Introduction of Culinary Art

 

Culinary History 

Since the 1970s, historical studies of food in particular cultures have emerged as a new field, “culinary history.” Culinary history studies the origins and development of the foodstuffs, equipment, and techniques of cookery, the presentation and eating of meals, and the meanings of these activities to the societies.

Food History

Food history is an interdisciplinary field that examines the history and the cultural, economic, environmental, and sociological impacts of food and human nutrition. Food history is considered distinct from the more traditional field of culinary history, which focuses on the origin and recreation of specific recipes.

Georges Auguste Escoffier (French: 28 October 1846 – 12 February 1935) was a French chef, restaurateur and culinary writer who popularized and updated traditional French cooking methods.

Marie-Antoine Careme Was The World's First Celebrity Chef 

Paul Bocuse (pronounced 11 February 1926 – 20 January 2018) was a French chef based in Lyon who was known for the high quality of his restaurants and his innovative approaches to cuisine.

Julia Carolyn Child (née McWilliams; August 15, 1912 – August 13, 2004) was an American cooking teacher, author, and television personality.

Egyptian culinary history

Egyptian cuisine naturally goes all the way back to Ancient Egypt and involves staples including bread, beans, garlic, coriander and some foods that are more usually synonymous with other Middle Eastern areas, like Falafel and Baklava

Greek Culinary History

Ancient Greek cuisine was characterized by its frugality and was founded on the "Mediterranean triad": wheat, olive oil, and wine, with meat being rarely eaten and fish being more common. Culinary advice was influenced by the theory of humors, first put forth by the ancient Greek doctor Claudius Aelius Galenus.

Roman

Ancient Roman cuisine changed greatly over the duration of the civilization's existence. Dietary habits were affected by the political changes from kingdom to republic to empire, and the empire's enormous expansion, which exposed Romans to many new provincial culinary habits and cooking methods.

French

The history of French cooking traditionally starts in the early middle Ages with the elaboration of culinary treaties and cursory recipes. First off, French dishes were generally acid before a sugar-mania hit the country in the 16th century – sugar was put in water, wine and even on fish and meat!

French cuisine consists of the cooking traditions and practices from France. French cuisine ... The term "nouvelle cuisine" has been used many times in the history of French cuisine which emphasized the freshness, lightness ... Trade names that sell well include Suze (the classic gentiane), Byrrh, Dubonnet, and Noilly Prat.

Fusion Cuisine:

Fusion cuisine is cuisine that combines elements of different culinary traditions that originate from different countries, regions, or cultures.

Influencing factors of ethnic foods

These factors include cultural identity and desire to maintain traditional food identity, religious beliefs and prescriptions, social networks, social bonding, level of acculturation and socialization processes, social norms/social role of food and gender 

Oriental food

Oriental food refers to dishes made and consumed in the Southeast Asian countries. Dishes of Chinese, Korean and Japanese cuisine fall under the category of ‘Oriental food’. Their dishes have lots of spices and dry ingredients like apricot and plum. According to celebrity chef Akshay Nayyar, "Primary cooking techniques in oriental cooking includes stir frying, boiling and quick frying. Fermented sauces and pickled products are widely used in such foods."

Continental food

Refers to dishes made and consumed in the European countries. Dishes of French, Spanish and Italian cuisine fall under the category of ‘Continental food’. The key specialty of this food is, they concentrate more on ingredients like olive oil, wine, herbs and minimal spices. Akshay adds, "Continental food involves cooking techniques like frying, roasting and baking. Also, the food is rich and usually high in calories."

What is catering?

Catering is the business of providing food service at a remote site or a site such as a hotel, hospital, pub, aircraft, cruise ship, park, filming site or studio, entertainment site, or event venue.

Army catering