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FOOD THROUGH HISTORY

FOOD THROUGH HISTORY. One of America’s best-known culinary figures isn’t a real person at all; she was created in 1921 by the company that would later become General Mills. This figurehead had a radio show and has updated her look several times. Who is she?. Martha Stewart Betty Crocker

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FOOD THROUGH HISTORY

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  1. FOOD THROUGH HISTORY

  2. One of America’s best-known culinary figures isn’t a real person at all; she was created in 1921 by the company that would later become General Mills. This figurehead had a radio show and has updated her look several times. Who is she? • Martha Stewart • Betty Crocker • Sara Lee • Aunt Jemima

  3. B. Betty Crocker

  4. Tang, an instant orange “juice” that hit supermarket in shelves in 1959, became popular when it: • Was served with airplane breakfasts • Was approved by the FDA • Went to the moon. • Was included in school lunches

  5. C. Went to the moon

  6. Ernest Hamwi is credited with an invention conceived at the St. Louis World’s Fair in 1904. As the story goes, an ice cream vendor ran out of cups, and Hamwi came to the rescue, using his thin pastries to make: • Belgian waffles • Ice cream sandwiches • Ice cream cones • Crepes suzette

  7. C. Ice Cream Cones

  8. Among the earliest fast-food hamburger chains was this Kansas establishment, which opened in 1921. Its name described the shape of its building. • The Golden Arches • Fatburger • White Castle • Jack in the Box

  9. C. White Castle

  10. Lombardi’s, the first American pizzeria, opened in 1905 in which city? • New York • Chicago • Rome, New York • Mystic, Connecticut

  11. A. New York

  12. Which of the following things was introduced in 1937 and has been a Bachelor-pad staple ever since? • Swanson TV dinner • Pizza delivery • Kraft Macaroni & Cheese • Lucky Lager

  13. C. Kraft Macaroni & Cheese

  14. If you eat these in the dark, you’ll quite possibly see sparks. • Pop Rocks • Wint-o-green Life Savers • Habanero chilies • Electric Eels

  15. B. Wint-O-Green Life Savers

  16. Which dessert was created in the 1950s and named after a customer of Brennan’s restaurant in New Orleans? • Bananas Foster • Angel food cake • Charlotte • Napoleon

  17. A. Bananas Foster

  18. Food History

  19. Historical Food: Egypt, Greece, Rome • Egypt 3100 BC to 300 BC • Made yeast raised and flat breads, tended bees, fish and raised animals for milk and meat. • Greece 750 BC to 146 BC • Simple food, good quality food, spit roasting, olives, honey, cheese, seafood, lamb wild herbs. • Epicurius Greek philosopher – life was to maximize pleasure. The word today refers to people in search of fine food. • Rome 625 BC – 476 AD • Wide variety of imported and rare products. Game animals, seafood, spices from Asia and Africa. Ham from France, oysters from British Isles. • Apicius wrote first complete western cookbook.

  20. Historical Foods: Middle Ages, Renaissance • Middle Ages 500 to 1500 AD • Religious Influence – Meatless days (fish on Friday) • Arab Culture – Almonds, eggplant, citrus fruits, sugar and rice. • People ate with only a knife and occasionally a spoon, ate on stale or roasted bread called trenchers. • Renaissance 1400-1600 AD • Sauces were lighter and more refined. • Exchange of culinary tradition between France, Spain and Italy. Caterina de Medici (Italy) married King Henry II (France) Taught the French to use a fork. • World exploration introduces tomatoes, potatoes, peppers, corn, chocolate, beans and vanilla.

  21. Historical Foods: 1700-1800 • 1700-1800 • After French Revolution Restaurants began to pop up. • Marie-Antoine Careme - Defined the art of Grand Cuisine – elaborate and time consuming style of cooking. • Born to poor family in France 1784. Abandoned as a child and found work as a kitchen boy, worked his way up through the kitchen. Private chef to the social elite. • Refined recipes, trained chefs, wrote cookbooks, known for elaborate buffets and centerpieces, chef uniform and toque (hat) • US Melting Pot: Regional food developed because of the following: • Local Native American tribes • Immigrant groups settling in specific areas. • Region’s climate, types of agriculture, indigenous foods. • 1800’s Long term preservation • Canning, Louis Pasteur (pasteurization), frozen and refrigerated foods, first stoves were invented.

  22. Historical Foods: 1900 • Auguste Escoffier (1846-1935) • Refined Grand Cuisine into Classical Cuisine, Father of modern cuisine. • 1898 – with Cesar Ritz, opened the London Savoy Hotel. • Categorized sauces in to 5 grand/mother sauces, he named dishes after famous individuals or events. • Code of conduct and dress for kitchen staff. • Kitchen brigade (responsibilities). • Cookbook Le Guide Culinaire industry leading text on cuisine. • Nouvelle Cuisine – 1960s – New Cuisine, simply prepared, small portion, artistic plates. • 1970s cooking on TV • JuliaChild – revolutionized American cooking, cookbooks, TV shows.

  23. Current Trends, Influences, Segments

  24. Government regulations and safety • Labeling laws • Allergens • Use by dates • Ingredients • Laws regarding selling of food to consumers • Guidelines for food storage at home, laws for food industry.

