ppt课件-themodernkitchenbrigade(backofthe房子)（ themodernkitchenbrigade( backofthe house)）.pptVIP

A bit of history 1500 BC: Babylonians stewing meat in beer 4th century: Apicius wrote De re Coquinara 9th century: cookbook from Baghdad 16th century: Guild members prepared foods 1765: French claim first restaurant opened served sheep’s feet in white sauce 1783-1833: Carême emphasized procedure 1846-1935: August Escoffier – 5 families of sauces, Le Livre des menus 20th century:Influences Immigration Act of 1965 Travel - fusion cooking Alice Waters - Chez Panisse, Berkeley 1971 Farm to Customer – restaurant, school Celebrity Chefs – Emeril Lagasse, Food Network Health – food nutrition p