01 rm history
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Historical Evolution of Mans Eating
Habits in the western world
From the discovery of Fire to Molecular
Gastronomy
Timeline in the western world
Prehistory
Antiquity
3000 BCto 476 AC
Middle
Ages
Renaissance
16th Century
17th
18th
Century19th
Century
20th
Century
Prehistory
Men from the Paleolithic era were Nomadic
and Gathered Fished and Hunted and their
foods.
Animals were hunted in the valley and
brought back to the cavern to be consumed.
Man Discovers FIRE, the act of common
cooking transformed EATING in a SOCIAL
ACT
Men discovered diverse methods of cooking
and created adapted tools and clay pots.
Prehistory
Prehistory Prehistory
The Neolithic era saw the
development of agriculture
and farming, people settled in
communities.
Men do not have to rely only
on hunting. Eating is a
collective activity for
preparation and consumption,
which reinforce social unity
and cohesion.
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Antiquity or Ancient History
(From 3000 BC to the Middle Ages)
Greeks (800 BC to 146 BC) and Romans(146 BC to 476 AC) specialized in therealization of pottery and bring a note ofLuxury.
Greek philosophers organized privatebanquets were guests used to eat,drink and gave speeches
The Banquet of Plato is a dialoguewritten during on of those event
Antiquity or Ancient History
Jupiter and Mercurius in the house of Philemon and Baucis" by Peter Paul Rubens: Zeus and Mercury, testing a
village's practice of hospitality, were received only by Baucis and Philemon, who were rewarded while theirneighbors were punished.
Xenia, or the Greek concept
of hospitality:
1.The hosts provide guestswith Food, Drink and bathbefore asking any questions.
2.Guests must be courteous
to hosts3.Hosts provide Guests with
a parting gift as an honor ofreceiving the guest
4.Violation of Xenia was an
insult to Zeus and thereforeexposed hosts to punishment
from gods
Antiquity or Ancient History
(From 3000 BC to the Middle Ages) Some Philosophies of ancient times:
Hedonism (Democritus): Pleasures (from all
senses) are the only intrinsic good in life.
Hedonists seek to maximize pleasures in life.
Epicureanism (Epicurus): To seek modest
pleasures in order to attain peace of mind
(Ataraxia)
Aesceticism: Lifestyle of abstinence and
discipline to reach spiritual goals
Meal taken on a Triclinium
Antiquity
23/02/2012
Antiquity Summary
The concept of hospitality is born in the west
(Xenia)
Emergence of several schools of thoughts
(Hedonism, Epicureanism)
The Roman lay down to eat
Each guest bring his/her napkin, which is used
also to take gifts back home after the party
Although Service does not yet exist, help is)
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Antiquity Summary
In Rome, service is provided by slaves Beer, Bread and Wine are part of the meals
Wine critics already exist! (Pliny the Elder)
Away from Rome, the regular people eat on
the floor.
Pots, bronzes and copper utensils appear.
The knife is a personal object.
Tables will appear later
The Middle Ages(Begins after the fall or the Roman Empire 476)
This period is not favorable for travel,however, a few merchants and pilgrims do
travel and rest from the road at peoples
houses (early inns) or at monasteries (the
Catholic Church could be seen as the first
Hospitality Chain)
The Table dHte concept is born
To eat at the hosts table and share his meal
with his family.
In 530 AC, Saint Benedict
codifies the provision of
hospitality in monastic guest
houses. In Chapter 53 he
writes; De Hospitibus
Sucsipiendis (The Receptionof Guests)
Basically, all guests were to
be received as if they were
Christ
The Middle Ages. Saint Benedicts
Rules of Hospitality
Portrait (1926) by Herman Nieg
(18491928); Heiligenkreuz
Abbey, Austria
The Middle Ages
The feudal system prevails, Lords organize
feasts
Tables are dressed with large tablecloths (used
as napkins)
Guests only seats on one side of the table and
seat on a bench
Salt and spices appear on tables
There is music and entertainment
The Middle Ages
Meats are flamed
and carved at the
table
Table manners are
not yet codified,
people eat with
their fingers
The Middle Ages
Cuisine is becoming more
sophisticated
Star Chefs appear in France:
Taillevent (Guillaume Tirel),Chef of King Charles VI,
wrote
Le Viandier,
one of the first Cooking book
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The age of the great discoveries
Chocolate
Vanilla,
Potatoes,Red Chili,
Strawberries
Coffee Spices,
Rice,
Sugar cane,Citrus, Mango,
banana
Tea
Renaissance (Re-birth ofAntiquity)
Table manners appear
at the Renaissance 1530
following the
publication of a book
called De Civilitate
Morum Puerilium
(Little guide of
manners)
Renaissance (Re-birth ofAntiquity)
Table mannersappear at the
Renaissance 1530
following the
publication of abook called De
Ciuilitate Morum
Puerilium (Little
guide of manners)
The Renaissance
Marco Polo has returned from
China. Chinaware is now
manufactured in Europe, as well
as glassware
Meals are spectacles where
guests ARE the spectacle
Catherine of Medicis brings thefork to the court of France.
