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• Group 1


  BSHM 1-1D
• Barredo Sheanne David

  Suarez James Andrew

  Alfonso Russell Marc

  Calderon Clarence

  Panibio Regor Brent
• Historical Background of food industry (Culinary arts and Food Service)

  Food Civilization

  Basic Concept of Food Service

  Kitchen Brigade
• Historical Background of Food Industry, Culinary Art and Food Service
• Culinary Arts


  It's difficult to say exactly when the culinary arts began. People have been cooking and preparing food for almost two million years, beginning with cave people who cooked meat over fires to improve its taste and texture while also making it safer to eat. Since then, people have constantly improved their culinary ways. This makes it difficult to identify a single starting point for the culinary arts. Rather, the culinary arts have been cultivated and polished for nearly as long as humanity has existed.
• Culinary Arts


  • The Renaissance period (14th century to the 17th century) was significant not just for the visual arts and invention, but also for the reimagining and improvement of culinary traditions and cooking skills.

  Better transportation in this age made it an important turning point in cooking history, allowing individuals from all cultures to gather and exchange their culinary traditions. This marked the beginning of truly global cuisine.
• Culinary Arts


  • French food has been a major influencing factor in food culture for hundreds of years. From base sauces that help with any dish to the latest developments and food evolution, French cuisine is admired across the world.

  Some of the most notable influences are courtesy of Marie-Antoine Carême and Georges Auguste Escoffier, French chefs who worked to bring their cuisine to the world in the 1800s and early 1900s.
• Culinary Arts


  • Culinary arts was introduced to a broader general population in the 1960s with the debut of the first cookery shows. This eventually gave rise to a new generation of well-known chefs who were praised for their shows and programs in addition to their restaurants.

  There are now dozens of well-known chefs on television, but some of the first were Philip Harben and Julia Child.
• Culinary Arts


  • Food awareness has also spread thanks to the internet. This has proven a good way for people to learn the basics of cooking, including learning about cuisine from other cultures. Food blogging started with the rise of the internet in the 1990s and has been a turning point in cookbook history, making recipes and ideas even more accessible.
• Food Service


  The roots of the food service industry can be traced back to ancient civilizations, where inns and taverns provided meals and accommodations to travellers. Ancient Rome had thermopolia, which were establishments where hot food and drinks were sold.
• Food Service


  • The word restaurant is derived from the French word restorative. Its root word, restaurer, means "to restore."

  Guilds were trade associations that flourished in Europe between the 11th and 17th centuries. Guilds were established to protect trade skills and to ensure that these skills were passed down and developed through apprenticeships.
• Food Service


  • During the Middle Ages, the concept of the restaurant as we know it today began to take shape. Public eateries, known as "cook shops," started emerging in major European cities, offering simple meals for purchase.
• Food Service


  • Boulanger's contribution to the food service industry was to serve various food items prepared on-premises to customers whose primary interest was dining.
• Food Service


  • The Renaissance period saw the rise of the formal restaurant in France. In 18th-century Paris, establishments like Boulanger and Beauvilliers gained fame as places offering soups and other Gastronomy.
• Food Service


  • The French Revolution (1789–1799) significantly affected the budding restaurant industry. Along with that aristocracy, guilds and their monopolies were generally abolished. During this time, members of various guilds that served the aristocracy began offering their skills and creativity to the public.
• Food Service


  • Several restaurants opened in the succeeding decades, including the Grande Taverne de Londres, owned by Antoine Beauvillier (an-twan bo-vee-yey; 1754–1817). He advanced the development of the modern restaurant by offering his wealthy patrons a menu listing available dishes during fixed hours.
• Food Service


  • Medieval cook shops

  Tavern
• Food Service


  • The Industrial Revolution brought significant changes to the food service industry. With urbanization and the growth of the middle class, more people sought meals outside the home. The emergence of cafes and restaurants became more widespread.
• Food Service


  • By the middle of the 19th century, several large, grand restaurants in Paris were serving elaborate meals decidedly reminiscent of the grande cuisine (also known as haute cuisine [ot kwee-zeen]) of the aristocracy.
• Food Service


