Concept map or outline of the history of

gastronomy . ALEJANDRO RUANO LOZANO

TOPIC 1

THE PREHISTORY

- Paleolithic: raw foods were consumed until the greatest discovery was made, which
was fire. Their first culinary techniques were roasting directly over the flame, but over
time they made utensils such as vessels and containers.
- Neolithic: groups settle in fixed places and towns and homes are born and in them a
specific place is placed that would be the kitchen, food is stored, new cooking
techniques are introduced, new materials and utensils are used. Agriculture and
livestock farming begins. Cereals such as wheat, corn, rice are grown...

THE ANCIENT AGE

- Ancient Egypt: the privileged classes ate three times a day and the popular classes ate
twice a day and what they grew such as legumes, vegetables and cereals. It was rich in
cereals and its people consumed wine, they also consumed fruits such as dates, figs,
grapes, melons or watermelons.
- Classical Greece: vines and olive trees were planted, wine and oil were exported to
other Mediterranean countries, they also ate sardines, tuna, anchovies, turbot, sea
bream, octopus, mollusks, etc. They were also good hunters and ate a variety of meat
and also ate legumes. They were the first to use condiments to season food.

The seven legendary chefs

• Egis, from Rhodes. He knew how to cook fish perfectly.

• Nereus, from Chios. It was famous for its conger eel broth.

Chariades, of Athens. He mastered all the culinary techniques

• Lampria. He invented blood-based black sauce.

• Apctonete. He is credited with the invention of the sausage by introducing into the

pork tripe minced and seasoned meat.

• Euthyno. He was a great cook of lentils and legumes.

Ariston. A teacher of teachers, he invented a large number of stews and evaporation

cuisine.
 - Imperial Rome

High society consumed wine, while the people consumed legumes, cereals, fruits and
vegetables and their derivatives such as beer, oil and bread.

The preparation of sumptuous banquets for a large number of demanding diners turned
the profession of cook into a sought-after and well-paid specialty.

THE MIDDLE AGES

- The Muslim contribution

The Iberian Peninsula was invaded by the Arabs in the 8th century and as a consequence they
left a great variety of cuisine such as sugar cane, pomegranate, eggplant, artichokes, date
palms, etc.

Andalusian cuisine has survived to this day with many culinary processes such as:

- Stews in which three basic elements of the diet are mixed: vegetables, meats and legumes.

- Fried meat and fish, as well as churros or fritters.

- Meatballs and empanadas using leftover meat.

- Pickles with vinegars and aromatic plants.

- The salting.

- The widespread use of condiments with a multitude of spices and aromatic plants.

- The mixture of sweet flavors in savory dishes through fruits and dried fruits or honey.

The medieval time

It is a time when there was a lot of famine for the common people.

THE RENAISSANCE

At this time, Greek and Roman cuisine appeared, providing: legumes, vegetables, cereals,
stuffed pasta, milk, butter and derivatives. The meat is served well prepared and presented.
Several cookbooks are written and the most famous cook of the time was:

Bartolomeo Scappi (using products from other countries and made nearly 800 dishes). New
products from Africa, Asia and America also appear (cocoa, fruit, spices...)
FROM THE BAROQUE TO THE FRENCH REVOLUTION

At this time, American products were grown (tomatoes, potatoes, beans, corn). The bases of
the most prestigious sauces appeared, such as: béchamel, veloutè, hollandaise and classic
cooking. He also looks like Marshal Villeroy with the breaded chicken breasts, the Duke

from Mirepoix for cut vegetables or the Duke of Richelieu for mayonnaise.

The decoration of the plates, cutlery, champagne and wine appears.

THE TIME OF REVOLUTIONS

A revealing change occurred in the kitchen: a move from the palaces to the street. There were
more than 2,000 restaurants in the years 1795 and 1810, highlighting the chef Marie-Antoine
Càreme, founder of French cuisine, who stood out for his innovations in pastry, banquets, etc.

At this time, sugar and the diet of: bread, bacon, meat, beer were industrialized, being very
deficient in fruits and dry foods. French cuisine stood out for its innovations in pastry,
banquets, etc. At the end of this century, tourism as it is known today appears, with the Côte
d'Azur appearing. In Nice, the first hospitality school appears.

THE 20TH CENTURY

At the end and beginning of the century, the Belle Époque appeared, with great chefs
appearing:

Auguste Escoffier French chef highlighting his creations (peach Melba and Coquelin sole fillets)
Maitres and restaurants. Preserves and prepared dishes appear, calling the era Nouvelle
Cuisine

CULINARY MOVEMENTS

Culinary movements are those gastronomic trends that are based on innovative proposals that
are consolidated and create a school.

