1. As far as Cuisine is concerned, one must read everything, see everything, try everything, observe everything, in order to retain, in the end, just a little bit! -Fernand Point

2. French means "to cook“  Characteristic style of cooking practices & traditions  Associated with a specific culture  Named after the geographic areas or regions from which they originate  Primarily influenced by the ingredients that are available locally or through trade

3. Religious food laws, such as Islamic dietary laws & Jewish dietary laws, can also exercise a strong influence on cuisine. Regional food preparation traditions, customs & ingredients often combine to create dishes unique to a particular region.

4. Humans prefer to make eating a Social Act Created Elaborate System Manners & Rituals How We Eat What We Eat Where We Eat With Whom We Eat

5. Humans tend to prefer the familiar Consuming foods of their native countries Food that grows in a particular region Seasonings Cooking Methods Style of Eating

6. Humans tend to Explore new regions Travel Broadens & influences different Cuisines Conquest of New Lands & Civilizations Greeks: Cheese & Olives Egyptian: Leavened Bread

7. Romans Conquest of Europe Great influence on Italian & Germanic Cuisine Seasoning Pickles Cheese Cakes & Breads Sauces

8. Dark Ages limited Travel Crusades Journey to the Holy Lands Pilgrimages to Shrines Early Cookbooks safeguarded in Monasteries Mostly Simple dishes to sustained themselves

9. European Explorers Traveling to the Americas & West Indies “New World” Foods Chocolate Chilies Beans Corn Tomatoes & Potatoes

10. Over Land Explorers Marco Polo Near East & Far East Persia, India & China Trade in Luxury Items Spices Rice Sugar Coffee & Teas

11. First Regarded as Poisonous Deadly Nigh-shade Family Grown Under Ground South America by Columbus Spain to Germany French Revolution 1789

12. Catherine de' Medici Italian noblewoman who was Queen of France from 1547 until 1559 Wife of King Henry II of France Major Influence in French Cuisine Austrian & Italian Chefs Knives & Forks

13. 18 th & 19 th Century Russian Czars & Nobles French Chefs Explored Different Regions Thomas Jefferson Introduced Macaroni, Ice Cream New Fruits & Vegetables

14. Monsieur B oulanger Inn-Keeper Paris 1765 Served Sheep’s Feet in a White Sauce Called a Restorative or Restaurant Having the ability to restore health, strength, or a feeling of well-being

15. French Revolution 1789-1799 Chef’s left France to escape the guillotine Nobility in other countries Opened their own Establishments Increasingly Refined Operations

16. Decline of Monarchies Change in Social Structure Chefs worked for “New” Rich Large & Growing Upper Class People moving up the social ladder More Leisure time

17. Georges Auguste Escoffier Major influence of Modern French Cuisine Antonin Carême 1784-1833 Le Guide Culinaire, which is still used as a major reference work. Techniques & approaches to kitchen management remain highly influential

18. “High-Cooking” Grande Cuisine “High- Price Level” Establishments Gourmet Restaurants & Luxury Hotels of France Meticulous preparation & careful presentation of food accompanied by rare wines

19. Elaborate presentations served in small & numerous courses that were produced by large & hierarchical staffs at the grand restaurants and hotels of Europe.

20. Early Restaurants served Table ď hôte Menu Set Menu with limited Choices Grande Cuisine offered a à la carte Menu List of suggestions & more Variety of Items Better Service & Quality Cesar Ritz & Escoffier

21. Fernand Point 1897-1955 Simplified Escoffier Style New approach to the selection of ingredients, cooking, saucing styles & plate presentation Popular Early ‘70’s Chef Paul Bocuse Chef Alain Chapel

22. Less elaborate & time consuming dishes Smaller Portions More Artful Presentations Combination of New Ingredients Interaction & Sharing of Ideas between Chefs & Others

24. American Trained Chefs Achieving World Wide Recognition Alice Waters at Chez Panisse Dean Fearing at Mansion on Turtle Creek Melting Pot Cuisine Asian to French West Coast to East Coast

25. Large Verity of Ingredients Ethnic Regional Influences Regional Influences Every Changing Family Structure Awareness of Nutrition Health Conscious Society Science & Technology

26. Every Changing Cuisine Popular Tastes Italian Southwestern Tex-Mex Mediterranean Latin America Pacific Rim Thai, Vietnamese, Japanese & Korean