Evolution of

Cuisine
Nouvelle cuisine (New cuisine) is an approach
to cooking and food presentation in French
cuisine that was popularized in the 1960s by the
food critics Henri Gault, who invented the
phrase, and his colleagues André Gayot and
Christian Millau in a new restaurant guide, the
Gault-Millau, or Le Nouveau Guide.

Molecular cuisine, is a modern style of cooking

which takes advantage of many technical
innovations from the scientific disciplines
(molecular cooking).
Global and Regional
Cuisine
Ancient Cuisines
Ancient Egyptian

Cuisine
Meal
Bread
Emmer Wheat Barley
Baking Process
 Back to Agenda

Vegetables
Long-shooted green scallions and

Garlic
Lettuce,
Celery
Certain types of cucumber
Turnips,
Fruits Back to Agenda

The most common fruit were dates and

there were also figs, grapes (and
raisins), dom palm nuts (eaten raw or
steeped to make juice), Figs were so
common because they were high in
sugar and protein. The dates would
either be dried/dehydrated or eaten
fresh.
 Back to Agenda
Meat, fowl and fish
Mutton and pork were more common,
Poultry, both wild and domestic and fish
were available to all but the most destitute.
The alternative protein sources would rather
have been legumes, eggs, cheese and the
amino acids available in the tandem staples
of bread and beer. Mice and hedgehogs were
also eaten
 Back to Agenda

Ancient Roman

Cuisine
 Back to Agenda

Meals
Traditionally, a breakfast
called ientaculum was
served at dawn. At mid-
day to early afternoon,
Romans ate cena, the main
meal of the day, and at
nightfall a light supper
called vesperna.
The staple food was wheat
 Back to Agenda

Foods and ingredients

These included celery, garlic, taro, gourds, some
Bread
flower bulbs, cabbage and other brassicas
(suchas kale and broccoli), lettuce, endive,
onion, leek, asparagus, radishes,turnips, parsnips,
carrots, beets, green peas, chard, chicory, French
beans, courgettes, cardoons, olives, and
cucumber. Some vegetables were illustrated in
reliefs. The potato, tomato and chili pepper
(capsicums) from the New World were not
available in ancient Roman times nor was maize
(the modern source of polenta)
 Back to Agenda
The most popular meat was pork, especially
sausages.
Seafood, game, and poultry, including ducks
and geese, were more usual.

Fruit was eaten fresh when in season, and

dried or preserved over winter. Popular fruit
included apples, pears, figs, grapes, quinces,
citron, strawberries, blackberries,
elderberries, currants, damson plums, dates,
melons, rose hips and pomegranates
 Back to Agenda

Cooking
Portable stoves and ovens were used by the Romans,
and some had water pots and grills laid onto them.
Many Roman kitchens had an oven (furnus or fornax), and some
(such as the kitchen of the Villa of the Mysteries) had two. A
square or dome-shaped construction of brick or stone, these ovens
had a flat floor, often of granite and sometimes lava, which were
filled with dry twigs and then lit. On the walls of kitchens were
hooks and chains for hanging cooking equipment, including
various pots and pans, knives, meat forks, sieves, graters, spits,
tongs, cheeseslicers, nutcrackers, jugs for measuring, and pâté
moulds
Activity by group:
Discuss the following:

1. According to the presentation how will

you describe ancient cuisine?
2. Search about current Egyptian cuisine
and relate ancient cuisine. Site
developments or changes.
3. Does old cuisine should be replaced
because of the development of a
country?
Presentation of work/s