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Chapter 3 - Culinary History: In Review

Identify which ancient civilization (Egypt, Greece, or Rome) is associated with the culinary practices described in the following:

The social elite enjoyed culinary excesses. Chefs cooked with imported spices, hams, oysters, and snow rushed from the mountaintops.
Yeast-raised and flat breads were prepared. Domesticated animals were raised for meat and milk and bees were tended for honey.
Focus was on simple preparation of quality foods rather than elaborate cooking techniques. Olives, honey, cheese, seafood, grains, lamb, and wild herbs made up large parts of their diet.

True or false. The first complete cookbook in Western civilization was written by Apicius in first century AD.
Explain how the Catholic Church influenced European food practices during the Middle Ages.
List four foods that Arabs introduced into Europe during the Middle Ages.
True or false. During the Renaissance, France was the source of culinary change.
Discovery of the _____ _____ during the Renaissance changed American and European culinary experiences forever.
Why did restaurants begin to flourish after the French Revolution?
American culinary tradition is often described as _____ _____ _____ because it is a combination of the culinary traditions of each immigrant group that has come to this country.
Antonin Carême is associated with _____ cuisine.
List three technological advances in the last decades of the 1900s that had significant impact on the professional kitchen.

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