History of Culinary Arts

Henry IV

1553 - 1610

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)

1765

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.