History of Cooking

HISTORY
• The origins of cooking cannot be exactly
traced, but for sure, it has evolved
significantly.
• For cooking to be possible, the discovery of
fire must have happened first.
• The first person who discovered how to
cook has done it by accident.
ANCIENT
• Ancient Egyptians used cooking methods such as
roasting, broiling, frying and boiling.

• The civilization of Mesopotamia.

• The peasants’ basic meal consisted of bread,

onions, fruit, and beer.
MEDIEVAL COOKING
• People eat depends on who they are.

• Invited guests were served different dishes of

varying number and quality of courses according to
social status.

• From 1400s through 1500s spice trading became

popular
RENAISSANCE COOKING
• Famous cooks and notable advancements in cuisine.

• Large selection of foods like pasta, bread, hard biscuits,

wine, rice, cheese, pecorino, pizza (with no tomato sauce
yet), sausages, omelets, meatballs, pork, fish and small
birds or game.

• In 1533, Catherine de Medici arrived in France from Italy.

RENAISSANCE COOKING
• Blue ribbon is a symbol of high quality in food.

• Coffee was popularized in the French Court.

 MODERN COOKING
• Mid-17th century when the cast-iron range was
developed and began to replace open
fireplaces.

• The first instance of cooling was recorded in

1748

• The sandwich was invented by John Montagu

 MODERN COOKING
• The Margherita pizza was invented in 1889

• First hamburger and steak sandwich were sold

in 1895.

• In 1765, the first modern version of the

restaurant appeared in Paris and was opened
by a soup salesman named Boulanger
 MODERN COOKING
• La Physiologie du gout, or “The Physiology of
Taste” by Jean Anthelme Brillat-Savarin

• Marie-Antoine Careme, who was the first

“celebrity chef”

• 1860s when the first cereal and margarine

were introduced
 20th CENTURY COOKING
• Kitchen gadgets like mixers, waffle irons, coffee makers
and blenders emerged during this century.
• Development of packaged mixes.
• Ready-to-cook mixes for baked goods (like pancakes,
cookies, and cakes), instant coffee mixes and powdered
milk and chocolate, as well as easy-mix sauces like gravy
and curry.
• In 1931, a perpetual best-selling cookbook entitled The Joy
of Cooking by Irma Starkloff-Rombauer was published.
• The cookbook, which celebrity chef Julia Child considered
as “a fundamental resource for any American cook”
THANK YOU!