FOOD HISTORY IN 3 MONTHS

THE TASTIEST CRASH COURSE EVER

A compiled study guide by Luis Vinatea

Inspired by Mag. Felipe Kuong Man

Total Page Count: 6200

Estimated Time: 3 Months for 10 Hours of Weekly Reading

The Benefits of Studying This Subject:

1. Enhanced Menu Development

Understanding the historical context of various dishes can inspire menu development, allowing restaurant owners to create authentic and historically inspired dishes that can attract customers seeking unique dining experiences.

2. Cultural Appreciation and Authenticity

Learning about the origins and evolution of food helps restaurant owners appreciate different culinary traditions, leading to more authentic and respectful representation of those cuisines. This can improve the restaurant's reputation among culturally savvy customers.

3. Storytelling and Marketing

Knowledge of food history can be used to craft compelling narratives around dishes and ingredients. Storytelling can enhance the dining experience, making it more engaging and memorable for customers. This can be a powerful marketing tool.

4. Innovation and Creativity

Understanding historical culinary practices can spark creativity and innovation. Restaurant owners can experiment by blending traditional methods with modern techniques, creating novel dishes that stand out in a competitive market.

5. Educated Staff

A deep dive into food history can be shared with staff, making them more knowledgeable and passionate about the dishes they prepare and serve. Educated staff can enhance the customer experience through informed recommendations and engaging conversations about the menu.

6. Customer Engagement

Offering themed events or special menus based on historical periods or culinary traditions can attract food enthusiasts and history buffs. These events can create buzz and draw new customers to the restaurant.

7. Sourcing and Sustainability

Understanding the historical context of ingredients can lead to more thoughtful sourcing practices. Restaurant owners may seek out traditional, local, and sustainable ingredients, aligning with contemporary values of sustainability and supporting local producers.

8. Building a Unique Brand Identity

Incorporating historical elements into the restaurant’s concept can differentiate it from competitors. A unique brand identity rooted in culinary history can attract a niche market and foster customer loyalty.

9. Culinary Expertise and Credibility

Deep knowledge of food history can establish restaurant owners as experts in their field. This expertise can be leveraged for media opportunities, partnerships, and collaborations, enhancing the restaurant's credibility and visibility.

10. Understanding Food Trends

Historical knowledge can provide insights into the cyclical nature of food trends. Recognizing past trends can help predict and capitalize on future ones, allowing restaurant owners to stay ahead of the curve.

11. Enriching Personal Passion and Fulfillment

For many in the culinary sector, food is not just a profession but a passion. Learning about the history of food can deepen this passion and provide a richer, more fulfilling career

BOOK SUMMARIES

Chaitow, L. (1987). Stone Age Diet. London, UK: Thorsons.

A book that explores the concept of returning to dietary habits like those of our prehistoric ancestors. Chaitow argues that modern diets, rich in processed foods and artificial ingredients, are responsible for many contemporary health issues. The book advocates for a diet composed primarily of whole, unprocessed foods such as lean meats, fish, fruits, vegetables, nuts, and seeds, mimicking the presumed diet of Paleolithic humans. Chaitow believes that by adopting this diet, individuals can improve their overall health, reduce the risk of chronic diseases, and enhance their well-being. The book includes guidelines, meal plans, and recipes to help readers transition to this way of eating.??

Schraemli, H. (1982). Historia de la gastronomía. Barcelona, Spain: Gourmand, Gourmet y Sibarita. pp. 46-51.

Delves into the history and evolution of gastronomy. The book covers various aspects of culinary development across different cultures and time periods. In the section spanning pages 46 to 51, Schraemli discusses the distinctions and interrelations between the terms "gourmand," "gourmet," and "sibarita." He explores the nuances of these terms, highlighting the characteristics and attitudes of individuals who fall into these categories and their contributions to culinary arts and appreciation.

Tannahill, R. (1998). Food in History. New York, NY: Crown Publishers. pp. 177-180.

The author examines the role and significance of food throughout human history. The section titled "Varieties of Salt / Salt in History" on pages 177 to 180 focuses on the diverse types of salt and their historical importance. Tannahill discusses how different cultures have utilized salt for preservation, seasoning, and various other purposes. The text also explores the economic and political impact of salt, its role in trade, and its influence on culinary practices over the centuries.

Domingo, X. (1982). Cocina y Sociedad en la China tradicional. Conferencias culinarias 1981-1982. Barcelona, Spain: Author.

