- The Pre-Historical Period:
- The discovery of fire and the
fermentation.
- The conservation of food and drinks,
traditionally perishable in short-term.
- The use of cooking utensils (flat stones,
leather goatskins…), increasing the methods of cooking and reducing the burning
of food.
- The apparition of salt, fat, flour
and cereals (cakes).
- Greco-Roman Period -2000/470:
- The organization of food and the
cooking by mythological criteria.
- Meals ritual dimensions: Dionysian
festivals (great use of wine and sexual excess).
- Food presentation: food are chopped
or pureed, but the staple is unknown.
- Practice of diluting the wine with
multiple products such as sea water, lime, resin…
- Preference for fish, shellfish and
vegetables. Salted, sweet and spicy cooking.
- Pottery on the fire, it allows the
apparition of two fundamental culinary techniques: soups and gruels.
- New products: beer, bread, cakes,
olive oil, wine, cheese, pudding, omelet (sweet and drooling), the garum (fish
sauce).
- Middle Ages 470/1350 :
- French service consisting of 3 to 6
courses, each with a starter, main course and dessert.
- There are no plates, but the use of a
thick piece of bread (the chopper), no glasses but chalices, and no forks. Instead
of the knives, there were daggers or dredgers.
- The guests eat with their fingers and
towel off using the tablecloth.
- The Apparition of braised cooking:
meat is boiled before being roasted, which was a technical and hygienic advantage.
The meat is softer, compensating its low maturation and avoiding aromatic
denaturizing due to a significant microbial growth.
- The sauces are spicy and acidic (verjuice
grape) associated with egg yolks and soaked bread.
- The use of sugar and honey. No use of
fat because it sets too much the volatile aromas.
- Spices have 3 functions:
* Social
distinction.
* Camouflage
dishes.
* Prolipheratic.
- Extensive use of game
meat, swans, peacocks…
- The Renaissance xv-xvi
- The discovery of America
by Christopher Columbus and the arrival of new products. The use of products
coming from the New World such as tomatoes, corn, potatoes, coffee, artichokes,
peppers, beans, chocolate…
- Significant Italian
influence on the culinary art due to the marriage of Catherine of Medici with
the future Henry II and Marie of Medici’s marriage with Henry IV. Italian influence:
the apparition of the two-pronged fork, the usage of the individual plate
(ceramic of Faenza), and the chalice is replaced by crystal glasses of Murano.
This refined the table manners; hand washing is systematic…
- The discovery of the
Italian pasta, jellies, marzipan, ginger bread and nougat.
- Apparition of pin machines
in the kitchen.
No hay comentarios:
Publicar un comentario