The Life Of Antonin Careme And His Impact On Culinary

Who was Antonin Careme? Antonin Careme was born in poverty in Paris,on the 8 th of June 1784 and died there on the 12 th of January 1833. He was abandoned as a boy by his father whose family was so numerous that he was unable to provide for it. He was taken by in by an owner of a cook shop who gave him the first cooking lesson. By the age of fifteen he moved to patisserie Bailly in the rue Vivienne. His master encouraged him to draw and Careme created decorative pieces on classical Greek and Egyptian engravings and saw an important parallel between architecture and confectionery and this was admired by all. He worked all his life for the regencies of France and England naming Prince Talleyrand and the prince regent of England. He also worked with Czar Alexander and finally with Baron de Roths-child. During the aftermath of the French revolution Careme ran a modest restaurant for six years. His art was the most important thing in his life and his ideal was to create culinary marvels to enrich the lives of his employers. He wrote various books such as the maître d hotel Francaise, Le Cuisenaire Parisienne, Careme was regarded as the as the founder of the classical French cookery. He died at the age of fifty. Where did the cooks go after the great French revolution?

The high price of bread and low wages given to workers caused the ordinary people to suffer from hunger and mal nutrition. This made hem dislike the rich nobles who had the money to eat well and build huge houses. The French revolution was from 1789 to 1799 and this led to the end of the monarchy. King Louis XVI was executed in 1793. The revolution ended when Napoleon Bonaparte took power in November 1799. In 1804, he became emperor. The French Revolution is associated with the doomed Marie Antoinette's famous saying, "Let them eat cake. " Perhaps Napoleon remembered this when he became dictator, as he exercised strict control over the prices of food staples. The French Revolution is associated with the doomed Marie Antoinette's famous saying, "Let them eat cake. " Perhaps Napoleon remembered this when he became dictator, as he exercised strict control over the prices of food staples. Since the beginning, the food industry always made history in tandem with the socio-cultural events that followed. In the video that we just witnessed we have experienced various incidents that made history before the French revolution and after.

At the time Napoleon has won decisive battles that opened the doors to the conquest of Russia therefore there was the need for great celebrations. During the French revolution most, aristocrats have disappeared thus leaving cooks wandering of what would be the next step. As the political situation was getting stabilized, a new form of dining was required for the wealthy upper class. Most of these socialites were located in Paris at the time and the demand arisen for high class restaurants such as the Metropolitans where everybody wanted to be seen especially by writers. Writers played an important role during this time sending useful information of where to dine and be seen and where the next hot spot is going to be. Many restaurants started experimenting with menus varying from multiple dishes to menus consisting of only one course dinner starting with soups. Restaurants was the place for everyone as long people had the money otherwise it was the in place for new French bourgeoise society. Where the aristocrats had it good in the 18th century the bourgeoise had it in the 19 th century. Buffet supper were also introduced during Napoleon times. Great chefs took advantage of this using champagnes and wines and soft music to high society guests. Soldiers from Marseilles brought to Paris tomatoes with them and introduced them to Paris and this also enhanced Paris gastronomy. What happened after the battle of Waterloo? On the battle of Waterloo Napoleon although he was known as a great general, he was also known to say that “an army marches on its stomach”. Napoleon was surprisingly negligent about feeding his army. His orders were to give his soldiers “Soup, boiled beef and some vegetables but no dessert. Bad roads and poor weather often prevented wagons of food reaching battlefields sites from time to time. Furthermore his soldiers simply foraged off the land or looted nearby villages During the battle of Waterloo proved a disaster for Napoleon, as a result of this most ports were blocked by the British and this of course changed the course of food history as the British who occupied France for a few years, who were avid bovine eaters introduced Bovine to the French and as a result the French resorted to eating bovine as part of their diet. On an interesting note legend says that the Duke of Wellington who defeated Napoleon the battle of Waterloo was gratified with a dish to his name that of roasted fillet of beef encased in pastry with pate of foie gras in the shape of wellington boot which is known today as beef Wellington. How did Railways and shipping contribute to changes in gastronomy during this time? During this time England was proven to be the richest country in the world through world trade and colonialization and industrial revolution. There was an elite society because of this industrialisation and the working class also the means of buying meat for the first time for their diets. This demand resulted that farmers investing in great amounts of cattle such as angus beef to supply the hungry populations.

