FSS LEC unit 1 part 1

• Pharaoh Tutankhamun his favorite foods when he was alive was with him in his tomb
• The Greeks never ate meat unless they had sacrificed
• Lesche private clubs
• Phatnal catered to travelers and traders
• Ancient Greece and Rome


  300-400 B. C.
• Rome


  282 B. C.
• Ancient romans did not eat pastas or tomatoes
• Garum also called as liquamen; salty sauce made of fermented fish
• Emperor Lucullus a roman general
• Lucullan lavish and luxurious dining
• Lucullus sauce used to braised meat
• Tabernas small restaurants where one could get wine and food 


  Tavern
• Trattorias small communities
• Persian King Xerses loved to give banquets and it was lasted 180 days
• Solomon butchered 22 oxen for public feasts
• Sardanapalus aserian king and patron of the art of eating


  held every 4 years in Germany (culinary olympics)
• Apicius first known cookbook
• gustatio a group of appetizers that turned into the Italian antipasto
• Middle Age


  475-1300 A. D.
• Public eating virtually went underground in the Dark Ages
• Benedictine, Cointreau, Grand Marnier, Chartreuse famous liquors were developed
• Monastic only for friars


  Two types of cuisine
• Open cuisine - for kings and important guests


  Two types of cuisine
• Eating that time was crude since there were still no utensils, wares, etc.
• Trencher large shallow oval-shaped wooden bowl
• Daggers were used to spear the meat and vegetables
• Serfs - peasants;  obliged to live on their Lord’s Lands to give them homage, labor, and share their produce in exchange for military protection
• During this time, the right to hunt was only limited to land owners and the nobility


  Illegal taking of rhino horns and elephant tusks
• France - Refined pattern of food cuisine More appetizers


  Lighter food were served in the beginning of the meal while the heavier ones were served later followed by the dessert
• Henry VIII (8) - Served many elaborate foods
• Toque a symbol of the apprentice
• Black Hat mark of a master chef (should be nominated by their peers to wear this)
• Renaissance

  1400-1700
• Creation of Haute Cuisine


  Began in Italy and was brought to France by Catherine de Medici
• During the marriage of Henry II of France to Catherine de Medici of Florence, Italy, France started its ascendancy as the country of Haute Cuisine or the highest food preparation.
• Henry of Navarre (Henry IV) - Great Gourmet , 1589-1610


  Potage Henri IV soup - dish in a large tureen with pieces of meat and beef to it with different slices of vegetables
• Louis XIV (1643-1715) - Ostentatious and luxurious manner of living, and was very active in the development of good schools

  • Birth of fine white sauces
  • Béchamel  
  • Sauce Mornay - classic Béchamel sauce with enriched blend of Parmesan cheese and Gruyère
  • Soubise sauce - a fine sauce highly seasoned with onions
• Louis XV 1715-1774 - Had a lot of affairs; were known to be the best theft , Continued his predecessor’s advancement of the science and art of cooking


  Madame Pompadour and Madame Du Barry were proficient cooks
• Madame Du Barry was awarded with cordon bleu
• Boulanger 1765 - Opened his cafe and served soups (restaurers) to his customers


  The term “restaurant” was coined