The History of Food Service: A Journey Through Time

The History of Food Service Cooking has a rich history; as humans have evolved, so has cooking and dining. Though humans have been cooking for thousands of years, the foundation of modern cookery lies in developments over the past 400 years.

The Stone Age Occurred about 2.5 million years ago.

The Stone Age During this prehistoric time the primary weapons and tools used by humans were made of stone.

Stone Age Tools

The Stone Age Life centered around the gathering and preparing of food. People ate mammoth, reindeer, horse, fox, wolf and tortoise.

Lunch?

The Stone Age The Stone Age is divided into three separate periods. Paleolithic, Mesolithic, and Neolithic. Each period is based on the degree of sophistication in the making and use of tools.

Paleolithic Period Paleo = “Old” and Lithic = “Stone” in Greek. Throughout the Paleolithic period, man was a food gatherer and depended on hunting wild animals, collecting fruits, nuts, and berries in order to eat and survive.

Mesolithic Period Meso = “Middle” in Greek Occurred about 10,000 years ago. This period was the bridge between the Paleolithic Period and the period which brought significant changes in human behavior, known as the Neolithic Period.

Neolithic Period Neo = “New” in Greek This time period is significant because humans began to grow food rather than gather it, which led to a change in the way meals were prepared and consumed.

Neolithic Period Cooking was done over an open flame.

Neolithic Period Cooking techniques were developed, such boiling, roasting, and broiling.

Ancient Egypt 5,000 years ago

 Ancient Egypt The Egyptians were the first at preserving meats, fermenting drinks, and baking unleavened breads.

Egyptian Period Food preparation and preservation techniques from ancient Egypt are still being used today.

Greek and Roman Civilization 3,000 years ago

Greeks and Roman Civilization Greek cooks practiced culinary arts with considerable thought and refinement. Cheese making, bread making and wine production developed in Greece along with the use of seasonings and spices.

Greeks and Roman Civilization Greek and Roman societies introduced the tradition of lavish dinner parties for the upper class. A full dinner usually required 12 cooks. The master cook supervised the food preparation from a platform.

Traditional Greek Dinner Party

Greek and Roman As a result of the dinner parties, cooks became wealthy by selling the leftovers.

Hence the start of take-out shops

The Middle Ages About 1,500 years ago

Kitchens were typically constructed apart from the main house to reduce the risk of fire.

Age of Discovery Trade routes were discovered throughout the world, which led to the use of new ingredients and methods of food preparation. The explorers returned with tomatoes, chili peppers, potatoes, vanilla bean and chocolate.

Publications Several cookbooks were published with illustrations and step-by-step descriptions of cooking processes, recipes, tools and measurements.

Modern Cooking Present Day

The 17th century marked the beginning of modern cooking. Chefs were interested in detail, balance and harmony regarding cooking and ingredients.

Emphasis is was placed on the natural taste of food.

Kitchens were designed smaller, with specific rooms assigned to various functions.

Modern Restaurants As a result of the French revolution, noble families disbanded, leaving chefs without a livelihood. They prepared food and sold it, thus establishing the first modern restaurants.

Brigade System Because of the restaurants, the Brigade System was developed. A system that identifies and uses the professional staff performing its duties in a kitchen operation.