As beef used to be the food for the richest, now was available throughout the middle classes of society. During this period the market demanded sweeter fruits and vegetables for their tables. Shipping proved an important role as tropical fruits and vegetables were coming in from abroad. Furthermore, farmers were experimenting with sweet peas, French beans and sweeter carrots to enhance the kitchens and this was taken to new heights ensuring high levels of gastronomy. In 17th century alone British colonies shipped goods worth millions to London. Imports included sugar, tobacco and other tropical groceries for which there was a growing consumer demand. In the 18 th century from the glorious revolution until Waterloo, Britain rose to a dominant position among European trading empires and become the first nation to industrialize. The extent of the economic change between the 17th century and the 18th century domestic industry flourished where workers pursued occupations on seasonal basis in industry and agriculture. Railways had a major impact on farming, as perishable goods such as dairy products could be moved long distances before they were inedible. Yhe standard of living rose as a result. New companies formed to both run railways and take advantage of the possibilities. The industrial revolution brought forward railways to the country enabling food producers around the country to transport foods across the country and beyond British shores such as the markets of Paris where Parisians now had all the different foods available for their table. Why was food shortage a thing of the past? For the first time in history shortage of food was a thing of the past as agriculture took an upturn and took advantage of the present economy resulting in producing fodder, wheat and various types of poultry and meat for the ever-demanding population. Bread become the staple diet and was readily available for all classes on a daily basis. During this time Ireland did not benefit from all of this resulting in famine especially during the great potato blight. What contribution wine makers give to gastronomy? Following the French revolution there was an increase in the amount of poor quality wines being produced. The French felt there was a lack of knowledge among the French wine makers and decided to improve wine making practises including the addition of sugar to the wine to increase its alcohol levels. After scientific studies with wine, the Bordeaux region enjoyed a swell of interest from both the Parisian bourgeoise market as well as the rest of Europe thus becoming one of the world’s most famous rankings of wine estates. This became the cornerstone of the French economy and a source of national pride as French enjoyed international recognition as the benchmark standards for the wine world. Fermentation controls and classification took place and strict laws were drafted to protect this. How did preservation start? From the time of Julius Caesar to Napoleon food preservation was always on the drawing board,always finding ways how to preserve foods for their armies. Telier managed to transport meat from Argenta to Europe at 0 degrees but was forgotten in history. Chef Nicholas Appert began experimenting with packing food in bottles, corking them and submerging them in boiling water to stop spoilage.

The revolution of preservation resulted in canning and bottling at 100 degrees celcius. Apert perfected this process and evolved in pasteurization. The method is based on the idea that heat destroys or neutralizes the ferments that cause food spoilage. Appert opened the world’s first commercial method of preservation. The glass jar was replaced with tin canisters which were both cheaper and easier to transport. How did cheese become an important ingredient in todays diet? Local workmen always depended mainly on bread. Meat was available to employed workmen otherwise their plates were adorned with potatoes’ and simple vegetables. Industrial revolutions proved early deaths for miners as they inhered silica dust from explosions and other accidents due to poor safety standards. Cheeses and breads were the staple diets for French workmen. These miners used to soak the bread in wine and beer to make it more palatable. In time these cheeses became an important asset in today’s gastronomy. Who was Eugene Delacroix?Eugene DelaCroix was born on the 26 th of April 1798 in Ile de France. De la Croix was an idealist who hated this revolution and he showed what he meant in some of his paintings such as “the massacre of Chios”. He was a romantic and an idealist but most of all incorrigible. He hated new middle class and etiquette at all forms in his writings, he wanted cordiality and above all freedom. How did table cutlery and the new way of cooking change during this time?Traditions changed and everything took a faster tempo and the bourgeoise were getting dizzy with Austrian and British waltzes and a new way of presenting food. They eat Russian style,away with meals a ala Francaise, menus different displayed dishes for each course. Now a single course was the choice. Diners ate by the order envisaged on the menus. There was a proliferation of objects on the tables such salt and pepper cruets and flowers. In the 17th century, forks, knives and spoons were popular and soon they were folded to protect the blade and tines when travelling.