The most important movements in chronological order are:

- La Nouvelle Cuisine or Modern Cuisine.

- The avant-garde kitchen.
- The techno-emotional kitchen.

THE NOUVELLE CUISINE

La Nouvelle Cuisine is a revolutionary movement in the kitchen that opts for lighter
preparations, without heavy sauces in which the natural flavors stand out and great care is
taken in their presentation.

This culinary renovation involves some changes:

- Dishes are lightened and techniques are simplified, with steam, dry and low-fat
cooking predominating.
 - We look for the essence of flavor and the most appropriate cooking point for each
food. Flour is no longer used as a thickener and vegetables and pasta are cooked al
dente.
- The nutritional value of the preparations is taken into account, so the cook must have
knowledge of the components of the food.
- The portion is reduced and the presentation of the dish is carefully taken care of, as it
stimulates the sense of sight.
- The content of the menu is lightened, adapting it to market products.
- New technologies are applied and cooking techniques are renewed
- Table service loses prominence in food preparation, since until then complex
preparations were common for the customer to see.

A very renowned chef is Paul Bocuse, the chef of the 20th century.

Paul Bocuse, the French chef considered the father of Nouvelle Cuisine, was chosen at the age
of 85 as the chef of the 20th century by the Culinary Institute of America, one of the most
prestigious gastronomy educational establishments.

Bocuse is one of the creators of Nouvelle Cuisine, a culinary movement that emerged in France
in the seventies of the last century and is characterized by offering lighter and more delicate
dishes, without heavy sauces or overcooked vegetables. La Nouvelle Cuisine, on the other
hand, places emphasis on the presentation of the dishes.

Paul Bocuse's work is recognized worldwide, and to the prestige achieved by this chef is now
added the title of chef of the century, obtained for an entire culinary career in pursuit of good
cuisine. In 1961 Bocuse was elected best chef in France and in 196s he obtained his third
Michelin star.

Paul Bocuse annually holds the Bocuse d'Or culinary competition, most recognized by
gastronomic professionals worldwide, in which 24 countries are measured every two years.
The appointment as chef of the century is a recognition of his contribution to gastronomy over
the years.

THE AVANT-GARDE KITCHEN

The decade that is committed to creativity and high-quality products is born

and advanced technology. The first chefs known at this time are: Juan Mari Arzak who has a
restaurant with 3 Michelin stars, Pedro subíjana, martin Berasategui, David Muñoz, Eneko
Atxa, the Torres brothers, the Roca and Ferran Adria who deployed 23 points of the movement
gastronomic has a restaurant El Bulli In van quardia's kitchen, 7 principles stand out: creative
cuisine, the product is still important, professional cuisine, fusion cuisine, technological cuisine
and table service

THE TECHNOMOTIONAL KITCHEN

It is not limited to creation but through technology and science it is intended to excite the
diner. It is about stimulating all the senses. Highlighting reconstitution (separating ingredients
but ensuring the result has the same flavor as the original dish) and cooking molecular
(through chemical elements that explode in the mouth)

Ferran Adriá, the best chef in the world.

He was born on May 14, 1962 in L'Hospitalet de Llobregat, province of Barcelona. He

completed his basic studies in this city, and initially the idea was to continue studying Business
Sciences.

In 1980 he abandoned his studies and got a job as a dishwasher at the small Hotel Playafels in
Castelldefels, where the chef of the hotel restaurant introduced him to classical cuisine.
Between 1981 and 1982, he went to Ibiza and upon returning to Barcelona he performed
different tasks in various restaurant establishments, until he joined the prestigious Finisterre
restaurant, where he remained until he had to do military service, where he was part of the
team. of the Captain General's kitchen.

In August 1983 he had the opportunity to start working at El Bulli, where he met who at that
time was the room director, Juli Soler. Shortly after, he was offered the position of game
leader. From that moment on, his career was unconditionally linked to the progress that El
Bulli was making over time.

The restaurant has become one of the most important points of world gastronomy, while
Ferran Adrià himself has been recognized as one of the great chefs in the world.

He considers as his teachers an entire generation of Novele Cuisine (Michel Guérard, Jacques
Maxi- min), and in Spain its reference is Juan Mari Arzak. But Ferran surpassed the teachings
he received, researching on his own to achieve a privileged place among the world's chefs.

Ferran Adrià has been the protagonist of the covers of the most prestigious media around the
world: Time, Le Monde and The New York Times.