  • Grande cuisine, which arguably reached its peak of perfection in the hands of Marie-Antoine Carême (ma-ree an-twan ka-rem; 1783–1833), was characterized by meals consisting of dozens of courses of elaborately and intricately prepared, presented, garnished, and sauced food items. Carême, known as the "cook of kings and the king of cooks," was an acknowledged master of French grande cuisine.
• Food Service


  • Industrial Revolution of food service
• Food Service


  • The expansion of railroads and travel in the 19th century further fueled the food service industry. Railway dining cars and station restaurants catered to travellers, contributing to the standardization of meals. Restaurants opened in the United States and throughout Europe during the 19th century.
• Food Service


  • One of the finest restaurants outside France was the dining room at London's Savoy Hotel, opened in 1898 under the direction of César Ritz(1850–1918) and George-Auguste Escoffier (es-ko-fyey; 1846-1935). Escoffier is generally credited with refining the grande cuisine of Carême to create cuisine classique or classic cuisine. By doing so, he brought French cuisine into the 20th century.
• Food Service


  • Nouvelle cuisine, French for "new cooking," moves away from classic cuisine principles and toward a lighter cuisine based on natural flavors, shortened cooking times, and innovative combinations. This culinary philosophy was principled in rejecting overly rich, needlessly complicated dishes.
• Food Service


  • Fast food gained prominence in the mid-20th century with the rise of chains like McDonald's, KFC, and Burger King. This era also saw the development of the franchise model, leading to the globalization of certain food service brands.
• Food Service


  • In the latter half of the 20th century, the food service industry witnessed a surge in fine dining establishments. Renowned chefs like Julia Child and the rise of culinary schools contributed to a greater emphasis on culinary excellence.
• Food Service


  • Over the last 30 to 40 years, broad changes launched in the United States have affected the global culinary landscape. Two (2) such trends are "bold, ethnic flavors" and "fresh food, simply prepared."
• Food Service


  • In recent years, there has been a growing emphasis on health-conscious eating, organic ingredients, and sustainable practices. Consumers are increasingly interested in the source of their food and its impact on the environment.
• Food Service


  • The late 20th century and early 21st century brought technological advancements, influencing the food service industry. Online ordering, food delivery apps, and digital marketing have become integral components of many establishments.
• Food Service


  • The COVID-19 pandemic significantly impacted the food service industry, leading to increased reliance on takeout and delivery services, the adoption of contactless technologies, and a renewed focus on safety and hygiene.
• Food Service


  • The food service industry has become highly globalized, with a fusion of culinary influences from around the world. International cuisines are more accessible, and restaurants often showcase diverse culinary traditions.
• Food


  Any nutritious substance that people or animals eat or drink or that plants absorb in order to maintain life and growth.
• Civilization


  Any complex society characterized by the development of the state, social stratification, urbanization, and symbolic systems of communication beyond natural spoken language.
• Food Civilization


  The growth and evolution of food culture and cuisine throughout human history, impacted by location, climate, technology, religion, and social norms. It includes the manner in which different communities have procured, prepared, and eaten food, as well as the influence of food on human development. Food civilizations have had a huge impact on the world's different culinary traditions.
• Food Civilization


  • In the earliest stages of human history, humans were primarily hunter-gatherers, relying on hunting wild animals and foraging for edible plants.
• Food Civilization


  • The transition from nomadic hunter-gatherer societies to settled agricultural communities marked a significant turning point in human history.
• Food Civilization


  • Techniques such as crop rotation, irrigation systems, and the use of plows became widespread, leading to increased food production and population growth.
• Food Civilization


  • The classical civilizations of Greece and Rome further refined culinary techniques and introduced new ingredients and cooking methods. The classical period saw advancements in cooking techniques, particularly in the Mediterranean region. Techniques such as roasting, boiling, braising, and baking were refined and widely practiced.
• Food Civilization


  • Written records of culinary practices began to emerge during this period. For example, the ancient Greeks wrote extensively about food and cooking, with works like "On the Art of Cooking" attributed to the famous chef Archestratus.
• Agricultural communities marked a significant turning point in human history