These sets were termed cutlery sets, from the old French word” coutel “meaning knife. During the industrial revolution large houses kept great sets of flat ware on hand. Silver plates were eliminated from tables as it proved poor. The appearance was essential to prove prestige on the dinner table even for the less wealthy families. Crystal glasses and silver-plated forks and knives were the order of the day. In homes Perfect table settings and small gatherings were the example of wealth and presenting the triumph of bourgeoisie cuisine. A need arisen for young men and women to enter households and cook and manage the houses for the rich and wealthy. These women brought with them the regional cooking and traditional cooking together, They now had the materials to buy new ingredients and made new recipes. These traditions formed a new way of cooking and together with the addition of cream proved excellent cuisine. On the down side these dishes were not very healthy as large amounts of grease was evident in most of the sauces. As result of this social success was measured by large waists even though was often criticised by the press at the time. Who was antonin Careme?Antonin Careme was born in poverty in Paris,on the 8 th of June 1784 and died there on the 12 th of January 1833. He was abandoned as a boy by his father whose family was so numerous that he was unable to provide for it. He was taken by in by an owner of a cook shop who gave him the first cooking lesson.

By the age of fifteen he moved to patisserie Bailly in the rue Vivienne. His master encouraged him to draw and Careme created decorative pieces on classical Greek and Egyptian engravings and saw an important parallel between architecture and confectionery and this was admired by all. He worked all his life for the regencies of France and England naming Prince Talleyrand and the prince regent of England. He also worked with Czar Alexander and finally with Baron de Roths-child. During the aftermath of the French revolution Careme ran a modest restaurant for six years. His art was the most important thing in his life and his ideal was to create culinary marvels to enrich the lives of his employers. He wrote various books such as the maître d hotel Francaise, Le Cuisenaire Parisienne, Careme was regarded as the as the founder of the classical French cookery. He died at the age of fifty. The high price of bread and low wages given to workers caused the ordinary people to suffer from hunger and mal nutrition. This made hem dislike the rich nobles who had the money to eat well and build huge houses. The French revolution was from 1789 to 1799 and this led to the end of the monarchy. King Louis XVI was executed in 1793. The revolution ended when Napoleon Bonaparte took power in November 1799. In 1804, he became emperor. The French Revolution is associated with the doomed Marie Antoinette's famous saying, "Let them eat cake. " Perhaps Napoleon remembered this when he became dictator, as he exercised strict control over the prices of food staples. The French Revolution is associated with the doomed Marie Antoinette's famous saying, "Let them eat cake. " Perhaps Napoleon remembered this when he became dictator, as he exercised strict control over the prices of food staples. Napoleon was also known to quote "I fear insurrection when they are caused by hunger," he also quoted as saying “I would be less afraid of a battle against an army of two hundred thousand. " Since the beginning of the food industry always made history in tandem with the socio-cultural events that followed. In the video that we just witnessed we have experienced various incidents that made history before the French revolution and after. At the time Napoleon has won decisive battles that opened the doors to the conquest of Russia therefore there was the need for great celebrations. During the French revolution most, aristocrats have disappeared thus leaving cooks wandering of what would be the next step.

