History of Culinary Arts

• Greeks Contribution to culinary arts

  1. Leavened Bread

  2. Sweet wines

  3. Forcemeats

  4.Sauces

  5. Composed Dishes
• Romans Contribution to Culinary Arts

  1.Pickles

  2.Cheeses

  3.Cakes

  4.Breads
• Moors or Muslims of Early Europe introduced.

  1.Sweet Syrups

  2.Pastries

  3. Almonds
• Contribution of the American Continents

  1.Chocolate

  2.Chilies

  3.Beans

  4.Corn

  5.Tomatoes

  6.Potatoes
• Antoine August Parmentier (1737-1813)


  A french agronomist, broke through the deep seated fear of potatoes with a campaign in 1774.
• Caterina de Medici


  Married the king of France, Henry the II. Resulting in the merge of Italian and French Cuisine
• First restaurant


  Opened during 1765, before the french revolution
• Monsieur Boulanger


  Opened the first free standing restaurant in Paris in 1765, served a dish of sheep's feet in white sauce.
• restaurer sauce


  restorative sauce
• Grande Cuisine/ Haute Cuisine


  cuisine of "high-level" establishments, gourmet restaurant and luxury hotels.
• Chef Marie-Antoine Careme (1784-1833)

  Established the Grande Cuisine, and is also the father of modern culinary arts.
• Chef Marie-Antoine Careme


  Wrote L' art de la cuisine Francaise ( The art of french cuisine)
• Savoy Hotel (London 1898)


  Owner- Cesar Ritz, and Head Chef- Chef Georges Auguste Escoffier, campaigned a la carte to go beyond the food
• Chef Georges Auguste Escoffier

  Devised the BRIGADE system, system of division of labor which will enable the chefs of the restaurant to showcase their specializations without sacrificing versatility.
• Chef Georges Auguste Escoffier


  Wrote Le Guide Culinaire, codex for all chefs to take note of
• Escoffier's contribution to the world of culinary arts was:

  1. Simplification of Classical cuisine and classical menu

  2.Reorganization of the Kitchen (Brigade System)
• Nouvelle Cuisine


  Developed by Fernand Point (1877-1955), further simplified Escoffier.