1. History of Hospitality and Foodservice
Culinary History

2. Standard: CA-ICA1
Students will examine and identify the history and philosophy of the food service industry.

3. About this unit:
Identify key historical persons and summarize their contributions to foodservice
Identify and describe foodservice restaurant styles

4. The real beginning – Ancient Greece and Rome
300 – 400 BC – civilizations of Ancient Greece and Rome
Greeks dined in private clubs that offered food to members
Travelers dined in clubs where they brought their own food
People ate while reclining on couches, enjoying music, poetry and dancing.

5. Ancient Rome Meals were primarily served in the home
Romans traded in distant lands because they wanted exotic foods and spices
The wealthy dined at lavish banquets

6. Marcus Apicius Roman, Marcus Apicius, was a gourmet and loved luxury.
Wrote one of the earliest cookbooks,
De Re Coquinaria (On Cooking)
When he was going broke, he poisoned himself rather than die of hunger

7. De Re Coquinaria
Apicius Cookbook

8. The Middle Ages AD
During the Middle Ages, feudalism emerged.
The common people worked the fields for landowners in return for safety from invaders
Common people lived on bread, dried peas, root vegetables. Meat from pigs was salted and smoked. No hunting allowed because wild game was owned by the lord of the manner.

9. Middle Ages, cont.
Landowners had magnificent banquets – one sole purpose was to eat.
People arrived at the same time – at with fingers and pulled out knives to cut away huge chunks of meat
Large pieces of bread called trenchers were used as plates
The trenchers and bones were thrown to scavenger dogs

10. Middle Ages – cont.
Little trade during the middle ages. Travel was dangerous
Europe was isolated and there were few spices
Herbs grew wild, and these aromatic plants were used for seasoning

11. The Renaissance (A.D )
The Renaissance was an awakening of food and culture.
The wealthy craved spices and used them in their foods
A high style of eating began

12. Catherine de Medici
Catherine, a fourteen year old princess from Italy, married Henry II of France.
She was lonely and homesick so she brought her cooks and recipes and entertained
Dining became stylish – she brought ice cream to the French Court.
Introduced the fork – people carried their own silverware when dining out

13. Catherine De Medici
Considered “not pretty in face”

14. Mid 1600’s Coffee was introduced in Europe
1650 – the first coffeehouse – Café opened in England
Until now, the only establishments were taverns and pubs that catered to men.
Women were welcome in coffee shops and bakers offered pastry. Eating in public became acceptable

15. Guilds –
People with similar interests formed guilds to control production of specialty items
Examples: Chaine de Rotissieres (roasters) and Chaine de Traiteurs (caterers)
The guilds established professional standards and traditions that exist today
The chef cap – toque – was the sign that someone was a member of a cooking guild

16. Boulanger
Opened the first restorante – the origin of the modern restaurant in Paris, France
Served soup
Others followed his lead, and within 30 years there were 500 restaurants in Paris. Dining out was fashionable

17. Marie-Antoine Careme Born into a large, very poor family in France
At age of 10 went to work – learned basics of cooking
Created many French Sauces and made the first sweet pieces that are forerunners to today’s wedding cakes
Trained many chefs

18. Georges Escoffier
Classified the five Mother Sauces – still used today.
Established rules for dress, safety and sanitation in his restaurants
Organized the Kitchen Brigade System – assigning responsibilities to staff members

19. Kitchen Brigade - organization
Chef de Cuisine (Executive Chef)
Sous Chef
Station Chefs
Tournant Saucier Garde Manger Rotisseur Entremetier Poissonier Potager Pastry

20. Foodservice in the United States
In Colonial America, few people traveled or dined out (1600’s)

21. Industrial Revolution – 1800’s
When the Industrial Revolution began in the United States, people moved to the cities to work in factories.
By 1800, European style coffee shops opened in the cities
Factory workers needed to eat lunch, so diners – kitchens on wheels drove to factory to sell food

22. The Guilded Age –
Industrial leader made a lot of money – began showing off their fortunes
Desire for luxury dining increased
Ornate restaurants opened – DelMonico’s in New York is an example.
The DelMonico Brothers opened several restaurants – became the first chain restaurants – several restaurants owned by one group of people

23. The Gold Rush 1849 – Gold discovered in California
People traveling west needed to eat – cafeteria was born
Cafeteria was assembly line process of serving food quickly and cheaply – no need for servers

24. The 20th Century By the 1900’s, people were eating out regularly.
Lunch restaurants and coffee houses were popular
1930’s – White Castle opened – the birth of fast food restaurants
1940-s quick service restaurants continued – McDonalds and Kentucky Fried Chicken
Low prices based on volume sales