GOURMET CHEF
AT YOUR DINNER TABLE
History of food
Fermentation in food processing is the process of converting carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria—under anaerobic conditions. Fermentation usually implies that the action of microorganisms is desired. The science of fermentation is known as zymology or zymurgy.
The term fermentation sometimes refers specifically to the chemical conversion of sugars into ethanol, producing alcoholic drinks such as wine, beer, and cider. However, similar processes take place in the leavening of bread (CO2 produced by yeast activity), and in the preservation of sour foods with the production of lactic acid, such as in sauerkraut and yogurt.
Other widely consumed fermented foods include vinegar, olives, and cheese. More localised foods prepared by fermentation may also be based on beans, grain, vegetables, fruit, honey, dairy products, fish, meat, or tea.
MORE..........
Cooking in Ancient Babylon
there are the words. The recipes were written in an ancient form of Akkadian, a language that we don’t fully understand. There are a handful of words that come up time and time again that nobody is completely certain they can translate.
THIS is The oldest cookbook ever found was made sometime around 1600 BC in the ancient city of Babylon. It’s a set of cracked tablets engraved by an early civilization’s version of a master chef
TO More about the oldest cultures of culinary HERE
Julia Chaild
The start of the kitchen in the development continues to a large extent and attention to cooking and food safety since the fifth decade of the twentieth century and the most famous chef who created it Chef Julia Child She wrote a cookbook mastering French cooking
Julia Child (15 August 1912 - 13 August 2004) is a cook, author, and American television personality.
About her life
Known for its introduction of French food to the American public, French cuisine is well-known for television programs such as The French Chef, which was first introduced in 1963. In 1996, Julia Child was 46th Guide TV screen to the greatest TV stars all the time
Childhood and education
She was born in Pasadena, California, the daughter of John Mac Williams Jr., a Princeton graduate and a famous land manager, and his wife Julia Caroline (Caro) Weston, the heir to the paper company that was her father Byron Curtis Weston, who was deputy governor of Massachusetts. She is the eldest of three children. She has a brother, John III, born in 1914 and died in 2002. A sister, Dorothy Dean, was born in 1917 and died in 2006. Child attended Westridge School, Polytechnic School from grade four to ninth grade, Branson Katherine in Ross, California. She graduated from Smith College in 1934 with a specialization in English She graduated from college and moved to New York City where she worked as a writer for W & G Sloan's advertising division.
She returned to California in 1937 and spent four years writing local publications, working in advertising, and volunteering at the Union of Youngsters at the University of Pasadena
the oldest culinary school
Founded in 1879, the Boston Cooking School was the very first school in the U.S. devoted specifically to the cooking of food
Le Cordon Bleu
Le Cordon Bleu is a world leading culinary school that is steeped in history and has a rich heritage spanning over 120 years.
Our story begins on the 10th January 1895 when French journalist, Marthe Distel launched a weekly publication called La Cuisinière Cordon Bleu, which was to be the first culinary magazine in France, and educated its readers with the most unique recipe collection for its time.
The magazine grew from strength to strength, which resulted in the opening of a small Parisian cookery school on the 15th October 1895, from which the first Russian student was welcomed in 1897 and the first Japanese student in 1905.
The culinary school gained much publicity from the French and international press.
"It’s not unusual for as many as eight different nationalities
to be represented in the classes."
London Daily Mail, 16th November 1927
Humans have a long history of drinking and making alcohol that spans over 9,000 years. While fermentation is a natural process, humans have purposely been creating alcohol since the early days of civilization. In fact, many researchers now believe that humans may have started settling down to cultivate grains for beer, rather than bread.
Research also suggests, that our love for alcohol may be a hardwired evolutionary trait. Humans and other primates are some of the only animals in the world who have a positive reaction to ethanol, which in moderate amounts, helps release serotonin, dopamine, and endorphins in the brain, chemicals that make us happy and less anxious. Our early human ancestors enjoyed eating naturally fermented fruit and would have been brave enough to venture down from the trees to eat these fallen fruits. Eventually, our ancestors started making their own alcoholic beverages and we haven’t looked back since. More...
Absolutely loved it.
Amazing food and charismatic chef.
Cacao Wine (Theobroma)
Year Created: c.1400 BCE
Country of Origin: Mesoamerica (oldest evidence from Honduras)
Derived From: Cacao
Chocolate did not start out as we know it today, it was actually an alcoholic drink from Mesoamerica. According to researchers, the discovery of the natural fermentation of cacao fruits most likely influenced the ancient cultures of Mesoamerica to cultivate the cacao tree.
More ... source : oldest.org Open Culture
The Oldest Restaurants In The World
All of the restaurants on the following list have been open for hundreds of years (one of them for over 1,200) and continue to bring in customers as historic landmarks that serve the kinds of food that people still love to eat.
we have tow story for pasta the first
the most common origin story claims
pasta was brought to Italy from the east
by the explorer Marco Polo I got some but
dumpling like pasta existed in
China as early as 1700 BCE but other
forms of pasta existed in Italy before
Source:
Ever wondered how the Michelin restaurant rating came to be? We did too, which is why we went out stuffed_pork_10_IGlooking for
the full story. We bet you would never guess how this 100+ year old organization got its start or how it grew into the fine cuisine scale it has today. Follow along as we take a walk through the Michelin’s memory lane.
The Beginning
Believe it or not, the Michelin rating has been around for almost as long as cars have. Having been invented around 1900 by Andre and Edouard Michelin, it started as a guide for the 300 motorists that were in France at the time. The guide itself was printed to boost demand for cars and, in turn, their tires. On top of eateries, the guide included maps, instructions on how to repair and change tires and a list of hotels, mechanics and gas stations. There were 35,000 copies printed (for 300 motorists) and they were given away for free. In less than a decade as cars became more accessible, there were Michelin guides for every country in Western Europe as well as Northern Africa, Southern Italy and Corsica.
Production on the Michelin guide stopped during World War I but picked up again in 1920. Rumor has it, the brothers started charging for the guide when they visited a mechanics shop and a stack of them was being used to prop up a workbench. After then, the restaurant ratings started to become more specific and advertisements were no longer included. In 1926, the first star ratings started to be used for France’s fine dining establishments. Starting with just one star for the top restaurants, that ranking was altered in 1931 with the introduction of the Michelin three star ratings:
1 Star—A very good restaurant in its category.
2 Stars—Excellent cooking, worth a detour.
3 Stars—Exceptional cuisine, worth a special journey.
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