This action might not be possible to undo. Are you sure you want to continue?
Learning Objectives To understand the definition of the term Gastronomy. The historical development of European Gastronomy. The identification of the key individuals responsible for Classical Cuisine.
Discussion What is understood by the term Gastronomy? What is meant by Classical and European cuisine? Do you think that these terms are relevant and used today?
Discussion Who in this class makes an effort to cook fresh meals. Examples? Do you think we utilize more convenience foods now than ever before? Is Gastronomy declining? . and experiment with recipes as often as possible.
`the intelligent knowledge of whatever concerns man‘s nourishment` (Brillat Savarin) Gastronome A judge of good eating .Definitions Gastronomy The science or the art of good eating All that is concerned with the enjoyment food and beverages.
e. production and service of the various food and beverages . .Gastronomy can be subdivided into: Practical Gastronomy: Practical gastronomy is concerned with the practice Study of the preparation. the cuisines. from countries around the world. i.
Theoretical Gastronomy: Theoretical gastronomy supports practical gastronomy. . focused on recipes. It is concerned with a systems and process approach. cookery books and other writing.
.Technical Gastronomy Technical gastronomy brings rigor and underpins practical gastronomy. It looks at the systematic evaluation of anything in the gastronomic fields that demand appraisal.
Fundamentally. the role of wine and other beverages in relation to food is to harmonize. . in order to maximize the enjoyment to be had from both.Food Gastronomy Food gastronomy is concerned with food and beverages and their genesis.
developed over many centuries. skills and knowledge of cuisine Classical Cuisine Traditional style of cooking.Definitions Gourmet One who is recognized as having experience. Haute Cuisine High class cooking Nouvelle Cuisine New styles of cooking and influences .
Gastronomy Where did Gastronomy have its origins? Who do you think were the first Gastronome„s? .
History The Greeks and Romans laid the foundations for the development of Classical Cuisine Greeks 500BC What type of cooking methods were typical? Frying and Roasting First importers – Wheat Gourmands not gourmets Gluttony & Gourmandism Became more discerning started to use better combinations of food. .
Salt associated with “ the good life and wealth .History Carving became an Art form – The carving officer high up in the staff household hierarchy Serving Meat at your table was an indication of status – Pork a delicacy Rearing livestock Commercial Salt Trade – “ Salarium “ is Latin where we get Salary from each legionnaire being given his ration of salt.
spinach leeks – green.History Rules of etiquette became established with slaves being used for service Cooks became “ culinary artists “ Aesthetics became more important – [ colour and food ] – saffron for yellow. sunflower and sandalwood .
olive oil. cooking soda. Herbs and Spices – pepper. Wine probably came originally from the middle east around 4000BC . cinnamon. ginger. the French became better. Why? They brought pears. pheasants Wine + Vine – Romans taught the French. cabbage and onions from various regions after conquering them. apples.History Romans had huge influence on the subsequent growth of European Cuisine.
Coffee ] Forks and glasswares appeared. combating obesity and health matters Renaissance Period Exploration of the New World. New Products [ Chocolate. Potatoes.The French Influence 1341-1626 Little Changed Printing Press invented in 15th Century 17th Century move towards more healthier eating. plates were used instead of .
small cakes. fresh fruit.The French Influence 3 basic courses remained: 1st – Hot liquid concoction 2nd – Roast Boiled meats poultry or game 3rd – Dessert. dried fruits .
Silverware. and Forks Books now become a commonplace. Earthenware. Table linen.The Italian Influence 1651 . literacy improving Recipes more distinct and precise Oral tradition broken .Catherine de Medici Married Henry II (French King) Brought Decoration.
19th.The French Influence Supported and publicized by the courts of continuing Kings and Queens.Savarin 1755 Book: The Physiology of Taste Alexandre Reynière 1758 Auguste Escoffier (1846) Book: Le Guide Culinaire . French cuisine became notorious. and 20th century cuisine continued to flourish with the ‘founding fathers‘ of gastronomy: Brillat. 18th.
Savarin 1755 Book: The Physiology of Taste Alexandre Reynière 1758 Auguste Escoffier (1846) Book: Le Guide Culinaire . 19th.European Gastronomy 18th. and 20th century cuisine continued to flourish with the ‘founding fathers‘ of gastronomy: Brillat.
Consumers became informed about what they were eating Diet and health evident in the creation of Nouvelle cuisine in the 1970‘s pioneered by Paul Bocuse . dining out and establishing restaurants as reputable eating houses for all.European Gastronomy Other chefs followed in their footsteps refining and promoting cuisine. Menus became structured and lavish with many variations in courses.
