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    History of Culinary Arts: Raquel Q. Montaño

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    Kristine May Ducusin
    The history of culinary arts spans from the 15th century to present day, going through several important developments: 1) In the 15th-17th centuries, guilds were responsible for food preparation during the rule of King Henry IV of France. 2) The Industrial Revolution from 1760-1840 introduced new technologies, foods, and consumers, diversifying the food service industry. 3) In 1765, Monsieur Boulanger opened the first modern restaurant in Paris, selling specialty dishes and opposing the traditional guild system.

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    History of Culinary Arts: Raquel Q. Montaño

    Uploaded by

    Kristine May Ducusin
    190 views10 pages
    The history of culinary arts spans from the 15th century to present day, going through several important developments: 1) In the 15th-17th centuries, guilds were responsible for food preparation during the rule of King Henry IV of France. 2) The Industrial Revolution from 1760-1840 introduced new technologies, foods, and consumers, diversifying the food service industry. 3) In 1765, Monsieur Boulanger opened the first modern restaurant in Paris, selling specialty dishes and opposing the traditional guild system.

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    Culinary history

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    The history of culinary arts spans from the 15th century to present day, going through several important developments: 1) In the 15th-17th centuries, guilds were responsible for food preparation during the rule of King Henry IV of France. 2) The Industrial Revolution from 1760-1840 introduced new technologies, foods, and consumers, diversifying the food service industry. 3) In 1765, Monsieur Boulanger opened the first modern restaurant in Paris, selling specialty dishes and opposing the traditional guild system.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    190 views10 pages

    History of Culinary Arts: Raquel Q. Montaño

    Uploaded by

    Kristine May Ducusin
    The history of culinary arts spans from the 15th century to present day, going through several important developments: 1) In the 15th-17th centuries, guilds were responsible for food preparation during the rule of King Henry IV of France. 2) The Industrial Revolution from 1760-1840 introduced new technologies, foods, and consumers, diversifying the food service industry. 3) In 1765, Monsieur Boulanger opened the first modern restaurant in Paris, selling specialty dishes and opposing the traditional guild system.

    Copyright:

    © All Rights Reserved
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    of 10

    History of Culinary Arts

    RAQUEL Q. MONTAÑO
    Henry IV 1553-1610 - Henry IV ruled from 1553-
    1610. During this time, guilds were responsible
    for preparing foods.
    Industrial Revolution 1760 – 1840 - "The dramatic growth and diversification of the
    food service industry is due in part to the Industrial Revolution and the social and
    economic changes it wrought, including the introduction of new technologies, foods,
    concerns, and consumers." (Labensky, Hause, Martel 8)
    Boulanger's Restaurant 1765 - Monsieur Boulanger opened
    the first modern restaurant in Paris, France when he sold a
    special sheep feet dish at his tavern in opposition to the guilds
    who prepared food at the time.
    Antonin Carême 1783 – 1833 - Antonin
    Carême was a chef who specialized in Grande
    Cuisine, an elaborate style of cooking that
    focused on making food look and taste
    incredible. It was difficult and fancy. Carême
    was responsible for many advancements in
    the culinary field such as "systems for
    classifying sauces", kitchen tools, and books.
    Auguste Escoffier 1846 – 1935 - Auguste Escoffier
    was responsible for the brigade system and the
    creation of the Classic Cuisine style.
    Fernand Point 1897 – 19 - Fernand Point and
    his students Paul Bocuse, Jean and Pierre
    Troisgros, Alain Chapel, François ise and Louis
    Outhier, along with chefs Michel Guérard and
    Roger Vergé founded Nouvelle cuisine, a stye
    of cooking that focused on "natural flavors,
    shortened cooking times, and innovative
    combinations." (Labensky, Hause, Martel 6)
    Le Guide Culinaire Classic 1903 - This was
    Auguste Escoffier's manual that explained
    Classic Cuisine.
    Gaston Lenôtre 1920 – 2008 - Gaston was a chef
    who opened a culinary school to help bring
    more chefs into the culinary industry when it
    was lacking qualified bakers. Gaston himself
    served all of Paris with his catering business.
    Lenotre also was careful with how he preserved
    his products. He used freezing to store his
    products.

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