Presentation on theme: "History of Hospitality and Foodservice"— Presentation transcript:
1 History of Hospitality and Foodservice CA-CAI-1d: Trace the history and growth of the foodservice and hospitality industry and list historical chefs and entrepreneurs relating their major accomplishments to the food industry.
2 Ancient Greece and Rome B.C.Meals were considered a time to nourish the soul as well as the bodyPeople ate while reclining on couches, enjoying music, poetry, and dancingLesche: private clubs where banquets where held for GreeksPhatnai: Catered to travelers and tradersTravelers brought their own food to these clubsgrapes, olives, bread, wine and cheese
3 Rome282 B.C.Romans conquered land surrounding Mediterranean that was formerly occupied by GreeksRomans were different—meals were primarily served in the home.They also desired more exotic foods and spices which increased tradeAlso stretched their empire farther east and north
4 Middle Ages 475-1300 A.D. Signaled by the end of the Roman Empire Feudal societyLarge banquets were held almost every night—to eat.Their main utensil was their handsTravel was no longer safe so trade stoppedEurope became isolated until….Marco Polo from Venice brought spices back from his travels to China
5 Renaissance 1400-1700’s Spices were limited to just the wealthy Creation of Haute CuisineElaborate and refined system of food preparationBegan in Italy and was brought to France by Catherine de MediciArtisans began making utensils from fine metals
6 Renaissance Continued International trade continued to improveCafés began opening serving coffee and sweetsGuilds were establishedassociations of people with similar interests or professionsCooking Guilds established many professional standards that exist today
7 Renaissance Continued Boulanger—1765Opened his café and served soups (restaurers) to his customersThe term “restaurant” was coined.Many other cooks found themselves unemployed and began opening restaurants of their own.
8 Settling in North America Boston and New York were the major ports of tradeVery few early Americans traveled or dined out…Dinner was served at lodges and inns
9 Industrial Revolution People in Europe began moving closer to the city to work in factoriesThere was a need to live walking distance to work so you could return home for lunchDining establishments opened up to serve the needs of workers and employers
10 Scientific Advancements Louis Pasteur developed pasteurization which made milk safer to drinkNicholas Appert discovered canning methodsFlorence Nightingale made arguments on appropriate dietary needs and health maintenance
11 The Gilded Age’sFactory owners were making big bucks and liked elegant and fancyEntrepreneurs opened restaurants so that people could dine and be seen in elegant surroundings.Delmonico’s and the Astor House18 course meals were common
12 Marie-Antoine Careme 1800’s Created chef uniform to represent cleanlinessPerfected the chef hatDifferent sizes represented rank
13 Georges Escoffier 1846-1935 Perfected chef dress Established the brigade system and rules of conduct
14 20th Century Birth of Fast Food White Castle 1921 in Wichita, KansasOther early restaurants, KFC and McDonaldsGrowth of National Chains grew through the 1970’s“eating out” is now just as common as eating at home
15 20th Century ContinuedThe Food Network launched in 1993
16 The Evolution of the Cooking School The first schools were really just classes conducted in private households or the teacher’s home.Originally used to teach women of the household, military organizations, and religious establishments16
17 A Man’s Perspective Men were trained in a completely different method They relied heavily on apprenticeshipsThey trained with a master chef and made their way up to top-level culinary positions
18 The First SchoolsPhiladelphia 1808: Elizabeth Goodfellow opened a pastry shop and offered classes to the publicConsidered America’s first cooking school1855: Pierre Blot opened the Culinary School of DesignLater, Blot partnered with Commodore Vanderbilt and opened the New York Cooking SchoolAmerica’s first FRENCH cooking school
19 Today’s Cooking Schools The original/first Le Cordon Blue in Paris was opened in 1895 by Marthe DistellFollowing WWII, the GI bill for returning veterans boomed education.The Culinary Institute of America was opened in 1946The first American cooking school for professionalsRelocated to Hyde Park, NY in 1970
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