The history and development of the food service

Reference no: EM13877467

The history and development of the food service industry has had many direct and indirect impacts on modern food service. From the first food gathering in Mesopotamia, Egypt, India and China agricultural methods have evolved. Many cultures and people have influenced food farming, service and production. Chefs Carême and Escoffier are credited for professionalizing the kitchen. Through time refinement evolved such as the brigade system that Carême developed and was later refined by Escoffier.

Choose one of the following methods to assist for your paper submission

Choice #1:

Identify how the historical roles of Carême and Escoffier the food industry.
Describe what contributions they made.
Discuss Carême and Escoffier's effect/influences on the modern food service industry of today.

Choice #2:

Describe the effects of early man's transition from hunter-gatherer to agricultural lifestyle.
List at least 5 food items from the early Mesopotamian and Egyptian civilizations that are still produced today.
Name several agricultural methods that were practiced in these civilizations that are still practiced in some 21st-century farming communities.

Choice #3:

Describe how the length and breadth of the Roman Empire contributed to the variety of food ingredients and cooking techniques of the Romans.
Identify 3 examples of these ingredients and cooking techniques.
Explain how the lifestyle of the rich eventually contributed to the fall of the empire.

Reference no: EM13877467

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