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The Culinary Timeline
Transcript of The Culinary Timeline
400-300 B.C. Ancient Greece
The Greeks rarely dined out when they ate, instead dining inside and enjoying food by reclining, listening to music or reading a book. Restaurants were not invented yet, meaning if people wanted to eat out at all they would visit a banquet. Common foods included cheese, grapes, wine, fish, olives, and barley bread.
500-1300 A.D. The Middle Ages
After the Roman Empire fell, Europe became a united country by the name of Christendom. In these times, trading was minimal, coming to a complete halt in 800 A.D. and Europe had to rely on native foods for nearly 200 years. Eating was also done in banquets, quite like Rome and Greece, but in these times, banquets were simply held to eat, rather than recline and lounge about. Landowners were in constant feuds with each other, causing a very isolated eating society.
1400-1700 A.D. The Renaissance
Lots of spices were used to show off wealth in these times. This era started the Haute Cuisine, a more refined food preparation system. This era introduced common silverware.
1600-1700 A.D. Colonial North America
Pies were very popular during these times, often being used in all 3 course meals. Very few colonist traveled outside of their homes, but when they did, they would stay at an inn, and if they missed the dinner served by the inn, they would not get to eat there at all.
1750-1890 A.D. European Industrial Revolution
The invention of the railroad led to the Industrial Revolution, which heavily affected the farming industry of Europe. In the 1800's, European-styled coffee shops started to show up in the U.S. The first diners in the US were made around the 20th century to feed workers away from home.
1850-1890s A.D. The Gilded Age
Fancy restaurants opened up for richer business owners in America. Some dinners had up to 18 courses! In these years, the first Cafeteria was opened.
1900-2000 A.D. The 20th Century
Many new employees meant many new people who ate lunch out of their homes more often. French Cuisine also made it big in the 20th century. Many fast-food restaurants made it big in this period.
Marcus Apicius - A chef who had a desire for exotic foods, wrote one of the first recorded cook books.
Medieval banquet recreation
Queen Catherine de Medici introduced many new dishes with her cooks and made silverware commonly accessible to all.
Roadside Inn's were founded in
Colonial North America.
Nicolas Appert was a scientist who originally invented canned food, keeping food fresh for practically forever!
Delmonico's, a fancy restaurant for
the rich in the Gilded Age, was
founded by John and Peter Delmonico
The McDonalds chain of restaurants
opened in 1955, redefining quick
meals across the world.