food history

Discussion in 'Food & Cooking' started by hans.schallenbe, Oct 15, 2004.

  1. hans.schallenbe

    hans.schallenbe

    Messages:
    42
    Likes Received:
    10
    why no one really is writting in the section of food history?

    the culinary field was an evolution, which progressed in the time of the silk road, the crusades, war and destruction etc. it was only in the 1800, when slowly peace came to the european nations that our profession truly could grew in spirit and development. it was also the end of 1800 when monks opened the first cooking schools.

    today i read from a student, i could not believe it.

    well would like to know his teachers curiculum, maybe mc donalds.

    as professionals, we have to carry the professional truth and share the cooking methods, techniques, and ingredient knowledge. but all that is written in books, we better have the rigth book rather than an unexperienced teacher who could not take the heat in the kitchen.

    some interessting names to research are;

    - lucullus
    - taillevent
    - carême
    - alex soyer
    - escoffier
    - brillat savarin
    - catharina di medici

    that is good enough to start your research. tell me if you could find out about them.

    hans
     
  2. nicholas

    nicholas

    Messages:
    103
    Likes Received:
    10
    Exp:
    Culinary Student
  3. cape chef

    cape chef

    Messages:
    4,508
    Likes Received:
    32
    Exp:
    Professional Chef
    Hans,

    I must say I agree with you about the study of food/culinary history.

    I was trained in the classic European manner and know your selection of research names well. As a teacher(of only 6 months) and a culinarian of almost 27 years I can't stress enough to my students the importance of tracing our culinary roots.It is for all intensive purposes why we cook.

    If I may add a couple names to your research names, ones that I always enjoyed studying.

    Apicius

    F. Point

    Auguste Corthay

    Viard

    Hippocrates
     
  4. cape chef

    cape chef

    Messages:
    4,508
    Likes Received:
    32
    Exp:
    Professional Chef
  5. mirepoix man

    mirepoix man

    Messages:
    47
    Likes Received:
    10
    you've forgotten to include Point and Bocuse!
     
  6. cape chef

    cape chef

    Messages:
    4,508
    Likes Received:
    32
    Exp:
    Professional Chef
    I included Point :)
     
  7. hans.schallenbe

    hans.schallenbe

    Messages:
    42
    Likes Received:
    10
    there are many more like Eugen Pauli or Duch, who wrote excellent culinary books used in most of european school and formed 1000 of chefs.

    hans
     
  8. cape chef

    cape chef

    Messages:
    4,508
    Likes Received:
    32
    Exp:
    Professional Chef
    When I was executive Sous chef back in 1986/87 at The Grand Hyatt in Manhattan my executive chef Helmut Leuck gave me Pauli's "Classical Cooking The Modern Way" It has always been one of my favorite books. Certainly a long and respectable career.

    BTW, When you refer to Duch, do you mean Karl?
     
  9. hans.schallenbe

    hans.schallenbe

    Messages:
    42
    Likes Received:
    10
    yes i do refer to karl duch. sad, that it never got translated into english. as it contains many of the old traditional austrian and hungarian recipies.

    hans