KAUFT

King Abdel-Aziz University

Faculty of Tourism
HM 211
Food Production- 1
THE HISTORY OF CULINARY ARTS

DR. / Mohamed Abdel Aziz

MARCH 2023
Recap. – Brigade De Cuisine
From your view Indicate whether the statement below (True) or (False)
1. Dicing: to remove the skin of moist food item, say potatoes, and
carrots
2. Chef ,is responsible for inspecting the quality of raw materials to be
used in cooking.
3. In Island layout ,the total kitchen space is divided into different zones
for various activities
4. Chef Grade Manager, is responsible for Preparing all cold savory or
salad food.
5. In Assembly Line layout, kitchen Equipment is organized in a Row.
6. Chef Rotisseur, is responsible for preparing roasted and braised
meats.
7. According to the Peeling technique, to cut Vegetables into square
pieces.
8. Chef Poissonnier, is responsible for preparing and cooking Vegetables
Learning Objective

• By the end of this lesson, STUDENTS should be

able to:
 Define culinary, as an Art and as a Science.
 Outline the History and development of Food and
Culinary.
 Identify the people behind the development of
culinary Arts industry.
 THE HISTORY OF CULINARY ARTS

• CULINARY is an Art and Science

• THE CULINARY INDUSTRY:
Scope 1.
HISTORY AND ORIGIN
THE GREEKS
2. THE ROMANS
3. CATHERINE DE MEDICIS 1575
4. BOULANGER
5. The Modernization of Food Service
BRAIN STORMING

• Explain the following

“Culinary is considered an Art and Science”

 • It refers or related to cooking.
Culinary means “related to cooking” and
arts refers to any broad area of interest.
So, put simply, culinary arts refer to the art
of preparing, cooking, presenting and
serving food, but culinary arts can refer to
CULINARY all professions that involve preparing,
cooking and presenting food
• It is an art and science of
preparation and cooking of foods.
The “how of cooking” can be considered
to be the art and the “why of cooking”
could be the science. Balancing the art
and science must be the goal of every
professional chef.
THE CULINARY • The precise origins of cooking
are unknown, but, at some point
INDUSTRY: in the distant past, early humans
HISTORY AND conquered fire and started using
ORIGIN it to prepare food.

• This art and science began

more than 300,000 years ago
when, according to carbon
dating, man began to use fire for
the preparation of food.
 THE GREEKS
• The ancient Greeks (also known as the
Hellenes ) are credited with creating
cuisine, cooking as an art form.
THE CULINARY • Greek culture, men considered to be
INDUSTRY: the only people qualified to cook – priest .
HISTORY AND • They started the traditions of eating four
ORIGIN times a day (breakfast, lunch, afternoon
snack and late dinner).
• The Greeks liked to socialize and
loved to eat in company and at any
given opportunity banquet or party
was given.
 THE ROMANS
THE
• The Romans were great meat eaters
CULINARY and birds were highly popular, they
INDUSTRY: loved to use all sorts of condiments,
HISTORY AND they had no cane or beet sugar so
they used grapes syrup and honey.
ORIGIN
• They eventually learned from the
Greek slave chefs and adopted their
more civilized culinary principles
• The oldest known cookbook was
created De re Coquinaria (On
Cookery)
 CATHERINE DE MEDICIS 1575
THE
• Italy remained the center of culinary
CULINARY excellence in Europe for about 1000years.
INDUSTRY: • An Italian princess who married Prince
HISTORY AND Henry IV, heir to the French throne.
ORIGIN • She imported Master Chefs called capi
couchi (“head cooks”) from Italy to
prepare the culinary treasures of her home
sorbets, macaroons tarts and Italian
custards.
• She also introduced table manners to the
French, including instruction on how to use
a fork.
 BOULANGER
• A soup vendor from Paris, “We
THE CULINARY serve Soup”
INDUSTRY: • Created the first Modern
HISTORY AND restaurant in 1700’s (1765) the
ORIGIN first free standing Restaurant
in Paris
• He offered a soup made with
sheep’s feet in cream sauce
“le restaurer de vine” to restore
energy
• French word for restore is
“restaurer”
THE CULINARY
The Modernization of
INDUSTRY:
Food Service
HISTORY AND
ORIGIN • began at the 17th century when
French Revolution ended the
great chefs are employed in
different houses of the Noble
people who opened their
Restaurants.
 Marie Antoine Carême
(1784-1833)
• Developed the so called
THE CULINARY “Mother Sauces” namely:
INDUSTRY: “Veloute , Béchamel , Espagnole
HISTORY AND ,Hollandaise, and Tomato the
ORIGIN base Sauces”.
• The Founder of the Classical
European-based
Cuisine organized and refined
Cooking Techniques.
THE CULINARY INDUSTRY: HISTORY AND ORIGIN
Marie Antoine Carême (1784-1833)
• Books contain the systematic
Records of culinary principles
,Techniques, Recipe and Menu
Development.
• As a chef to kings, Head of state,
and wealthy patrons, Carême
became famous as the creator of
elaborate, elegant display pieces, the
ancestors of our modern wedding
cakes, sugar sculptures, and ice and
tallow carvings.
Georges Auguste Escoffier (1847-1935)
• Considered as the “Father of
Twentieth Century Cookery”
• Simplified Menus and organized a
system of kitchen work into Stations
and Departments.
• Escoffier developed a system that
will organize and manage a
professional kitchen “The Brigade
System” which separated the kitchen
into five sections.
• Escoffier's largest contribution was
the publication of Le Guide Culinaire
in 1903
Georges Auguste Escoffier (1847-1935)

The Five Sections in Brigade System are:

• Garde Manger - cold dishes
• Entremettier - starches and vegetables
• Rotisseur - roasts, grilled and fried
dishes
• Saucier - sauces and soups
• Patissier - pastry and dessert dishes
QUESTIONS?

THANK YOU