This document discusses several major developments in cooking and the food service industry over the 20th century. It describes how the role of the chef has evolved from a domestic servant to a respected artist. Key developments include the modernization of kitchen equipment which has simplified food production, the increased availability of new food products due to refrigeration and global transportation, greater awareness of nutrition and sanitation which has changed food handling practices, and international influences which has exposed chefs and diners to global cuisines. These developments have significantly changed cooking styles and what we eat over the past century.

1. Cooking in the 20th
Century

2. Cooking and cooking
styles continue to
change…

3. The chef, once considered
a domestic servant, is now
respected
as an artist
and skilled
craftsperson

4. Today’s kitchens look
much different from those
of Escoffier’s day, even
though our basic cooking
principles are the same.

7. Also, the dishes we
eat have gradually
changed due to the
innovations and
creativity of modern
chefs.

8. The process of simplification
and refinement, to which
Careme and Escoffier made
monumental contributions,
is still on doing, adapting
classical cooking to modern
conditions and tastes.

9. Technology continues to make rapid
advances in our industry, and there is
a great demand of the industry to
employ people who can adapt to
changes and respond to new
challenges.

10. Although automation and
convenience foods will no doubt
grow in importance, imaginative
chefs who can create new dishes
and develop new techniques and
styles will always be needed…

11. As well as skilled cooks
who can apply both old and
new techniques to produce
high-quality foods in all
kinds of facilities, from
restaurants and hotels to
schools and hospitals.

12. The 4 Major Developments
that have significantly
changed the food service
industry in the
20th
century

13. Development of
New
Equipment

14. Modern equipment has
enabled many food service
operations to change their
production methods.

15. Equipped with sophisticated
cooling, freezing, and heating
equipment, it is possible to
prepare some foods further
in advance and in larger
quantities.

16. The easily controlled heat of
modern cooking equipment, as
well as motorized food cutters,
mixers, and other processing
equipment, has greatly
simplified food production.

17. Some large multiunit operations
prepare food for all their units in a
central commissary.
The food is prepared in quantity,
packaged, chilled or frozen, then
heated or cooked to order in the
individual units

18. Development and
Availability of
New Food Products

19. Modern refrigeration and
rapid transportation caused
revolutionary changes in
eating habits.

20. For the first time, fresh
foods of all kinds: meats,
fish, vegetables, and
fruits - became available
throughout the year.

21. Exotic delicacies can now
be shipped from anywhere
in the world and arrive fresh
and in peak condition.

22. The development of preservation
techniques (not just refrigeration)
but also freezing, canning,
freeze-drying, vacuum-packing,
and irradiation - - - -
increased the availability of most
foods and made affordable some
that were once rare and expensive.

23. Sanitary and Nutritional
Awareness

24. The development of the
sciences of microbiology
and nutrition had a great
impact on food service.

25. hundred years ago,
there was little
understanding of the
causes of food poisoning
and food spoilage.

26. Food handling practices
have come a long way
since Escoffier’s day.

27. Customers are also more
knowledgeable and
therefore more likely to
demand healthful, well-
balanced menus.

28. Unfortunately, nutrition
science is constantly
shifting.
Diets considered healthful
one year become eating
patterns to be avoided a
few years later.

29. Fad diets come and go, and
chefs often struggle to keep
their menus current.

30. It is more important
than ever for cooks to
keep up to date with the
latest nutritional
understanding.

31. International
Influences

32. After the middle of the
twentieth century, as travel
became easier and as
immigrants arrived in Europe
and North America from
around the world, awareness
of and taste for regional
dishes grew.

33. Chefs became more
knowledgeable not only
about the traditional cuisines
of other parts of Europe but
about those of Asia, Latin
America, and elsewhere.

34. The use of ingredients and
techniques from more than
one regional, or international,
cuisine in a single dish is
known as
Fusion
Cuisine.

35. Early attempts to
prepare fusion cuisine
often produced poor
results because the
dishes were not true to
any one culture and
were too mixed up.

36. Thank you…
TO GOD BE THE GLORY