History of Culinary Arts

Events

Henry IV

1553 - 1610

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

Grande Cuisine

1553 - 1898

A cooking style that was defined by attention to detail, fancy dishes, and rich food.

Industrial Revolution

1760 - 1840

"The dramatic growth and diversification of the food service industry is due to the industrial revolution and the social and economic changes it wrought, including, the introduction of new technologies, foods, concerns, and consumers."

boulangers restaurant

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

1783 - 1833

Antonin Careme was a chef who specialized in Grande Cuisine, an elaborate style of cooking that focused on making food look and taste incredible. Careme was responsible for many advancements in the culinary field such as "systems for classifying sauces." kitchen tools and books.

L'Art de la cuisine française aux XIXe siècle

1833

This was Carême’s masterpiece that described his work and Grande Cuisine.

Auguste Escoffier

1846 - 1935

August Escoffier was responsible for the brigade system and the creation of the classic cuisine style.

Classic Cuisine

1889 - 1970

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)

Fernand Point

1897 - 1955

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)

Le Guide Culinaire Classic

1903

This was Auguste Escoffier’s manuel that explained Classic Cuisine.

Gaston Lenôtre

1920 - 2008

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 Adria

1962

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.

immigration Act 1965

1965

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)

New American Cuisine

1971 - 2000

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)

Chez Panisse opens

1971

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

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." ( Labensky, Hause, Martel 6)

New American Cuisine

1971 - 2000

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)