CULINARY HISTORY

The origin of cooking in general goes back to the prehistoric era. Humans
began eating the products of their own pickings. Such as fungus, , roots,
fruits etc. Then they began to kill or catch animals to eat flesh.
The discovery of fire marked the beginning of cooking. Cooked meats or fish was first eaten by accidental when the forest caught fire. And one could discover some flesh of some animal. The same may happened in case of salt with – mountain or sea.
Later the human learnt the art of agriculture. They started living together in groups for bettersecurity. They cultivated cereals, pulses and gradulally vegetables. Frits tree were introduced by Romans such as peaches, lemon,Cherries, apricots, plums etc. brought from far awaytrips to eastern countries.
At the very early stage of First Civilization, Mesopotanians, Aryans,
Egyptians, Greeks, Romans developed the art of cooking for their kings.
Game meat was almost a unique one until came geese and pork breeding.
The Romans also taught French people how to make wone, and bread which have remained staple diet. Most oprobably cumin was the first spiceand vinegar, the first condiment.
Onion and arlic were the main aromates and spices came from Asia and were of high prices. At thwe end of the 12th century most of the
commodities were used. When the spice road opened, invasions mainly
contributed to gastronomy.
The Greeks and Latins created the basics of modern cookery, wine making, baking, stewing, pickling etc. Epicuro and Lacullus were the most famous gourmet who spoke about the art of eating well. The invasion of France by Romans and then Scandinaviansand North
Africans were dominant factors in culinary history. India, Turkish,
Moghulsinvasion and British occupancy influenced the style of contintental foods served. 11:04 AMhe Portuguese and the French people in their respective colonies were also responsible for theirregional development. Pilgrimage, travel and trade were the factors in opening the first roadside eating place INN. Probably Marco Polo’s trip to China is ne of the reason why the pasta is the staple food of Italy. The King’s table contributed to thefast promotion of gastronomy with many chefs’ contributions like: Antonie
Careme, Auguste Escoffier etc. They were considered Chef of Kings and king of Chefs. Soup was ntroduced. Soupa means with slice of bread. Su Pa in Sanskrit means good food taken from the frirst book from Philip IV and Charles Iv. In 1392, William Tyral was Chef de Cuisine and wrote a book on royal kitchen, “Le Lure Fort Excellent”, published in 1540AD, written by
P.Pinoux. Catherine de Medici in 1575 ad brought to France the culinary art.
Italian cooks and pastry chefs- Pllatina, Messitrya, Romati, and Roselli have
contributed lot. The fork for eating was introduced by Henry IV.
Menus beceme balanced with more vegetables and less meat. Around17th
century Champagne, a famous sparkling wine from France was discovered
by monk Dum Perignon. In Table service crystal were introduced. Potatotes
were introduced by Parmentier.
In 1653ad, Laverine, cook of Marguis Deuxelle wrote the French Cook Book.
L.S. Robert’s wrote on 15 years of progress in 1660 in 1671. A sauce stiil has
a name Vatil , was the first victim of cookery. He committed suicide when
the fish delivery for the King’s banquet did not arrive on time. During the
reign of Louis XIV also known as Louis de Bechamel created a sauce. The Duke of Rechelein, winner of battle named the sauce Riche. The Duke of Mirepoix created exotic recipes with Quail. Chocolate was introduced as beverage as tea and coffee. An Italian named Prolopioli Colleti opened the
first café in Paris.in 16 78 wich still exists. Tea was introduced during
renaissance and mostly used as drugs. The first critic for restaurants was
Grimod de Reeymere