  25. Cycles and Popularity • Inception: Originality in flavor, preparation and presentation. • Adoption: Trend grown by using simpler preparation and lower price points. • Proliferation: Adjusted for mainstream appeal • Ubiquity: Reached maturity and can be found across the food industry. • Examples: Fiji Apples, Gluten Free, Quinoa, Food Trucks, Upscale, Quick Service Restaurant, Street Tacos, Door Dash & Uber Eats. • Careful: 85-95% of all new food items fail.

  26. Media and Current Events • Media • Social Media, TV, Written, Internet • Food blogs, Food Network, cooking channels • Current Events • War or political climate • Economic conditions • Weather conditions

  27. Fads vs. Trends Fads Trends Longer lasting Restaurant driven Organic or farm to table Organic Growth No forced influence, like the introduction of Quinoa Democratize-able Readably available, locally grown, purchasing restraint items in grocery story like Panda Express sauces Greater underlying need Gluten Free – Food Allergies • Short lived • Media Driven • Social Media, TV • Hyper Growth • Space food in the 1960s • Keto diet • Retail Catalyst • Starbucks unicorn drinks • Limited True Need • Pod foods like Keurig or Flatev making tortillas from pods of dough.

  28. Cultural Influences • Health Limitations • Diabetes, heart disease, celiac disease, allergies • Personal Factors • Social class, mood, personality • Geographical • Costal – seafood, BBQ is regionally different, South West food • Age • Chucky Cheese, The Wash in Provo – late night urban eatery open 7:00-11:00 p.m. to appeal to college students, Disneyland creating kid appealing food

  29. Cultural influences • Religion or Culture • Soda pop vs. coffee shops (Mormon) • No meat on Friday – Fish only (Catholic) • Not eating beef or pork (Hindi or Muslim)

  30. Cultural Influences • Jewish Culture • Certain foods, notably pork and shellfish, are forbidden; meat and dairy may not be combined, and meat must be ritually slaughtered and salted to remove all traces of blood. • The dough of challah is shaped into forms having symbolical meanings; • When using wheat, it is very important that the wheat does not come into contact with liquid until ready to be cooked to insure the wheat is clean and whole. It is watched when kneaded to make sure the dough doesn’t come in contact with heat or the sun to ensure that it has not fermented.

  31. Cultural Influences • Jewish culture cont. • Latkes are for Hanukkah • Blintzes are eaten on the holiday Shabuoth which celebrates the torah being given on Mt. Sinai • Matzah is a type of unleavened bread eaten at Passover. Symbolizes the Jews leaving Egypt too quickly to let it rise.

  32. Cultural Influences • Christian • A common origin story of pretzels is that they were created by a monk around 610 in Italy. • The monk baked strips of dough that he folded into a shape resembling a child crossing its arms in prayer. • He would give these treats, which he called “pretiolas” or “little rewards,” to children who had memorized their prayers.

  33. Cultural Influences • Mardi Gras, which is French for “Fat Tuesday,” is the last day of a season called “Carnival.” The Carnival season is characterized by merrymaking, feasting, and dancing, from Christmas to Ash Wednesday. • It is one last “binge” before having to give something up for 40 days. King cake is often eaten. King cake often has a small plastic baby (to represent the Baby Jesus) inside or underneath; and the person who gets the piece of cake with the trinket has various privileges and obligations. • In general, Mardi Gras revelers engage in a binge of sinning before a time of consecration to God.

  34. Cultural Influences • Catholic • Lent is a solemn religious observance in the Christian liturgical calendar that begins on Ash Wednesday and ends approximately six weeks later, before Easter Sunday. The purpose of Lent is the preparation of the believer for Easter through prayer, doing penance, mortifying the flesh, repentance of sins, almsgiving, and self-denial. • In Lent, many Christians commit to fasting, as well as giving up certain luxuries in order to replicate the sacrifice of Jesus Christ's journey into the desert for 40 days.

  35. Cultural Influences • Muslim • Ramadan is a holy month of fasting, introspection and prayer for Muslims, the followers of Islam. Around May-June. • Fasting is one of the five fundamental principles of Islam. • Each day during Ramadan, Muslims do not eat or drink from sunrise to sunset. • They are also supposed to avoid impure thoughts and bad behavior. • Muslims break their daily fasts by sharing meals with family and friends, and the end of Ramadan is celebrated with a three-day festival known as Eid al-Fitr, one of Islam’s major holidays. When Ramadan is over Muslims often eat dates, as did Muhammad.

  36. Food service industry segments • Fine Dining • Dress code, multiple courses, higher price range, sometimes courses are individually priced or might be one price for a full meal (table d’ hote). Tipping mandatory. • Family Dining • Causal, family friendly, lower prices, specials, courses are included – like a salad as part of the meal. Tipping mandatory. • Quick Service • Order at counter, get your own drink, no tip necessary • Catering • Onsite or elsewhere

  37. Commercial • Restaurants • Catering • Retail • Stadiums • Amusement Parks • Airlines and Cruise Ships

  38. Noncommercial • Schools & Universities • Military • Health-Care • Business & Industry • Clubs (golf course)

  39. Supply Chain and Sustainability

  40. Supply Chain • Agriculture • Farmers and ranchers • Processing – transform food product • Consumer driven • Reduces waste • Portions, preserved • Increase shelf life • Retailers and distributors • Offers goods to consumers for purchase • Hospitality & Consumer • Purchase and consume goods

  41. Sustainability • Economic Sustainability • Making smart financial decisions in regards to foods grown, processed and consumed. • Food Availability • Over use, natural disasters • Reduce Food Waste • Using all parts of the food we purchase

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