1. History of Hospitality and Foodservice
CA-CAI-1d: Trace the history and growth of the foodservice and hospitality industry and list historical chefs and entrepreneurs relating their major accomplishments to the food industry.

2. Ancient Greece and Rome
B.C.
Meals were considered a time to nourish the soul as well as the body
People ate while reclining on couches, enjoying music, poetry, and dancing
Lesche: private clubs where banquets where held for Greeks
Phatnai: Catered to travelers and traders
Travelers brought their own food to these clubs
grapes, olives, bread, wine and cheese

3. Rome
282 B.C.
Romans conquered land surrounding Mediterranean that was formerly occupied by Greeks
Romans were different—meals were primarily served in the home.
They also desired more exotic foods and spices which increased trade
Also stretched their empire farther east and north

4. Middle Ages 475-1300 A.D. Signaled by the end of the Roman Empire
Feudal society
Large banquets were held almost every night—to eat.
Their main utensil was their hands
Travel was no longer safe so trade stopped
Europe became isolated until….
Marco Polo from Venice brought spices back from his travels to China

5. Renaissance 1400-1700’s Spices were limited to just the wealthy
Creation of Haute Cuisine
Elaborate and refined system of food preparation
Began in Italy and was brought to France by Catherine de Medici
Artisans began making utensils from fine metals

6. Renaissance Continued
International trade continued to improve
Cafés began opening serving coffee and sweets
Guilds were established
associations of people with similar interests or professions
Cooking Guilds established many professional standards that exist today

7. Renaissance Continued
Boulanger—1765
Opened his café and served soups (restaurers) to his customers
The term “restaurant” was coined.
Many other cooks found themselves unemployed and began opening restaurants of their own.

8. Settling in North America
Boston and New York were the major ports of trade
Very few early Americans traveled or dined out…
Dinner was served at lodges and inns

9. Industrial Revolution
People in Europe began moving closer to the city to work in factories
There was a need to live walking distance to work so you could return home for lunch
Dining establishments opened up to serve the needs of workers and employers

10. Scientific Advancements
Louis Pasteur developed pasteurization which made milk safer to drink
Nicholas Appert discovered canning methods
Florence Nightingale made arguments on appropriate dietary needs and health maintenance

11. The Gilded Age ’s
Factory owners were making big bucks and liked elegant and fancy
Entrepreneurs opened restaurants so that people could dine and be seen in elegant surroundings.
Delmonico’s and the Astor House
18 course meals were common

12. Marie-Antoine Careme 1800’s
Created chef uniform to represent cleanliness
Perfected the chef hat
Different sizes represented rank

13. Georges Escoffier 1846-1935 Perfected chef dress
Established the brigade system and rules of conduct

14. 20th Century Birth of Fast Food
White Castle 1921 in Wichita, Kansas
Other early restaurants, KFC and McDonalds
Growth of National Chains grew through the 1970’s
“eating out” is now just as common as eating at home

15. 20th Century Continued
The Food Network launched in 1993

16. The Evolution of the Cooking School
The first schools were really just classes conducted in private households or the teacher’s home.
Originally used to teach women of the household, military organizations, and religious establishments 16

17. A Man’s Perspective Men were trained in a completely different method
They relied heavily on apprenticeships
They trained with a master chef and made their way up to top-level culinary positions

18. The First Schools
Philadelphia 1808: Elizabeth Goodfellow opened a pastry shop and offered classes to the public
Considered America’s first cooking school
1855: Pierre Blot opened the Culinary School of Design
Later, Blot partnered with Commodore Vanderbilt and opened the New York Cooking School
America’s first FRENCH cooking school

19. Today’s Cooking Schools
The original/first Le Cordon Blue in Paris was opened in 1895 by Marthe Distell
Following WWII, the GI bill for returning veterans boomed education.
The Culinary Institute of America was opened in 1946
The first American cooking school for professionals
Relocated to Hyde Park, NY in 1970