The Greeks

1. The Greeks -Enjoyed social aspects of dining -Got together for banquets -Private Clubs called Lesche -Phatnai clubs catered to travelers, traders and visiting diplomats -Grapes, olives, bread from barley, dried fish, cheese, wine -Nourish the soul and body -Ate reclined on couches, enjoyed music, poetry and dancing -The Greeks believed that pleasure was the purpose of life and it was achieved through restraint and balance. Epicurious = Epicurean

2. FABULOUS FEASTS OF THE ROMANS -282 BC conquered the lands around the Mediterranean Sea -Romans were opposite of the Greeks in discriminating tastes -Ordinary Citizens - barley, olive oil, pine nuts and fish -Aristocrats held enormous banquets filled with exotic foods such as humming bird tongues and camel’s heels -Main meal called cenna or dinner -Often more than 100 types of fish were served with wild boar, venison, ostrich, ducks and peacocks -Public dining undignified, only men in lowest classes went to taverns -Desire for exotic foods and spices increased trade and stretched the Roman Empire further east and north -Early cookbook Marcus Apicius -De Re Coquinaria (On Cooking) recipes still used today -He took great effort to obtain the most exotic foods possible, realized he would go broke and poisoned himself rather than die from hunger

3. The Marvelous Middle Ages • Ancient Nordic myths included the belief that trees were • sacred and could not be cut down and that diverting river • water for agriculture would displease the gods of the rivers • Christendom dispelled the fear and they cleared large • tracts of land for hunting and farming • Serfs worked in the fields • They ate bread from wheat, peas (dried), turnips, onions, • cabbage (sauerkraut), pork • Landowner had large banquets • All food arrived at the same time • People ate with fingers or knives • Large slices of stale bread called trenchers were used • instead of plates - eaten at the end of the meal or given to • dogs who ate scraps and bones off the floor

4. THE RENAISSANCE • Herbs- aromatic plants were used for seasoning Thyme, rosemary and sage • Aristocracy craved spices (bark, root, seeds, bulbs or berries from aromatic plants) • Noblemen instructed their cooks to use large amounts of spices in their foods to show off wealth • Merchants in Venice held a monopoly on the spice trade • Portuguese sailors sailed around South Africa to India and established a new spice route • Christopher Columbus- looking for a shorter route discovered America • Food preparation system we now call Haute Cuisine • Higher style of eating began in Italy • Catherine de Medici (Italian) married Henry II (France) • Recipes for artichokes, spinach dishes, ice cream • She introduced the French to the Fork • People carried their own silverware when they dined out • Coffee from Africa- Coffeehouses sprang up in major cities • Café opened in 1650 in Oxford England • Pastries added, women were welcome

5. GUILDS • Cooking guilds established many of the professional standards and traditions that exist today. Two of the oldest cooking guilds are the: • Chaine de Rotissieres (roasters) • Chaine de Traiteurs (caterers) (King Henry II went against food service guilds to continue operating his “restorantes”.)

6. BOULANGER • 1765 Boulanger served hot soups in a café he called restaurers for their health restoring properties • He called his café restorante • During French Revolution large numbers of cooks and guild members were unemployed (employers dead or fled France) opened their own restaurants • By early 1800s Paris had over 500 restaurants serving meals

7. Marie-Antoine Careme • Perfected the art of grand cuisine. • Perfected the recipes for many fine French sauces and dishes like consomme, and pieces mountees. • Trained many famous chefs Georges Auguste Escoffier -Refined grand cuisine into classical cuisine. -Reorganized the kitchen into the kitchen brigade system. -Teamed up with Cesar Ritz to provide fine meals in luxury hotels Europe. -Classified sauces under the five grand sauces -Opened London’s Savoy Hotel with Cesar Ritz in 1898

8. Industrial Revolution • Families moved to cities to work in emerging factories • People needed to live close to factories to walk to work, go home for lunch and dinner • Sewage systems backed up, very unsanitary • Paris began to run horse and buggy transit buses • Vitamins were discovered in 1919 • Fruit, vegetables and whole grain breads were considered poor man’s food • Wealthy age meat, sauces, cheese and wine – suffered from gout (lack of iodine) • Scientists invented chemical fertilizers and pesticides • Rotate crops

9. Which scientist discovered what? • Appert Process of heating milk to remove harmful bacteria. • Pasteur Canning to keep food fresh safe to eat.

10. The Americas The Caribbean Islands -Tropical climate was good for growing foods like mango, papaya and coconut. -Fresh seafood was plentiful. -Flour, meat, olive oil, and spices were brought by European settlers. Latin America -Aztecs and Mayans cultivated corn, beans, tomatoes, squash, and potatoes thousands of years before European settlers arrived. -European settlers brought domesticated animals, wheat, and nuts like almonds. North America -Native American Indians introduced settlers to corn, beans, peanuts, pumpkins, vanilla, and red and green peppers. -American Indians taught European settlers new cooking techniques, like the clambake.

11. The 20th Century in the United States -At the turn of the century, the high employment rate meant more and more people were eating out for lunch. Restaurants that specialized in serving lunch-time meals opened, like Savarin, Schrafft’s, and Child’s. -1930s - First White Castle opened; the beginning of the fast-food industry. -1940s and 1950s – Continued growth of fastfood restaurants; restaurants like McDonald’s and Kentucky Fried Chicken became popular.

12. How do these trends in society affect food service? • More women in the workplace • More single adults • Greater nutritional awareness and healtheir living. • Increase in concern for environmental issues. • Desire for time-saving meals.

13. Scientific Breakthroughs in Farming • Aquaculture- is the farming of freshwater and saltwater organisms including molluscs, crustaceans and aquatic plants. Unlike fishing, aquaculture, also known as aquafarming, implies the cultivation of aquatic populations under controlled condition • Organic farming- Crop or stock farming where only natural fertilisers, pesticides and nutritional supplements are used.Hormones and synthetics checmicals are not used at all. • Hydroponic farming- is a method of growing plants using mineral nutrient solutions, without soil. • Genetic engineering- the set of techniques used to alter the genetic material of a cell or living organism.

14. The Two Major Divisions of Food Service • Commercial- Prepare food and beverages for a profit; includes restaurants, bars, supermarket delis, convenience stores, and lodging facilities. • Noncommercial- Prepare and serve food as a supportive addition to the main purpose of the establishment; includes business and industry, hospitals, nursing homes, schools, airlines, and military.

15. Foodservice Managers in the 21st Century Will Need….. • Better administrative skills • The ablility to work well with people • To be more involved in teaching, training, and motivating employees. • Excellent interpersonal and communications skills. • A greater awareness of environmental issues. • To work with better-educated consumers who have concerns about nutrition and health. • Greater computer proficiency. • To effectively supervise a culturally diverse staff. • To play a bigger role in waste management and recycling.