A comprehensive exploration of traditional Chinese cuisine and its relationship with Chinese society. The book is based on a series of culinary lectures given during 1981-1982. Domingo delves into the cultural, social, and historical contexts of Chinese culinary practices, examining how traditional Chinese food is intertwined with societal norms, customs, and daily life. The book provides insights into the philosophical and practical aspects of Chinese cooking, highlighting its significance in shaping Chinese culture and identity.

Hom, K. (Year). Cocina Tradicional China. Introducción e Ingredientes (pp. 7-42).

Provides an in-depth look into traditional Chinese cooking. The section "Introducción e Ingredientes," spanning pages 7 to 42, offers a comprehensive introduction to Chinese cuisine and its fundamental ingredients. Hom discusses the essential components and flavors that define Chinese cooking, detailing various spices, sauces, vegetables, and proteins commonly used in traditional recipes. He emphasizes the importance of balance and harmony in Chinese culinary practices, explaining how these elements contribute to the rich and diverse nature of Chinese food.

Jackson, M. (1994). El libro de la cerveza. Barcelona, Spain: Blume.

An authoritative guide on beer. Jackson, a renowned beer expert, provides a detailed exploration of the history, production, and varieties of beer from around the world. The book covers different brewing techniques, the cultural significance of beer in various societies, and the distinctive characteristics of different beer styles. It also includes practical advice for tasting and appreciating beer, making it a comprehensive resource for both enthusiasts and novices.

Bernabé, A. (1982). Cocina y cultura en la Grecia antigua. Conferencias culinarias 1981-1982. Barcelona, Spain: Author.

A scholarly work that examines the interplay between culinary practices and cultural life in ancient Greece. Based on a series of culinary lectures delivered during 1981-1982, Bernabé explores how food and dining were integral to Greek society, influencing social customs, religious rituals, and daily life. The book delves into the ingredients, cooking methods, and gastronomic traditions of ancient Greece, providing insights into how these elements reflected and shaped the broader Greek culture and its values.

Dargent Avalos, E. (n.d.). Vinos y Aguardientes. Lima, Peru: Author.

It provides a detailed examination of the production processes, varieties, and cultural significance of wines and distilled beverages. Avalos discusses the history and traditions associated with these drinks, offering insights into their roles in various social and ceremonial contexts. The book serves as a comprehensive guide for enthusiasts and professionals interested in the intricacies of viniculture and distillation.

Tannahill, R. (1998). Food in History. Classical Greece (pp. 61-70). New York, NY: Crown Publishers.

The author explores the dietary habits and culinary traditions of Classical Greece. Spanning pages 61 to 70, this section delves into the types of foods consumed, the methods of preparation, and the social and cultural contexts surrounding meals in ancient Greek society. Tannahill discusses the significance of food in daily life, religious practices, and social gatherings, highlighting how the diet of Classical Greece was influenced by geography, trade, and agricultural practices.

Tannahill, R. (1998). Food in History. Imperial Rome (pp. 71-91). New York, NY: Crown Publishers.

The author examines the culinary practices and food culture of Imperial Rome. Tannahill provides an in-depth look at the ingredients, cooking techniques, and dining customs that defined Roman gastronomy. The section explores the social and economic factors influencing Roman diets, the role of food in public and private life, and the extravagant feasts of the Roman elite. The text highlights the diversity and richness of Roman cuisine, shaped by the empire's vast territories and extensive trade networks.

Cosman, M. P. (1976). Fabulous Feasts: Medieval Cookery and Ceremony. New York, NY: George Braziller.

Explores the culinary and ceremonial aspects of medieval life. The book delves into the elaborate feasts and banquets of the medieval period, detailing the foods, recipes, and cooking methods used. Cosman also examines the social and cultural significance of these feasts, highlighting the rituals, etiquette, and entertainment that accompanied them. Through a rich narrative and historical context, the book provides a vivid portrayal of medieval gastronomy and its role in society.

Montanari, M. (1995). Le Faim et Lábondance (pp. 185-195). Paris, France: Seuil.

Explores the dynamics of hunger and abundance in historical and cultural contexts. Published in 1995 in Paris, the book examines how societies have dealt with the dual challenges of scarcity and plenty throughout history. Pages 185 to 195 focus on the social and economic factors influencing food availability and distribution. Montanari discusses the implications of these factors on diet, health, and social structure, providing insights into the historical struggles and strategies for managing food resources.

Rojas de Perdomo, L. (1994). Cocina Prehispánica. Santafé de Bogotá, Colombia: Author.

