Culinary Arts Timeline

Age of Antiquity
The discovery of the fire
Cooking would have appeared within a ritual framework.
Egypt
The Egyptian food mode was supplemented by fish, meat, of the fruits and of the vegetables. Lastly, the honey, produced in hives of ground, tie-beam in the composition of the desserts and many remedies.
Greece
Of Poisson de Dorion, the Art of the baker of Chrysippe de Tyane, cakes of Iatroclés and Mendés and food of quite bearing people of Acron d' Agrigente.
The kitchen was very important in Rome.

The Romans ate generally at least three meals per day:
• The jentaculum
• Prandium
• The cena
• The vesperna

Middle Age
The medieval kitchen is characterized by the taste for acidulous savors or bitter-sweet by the perfumes of spices and the connection of sauces to the toast or almond.
Prefers the meats roasted or cooked out of sauce, scented spices, whereas the ancient Roman kitchen holds a great place with the fruit and vegetables, and aromatic herbs.
During the Middle Ages, food was a mark of social status. Not only were certain foods unavailable to the lower classes, but "sumptuary laws" dictated who could publicly partake of foods reserved for the wealthy.
Food choices and food availability, not just money and ancestry, separated the nobility from the lower classes.

Henry IV ruled from 1553-1610. During this time, guilds were responsible for preparing foods

Renaissance 1500 AD–1600 AD
Serfs worked fields/Landowners had
banquets
Ate with fingers, knives and “trenchers”
Aristocracy craved spices
Food Prep system now called “Haute
Cuisine”

Coffee Houses opened – major cities

It was period a period in time which Europe and America became industrial and urban. The industrial revolution began in the late 1700’s and manufacturing is often done in people’s homes. They used hand tools and basic machines.
Technology advanced agriculture. Agricultural progressed after the industrial revolution greatly increased food production, but increased urbanization required food to be transported long distances from producers to customers.
One of the top industrial revolution:
Food Canning

After spreading from Great Britain then to other parts of the world, inventions keep fueling the industrial revolution at a steady rate

The Modern Time is marked by one second food revolution, the introduction in food Europe coming from the American continent. As a result, culinary art and modern technology follow latest advances in related sciences. By using modern cooking stoves, particularly ovens, we're trying to keep and preserve as much of high quality nutritional values, natural flavors, and freshness of ingredients as possible.
• Nouvelle Cuisine (1971 – 2000)
“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."
• Haute cuisine
“French for “high cooking”, or Grande cuisine refers to the cuisine of "high level" establishments, gourmet restaurants and luxury hotels in France. Haute cuisine is characterized by meticulous preparation and careful presentation of food, at a high price level, accompanied by rare wines.