As the political situation was getting stabilized, a new form of dining was required for the wealthy upper class. Most of these socialites were located in Paris at the time and the demand arisen for high class restaurants such as the Metropolitans where everybody wanted to be seen especially by writers. Writers played an important role during this time sending useful information of where to dine and be seen and where the next hot spot is going to be. Many restaurants started experimenting with menus varying from multiple dishes to to prix fix menus consisting of only one course dinner starting with soups and amuse bouches. Restaurants is the place for the new bourgeoise society. Where the aristocrats had it good in the 18th century the bourgeoise had it in the 19 th century. Buffet supper were also introduced during Napoleon times. Great chefs took advantage of this using champagnes and wines and soft music to high society guests. Soldiers from Marseilles brought to Paris tomatoes with them and introduced them to Paris and this also enhanced Paris gastronomy. On the battle of waterloo Napoleon was known to say that that “an army marches on its stomach”.

Napoleon was If he did say it, the words would have been as hollow as the stomachs of his soldiers. Though one of the greatest military generals of all time, Napoleon was surprisingly negligent about feeding his army. His orders for the Grande Armée's rations were ample enough: "Soup, boiled beef, a roasted joint and some vegetables; no dessert. " But bad roads and poor weather often prevented supply wagons from reaching campsites in time. During the Italian campaign, in which the 27-year-old Napoleon made his name as a general by defeating a much larger Austrian army and its allies, his men simply foraged off the land or plundered nearby villages — a common military practice then. During the battle of Waterloo proved a disaster for Napoleon, as a result of this most ports were blocked by the British and this of course changed the course of food history as the British who occupied France for a few years, who were avid bovine eaters introduced Bovine to the French and as a result the French resorted to eating bovine as part of their diet. On an interesting note legend says that the Duke of Wellington who defeated Napoleon the battle of Waterloo was gratified with a dish to his name that of roasted fillet of beef encased in pastry with pate of fois gras in the shape of wellington boot which is known today as beef Wellington. During this time England was proven to be the richest country in the world through world trade and colonialization and industrial revolution. There was an elite society because of this industrialisation and the working class also the means of buying meat for the first time for their diets. This demand resulted that farmers investing in great amounts of cattle such as angus beef to supply the hungry populations. As beef used to be the food for the richest, now was available throughout the middle classes of society.

During this period the market demanded sweeter fruits and vegetables for their tables. Shipping proved an important role as tropical fruits and vegetables were coming in from abroad. Furthermore, farmers were experimenting with sweet peas, French beans and sweeter carrots to enhance the kitchens and this was taken to new heights ensuring high levels of gastronomy. In 17th century alone British colonies shipped goods worth millions to London. Imports included sugar, tobacco and other tropical groceries for which there was a growing consumer demand. In the 18 th century from the glorious revolution until waterloo, Britain rose to a dominant position among European trading empires and become the first nation to industrialize. The extent of the economic change between the 17th century and the 18th century domestic industry flourished where workers pursued occupations on seasonal basis in industry and agriculture. Railways had a major impact on farming,as perishable goods such as dairy products could be moved long distances before they were inedible. Yhe standard of living rose as a result. New companies formed to both run railways and take advantage of the possibilities. The industrial revolution brought forward railways to the country enabling food producers around the country to transport foods across the country and beyond British shores such as the markets of Paris where Parisians now had all the different foods available for their table. For the first time in history shortage of food was a thing of the past as agriculture took an upturn and took advantage of the present economy resulting in producing fodder, wheat and various types of poultry and meat for the ever-demanding population.

Bread become the staple diet and was readily available for all classes on a daily basis. During this time Ireland did not benefit from all of this resulting in famine especially during the great potato blight. Following the French revolution there was an increase in the amount of poor quality wines being produced. The French felt there was a lack of knowledge among the French wine makers and decided to improve wine making practises including the addition of sugar to the wine to increase its alcohol levels. After scientific studies with wine, the Bordeaux region enjoyed a swell of interest from both the Parisian bourgeoise market as well as the rest of Europe thus becoming one of the world’s most famous rankings of wine estates. This became the cornerstone of the French economy and a source of national pride as French enjoyed international recognition as the benchmark standards for the wine world. Fermentation controls and classification took place and strict laws were drafted to protect this. From the time of Julius Caesar to Napoleon food preservation was always on the drawing board,always finding ways how to preserve foods for their armies. Telier managed to transport meat from Argenta to Europe at 0 degrees but was forgotten in history. Chef Nicholas Appert began experimenting with packing food in bottles,corking them and submerging them in boiling water to stop spoilage. The revolution of preservation resulted in canning and bottling at 100 degrees celcius. Apert perfected this process and evolved in pasteurization.

