Mediterranean Cuisine

Short history of gastronomy
The gastronomy is the set of techniques and culinary arts, or make good food. It ‘s the summary of the study that correlates with the culture and the food is therefore a science that involves biology, agronomy, anthropology, history, philosophy, psychology and sociology. The first Treaty of gastronomy, where you configure the image of the intellectual gastronome, is “The Physiology of Taste” by Jean Anthelme Brillat-Savarin, the text of the nineteenth century. Businesses in Europe led large amount of “spice”, very popular, sought after and expensive. A true “madness of spices”, as it was written by prominent historians. The great courts and the new bourgeois social class are more careful in seeking luxury, pleasure and beauty at the table. A new focus on the food, and from the thirteenth century. Europe begins to write in detail about gastronomy We can not think of the recipe today, but the gastronomic literature is emerging, and many manuals are aimed at personal service “directive”. It tells of the food, lunches and even in the early books of short stories and many great historical novels. An absolute novelty is represented by the cakes, not what we imagine today, but rather something like the quiche French or Italian pies.

History of gastronomy  Mediterranean Cuisine  History of gastronomy
Eat lean meat and eat fish
The regulations have always influenced ecclesiastical customs and traditions nutrition. The practice of fasting or abstention from consumption of meat are known to us today. It then develops a consumption of alternative foods, such as eggs, cheese and fish, both sea and fresh water, which is considered a low-fat food. Storage methods encourage the consumption of fish, but only from the end of the fifteenth century the fish becomes an important product. It develops the consumption of certain freshwater species abundant in Europe, such as sturgeon, carp, pike, trout and that of salted herring, eaten a lot in Northern Europe. Even the trade and consumption of cod, which is located in the northern seas alongside these new consumption.

The Cuisine
The cuisine is a synthetic art, that conveys its message through the tastes, smells, tactile sensations – textures and temperatures – visual sensations and even sounds. In history, the term identified the set of cooking traditions and practices related to cooking and preparation of foods and drinks. These practices are specific to a particular geographic region, as influenced by the ingredients available there, and in some cases also by particular religious precepts. Even the use of certain accessories to consume the food affects the cuisine, such as the use of chopsticks, widespread in the Far East, forces to break up the food before serving it. Intercultural exchanges, supported by tourism and migration have led to the spread of ethnic cuisines, alongside the traditional cuisine of the country, and also looking for new preparations by famous chefs. Cuisine, for these reasons, it has a strong cultural value and is associated oenology and gastronomy. The history of the cuisine is a process closely tied to the events that have marked human behavior over the centuries.

Historical overview on the menu

Storia della gastronomiaThe menu, not to be confused with the list of dishes offered in restaurants and in restaurants, which originated much earlier, is the son of a “revolution” around 1810 “Service to the French” with all the food already on the table is gradually being replaced by the “Service to the Russian” which is followed, in succession studied, free on board, the various “courses”, served in portions directly from the waiters. A novelty that does not arouse the enthusiasm of chefs, but thanks to the adoption on the part of international diplomacy, will be allocated after the mid-century to supplant the old ways. To allow the commensal for lunch or dinner, to “regulate” from the beginning, he sees the light at the menu, simple card with an indication of the sequence of courses, intended eventually to enrich matching wines and illustrations of the great artists, becoming, perhaps with the collection of the signature of some famous person, a “souvenir” of the important occasion.

Tract by the Biblioteca Barilla