01 RM History

8/3/2019 01 RM History

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Historical Evolution of Mans Eating

Habits in the western world

From the discovery of Fire to Molecular

Gastronomy

Timeline in the western world

Prehistory

Antiquity

3000 BCto 476 AC

Middle

Ages

Renaissance

16th Century

17th

18th

Century19th

Century

20th

Century

Prehistory

Men from the Paleolithic era were Nomadic

and Gathered Fished and Hunted and their

foods.

Animals were hunted in the valley and

brought back to the cavern to be consumed.

Man Discovers FIRE, the act of common

cooking transformed EATING in a SOCIAL

ACT

Men discovered diverse methods of cooking

and created adapted tools and clay pots.

Prehistory

Prehistory Prehistory

The Neolithic era saw the

development of agriculture

and farming, people settled in

communities.

Men do not have to rely only

on hunting. Eating is a

collective activity for

preparation and consumption,

which reinforce social unity

and cohesion.


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Antiquity or Ancient History

(From 3000 BC to the Middle Ages)

Greeks (800 BC to 146 BC) and Romans(146 BC to 476 AC) specialized in therealization of pottery and bring a note ofLuxury.

Greek philosophers organized privatebanquets were guests used to eat,drink and gave speeches

The Banquet of Plato is a dialoguewritten during on of those event


Jupiter and Mercurius in the house of Philemon and Baucis" by Peter Paul Rubens: Zeus and Mercury, testing a

village's practice of hospitality, were received only by Baucis and Philemon, who were rewarded while theirneighbors were punished.

Xenia, or the Greek concept

of hospitality:

1.The hosts provide guestswith Food, Drink and bathbefore asking any questions.

2.Guests must be courteous

to hosts3.Hosts provide Guests with

a parting gift as an honor ofreceiving the guest

4.Violation of Xenia was an

insult to Zeus and thereforeexposed hosts to punishment

from gods


(From 3000 BC to the Middle Ages) Some Philosophies of ancient times:

Hedonism (Democritus): Pleasures (from all

senses) are the only intrinsic good in life.

Hedonists seek to maximize pleasures in life.

Epicureanism (Epicurus): To seek modest

pleasures in order to attain peace of mind

(Ataraxia)

Aesceticism: Lifestyle of abstinence and

discipline to reach spiritual goals

Meal taken on a Triclinium

Antiquity

23/02/2012

Antiquity Summary

The concept of hospitality is born in the west

(Xenia)

Emergence of several schools of thoughts

(Hedonism, Epicureanism)

The Roman lay down to eat

Each guest bring his/her napkin, which is used

also to take gifts back home after the party

Although Service does not yet exist, help is)


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Antiquity Summary

In Rome, service is provided by slaves Beer, Bread and Wine are part of the meals

Wine critics already exist! (Pliny the Elder)

Away from Rome, the regular people eat on

the floor.

Pots, bronzes and copper utensils appear.

The knife is a personal object.

Tables will appear later

The Middle Ages(Begins after the fall or the Roman Empire 476)

This period is not favorable for travel,however, a few merchants and pilgrims do

travel and rest from the road at peoples

houses (early inns) or at monasteries (the

Catholic Church could be seen as the first

Hospitality Chain)

The Table dHte concept is born

To eat at the hosts table and share his meal

with his family.

In 530 AC, Saint Benedict

codifies the provision of

hospitality in monastic guest

houses. In Chapter 53 he

writes; De Hospitibus

Sucsipiendis (The Receptionof Guests)

Basically, all guests were to

be received as if they were

Christ

The Middle Ages. Saint Benedicts

Rules of Hospitality

Portrait (1926) by Herman Nieg

(18491928); Heiligenkreuz

Abbey, Austria

The Middle Ages

The feudal system prevails, Lords organize

feasts

Tables are dressed with large tablecloths (used

as napkins)

Guests only seats on one side of the table and

seat on a bench

Salt and spices appear on tables

There is music and entertainment

The Middle Ages

Meats are flamed

and carved at the

table

Table manners are

not yet codified,

people eat with

their fingers

The Middle Ages

Cuisine is becoming more

sophisticated

Star Chefs appear in France:

Taillevent (Guillaume Tirel),Chef of King Charles VI,

wrote

Le Viandier,

one of the first Cooking book


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The age of the great discoveries

Chocolate

Vanilla,

Potatoes,Red Chili,

Strawberries

Coffee Spices,

Rice,

Sugar cane,Citrus, Mango,

banana

Tea

Renaissance (Re-birth ofAntiquity)

Table manners appear

at the Renaissance 1530

following the

publication of a book

called De Civilitate

Morum Puerilium

(Little guide of

manners)

Renaissance (Re-birth ofAntiquity)

Table mannersappear at the

Renaissance 1530

following the

publication of abook called De

Ciuilitate Morum

Puerilium (Little

guide of manners)

The Renaissance

Marco Polo has returned from

China. Chinaware is now

manufactured in Europe, as well

as glassware

Meals are spectacles where

guests ARE the spectacle

Catherine of Medicis brings thefork to the court of France.

