HISTORY

OF THE
CUISINE
PRESENTED BY:
ARABELO, DANO,
INTERNATION
AL CUISINE ROMAN
CUISINE
HISTORY OF
CUISINE
CLIMATE
WORLD CUISINE
 THE USE OF
STAPLE FOODS
HISTORY
OF
COOKING
PREHISTORIC
ANCIENT
MEDIEVAL
RENAISSANCE
MODERN
MODERN 20TH
CENTURY
CONTRIBUTIONS
IN THE WORLD
CUISINE
 CUISINE
The word Cuisine, which we get from
the French, comes from the same
Latin roots and is similar to the
Spanish word cocina, which means
"Kitchen" la cuisine literally means
"kitchen" in French but the word has
a plasticity that causes it to be used
to mean "a style of cooking" or even
"to cook"
 FRANCOIS
PIERRE DE LA
VARENNE
1700s-FRANCOIS PIERRE DE LA VARENNE - ROUX
Varenne established the foundation for what
would became one of the basics of French
cooking -Varenne is said to represent the Is the standard for binding sauces and
starting point of French cooking. In 1651, he thickening agent that is made with fat
wrote his first cookbook, “Le Cuisinier François.” (usually butter) and a wheat flour.
translated into English and released as “The
French Cook” A summary of the cooking
techniques used in the households of the French
aristocracy. It became a main chef’s reference
for
over 150 years.
 MARIE
ANTOINE
(ANTONIN)
CARÊME

Marie Antoine (Antonin) Carême Father of
Haute Cuisine. Careme
identify the 4 Mother sauces such as the
Espagnole, Veloute, Allemande and the
Bechamel
Escoffier complete the classification of the
main group sauces such as the Espagnole,
Veloute, Emulsions, Bechamel and the
Tomato Sauce
HAUTE
CUISINE
refers to any one of five basic sauces,
which are the starting points for making
various secondary sauces or "small
sauces” it was often reported that there
were only two French “mother” sauces:
the white sauce and the brown sauce.
The white sauces is what we would call
today a béchamel and the brown sauces
was then, and still is, called espagnole,
but more often today is called a demi-
glace
HAUTE
CUISINE
Marie Antoine (Antonin) Carême Father of
THE MOTHER
Haute Cuisine. Cofified the 4 French Mother
Sauce. First celebrity Chef in the World.
SAUCE

or Grande Cuisine is the preparation and

cooking of a high quality food following
the style of traditional french -cuisine
ROGER VERGÊ

PAUL BOCUSE
 NOUVELLE
Roger Vergé, a founding father of Nouvelle Cuisine who
developed a highly influential version of Provençal cooking,
CUISINE
which he called “The Cuisine of the Sun” Inthe 1960’s Mr. A Pared-down internationalized
Vergé, along with chefs like Paul Bocuse, The Troisgros versions of French cooking that
brothers and Michel Guérard, helped blasé the rail for
placed a premium on fresh ingredients
Nouvelle Cuisine.
prepared in a lighter style and
Paul Bocuse, Pronounced (boh-KYOOZ) a preeminent presented artistically on
French restaurateur who became one of the first celebrity the plate.
chefs was named “Chef of the Century”, popularized the
Nouvelle Cuisine movement of lighter and seasonal fare and
created an international cooking contest dubbed the
culinary Olympics.
 GEORGES
AUGUSTE
ESCOFFIER
 THE KITCHEN
BRIGADE SYSTEM
The creation of the brigade system is credited to Georges The goal of the system was to
Auguste Escoffier. After serving in the French Army, he
streamline the kitchen duties and
brought his military hierarchy experience to a hotel kitchen
in the 1800’s . facilitate in the prevention of chaos.
YANNICK
ALLÉNO
 INNOVATIVE PROCESS
FOR MAKING SAUCES
Chef Yannick Alléno is known for his innovations in modern
sauce techniques, creating complex, bold sauces through a
frozen extraction process known as Cryo Concentration.

The first step: the EXTRACTION Where cooking the food

under a vacuum with specific time and temperature.
The second step: CRYO CONCENTRATION Where the liquid
from the first step will be reduced in order to condense and
preserve its aroma.
The third and last step: BLEND When different extractions
are mixed in order to create the perfect trussing for a
specific dish.
NICOLAS
APPERT
 FOOD
PRESERVATION
Nicolas Appert , a French chef, confectioner, and distiller
who invented the method of preserving food by enclosing it
Using corked-glass containers
in hermetically sealed containers.
reinforced with wire and sealing wax
and kept in boiling ater for varying
lengths of time, he preserved soups,
fruits, vegetables, juices, dairy
products, marmalades, jellies and
syrups.
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Picture used in the powerpoint

is not our property and

retrieved from the internet.

Thha
annk
k
T
y
yoou
u!!