what is the history of modern and classical cuisine?

Answer 1

The French pioneered food preparation. Escoffier wrote the first cookbook ever. You can actually get his book today. If you want the world history on food you better enroll in the CIA.

Answer 2

Classical Cuisine

Answer 3

I guess an answer from a classically trained chef should clear it up, I have been a certified chef for 20 years and worked in Canada, Asia and Jamaica.

The biggest difference in todays terms are the caloric intake issues and the portion sizes, classical cuisine was based on 2 things butter and cream, the portion sizes were huge, and not many people are willing to sit down toa 6 -10 course meal anymore, there are feasts that 20 courses were not unusal.

Modern cuisine is defined more by the styles that modern chefs incorporate into there menus, cooking ingredients and portion sizes. In classical days you would not mix Asian and European. Even something simple like fruit with meat or a soup with nuts in it was a trade off.

The basic difference is the modern age of cuisine started post WW2, when the french and europeans started emigrating to the US and Canada. When I worked, I wroked with or for several German, Swiss and Austrian chefs, pastry chefs and Managers, that is really what defined the modern age, but now it is the combination of foods and styles of prepartions, cross cuisine ventures. I did use Japanese techniques with Asian influences on a French based dish, they use a term now called "FUSION" to make that quote.

Answer 4

Too long for this site. What is often called classic usually means European from the last 200 years or so. Some of this has roots going back to the Roman empire, and their best chefs were often Greeks.
Aspicius wrote the oldest surviving cookbook as opposed to just a recipe. That was about 2000 yrs. ago, well before any Frenchman. Also many

Answer 5

For classical, Larousse Gastronomique is a grand encyclopedia of all things food and preparation. Modern defined would be way too broad, lots of cook books with recipes and ingredients changing over time is a great history lesson. My daugther scrounges old cookbooks at thrift stores and garage sales, lots of fun recipes from the 40s, 50s.

Answer 6

Very long one.....