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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.
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Choice #1:Identify ho the historical roles of Carême and Escoffier the food industry.
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Choice #2:Describe the effects of early man's transition from hunter-gatherer to agricultural lifestyle.
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.
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