food history

[hans.schallenbe]

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

[Nicholas]

I enjoy this site alot, Tallyrand's Culinary Fare. It has a neat culinary history section.

[cape 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

[cape chef]

Hans,

Here are some links to some earlier threads

http://www.cheftalkcafe.com/forums/f...c&daysprune=-1

[mirepoix man]

you've forgotten to include Point and Bocuse!

[cape chef]

Originally Posted by mirepoix man

you've forgotten to include Point and Bocuse!

I included Point

[hans.schallenbe]

Originally Posted by cape chef

I included Point

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

[cape chef]

Originally Posted by hans.schallenbe

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

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?

[hans.schallenbe]

Originally Posted by cape 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?

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