History of Foodservice

The history of foodservice is closely associated with travel. •Throughout history,

merchants have traveled extensively to trade with other nations or tribes.
•There were also the religious pilgrimages to places of worship.•Invariably, in
the different places of destination, food and lodging have been provided to the
travelers.

*In the Middle Ages, the beginnings of foodservice was evident in the dining
rooms of posting houses of the Romans, as well as the inns and taverns of the
English people.
*The Canterbury Inn had a kitchen measuring 45 feet in diameter , which
provides food not only for the monks but also for the pilgrims who came to the
abbey to worship.
*In the Royal Households of England where numerous guests (150 to 00) were
received daily, foodservice became a necessity.
*Thus, a systematic recording of its expenses was made and compiled in the
Northumberland Household Book which was considered the first known record
book of scientific food cost accounting.

*Also in England during the industrial revolution, a certain Robert Owen provided
meals at nominal prices in an effort to improve the working conditions of the
workers in his mill. Owen’s feeding program was so successful that it spread
throughout the civilized world. Hence, he was been known as the father of
modern industrial catering.

*An English nurse, Florence Nightingale, pioneered in hospital foodservice during

the Crimean War. She was so efficient in organizing and managing the meals for
the patients that she has been called the first hospital dietitian in the modern
sense. A noted chef named Alexis Soyer helped her in the establishment of a
hospital diet kitchen.

*The formal school feeding program was started in England by an Englishman

named Victor Hugo. The American school feeding programs were patterned after
Hugo’s program.

*As opportunities for travel increased, so did the commercial foodservice grow.
In the 16thcentury, coffeehouses were established in the United States of
America. In Paris, France, however, it was only sometime in 1765 that the first
restaurant was opened by a Frenchman named Boulanger.
*Then, with the advent of the 20thcentury, commercial foodservice has become
highly favored over the other types of foodservice systems.
*The Beginnings of Foodservice in the Philippines
*In the Philippines, foodservice existed as early as the time of the barangay
system. The datu had to feed his people including the slaves or alipin. Hence, it
required the service of food in great quantities.

*The Chinese were the forerunners of the developmental rudiments of the

commercial type of foodservice. The earliest recorded date of Chinese-Philippine
trade is 982 A.D. Traders with valuable merchandise came to Luzon from
Fookien, Southern China. Though the Chinese peddlers, the Filipinos came to
know of varieties in dining pleasures.

*During the Spanish period, Chinese food became popular that they were no
longer peddled by ambulant vendors but were served under more permanent
structures. A letter of a civil servant to King Philip II of Spain reported that the
Chinese Community, “the Parian” had many eating houses where the Sangley’s
(Chinese) and the natives partook of their meals.

*The natives set up eating places usually at the back of public markets. Here,
portions of kari-kari (an elaborate stew) could be readily bought at cheap prices.
Thus, such eating places came to be known as karihan. No explanation,
however, could be obtained from history books why the Spaniards later called it
as carinderia. •

*On the other hand, the Chinese operated eateries which came to be known as
panciterias since they usually serve pancit (noodles).

*The Americans modified the foodservice system when they introduced the
concept of cafeteria. It started with the public school feeding program in
1906when attempts were made to remedy the poor nutrition of children. The
American teachers put up cafeterias to demonstrate the value of proper diet to
the students. The cafeteria was a laboratory of the home economics courses
which also served meals to both students and the faculty.

*The cafeteria concept was not limited to the schools. Other types of foodservice
such as the commercial fast food centers, in-plant feedings, and dining rooms in
healthcare institutions picked up the concept of self-service.

*From then on, many concepts and practices have been introduced by other
countries which have contributed to the development of foodservice in the
Philippines. Changes have taken place with increasing speed due to many
factors like modern technology; new legislations; and urbanization.
*It is expected that with the onset of globalization and the effect of modern
information technology in the Philippine foodservice industry will become more
diversified and definitely grow in magnitude.

