HISTORY OF CULINARY ARTS

T I M E L I N E

1553-1610 Henry IV
• Henry IV ruled from 1553-1610. During this time, guilds were responsible for preparing foods.
1760 - 1840 Industrial Revolution
• The dramatic growth and diversification of the food service industry is due in part to the Industrial
Revolution and the social and economic changes it wrought, including the introduction of new
technologies, foods, concerns, and consumers.
1765 Boulanger's Restaurant
• Monsieur Boulanger opened the first modern restaurant in Paris, France when he sold a special sheep
feet dish at his tavern in opposition to the guilds who prepared food at the time
1783 - 1833 Antonin Carême
• Antonin Carême was a chef who specialized in Grande Cuisine, an elaborate style of cooking that
focused on making food look and taste incredible. It was difficult and fancy. Carême was responsible
for many advancements in the culinary field such as "systems for classifying sauces", kitchen tools,
and books.
1846 - 1935 Auguste Escoffier
• Auguste Escoffier was responsible for the brigade system and the creation of the Classic Cuisine style.

1897 - 1955 Fernand Point

• Fernand Point and his students Paul Bocuse, Jean and Pierre Troisgros, Alain Chapel, François ise and
Louis Outhier, along with chefs Michel Guérard and Roger Vergé founded Nouvelle cuisine, a stye of
cooking that focused on "natural flavors, shortened cooking times, and innovative combinations.

1903 Le Guide Culinaire Classic

• This was Auguste Escoffier's manuel that explained Classic Cuisine.

1920 - 2008 Gaston Lenôtre

• Gaston was a chef who opened a culinary school to help bring more chefs into the culinary industry
when it was lacking qualified bakers. Gaston himself served all of Paris with his catering business.
Lenotre also was careful with how he preserved his products. He used freezing to store his products.

1962 Ferran Adrià

• Ferran Adrià is a cook who worked at elBulli (slang for the bulldog) in Spain. He experiments with food
in a field of study known as molecular gastronomy.

1965 Immigration Act of 1965

• The Immigration Act of 1965 is what brought asian immigrants into the United States of America. It
eventually led to hunger for new flavors like "spicy foods from Thailand and Vietnam.

1971 Chez Panisse opens

• Alice Waters opened Chez Panisse in Berkeley in 1971 as a restaurant that would sell simple, local
food. It was an early example of New American Cuisine

Work of Carême
1833 L'Art de la cuisine française aux XIXe siècle
• This was Carême's masterpiece that described his work and Grande Cuisine.
HISTORY OF CULINARY ARTS
T I M E L I N E

Culinary Period This is a guesstimate that shows which culinary style was most prominent
during each time period leading up to the modern age.

1553 - 1898 Grande Cuisine

•A cooking style that was defined by attention to detail, fancy dishes, and rich food.

1889 - 1970 Classic Cuisine

•Classic Cuisine is a simplification of Grande Cuisine that was founded by Auguste Escoffier. It "relies on
the thorough exploration of culinary principles and techniques and emphasizes the refined preparation
and presentation of superb ingredients.

1971 - 2000 New American Cuisine

•A late 20th century movement that began in California but has spread across the United States; it
stresses the use of fresh, locally grown, seasonal produce and high-quality ingredients simply prepared
in a fashion that preserves and emphasizes natural flavors.

1971 - 2000 Nouvelle Cuisine

•French for "new cooking", a mid-20th-century movement away from many classic cuisine principles
and toward a lighter cuisine based on natural flavors, shortened cooking times and innovative
combinations.