Cuisine Bourgeoise was popularized:

By the new middle classes in the 18th century

The French Revolution played an important role in the development of cuisine because it, in part:

Did away with the guild system Ended aristocracy in France, requiring many chefs to leave France for employment Promoted political ideas that were institutionalized in new eating spaces

What is the historical meaning of the word “restaurant”?

a restorative broth sold in France at the time of the Revolution

Amy Trubek points out that restaurants began to thrive in Paris in the 1700s because:

Increasing urbanism and the growth of prepared foods

Trubek considers these four groups of people to be the main advocates of French cuisine during the 19th century:

Professional male cooks, restaurant-keepers, gastronomes, and female domestic cooks

A combination of staple foods, tools, techniques, attitudes and flavor profiles

Amy Trubek points out that restaurants began to thrive in Paris in the 1700s because:

Increasing urbanism and the growth of prepared foods

Restaurants were invented during the French Revolution because:

The chefs who used to work for the aristocrats suddenly found themselves out of work as their employers either fled or were massacred

The restaurateur's job is to

Provide meals to the any members of the public who want that meal, and with set prices

What is service en confusion?

The medieval practice of service sweet and savory mixed together in removes, with entremets served in between.

Which is the most complete definition of “aesthetics”:

That which is judged to be good or beautiful

Why were spices important to a Medieval period banquet?

They served as a way to show off wealth

Alice Water's approach to good food is that:

People should know where their food comes from

Alice Waters , in "The Farm-Restaurant Connection", points out that most produce was fresh, seasonal, and local until the 1940s. What changed?

The growth of agribusiness after World War II

During the 1960s, we saw a rejection of industrialized food in favor of whole, unprocessed foods because

Food was used as a vehicle for expressing personal identity

Steinberger notes that nouvelle cuisine chefs sought to:

To escape the rules laid down by classical haute cuisine

The Counter-culture (1960s) in America and France changed the way people thought about:

Authority Politics What is “authentic” and “good”

The rise of new “ethnic” restaurants in the US in the 1960s and 1970s was linked to:

Increased international travel via cheaper air fares The writings of Craig Claiborne in The New York Time Economic upswing following WWII. Increased immigration following WWII

What world events most influenced the farm to table movement?

The protest movements of the 1960s and global climate change

Why were the 1960s important to food?

The start of the environmental movement The use of food as politics The early origins of the farm-to-table movement The recognition of ethnic foods and cuisines

According to Escoffier, in A Guide to Modern Cookery:

He believed his cookbook would, one day, be outdated, because everyday, new dishes are being created.

Cuisine classique (classical haute cuisine) featured ordering à la carte, which was a important invention because:

It allowed customers to pick and choose their entire meal, allowing them to signal their status to others

How did the Industrial Revolution transform European and American foodways in the 19th century?

New technologies made more foods available, as well as lowering the cost of food due to cheaper, more efficient food processing techniques

Julia Child is known for:

Teaching middle class Americans about good taste

The Belle Epoque or the Gilded Age was given this nickname because it focused on:

Leisure and conspicuous consumption among the wealthy

Which new technology was not discussed by Wallach in the article “Technology and Taste” on the Industrial Revolution?

Individual cars & electric-lit supermarkets: out-of-season foods

Which was not a hallmark of cuisine classique (classical haute cuisine)?

A focus on seasonality and terroir

Why was 1960s food culture in the US so influenced by France?

Immigration of French chefs and restaurateurs to the US The availability of new French cookbooks First Lady Jackie Kennedy served French food in the White House French food was considered more sophisticated

Why was the Post-World War II period significant to middle class US foodways?

It led to the growing dominance of industrialized, processed foods

World War II changed the way people in America ate because:

Soldiers got used to processed, preserved foods women had to leave the home to take employment in factories, giving them less time to cook Companies that produced war goods shifted to produce labor saving devices for the kitchen after the war

Untitled Flashcards Flashcards

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51 questions

Show all answers

1.

FLASHCARD QUESTION

Front

What is Haute?

Back

High end (fancy) cuisine

2.

FLASHCARD QUESTION

Front

What are the requirements for Haute Cuisine?

Back

–Rare ingredients

–Prepared by skilled cooks

–Eaten by skilled eaters

–Elaborate preparation and presentation

–Part of an aesthetic experience -an experience that is judged to be good and/or beautiful

3.

FLASHCARD QUESTION

Front

What is in Medieval Cuisine?

Back

uses function spices for health and power

4.

FLASHCARD QUESTION

Front

What was used during the Renaissance time period?

Back

Flowering of arts and sciences, including cooking

first individual plates and serving utensils.

5.

FLASHCARD QUESTION

Front

What was introduced during the Enlightenment period?

Back

Rise of coffeehouses/cafes (public sphere)

Self-governed behavior (manners)

Self-governed society (democratic)

6.

FLASHCARD QUESTION

Front

According to Brillat-Savarin, why are restaurants useful for travelers?

Back

They allow people without their own kitchens or enough time to have meals

7.

FLASHCARD QUESTION

Front

Brillat-Savarin claims that restaurant work is a:

Back

"An industry of exiles" that attracts foreigners and people on the margins of society

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