Delves into the culinary traditions of pre-Columbian America. The book explores the ingredients, cooking techniques, and dietary habits of indigenous cultures before the arrival of Europeans. Rojas de Perdomo provides a detailed account of the rich and diverse gastronomic practices, highlighting the use of native crops like maize, potatoes, and various herbs and spices. The work emphasizes the cultural and nutritional significance of prehispanic cuisine, offering insights into the historical context and legacy of these ancient culinary traditions.

Cabieses, F. (1996). Cien siglos de pan (pp. 84-90). Lima, Peru: Universidad de San Martín de Porres.

A comprehensive study of the history of bread over ten thousand years. The section spanning pages 84 to 90 focuses on the cultural, social, and technological developments that have influenced bread-making through the ages. Cabieses examines the evolution of bread from ancient to modern times, detailing the methods of production, varieties of bread, and its significance in various societies. The text highlights the pivotal role of bread in human history as a staple food and a symbol of sustenance and community.

Galvez Mora, C. A., et al. (1993). Caracoles terrestres: 11,000 a?os de tradición alimentaria en la costa norte del Perú. In Cultura, identidad y cocina en el Perú. Lima, Peru: Universidad de San Martín de Porres.

Part of the broader work "Cultura, identidad y cocina en el Perú," published in 1993 by the Universidad de San Martín de Porres (USMP) in Lima. This study explores the long-standing tradition of consuming terrestrial snails on the northern coast of Peru. The authors delve into the historical, cultural, and culinary significance of these snails, tracing their use back 11,000 years. The work highlights how this food source has been an integral part of the local diet, contributing to the cultural identity and culinary heritage of the region.??

Olivas Weston, R. (1998). La cocina en el virreinato del Perú. Lima, Peru: Universidad de San Martín de Porres.

Examines the culinary traditions during the Viceroyalty of Peru. The book explores the fusion of indigenous ingredients and techniques with Spanish culinary practices introduced during colonial times. Olivas Weston provides a detailed account of how the unique gastronomy of colonial Peru evolved, highlighting key dishes, cooking methods, and the social and cultural significance of food in that era. The work underscores the rich culinary heritage that emerged from this historical period.?

Rojas de Perdomo, L. (1993). Aportes del Viejo al Nuevo Mundo. Santafé de Bogotá, Colombia: Author.

Explores the contributions of the Old World (Europe) to the New World (Americas) following the Columbian Exchange. The book delves into the various cultural, agricultural, and technological exchanges that occurred between the continents. Rojas de Perdomo highlights the introduction of new crops, animals, and culinary techniques to the Americas, and how these elements significantly influenced and transformed the local food systems and cultural practices.

Balbi, M. (1997). La cocina según Sato. Lima, Peru: Universidad de San Martín de Porres.

Explores the culinary philosophy and techniques of Chef Sato. The book provides an in-depth look at Sato's approach to cooking, blending traditional Japanese methods with Peruvian ingredients and flavors. Balbi highlights key recipes, cooking methods, and the cultural fusion present in Sato's cuisine, offering readers insights into his innovative and influential style.

Bonfiglio Volpe, G. (1993). La influencia italiana en la cultura culinaria peruana. In Cultura, Identidad y cocina en el Perú (pp. 239-256). Lima, Peru: Universidad de San Martín de Porres.

Explores how Italian ingredients, recipes, and cooking techniques have been integrated into Peruvian cuisine. Bonfiglio Volpe highlights the cultural exchange between Italy and Peru, detailing the resulting fusion dishes and the enduring influence of Italian culinary practices on Peruvian food culture.

Middendorf, M. (1987). El Perú: Primer volumen. Lima, Peru: Universidad Nacional Mayor de San Marcos.

A comprehensive work exploring the history, culture, and geography of Peru. The first volume delves into various aspects of Peruvian society, including its rich cultural heritage, diverse landscapes, and historical development. Middendorf provides an in-depth analysis of Peru's social and economic evolution, highlighting key events and influences that have shaped the nation.

Morimoto, A. (1993). La presencia nikkei en la cocina peruana. In Cultura, Identidad y cocina en el Perú (pp. 257-270). Lima, Peru: Universidad de San Martín de Porres.

Explores the influence of the Japanese community (nikkei) on Peruvian cuisine. Published in 1993 by the Universidad de San Martín de Porres (USMP) in Lima, this section, spanning pages 257 to 270, discusses how Japanese immigrants and their descendants have contributed to the culinary landscape of Peru. Morimoto highlights the fusion of Japanese techniques and ingredients with traditional Peruvian dishes, resulting in unique and innovative culinary creations that have become integral to Peruvian food culture.