The First Cookbook in Modern Europe 1380 Chef Taillevent is widely recognized as the first
master chef. The cookbook included recipes for soups, stews, and sauces. Native American
New Foods 1492 Native Americans introduced these foods to Christopher Columbus, who
brought them back to Europe. (Tomatoes, Chili Peppers, Potatoes, Avocados, Corn, Vanilla
Beans, Cacao [first form of chocolate]) Caterina de Medici 1519 - 1589 Italian princess was
wife of Henri II of France, she introduced: A refined style of dining, including use of for and
napkin. Her florentine chefs greatly influenced French chefs particularly in use of spinach
The Twelve Ounce Pound 1570 Master Chef Scappi published his Italian cookbook complete
with illustrations and step-by-step descriptions and recipes. He classified knives &
equipment, he standardized the measurement of ingredients. Francois de La Varenne 1651
Published the first cookbook to fully document French cooking and the influence of French
cuisine. Interested in detail, balance, harmony of cooking & ingredients; used nuts, truffles,
mushrooms. Used reduction to concentrate flavors. First Cookbook Published in America
1742 Eliza Smith authored "The Complete Housewife" (consisting of ENGLISH recipes) BUT it
was published in America. Used by colonial housewives. First Table d'Hote Menu in America
1750 Thomas Pepper opened an English style tavern serving a table d'hote menu. First
Restaurant Opened In Paris Serving A La Carte 1765 Boulanger opened first restaurant in
Paris serving the general public. He used large posters to list the selection of soups he
would be serving. The Declaration of Independence 1776 Thomas Jefferson wrote most of
this document sitting in Philadelphia's Indian Queen Tavern Marie Antonie Careme 1784 -
1833 Founding father of French classical cooking. Created "La Grande Haute Cuisine.
Systematized French Cooking. The French Revolution 1789 - 1799 May great chefs left
France for America, they opened their own restaurants, serving the middle class. America's
First Gourmet 1801 Thomas Jefferson: Experimented with 250 varieties of fruits, vegetables,
and herbs. Made boring Colonial cooking more sophisticated. Made his own past, had much
knowledge about wines and coffees. Some credit him with creating French Fries. The Ice Box
1803 Thomas Moore, a Mayland farmer, patented the first "ice" box. The Steamboat 1807
Robert Fulton designed & built the Claremont. It traveled the 150 miles from NYC to Albany
in 32 hours. It allowed the transportation of fresh farm crops from the central plain states to
NYC. The Beginning of Food Processing Industry 1809 Nicholas Appert invented canning in
vaccum-packed, seeled glass containers. America's Cooking Stove 1823 E.Hoyt patented a
wood cooking stove. Cooking stoves did not become common in households until after the
Civil War. Tin Cans 1825 Thomas Kensett patented the tin can. Boston Restaurants 1826 -
1827 Still open today. Railroads 1826 - 1880 Railroads enabled farmers to transport fresher
& better quality grains, produce, and meats to more people. Transportation of perishable
goods faster. Graham Crackers 1830 Reverend Sylvester Graham preached about eating
healthier and developed the graham cracker. NY City's First Fine Dining Restaurt 1831
Opened by John & Peter Delmonico. (Delmonico's). The first to offer a wine menu, allow
women to eat int he dining room alone, offer a hamburger on the menu, hire women,
distinguish between waiter & busboy duties. Refrigerators 1834 Kept food from spoiling &
becoming unsafe to eat. Allowed Americans to eat healthier by reducing salt cured &
canned foods. Didn't come into American homes until 1930 (electricity) Chef of Kings. King
of Chefs 1846 - 1935 Georges Auguste Escoffier became one of the greatest masters of
French cuisine. California Gold Rush 1849 Influential in the Food Processing Industry. People
needed food that wouldn't spoil during the long trip to California. Cooking became easier
with the use of canned foods. Modern Supermarkets 1859 George Hartford & George
Gilman opened up The Great Alatic and Pacific Tea Company in NYC. The Civil War 1861 -
1865 Mass production of processed foods & new food service equipment to feed the
soldiers. Budweiser Beer 1864 Bush founded Anheuser-Busch in Germany. He transformed
beer brewing from a local industry to a national industry, was the first to pasteurize beer.
Swift Meat Company 1865 Gustavus Franklin Swift was 14 years old when he bought a
heifer, which he butchered & dressed. 1st Transcontinental Track Was Completed 1869 The
1st Culinary Arts School 1872 Mrs. Mary Lincoln opened the Boston Cooking School. Miss
Fannie Farmer most famous graduate. The Diner 1872 Walter Scott served textile workers in
Providence, RI from a horse drawn wagon, rather than from a hand basket. Headquarters of
Swift Meat Comapny 1875 Moved to Chicago, which became the meat capital of the U.S
Taming the West 1875 Fred Harvey opened 17 Harvey House restaurants, First to provide
consistency of food, service & cleanliness. Gave rough-and-tumble cowboys, miners,
cattlemen, trappers, lawmen & homesteaders good food in a civilized setting. More Practical
Chef Uniforms 1878 Chef Ceribino Angelica's wife developed a double-breasted, cloth-knot
