Creating the Modern Restaurant

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Creating the Modern Restaurant

• Chapter 1.1

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Ancient Greece
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Ancient Greeks

• Enjoyed social aspects of dining
• Got together for banquets
• Dined at private clubs called Lesche
• Phatnai catered to travelers and traders

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Types of Foods

• Grapes
• Olives
• Bread from Barley
• Dried Fish
• Cheese
• Wine

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They ate while reclining on couches while
listening to music and poetry.
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Epicurus

• Leader of the restraint balance movement
• Namesake for Epicurean
• A person with refined taste for food and wine

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The Romans
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Types of Foods

• Ordinary Citizens
• Barley
• Olive Oil
• Pine nuts
• Fish

• Aristocrats
• Exotic Foods
• Hummingbird Tongues
• Camels Heels

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• Main meal was cenna, or dinner
• Served more than 100 types of fish with wild
  boar, venison, ostrich, duck, and peacock

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Dining in public was considered undignified.
Only men in the lowest class would frequent
taverns.
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Extravagant Society

• Spent lavishly on banquets featuring exotic foods
  spices
• Enormous shows at the coliseum
• Chariot races, gladiator fights, and flooding
  the floor for naval battles
• Economy eventually went bankrupt

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Immergence of Foodservice Guilds

• Organized by Louis XIV (France) to increase
  control over the economy
• Each guild controlled the making and selling
• Two types
• Chaine de Rotissieres (Roasters)
• Chaine de Traiteurs (Caterers)

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Marcus Apicius

• Took great effort in obtaining the most exotic
  foods
• Wrote earliest known cookbook
• De Re Coquinaria
• Realizing he would go broke, he poisoned himself
  rather than go hungry

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Early Middle Ages
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• Small kingdoms, hierarchical system
• Feudalism
• Land Owners
• Serfs
• United Europe into large church-state called
  Christendom
• Ended belief that gods spirits inhabited the
  forests
• hunting/foraging turned into agrarian society

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• Nobles
• Large Banquets (purpose TO EAT)
• Ate with hands
• No plates, bread caught drippings
• Scraps were thrown to dogs

• Serfs
• Food that could be stored year-round
• Bread
• Peas (dried), Turnips Onions
• Cabbage (sauerkraut)
• Pig (salted or smoked)
• No hunting allowed

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Renaissance
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• Herbs grew in the wild
• thyme, rosemary, sage
• Aristocrats wanted spices from India
• bark, roots, seeds, bulbs, or berries
• To show wealth, noblemen instructed cooks to use
  large amounts of spices
• Beginning of the spice trade
• Lead to the discovery of the new world
• Beginning of modern food preparation Haute
  Cuisine
• Highly skilled cooking

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Catherine de Medici (1533)

• Wife of King Henry II of France
• Started in Italy, she took formal dining to
  France
• Brought her entire staff, refined recipes,
  spinach dishes, and ice cream
• Introduced the French to the fork

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• Coffee introduced from Africa
• Coffeehouses sprang up in all major cities
• 1st café 1650 in Oxford, England
• Unlike taverns that catered only to men,
  coffeehouses were open, airy, and inviting
• Bakers started offering pastries

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Immergence of Foodservice Guilds

• Organized by Louis XIV (France) to increase
  control over the economy
• Each guild controlled the making and selling
• Two types
• Chaine de Rotissieres (Roasters)
• Chaine de Traiteurs (Caterers)

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Boulanger (1765)

• Began serving hot soups in his café called
  Restorante
• Foodservice guild tried to stop him
• French government found his new business a way to
  alleviate poverty
• After French Revolution, large number of cooks
  were unemployed so they followed Boulangers lead
  and opened restaurants

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Industrial Revolution
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• Cottage Industry appeared
• turning raw materials into goods
• families worked together from home
• Fed up with the lack of control, merchants built
  factories near large cities
• First operated by orphanages
• When this practice was outlawed, families moved
  to cities to work in factories

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• Mass migration to the city
• Sewer systems backed up
• Very unsanitary conditions
• Long workdays created a great need for
  entertainment
• Music houses and review shows flourished
• as did ale