Olivas Weston, R. (1999). La cocina cotidiana y festiva de los lime?os en el siglo XIX. Lima, Peru: Universidad de San Martín de Porres.

Provides an in-depth look at the culinary practices of 19th-century Lima residents. The book explores both everyday meals and festive dishes, highlighting the ingredients, recipes, and cooking methods of the time. Olivas Weston delves into the social and cultural contexts of food preparation and consumption, offering insights into how culinary traditions reflected the broader societal norms and celebrations of the 19th-century lime?os.

Rodríguez Pastor, D. K. (1993). Del Kun Hei Fat Choy al chifa peruano. In Cultura, Identidad y cocina en el Perú (pp. 189-238). Lima, Peru: Universidad de San Martín de Porres.

Traces the history of Chinese immigration to Peru and how Chinese culinary traditions have been integrated and transformed within Peruvian culture. Rodríguez Pastor explores the development of "chifa," a fusion cuisine that blends Chinese and Peruvian ingredients and techniques, highlighting its impact on Peruvian gastronomy and cultural identity.

Hinostroza Clausen de Molina, G. (1999). Cocina lime?a. Lima, Peru: Universidad de San Martín de Porres.

A comprehensive exploration of the culinary traditions of Lima, Peru. The book delves into the rich and diverse gastronomy of the Peruvian capital, detailing traditional recipes, cooking techniques, and the historical and cultural contexts that have shaped Lima's unique culinary heritage. Hinostroza Clausen de Molina provides insights into the everyday meals and festive dishes of lime?os, offering readers a thorough understanding of Lima's food culture.

Hocquenghem, A.-M., amp; Monzón, S. (1995). La cocina piurana. Lima, Peru: Author.

A detailed study of the culinary traditions of Piura, a region in northern Peru. The book explores the diverse and rich gastronomy of Piura, highlighting traditional recipes, local ingredients, and cooking techniques. Hocquenghem and Monzón delve into the historical and cultural influences that have shaped Piuran cuisine, providing insights into the region's unique culinary identity and the role of food in Piuran society.

Llosa, E. (1993). Comer en una picantería cusque?a. In Cultura, Identidad y Cocina en el Perú. Lima, Peru: Universidad de San Martín de Porres.

This section examines the cultural, social, and culinary significance of picanterías in Cusco. Llosa highlights the traditional dishes served, the unique cooking methods, and the communal atmosphere of these establishments. The work provides insights into how picanterías contribute to the cultural identity and culinary heritage of Cusco.

Salazar, J. (1998). Tras los pasos de la comida criolla. La Academia de la Olla, Universidad de San Martín de Porres. Lima, Peru.

A thorough exploration of Peruvian creole cuisine. Salazar traces the history, evolution, and cultural significance of comida criolla, delving into traditional recipes, key ingredients, and cooking techniques. The book highlights the rich diversity of Peruvian creole dishes and their role in the country's culinary heritage, offering insights into how these flavors and traditions have been preserved and celebrated over time.?

Cisneros, A. (1993). El mestizaje gastronómico. La Academia de la Olla, Universidad de San Martín de Porres. Lima, Peru.

Examines the fusion of culinary traditions resulting from cultural mixing in Peru. Cisneros explores how indigenous, Spanish, African, and other influences have blended to create a unique and diverse Peruvian cuisine. The book delves into the historical processes of this culinary mestizaje, highlighting the evolution of recipes, ingredients, and cooking techniques that define the rich tapestry of Peruvian gastronomy.

Tannahill, R. (1998). Food in History. Gastronomic Grand Tour (pp. 230-250). New York, NY: Crown Publishers.

The author takes readers on a journey through the culinary landscapes of various cultures and historical periods. Tannahill explores how travel and cultural exchange have influenced the development of global cuisines. The section highlights key gastronomic experiences, notable dishes, and the ways in which different societies have borrowed and adapted culinary practices from one another, shaping the rich diversity of world food traditions.?

Zú?iga, C. (n.d.). El fenómeno de la comida rápida. La Academia de la Olla, Universidad de San Martín de Porres. Lima, Peru.

Examines the rise and impact of fast food on modern society. Zú?iga explores the historical origins of fast food, its global proliferation, and its effects on eating habits, health, and culture. The book delves into the socio-economic factors that have driven the popularity of fast food, as well as the criticisms and controversies surrounding its influence on traditional culinary practices and public health.