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    Origins of Gastronomy

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    Paula Thomas
    The origins of gastronomy date back to ancient Greece, where the term was coined to refer to the study of how food relates to human health and well-being. Throughout history, major developments like the control of fire, agriculture, and global trade influenced cuisines around the world. Key periods discussed in the document include the Paleolithic era, ancient Egypt, Hebrew traditions, Greek and Roman empires, the Middle Ages, Renaissance, and modern age. Gastronomy evolved from a focus on survival and religion to an art form refined by nobility and spread globally through empires, trade, and the development of restaurants.

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    Origins of Gastronomy

    Uploaded by

    Paula Thomas
    41 views10 pages
    The origins of gastronomy date back to ancient Greece, where the term was coined to refer to the study of how food relates to human health and well-being. Throughout history, major developments like the control of fire, agriculture, and global trade influenced cuisines around the world. Key periods discussed in the document include the Paleolithic era, ancient Egypt, Hebrew traditions, Greek and Roman empires, the Middle Ages, Renaissance, and modern age. Gastronomy evolved from a focus on survival and religion to an art form refined by nobility and spread globally through empires, trade, and the development of restaurants.

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    Time line of gastronomy

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    Origins of gastronomy

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    The origins of gastronomy date back to ancient Greece, where the term was coined to refer to the study of how food relates to human health and well-being. Throughout history, major developments like the control of fire, agriculture, and global trade influenced cuisines around the world. Key periods discussed in the document include the Paleolithic era, ancient Egypt, Hebrew traditions, Greek and Roman empires, the Middle Ages, Renaissance, and modern age. Gastronomy evolved from a focus on survival and religion to an art form refined by nobility and spread globally through empires, trade, and the development of restaurants.

    Copyright:

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

    Origins of Gastronomy

    Uploaded by

    Paula Thomas
    The origins of gastronomy date back to ancient Greece, where the term was coined to refer to the study of how food relates to human health and well-being. Throughout history, major developments like the control of fire, agriculture, and global trade influenced cuisines around the world. Key periods discussed in the document include the Paleolithic era, ancient Egypt, Hebrew traditions, Greek and Roman empires, the Middle Ages, Renaissance, and modern age. Gastronomy evolved from a focus on survival and religion to an art form refined by nobility and spread globally through empires, trade, and the development of restaurants.

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    ORIGINS OF GASTRONOMY

    TIME LINE
    GASTRONOMY

     Gastros (stomach) + nomia (law, knowledge) = study of stomach laws

     Greek word

     "Gastronomy is the knowledge and understanding of all that relates to man as he eats. Its purpose is to ensure the
    conservation of men, using the best food possible.“
    by Jean Anthelme Brillat-Savarin (1755-1826), The Physiology of Taste
     Gourmet

    13/01/2022
    PALEOLITHIC

     MEAT
    the proteins produced a great physical change including the increase of the brain and consequently of the cognitive
    abilities. Meat and fish were eaten raw and preserved in salt, flavor was not important.
     FIRE
    this discovery made it possible to experiment food preservation methods. With this evolution, the taste of food
    began to be valued; food is no longer consumed solely for survival. Before, he ate what he gathered, without any
    preparation, like fruit and roots.
     AGRICULTURE
    transformation of human food led to sedentary lifestyle. The beginning of cattle has completely changed society and
    the way of eating: the food was right there, there was no longer any need to hunt. Milk appeared in the diet.

    13/01/2022
    EGYPTIANS

     many fruits, meat only for higher class,

     introduction of bread

     food is eaten seated

     people use forks and spoons

    13/01/2022
    HEBREWS

     No pork (forbidden)

     Wine

     Vegetables

     Fruits

     Dairy

     Goat, lamb

    13/01/2022
    GREEKS

     Literature applied to gastronomy

     Olive oil

     Pork

     Stews

     The Greece importance in European culture made the cuisine spread throughout the Mediterranean

    13/01/2022
    ROMAN EMPIRE

     Initially, their gastronomy was only vegetables, cereals

     As their territory and wealth grew, the cuisine became more complex: from Greece they copied the use of oil and
    pork, from Asia Minor they brought aromatic herbs.
     They were masters in raising birds and fish

     Began to produce sausages

     Mealtimes were very important especially among the upper classes

     Pretty much interested by gastronomy knowledge, for instance, cookbooks

    13/01/2022
    MIDDLE AGES

     Arabs and Byzantines were the most refined peoples of the time

     the Arabs brought rice, sugar cane and vegetables such as eggplant to Europe from Persia.

     the Byzantines were great cheese makers, used minced meat a lot and made good pastries

     European writers prepared recipes and gastronomic studies but were intended only for the nobility

    13/01/2022
    RENAISSANCE

     Time of the appearance of a refined and sophisticated gastronomy, with great culinary contributions

     Spices will introduce new flavors into gastronomic art

     Intense use of mustard, pepper, turmeric, cloves

     With the discovery of America, new products reach Europe like potatoes, tomatoes, peppers, beans

     At the end of this period, France revolutionized food, becoming the most important gastronomic center until today,
    thanks to the aristocracy and the kings.

    13/01/2022
    MODERN AGE

     After the French Revolution, the most elaborate cuisine spread to all social classes.

     18th century is when the RESTAURANT appears, some cheap so that the working population can access.

     With the Industrial Revolution, canned foods became popular, which facilitated access to many foods.

     Lots of cookbooks

     The food critic arises

     in the 20th century, processed and pre-cooked foods enter the homes of families

     Escoffier innovates presenting the dishes in a simple and natural way. The great French restaurant is born: superior
    cuisine, elegant lounge, efficient collaborators, carefully selected wine cellar.

    13/01/2022

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