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Time line-History of Culinary, food and Gastronomy

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Juan Camilo

on 21 August 2015

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Transcript of Time line-History of Culinary, food and Gastronomy

Timeline -History of Culinary, food and Gastronomy-
Culinary Periods
1889-1970
Classic Cuisine
The food timeline
What is gastronomy, a chef, and a cook?
1533-1610
Henry IV
1760-1840
Industrial Revolution
1846 - 1935
Auguste Escoffier
1897 - 1955
Fernand Point
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
“A late 20th century movement that began in California but has spread across the United States; it stresses the use of fresh, locally grown, seasonal produce and high-quality ingredients simply prepared in a fashion that preserves and emphasizes natural flavors.” (Labensky, Hause, Martel 6)
1962
Ferran Adrià
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.
By Juan Camilo Hernández

Universidad Manuela Beltrán
Gastronomía.

Presented to
Carolina Parra
He 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
Boulanger's Restaurant
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.
1783 - 1833
Antonin Carême
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.
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)
1920 - 2008
Gaston Lenôtre
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.
1965
Immigration Act of 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)
1553 - 1898
Grande Cuisine


A cooking style that was defined by attention to detail, fancy dishes, and rich food.
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)
http://www.foodtimeline.org/
The end
Bibliography
Preceden (n.d.). History of Culinary. Retrieved from https://goo.gl/73ho5z
Full transcript