The History of Food Service: A Journey Through Time.
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Transcript of The History of Food Service: A Journey Through Time.
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The History of Food Service:
A Journey Through Time
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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.
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The Stone Age
Occurred about 2.5 million years ago.
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The Stone Age
• During this prehistoric time the primary weapons and tools used by humans were made of stone.
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Stone Age Tools
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The Stone Age
• Life centered around the gathering and preparing of food.
• People ate mammoth, reindeer, horse, fox, wolf and tortoise.
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Lunch?
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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.
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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.
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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.
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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.
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Neolithic Period
• Cooking was done over an open flame.
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Neolithic Period
• Cooking techniques were developed, such boiling, roasting, and broiling.
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Ancient Egypt
5,000 years ago
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Ancient Egypt
• The Egyptians were the first at preserving meats, fermenting drinks, and baking unleavened breads.
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Egyptian Period
• Food preparation and preservation techniques from ancient Egypt are still being used today.
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Greek and Roman Civilization
3,000 years ago
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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.
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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.
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Traditional Greek Dinner Party
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Greek and Roman
• As a result of the dinner parties, cooks became wealthy by selling the leftovers.
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•Hence the start of take-out shops
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The Middle Ages
About 1,500 years ago
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• Kitchens were typically constructed apart from the main house to reduce the risk of fire.
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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.
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Publications
• Several cookbooks were published with illustrations and step-by-step descriptions of cooking processes, recipes, tools and measurements.
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Modern Cooking
Present Day
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• The 17th century marked the beginning of modern cooking.
• Chefs were interested in detail, balance and harmony regarding cooking and ingredients.
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• Emphasis is was placed on the natural taste of food.
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• Kitchens were designed smaller, with specific rooms assigned to various functions.
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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.
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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.