Nouvelle Cuisine Meaning new cuisine. As gastronomy became more scientific In the 20th century dieticians and nutritionists became more important. and not necessarily today’s cuisine. Chefs collaborated with food critics to move away from traditions and .
Nouvelle Cuisine Innovative menus and recipes were created with consideration to health. aesthetics and gastronomy. (Guèrard) More commonly known today from Bocuse with his version of .
Nouvelle Cuisine Simple cooking and production methods Reduction in cooking times Fresh produce Lighter and healthier dishes Inspiration from regional dishes Elimination of rich cooking Use of new cooking techniques Innovation and experimentation encouraged Plate service for an aesthetic appeal Source: Edited from Mennell 1985 Nouveaux cusines .
Nouvelle Cuisine Publicity turned as chefs took advantage of nouvelle cuisine. Over descriptive dishes Poor value for money The principle of nouvelle cuisine was still considered to be in the interest of the . Light healthy meals manifested themselves into small portions.
..Cuisines Today Concept cuisine The idea of a chef creating and producing their own dishes that have a strong identity. Fusion cuisine The blending of foods... with a clear theme that makes it unique... For example. spices and ingredients from various origins and countries due to the convergence of contrasting cultures First linked to chef Norman van Aken .
Romans are. with similar concerns over presentation .Fusion Cuisine Not so new. the first real inventors of this concept Reflection on the mix of cultures in many Western Countries Based on the classic tradition (French). perhaps.
Molecular Gastronomy Molecular gastronomy is the application of science to culinary practice and more generally gastronomical phenomena. sayings. old wives tales Exploring existing recipes Introducing new tools. ingredients and methods into the kitchen Inventing new dishes Using molecular gastronomy to help the general public understand the contribution of science to society . The fundamental objectives of molecular gastronomy are: Investigating culinary and gastronomical proverbs.
El Bulli. El Bulli Review “El Bulli is a great adventure for the traveling gourmet. Bray. Montjoi. experimenting with new tastes and techniques. he's in his workshop. Ferran Adria opens his restaurant from March to September. Berkshire.Restaurants Top two restaurants in the world 2006 1. Spain 2. . Be his guinea pig and sign up for the 35-course taster's menu.The Fat Duck. UK Both restaurants base menus on molecular gastronomy. the rest of the time.
experimenting with new tastes and techniques. Be his guinea pig and sign up for the 35-course taster's menu” Sample Dishes: Sopa de palomitas Popcorn dust soup with butter Gnocchis de calabaza con jugo Pumpkin gnocchi with juice Brocheta de corteza de cerdo al mentol con grasa de jamón Mint pork scratchins .EL Bulli Review “El Bulli is a great adventure for the traveling gourmet. the rest of the time. he's in his workshop. Ferran Adria opens his restaurant from March to September.
EL Bulli Review “El Bulli is a great adventure for the traveling gourmet. Ferran Adria opens his restaurant from March to September. he's in his workshop. the rest of the time. Be his guinea pig and sign up for the 35-course taster's menu” Sample Dishes: Sopa de palomitas Popcorn dust soup with butter Gnocchis de calabaza con jugo Pumpkin gnocchi with juice Brocheta de corteza de cerdo al mentol con grasa de jamón Mint pork scratchins . experimenting with new tastes and techniques.
and utensils help complete each course. The plate is a mere empty canvas to Ferran and he decorates it ever so lovingly. Flowers are edible and actually tasty. Bright colours. Whether it be the Melon Caviar in its own little El Bulli tin or the specially made spoon for the Concentrado. Every plate is put in front of your face and you are taken back to a childlike curiosity to push. of course. your mouth was telling you otherwise. flowers.EL BULLI Review http://www.php?id=P281_0_1_0_C Every course was displayed in a unique and beautiful manner. Solids disappear into thin air leaving only a taste on the tip of your tongue.com/comments. It goes on and on. And that is the best part of El . textures. prod. poke or just stare in admiration. Jelly-like bubbles burst in your mouth exposing a warm liquid.nerdgirl. being when you gather up a spoonful and then discover that although your eyes had told you the course was. The best part.
Fat Duck Tasting Menu SNAIL PORRIDGE ROAST FOIE GRAS "SOUND OF THE SEA" SALMON POACHED WITH LIQUORICE BALLOTINE OF ANJOU PIGEON HOT AND ICED TEA (2005) MRS MARSHALL‟S MARGARET CORNET PINE SHERBET FOUNTAIN (PRE-HIT) MANGO AND DOUGLAS FIR PUREE PARSNIP CEREAL NITRO-SCRAMBLED EGG AND BACON ICE CREAM .
This action might not be possible to undo. Are you sure you want to continue?
We've moved you to where you read on your other device.
Get the full title to continue listening from where you left off, or restart the preview.