The method is based on the idea that heat destroys or neutralizes the ferments that cause food spoilage. Appert opened the world’s first commercial method of preservation. The glass jar was replaced with tin canisters which were both cheaper and easier to transport. Local workmen always depended mainly on bread. Meat was available to employed workmen otherwise their plates were adorned with potatoes’ and simple vegetables. Industrial revolutions proved early deaths for miners as they inhered silica dust from explosions and other accidents due to poor safety standards. Cheeses and breads were the staple diets for French workmen. These miners used to soak the bread in wine and beer to make it more palatable. In time these cheeses became an important asset in todays gastronomy. De la Croix was an idealist who hated this revolutions, he was a revolutionary,he hated middle class at all forms in his writings,he wanted cordiality. People has enjoyed a certain freedom for some time. The bourgeoise were getting distracted with Austrian waltzes and food. They eat Russian style,away with meals a ala francaise,now a single course was the choice. Diners ate by the order envisaged on the menus. There was a proliferation of objects on the tables. Silver plates were eliminated from tables as it proved poor.

The appearance was essential to prove prestige on the dinner table even for the less wealthy families. Crystal glasses and silver-plated forks and knives were the order of the day. Perfect settings were the example of wealth and presenting the triumph of bourgeoisie cuisine. When inviting guests to your house. A cry of young women arisen to enter households and cook and manage their houses for the rich and wealthy. These women brought with them the culinary traditions and regional cooking and traditional cooking to get they now had to materials to buy new ingredients formed a junction that changed the cooking for the 19 th century. These traditions and new recipes reached the tables of the wealthy and together with the profusion of the new ingredients they added cream and these find their way in the cooking pot that proved excellent cuisine. Lunches on the green were the trend of the day as the elite gentry resorted to walks in the garden and meeting in small crowds and indulging in superb dishes created by chefs following the new trendy chef of the time Augustus Escoffier. Escoffier took the kitchens of the Hotel Ritz. Escoffier revolutionized the food at this level by reducing the amount of fat in dishes and replacing with more easily digestible ingredients. He proves to be the reference of the great chefs today.

The discovery of a delicious dish makes a man happier than the discovery of a star. Who was Augustus Escoffier?George Augustus Escoffier was born in Villeneuve-Loubet, in the Maritime alps. (28th October 1846-12th February 1935). He started in the kitchens at the age of 12 and at 19 he moved to Paris where he gained experience in three Paris restaurants in Nice, Monte Carlo and Lucerne. . In the 1890 he came to London with Cesar Ritz, the year after the opening of the Savoy hotel, and here, as well as at the Carlton and the other Ritz hotels, these two created the concept of the Grand Hotel. He was known for great dishes that he created for famous entertainers of the time such as “peach melba” and “fraises sarah Bernardth”. Most of his techniques was based on that of Antonin Careme but his achievement was to simplify and modernize the elaborate styles of Careme. He was a French chef, restaurateur and a culinary writer who popularized and updated the traditional French cooking methods. Referred by the media as the “The king of chefs” he was France pre-eminent chef in the early part of the 20th century. During his time he tried to change the working conditions and public image of chefs, gathered together and ordered everything to do with cooking and added to his own innovations. He was awarded the croix de la legion d honeur in the 1920 on a visit to London. He also wrote regularly in L art Culinaire of Paris and in the other various books dealing with dishes for everyday cooking especially in the book titled “Ma cuisine “. Escoffier died in Monte Carlo. His sensitivity, combined with a vivid yet controlled imagination brought French cooking to a peak and caused great interest in the subject.