button jacket with split cuffs Cardboard Box 1879 Produced in NYC, easier to pack & ship
than wooden creates, more frequent fruit and vegetable shipments. Working For Peanuts
1887 Harry M. Stevens is the father of sports concessions. He introduced the baseball
program & scorecard. He also sold the rights to sell soda, peanuts, popcorn, ice cream &
hot dogs. He sold advertising space to a local peanut vendor who paid him in peanuts. Coke
1888 Chemist, Dr. John Pemberton had to rewrite the formula for his popular nerve tonic,
stimulant, & headache remedy due to a prohibition law enacted in Atlanta. Peanut Butter
1890 Dr. Ambrose Straub wanted an easy-to-digest & healthy food for his elderly patients
Hot Dog Got Its Name 1893 Used to be called a "frankfurter", T.A. Dorgan drew a cartoon of
a frankfurter with a head, tail & legs, which looked like a dachshund. Frankfurter began to
be called a "hot dog" Kellogg's Corn Flakes 1895 Dr. John Harvey Kellogg's theory was that
people needed to chew a dry, brittle food to keep their teeth sharp. Post Cereals 1895 Dr.
Charles Post invented a coffee substitute called Postum & Grapenut Cereal. Post Cereals
formed the basis for General Foods Corporation. Fannie Farmer Cook Book 1896 She viewed
cooking as both an art & a science. The Boston Cooking School Cookbook remained the
most popular cookbook in US until 1931 Cafeteria Trays 1898 William and Samuel Childs
invented Cafeteria trays to be used in the early cafeterias in NYC Campbell Soups 1898
Chemist John Dorrance's family cannery produced concentrated soups Heniz Ketchup 1898
Started by Henery Heinz in Sharsburg, PA Kraft Cheese 1898 J.H. Kraft, a Chicago grocery
clerk wrapped uniformly sized wedges of cheese in tinfoil, sold cheese from door-to-door
Dead of American "Gastronomy" 1902 - 1985 James Beard, was one of the 1st chefs to
believe that America could have its own national cuisine. World's Fair in St. Louis 1904
Hamburgers, Ice Cream Cones, Ice Tea Pizza 1905 One of the country's 1st pizzeras was G.
Lombardi's which opened on Spring Street ("Little Italy") in NYC The Jungle 1906 Upton
Sinclair's book, The Jungle, exposed the unsanitary conditions of Chicago's meat packing
plants. The Pure Food and Drug Act 1906 Dr. Harvey Wiley, Chief of Bureau of Chemistry for
the USDA, believed that many additives & preservatives were dangerous. As a result of its
efforts, Congress passed the Pure Food and Drug Act. First Bud Brewed in US 1907 In-Store
Resturants 1910 F.W. Woolworth was the 1st to use put an in-store restaurant in his 5 &10-
cent stores. Julia Williams Childs 1912 - 2004 Through her countless cookbooks, magazine
articles, and cooking shows on PBS, she made French cooking seem easy to millions. The
Grande Dame of mass-media gastronomic education. A&W Root Beer 1919 Roy Allen &
Frank Wright sold a drink of roots, herbs, bark & berries at their stand. The Volstead Act
1920 - 1933 18th Amendment, Prohibition, banned the manufacturing, sales &
transportation of intoxincting liquors nation wide Birdseye Foods 1925 Dr Clarence Birdseye
was the first to develop a quick-freezing method. The Orange Roof Restaurants 1925 Mr.
Howard Johnson opened a single ice-cream shop. The Marriotts 1927 Willard & Alice
Marriott were the 1st married couple to establish a food service & hospitality empire.
Birdseye Foods & General Foods Corp. 1929 The Postum Cereal Co. purchased Mr.
Birdseye's company = General Foods The Stock Market Crash 1929 - 1941 Food shortages
drove people to bread lines Mrs. Frances Roth & Mrs. Katherine Angell 1946 Created a
training program for returning veterans interested in careers in food preparation - The
Culinary Institute of America. Time to Make the Donuts 1946 William Rosenberg, founder of
Dunkin Donuts. Original name was "Open Kettle". Potato Chips 1950 Saratoga Chips were
invented by George Crumb a Native American working at Moon's Lake in Saratoga Springs,
NY Butterball Turkeys were Introduced by Swift-Ecrich Co. 1954 Mars Introduced M&M
Chocolate Candies 1954 Pizza Hut 1958 Founded by Frank and Dan Carney Craig Claiborne
1959 - 2000 Professional journalist for the NY Times, legitimized the profession of restaurant
critic, educated Americans about fine food. Domino's Pizza 1960 Thomas Monoghan
perfected the "art of pizza-making' and home delivery T.G.I. Friday's 1965 Founded by 27
year old Allan Stillman who was looking for a way to supplement his income and have some
fun. Pringle's 1969 The first fabricated potato chip, created by Proctor & Gamble Wendy's
1969 Opened by Dave Thomas in Columbus, OH named in honor of his daughter.
Mediterrianean Craze 1971 Alice Water's opened "Chez Panisse". Focus on cuisine of
Southern France. Use of wood-fired ovens for pizza grilling. The Hard Rock Cafe 1971
Opened by Peter Morgan & Isaac Tigree. Who chipped in $5,000 each to open up the first
Hard Rock Cafe in London Mrs. Field's Cookies 1974 Debbie Fields was only 21 when she
founded her company in California Soft Frozen Yogurt 1974 First introduced at
Bloomingdale's Dept store in NYC Ben & Jerry's Ice Cream 05/05/1978 Opened at a
Burlington, Vermont gas station. Originally called Homemade Ice Cream & Crepes
Microwave Popcorn 1986 Pop Secret Microwave Popcorn was introduced by General Mills