Richelieu orders rounded knivesbecause he hates seeing guests

picking their teeth with knives

The Renaissance

At the table, benches of the middle-ages arereplaced by individual seats

Napkins are the rules Spices are all over the table (The Spice Road) A service sequence appears: Fruits first, then

soups, roasts, grills, and desserts.

Culinary trends come from Italy

This is also the time of many discoveries: newvegetables and exotic fruits appear onEuropean tables

The first coffee houses open in London

The 17th Century Le Chteau de Versailles is the

birthplace of a new Art of

Hosting soon known across

Europe

Buffets are fabulous, strictlyorganized, fully decorated

Service is performed by Matre

dHtels, Gentlemen only (dirty

plates are replaced during the

meal)

Not all guests have access to all

food (it depends on social ranking) Louis XIV at Versailles


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Le 17th CenturyA Party at the Chteau de Chantilly in 1671

Where King Louis XIV and 3000 guests areexpected

From the Movie: Vatel, Roland Joff 2000

Le 17th and 18th Century

For the Aristocrats, meals evolve and

become extremely complex and

sophisticated.

Table manners are well-known and

respected

Cutlery is individual. Knife and fork are

placed on the right side of the base plate.

Gold is all over the table

Meals are placed on the table in perfect

symmetry, this is le service la Franaise

The end of 18th Century: The

French Revolution An important turnaround for the French Gastronomy:

The first traiteurs opened in Paris before the

Revolution

The great Chefs who used to work for the Aristocracy

are now out of jobs they will go abroad or open their

own Restaurants in Paris

Paris becomes the European capital of Gastronomy, itis the democratization of gastronomy

The French Service is no longer adapted and replaced

by the Russian Service where finishing touches aredone at the guests table

The 19th Century

A new type of glass appears: Crystal. And with

it an wide array of glassware (for Punch,

wines, liqueurs and Champagne)

In the 19th Century, there are 3 meals a day:

Breakfast (at around 11:00 am)

Diner (at around 6:00 pm)

And Supper (at around 8:00)

Russian Service

Matre dHtel Albert at ChezMaxims carving a duck


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The 19th Century

In Parisian restaurants, Matre dHtels andtheir teams are famous for their serviceperformance (Carvings and Flambes)

The Menu is organized in sequence, fishes areserved before meats

Napoleon is looking for a food conservationsolutions for his army and launches acompetition. Mr Appert discovers theprinciple of Caned Food

Le Caf de Paris (1822)

The 19th Century

Food Critics and culinarywriters are becoming

famous

Brillat Savarin writes La

physiologie du gout)

Tell me what you eat and Iwill tell you who you are!

The 19th Century

Tourism is starting with upscale places likeDeauville, Nice, Monaco, Canne.

Palace hotels open: Carlton in Cannes or

Negresco in Nice.

The beginning of the 20th Century

In 1900, the First Michelin Guide is

edited

Numerous books exist, recipes are

clear

Great Chefs like Escoffier are stars

Service is simplified (plated)

Auguste Escoffier

The beginning of the 20th Century

It is the industrialization of the hospitality

business and foodservice operations (Max

Owen)


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The 20th Century

In the US, Fred Harveys open the first hoteland restaurant chain, railroad restaurants,

cruise lines

The 20th Century

Quick service franchises open in the 1920swith A&W restaurants and Howard Johnson,

followed by McDonalds, Wendys, Burger

King

Molecular Gastronomy

After La Nouvelle Cuisine in the 80s, Herv

This & Nicolas Kurtis invent Molecular

Gastronomy

Herv This

Molecular Gastronomy defined:

Molecular gastronomy is a scientific discipline

involving the study of physical and chemical

processes that occur in cooking.

It pertains to the mechanisms behind the

transformation of ingredients in cooking and

the social, artistic and technical componentsof culinary and gastronomic phenomena in

general.

Some application of Molecular

Gastronomy


Gastronomy


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Gastronomy


Gastronomy

A practitioner of Molecular

Gastronomy : Chef Ferran Adri, Restaurant El Bulli

Why people go into the restaurant

business?

Money

Potential for buyout

A place to socialize

Challenge

Habit Lifestyle

Opportunity to express yourself

Potential liabilities of F& B

operations Long hours

Little job security/ Stress

High rate of failure: possible to endanger

family& friends investments

High fixed costs force operators to maximize

facilitys use

High demand for energy& stamina

Requires a wide range of skills

01 RM History

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