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
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
