Culinary History And Nouvelle Cuisine.docx

Culinary History  Development Of The Culinary Art From The Middle Age To Modern Cookery.  At The End Of The Merovigian Period The Kitchen Were Large And High Spit Roasting Was Common.  Dishes Were Cooked On The Fire Itself. 12th Century: Ovens Were Installed For Preparing Roasts. 14th Century:  Sauces Were A Much Appreciated Part Of The Culinary Art.  Menu Was Varied Which Included, Game Fish Fowl, Butcher’s Meat.  Vegetables Were Featured Less 16th Century  Italian Cooks And Pastry Cooks Were Installed.  They Taught And Prepared A Number Of Dishes, Which Since Then Remained In The French Repetoire.  Example- Cannelloni, Ravioli And Gnocchis (Farinaceous Dishes). 17th & 18th Century  Royalty And High Ranking People Took Great Interest In Food And The Cooks In Gratitude Named Dishes After Them.  The Cooks During Feasts Or Banquets Were Honoured If The Food Was Good And Appreciated.  If Something Went Wrong They Were Flogged In Front Of The Guest.  Confectionary, Foreign Dishes Such As Caviar, Punch, Etc Became Popular. 19th Century  French Culinary Art Has Reached The Highest Point Of Perfection.  Chefs Like Escoffier And Prosper Salles Etc Published Books On Cookery Which Had Far Reaching Influence And Are Known Through Out The World. Nouvelle Cuisine  In The Early 70,s Chefs Wanted To Bring About A Change In French Cuisine.  It Was Done By H.Gault And C. Millan , As They Were Fed Up To Eat The Same Classical Food Every Day– It Revolutionized French Cookery.  Revolution Was Started By Emphasizing On Serving Original Salads, Vegetable Terrines, Fish Just Cooked On The Bone And The Prices Were High. Changes From Classical To Nouvelle Cuisine 1. A Variety Of Dishes Were Served On The Menu But Smaller Portions Were Served. 2. Presentation Of The Food Was Given A Lot Of Importance By Serving It On A Plate, So That Presentation Was Not Spoilt By The Service Personnel. 3. Sauces Were Served Thinner, Flour Was Not Added For Thickenings. 4. The Cooking Time Was Reduced By Stir Frying, Frying, Grilling Etc 5. Fresh Food Stuffs Had To Be Used And Emphasis Was Laid On Seasonal Vegetables, Fishes Etc. The Items Were Brought From The Best Suppliers. 6. Unusual, Flavours, Combinations Were Prepared, The Dishes Like Spit Roasted Chicken And Items Like Veal Chops, Steak Fishes Were Cooked In It Own Juices.