some history culinary art

10
SOME HISTORY ABOUT TASTE’S WONDERLAND SUKRAN BALABAN

Upload: sukran-balaban

Post on 29-Jun-2015

100 views

Category:

Food


3 download

DESCRIPTION

Some important history about food industry

TRANSCRIPT

Page 1: SOME HISTORY CULINARY ART

SOME HISTORY

ABOUT

TASTE’S WONDERLAND

SUKRAN BALABAN

Page 2: SOME HISTORY CULINARY ART

In 1735

Castrol Stove;

designed by French

designer Francois

Cuvills

made food service

more easy…

SUKRAN BALABAN

Page 3: SOME HISTORY CULINARY ART

In 1765

Parisian named Boulanger

Put an advertisement

of soups he serves called

RESTAURANTS or

RESTORATIVES

He served sheep’s feet in a cream souce and stew makerschallenged him in courtHe explained that he didn’tstew the feet’s in the souce but served them in the souceAnd he changed the course of food-service history…

SUKRAN BALABAN

Page 4: SOME HISTORY CULINARY ART

After 1789

French

Revolution coused

new developments in

food service…

Many employed chefs of French nobility opened their restaurants after the end of monarchy. There were about 50 restaurants at the start of French Revolution and about 500 after ten years…

SUKRAN BALABAN

Page 5: SOME HISTORY CULINARY ART

In those days, the restaurant

kitchens divided in to

departments;

THE ROTISSERIEunder the control of the meat chef (rôtisseur)

THE OVENunder the control of the pastry chef, (pâtissier)

THE STOVErun by the cook (cuisinier)

The meat chef and pastry chef reported to the

cuisinier, who was also known as CHEF DE CUISINE, which means “head of the

kitchen.”SUKRAN BALABAN

Page 6: SOME HISTORY CULINARY ART

Marie-Antoine Carême

(1784–1833)

dedicated his career to refining andorganizing culinary techniques.

Carême’s Grande Cuisine, and in professional cooking ever since, a cook makes a dish a certain way because the principles and methods of cooking show it is the best way to get the desired results.

SUKRAN BALABAN

Page 7: SOME HISTORY CULINARY ART

He is known by ;• the simplification of classical

cuisine and the classical menu • the reorganization of the

kitchen.

He called for order and diversityand emphasized the careful selection of one or two dishes per course, dishes that followedone another harmoniously and delighted the taste with their delicacy and simplicity.

He definede a streamlined workplace better suited to turning out the simplified dishes and menus he instituted. The system of organization is still in use, especially in large hotels and full-service restaurants….

Georges-Auguste

Escoffier (1847–1935)

SUKRAN BALABAN

Page 8: SOME HISTORY CULINARY ART

Le Viandier “The Cook”by Taillevent (1310– 1395) First cook book

Taillevent invented a lot of disheslike sauces and soups He wrote a book before the invention of printing press. But it become thefirst press cook book.

Nowadays; Taillevent is one of the finestParis restaurantLe Viandier is one of the distinguishedcooking school.

SUKRAN BALABAN

Page 9: SOME HISTORY CULINARY ART

Le Cuisinier François“The French Chef”by François-Pierre de La Varenne (1615–1678)Second important cook bookfrom 17th century

A summary of the cooking practices in households of the aristocracy.One of the main reference works for cooks for more than 150 years.

Nowadays; Taillevent is one of thefinest Paris restaurant

SUKRAN BALABAN

Page 10: SOME HISTORY CULINARY ART

REFERENCE BOOK

P R O F E S S I O N A L

COOKINGWAYNE GISSLEN

SUKRAN BALABAN