Richelieu orders rounded knivesbecause he hates seeing guests
picking their teeth with knives
The Renaissance
At the table, benches of the middle-ages arereplaced by individual seats
Napkins are the rules Spices are all over the table (The Spice Road) A service sequence appears: Fruits first, then
soups, roasts, grills, and desserts.
Culinary trends come from Italy
This is also the time of many discoveries: newvegetables and exotic fruits appear onEuropean tables
The first coffee houses open in London
The 17th Century Le Chteau de Versailles is the
birthplace of a new Art of
Hosting soon known across
Europe
Buffets are fabulous, strictlyorganized, fully decorated
Service is performed by Matre
dHtels, Gentlemen only (dirty
plates are replaced during the
meal)
Not all guests have access to all
food (it depends on social ranking) Louis XIV at Versailles
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Le 17th CenturyA Party at the Chteau de Chantilly in 1671
Where King Louis XIV and 3000 guests areexpected
From the Movie: Vatel, Roland Joff 2000
Le 17th and 18th Century
For the Aristocrats, meals evolve and
become extremely complex and
sophisticated.
Table manners are well-known and
respected
Cutlery is individual. Knife and fork are
placed on the right side of the base plate.
Gold is all over the table
Meals are placed on the table in perfect
symmetry, this is le service la Franaise
The end of 18th Century: The
French Revolution An important turnaround for the French Gastronomy:
The first traiteurs opened in Paris before the
Revolution
The great Chefs who used to work for the Aristocracy
are now out of jobs they will go abroad or open their
own Restaurants in Paris
Paris becomes the European capital of Gastronomy, itis the democratization of gastronomy
The French Service is no longer adapted and replaced
by the Russian Service where finishing touches aredone at the guests table
The 19th Century
A new type of glass appears: Crystal. And with
it an wide array of glassware (for Punch,
wines, liqueurs and Champagne)
In the 19th Century, there are 3 meals a day:
Breakfast (at around 11:00 am)
Diner (at around 6:00 pm)
And Supper (at around 8:00)
Russian Service
Matre dHtel Albert at ChezMaxims carving a duck
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The 19th Century
In Parisian restaurants, Matre dHtels andtheir teams are famous for their serviceperformance (Carvings and Flambes)
The Menu is organized in sequence, fishes areserved before meats
Napoleon is looking for a food conservationsolutions for his army and launches acompetition. Mr Appert discovers theprinciple of Caned Food
Le Caf de Paris (1822)
The 19th Century
Food Critics and culinarywriters are becoming
famous
Brillat Savarin writes La
physiologie du gout)
Tell me what you eat and Iwill tell you who you are!
The 19th Century
Tourism is starting with upscale places likeDeauville, Nice, Monaco, Canne.
Palace hotels open: Carlton in Cannes or
Negresco in Nice.
The beginning of the 20th Century
In 1900, the First Michelin Guide is
edited
Numerous books exist, recipes are
clear
Great Chefs like Escoffier are stars
Service is simplified (plated)
Auguste Escoffier
The beginning of the 20th Century
It is the industrialization of the hospitality
business and foodservice operations (Max
Owen)
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The 20th Century
In the US, Fred Harveys open the first hoteland restaurant chain, railroad restaurants,
cruise lines
The 20th Century
Quick service franchises open in the 1920swith A&W restaurants and Howard Johnson,
followed by McDonalds, Wendys, Burger
King
Molecular Gastronomy
After La Nouvelle Cuisine in the 80s, Herv
This & Nicolas Kurtis invent Molecular
Gastronomy
Herv This
Molecular Gastronomy defined:
Molecular gastronomy is a scientific discipline
involving the study of physical and chemical
processes that occur in cooking.
It pertains to the mechanisms behind the
transformation of ingredients in cooking and
the social, artistic and technical componentsof culinary and gastronomic phenomena in
general.
Some application of Molecular
Gastronomy
Some application of Molecular
Gastronomy
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Some application of Molecular
Gastronomy
Some application of Molecular
Gastronomy
A practitioner of Molecular
Gastronomy : Chef Ferran Adri, Restaurant El Bulli
Why people go into the restaurant
business?
Money
Potential for buyout
A place to socialize
Challenge
Habit Lifestyle
Opportunity to express yourself
Potential liabilities of F& B
operations Long hours
Little job security/ Stress
High rate of failure: possible to endanger
family& friends investments
High fixed costs force operators to maximize
facilitys use
High demand for energy& stamina
Requires a wide range of skills