-Grapes, olives, bread from barley,dried fish, cheese, wine

-Nourish the soul and body-Ate reclined on couches, enjoyed music,

poetry and dancing-The Greeks believed that pleasure was the

purposeof life and it was achieved through restraint and

balance.Epicurious = Epicurean

FABULOUS FEASTS OF THE FABULOUS FEASTS OF THE ROMANSROMANS

-282 BC conquered the lands around the Mediterranean Sea-Romans were opposite of the Greeks in discriminating tastes-Ordinary Citizens - barley, olive oil, pine nuts and fish-Aristocrats held enormous banquets filled with exotic foods such

as humming bird tongues and camel’s heels-Main meal called cenna or dinner-Often more than 100 types of fish were served with wild boar,

venison, ostrich, ducks and peacocks-Public dining undignified, only men in lowest classes went to

taverns-Desire for exotic foods and spices increased trade and stretched

the Roman Empire further east and north-Early cookbook Marcus Apicius -De Re Coquinaria (On Cooking)

recipes still used today-He took great effort to obtain the most exotic foods possible,

realized he would go broke and poisoned himself rather than die from hunger

The Marvelous Middle AgesThe Marvelous Middle Ages Ancient Nordic myths included the belief that trees were sacred and could not be cut down and that diverting river water for agriculture would displease the gods of the rivers Christendom dispelled the fear and they cleared large tracts of land for hunting and farming Serfs worked in the fields They ate bread from wheat, peas (dried), turnips, onions, cabbage (sauerkraut), pork Landowner had large banquets All food arrived at the same time People ate with fingers or knives Large slices of stale bread called trenchers were used instead of plates - eaten at the end of the meal or given to dogs who ate scraps and bones off the floor

THE RENAISSANCETHE RENAISSANCE Herbs- aromatic plants were used for seasoning Thyme, rosemary

and sage Aristocracy craved spices (bark, root, seeds, bulbs or berries from

aromatic plants) Noblemen instructed their cooks to use large amounts of spices in

their foods to show off wealth Merchants in Venice held a monopoly on the spice trade Portuguese sailors sailed around South Africa to India and

established a new spice route Christopher Columbus- looking for a shorter route discovered

America Food preparation system we now call Haute Cuisine Higher style of eating began in Italy Catherine de Medici (Italian) married Henry II (France) Recipes for artichokes, spinach dishes, ice cream She introduced the French to the Fork People carried their own silverware when they dined out Coffee from Africa- Coffeehouses sprang up in major cities Café opened in 1650 in Oxford England Pastries added, women were welcome

GUILDSGUILDSCooking 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”.)

BOULANGERBOULANGER 1765 Boulanger served hot soups in a café

he called restaurers for their health restoring properties

He called his café restorante During French Revolution large numbers of

cooks and guild members were unemployed (employers dead or fled France) opened their own restaurants

By early 1800s Paris had over 500 restaurants serving meals

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--Opened London’s Savoy Hotel with Cesar Ritz in Opened London’s Savoy Hotel with Cesar Ritz in

18981898

Industrial Revolution Families moved to cities to work in emerging

factories People needed to live close to factories to walk to

work, go home for lunch and dinner Sewage systems backed up, very unsanitary Paris began to run horse and buggy transit buses Vitamins were discovered in 1919 Fruit, vegetables and whole grain breads were

considered poor man’s food Wealthy age meat, sauces, cheese and wine –

suffered from gout (lack of iodine) Scientists invented chemical fertilizers and pesticides Rotate crops

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.

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, nursing business and industry, hospitals, nursing homes, schools, airlines, and military.homes, schools, airlines, and 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, To be more involved in teaching, training,

and motivating employees.and 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.