This timeline describes the history of culinary arts and how the field got where it is today
Henry IV ruled from 1553-1610. During this time, guilds were responsible for preparing foods.
"The dramatic growth and diversification of the food service industry is due in part to the Industrial Revolution and the social and economic changes it wrought, including the introduction of new technologies, foods, concerns, and consumers." (Labensky, Hause, Martel 8)
Monsieur Boulanger opened the first modern restaurant in Paris, France when he sold a special sheep feet dish at his tavern in opposition to the guilds who prepared food at the time.
Antonin Carême was a chef who specialized in Grande Cuisine, an elaborate style of cooking that focused on making food look and taste incredible. It was difficult and fancy. Carême was responsible for many advancements in the culinary field such as "systems for classifying sauces", kitchen tools, and books .
Auguste Escoffier was responsible for the brigade system and the creation of the Classic Cuisine style.
Fernand Point and his students Paul Bocuse, Jean and Pierre Troisgros, Alain Chapel, François ise and Louis Outhier, along with chefs Michel Guérard and Roger Vergé founded Nouvelle cuisine, a stye of cooking that focused on "natural flavors, shortened cooking times, and innovative combinations." (Labensky, Hause, Martel 6)
This was Auguste Escoffier's manuel that explained Classic Cuisine.
Gaston was a chef who opened a culinary school to help bring more chefs into the culinary industry when it was lacking qualified bakers. Gaston himself served all of Paris with his catering business. Lenotre also was careful with how he preserved his products. He used freezing to store his products.
Ferran Adrià is a cook who worked at elBulli ( slang for the bulldog) in Spain. He experiments with food in a field of study known as molecular gastronomy.
The Immigration Act of 1965 is what brought asian immigrants into the United States of America. It eventually led to hunger for new flavors like "spicy foods from Thailand and Vietnam." (Labensky, Hause, Martel 7)
Alice Waters opened Chez Panisse in Berkeley in 1971 as a restaurant that would sell simple, local food. It was an early example of New American Cuisine
These are all the books that Carême published
This was Carême's masterpiece that described his work and Grande Cuisine.
This is a guesstimate that shows which culinary style was most prominent during each time period leading up to the modern age.
A cooking style that was defined by attention to detail, fancy dishes, and rich food.
Classic Cuisine is a simplification of Grande Cuisine that was founded by Auguste Escoffier. It "relies on the thorough exploration of culinary principles and techniques and emphasizes the refined preparation and presentation of superb ingredients." (Labensky, Hause, Martel 6)
"French for "new cooking", a mid-20th-century movement away from many classic cuisine principles and toward a lighter cuisine based on natural flavors, shortened cooking times and innovative combinations." ( Labensky, Hause, Martel 6)
"A late 20th century movement that began in California but has spread across the United States; it stresses the use of fresh, locally grown, seasonal produce and high-quality ingredients simply prepared in a fashion that preserves and emphasizes natural flavors." (Labensky, Hause, Martel 6)