ORIGINS OF GASTRONOMY

TIME LINE
GASTRONOMY

 Gastros (stomach) + nomia (law, knowledge) = study of stomach laws

 Greek word

 "Gastronomy is the knowledge and understanding of all that relates to man as he eats. Its purpose is to ensure the
conservation of men, using the best food possible.“
by Jean Anthelme Brillat-Savarin (1755-1826), The Physiology of Taste
 Gourmet

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PALEOLITHIC

 MEAT
the proteins produced a great physical change including the increase of the brain and consequently of the cognitive
abilities. Meat and fish were eaten raw and preserved in salt, flavor was not important.
 FIRE
this discovery made it possible to experiment food preservation methods. With this evolution, the taste of food
began to be valued; food is no longer consumed solely for survival. Before, he ate what he gathered, without any
preparation, like fruit and roots.
 AGRICULTURE
transformation of human food led to sedentary lifestyle. The beginning of cattle has completely changed society and
the way of eating: the food was right there, there was no longer any need to hunt. Milk appeared in the diet.

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EGYPTIANS

 many fruits, meat only for higher class,

 introduction of bread

 food is eaten seated

 people use forks and spoons

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HEBREWS

 No pork (forbidden)

 Wine

 Vegetables

 Fruits

 Dairy

 Goat, lamb

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GREEKS

 Literature applied to gastronomy

 Olive oil

 Pork

 Stews

 The Greece importance in European culture made the cuisine spread throughout the Mediterranean

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ROMAN EMPIRE

 Initially, their gastronomy was only vegetables, cereals

 As their territory and wealth grew, the cuisine became more complex: from Greece they copied the use of oil and
pork, from Asia Minor they brought aromatic herbs.
 They were masters in raising birds and fish

 Began to produce sausages

 Mealtimes were very important especially among the upper classes

 Pretty much interested by gastronomy knowledge, for instance, cookbooks

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MIDDLE AGES

 Arabs and Byzantines were the most refined peoples of the time

 the Arabs brought rice, sugar cane and vegetables such as eggplant to Europe from Persia.

 the Byzantines were great cheese makers, used minced meat a lot and made good pastries

 European writers prepared recipes and gastronomic studies but were intended only for the nobility

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RENAISSANCE

 Time of the appearance of a refined and sophisticated gastronomy, with great culinary contributions

 Spices will introduce new flavors into gastronomic art

 Intense use of mustard, pepper, turmeric, cloves

 With the discovery of America, new products reach Europe like potatoes, tomatoes, peppers, beans

 At the end of this period, France revolutionized food, becoming the most important gastronomic center until today,
thanks to the aristocracy and the kings.

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MODERN AGE

 After the French Revolution, the most elaborate cuisine spread to all social classes.

 18th century is when the RESTAURANT appears, some cheap so that the working population can access.

 With the Industrial Revolution, canned foods became popular, which facilitated access to many foods.

 Lots of cookbooks

 The food critic arises

 in the 20th century, processed and pre-cooked foods enter the homes of families

 Escoffier innovates presenting the dishes in a simple and natural way. The great French restaurant is born: superior
cuisine, elegant lounge, efficient collaborators, carefully selected wine cellar.

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