[Sca-cooks] Culinary History - was: National Kick Back and Relax Day

[AEllin Olafs dotter]

> Beginning to present - discuss culinary history from
>> beginning to present trends.

 From the beginning? What's the Beginning of culinary history? "Someone 
realized that putting food next to a fire did strange and wonderful 
things??"

Oh - right - history is defined as once it is written down. (I majored 
in history, yes, I did...) So the first cuneiform or hieroglyph passage 
referring to food? Still bad enough...

AEllin of the Boggled Mind

kingstaste at mindspring.com wrote:

> So I'm supposed to teach these kids (among other things):
> Cuisine - discuss differences and similarities of various types of
> international and regional cuisines
> 
> and
> 
> Culinary History - Beginning to present - discuss culinary history from
> beginning to present trends.
> 
> Now, I have a total of 10 class hours to do this (these topics aren't even
> addressed in the text book I'm currently using as a doorstop).  We all know
> I could take all ten hours and never make it out of the Middle Ages :)
> How far back is relevant?  These course objectives are vague enough to be
> maddening, but hey, it's my call so I get to pick the course materials at
> this point (throwing out the textbook is sooo liberating!)
> Here are my thoughts:
> Biblical, spices & spice trade, medieval, influence of the Crusades, New
> World Foods, Escoffier, industrial revolution, WWII, processed foods,
> diversity/ethnicity, health and diet crazes, genetic engineering -
> Does that sound like a good overview?
> My head is spinning from the enormity of this particular task - this topic
> really needs at least one whole semester, but that isn't the scope of this
> class - overview, think overview - breathe, breathe...
> Christianna
> 
>