History of Italian Culture and Food Exam 2

early mid ages (and german influence)

collapse of med trade and conclusion of imperial auth modified habits and consumption

3 categories of change early mid age

land prop, meat, agri

land prop (ema)

integration of wild and cultivated lands, tithe

meat (ema)

staple, reduced famine death toll, pigs/cows/sheep/goat, drink milk was barabarian

agri (ema)

wheat expensive and replaced by rye/spelt/oats, fruit tax free

2 main death cause (ema)

plague and war

fall of roman empire and german influence changed...

how classes classified food and themselves

bellatores (aristocrats)

germans thought hunting and meat were signs of nobility (Loki was eating meat), roasting and grilling, progressive wild lands enclosing

monks

not fighters/workers but landowners, inner hypocrisy (lent but refined gastronomy)

laboratores (peasants)

boiling food, self-sufficiency still dominant

classes post roman empire fall

bellatores (aristocrats), monks, laboratores (peasants)

population growth

west/center euro: 12->35.5mil, south euro: 17->25mil, east europe 9.5-> 13mil

city actvty

creation of nation and cities, housing and production tech - countryside, iron plough, frontal yoke and shoulder collar, constructions of streets/markets/canals

land overlorsdship

complanation - lord provide soil for fee/vinetax, lord admin justice/security/division btwn privare and lended/castle construction, family bond replaced lineage, liberation and manpower due to tech and enrollment, tenant and lord together to fuel market

establishing cities and markets changed food consumption and eating habits (3)

wheat production, wine and beer, peasant diet

wheat production

proximity to market, geo localization, easy to sell but expose to disaster, self-sufficiency supported by rye/oats/barley (chestnut in mountainst)

wine and beer

wine more expensive, peasants favored sell instead of consumption, salerno doc prescribed wine to rich

peasant diet

reduction in food variety, selling wheat and vines to the market, enclosure of wild lands cut them off from meat

self-sufficiency and market (14-15cent)

prone to famine, diff btwn rich peasants (france, italy, spain, and east/north peasants, wine becomes a staple (high cal, prvnt infection), fruit trendy again, brown/black bread, veg and legumes staple until ind rev

guilds and reg (small city)

self sufficient. baker, butcher innkeeper, fisherman, merchant. less variety of goods and law reg life

guilds and reg (big city)

specialization and several reg, shops/smiths allowed to sell what law demanded -> guilds. privilege/exclusion to prep and sell. free: no food related, scattered, house/shop overlapped. regulated: fisherman/butcher outside town, special markets, kill ground had fences. harsh penalties

bakers

after 7th cent, became something that could be exchanged for tax (france, england), in italy foranrii selling bread

inns

coinage/trade/city made inns necessary again, pop and not inhabited by prostitutes, state claims wine tax, keep hostage

fast intro after america disc

turkey (cheaper), corn (better yield, tax free), lima bean, potato (ireland)

slow intro after american disc

tomato (italy and france adopted after 18th cent, gernany said toxic), chocolate (bitter), coffee (plantation in america to cut cost)

pop growth and america disc

avg diet 3000kl, england until 1541 +72%, spain until 1549 +47.5%, growth halted - 30 years war and plague

when did sugar become available

since byzantine (5-6 cent) in Spain and Sicility, not pop, very exp

sugar sig events (3)

1. ottomonas block its trade to euro and prdctn moved to Madeira and Canary islands, 2. Columbus (hispaniola) and Cortez (mexico) started plantation and portugal put factories in brazil, 3. considered to be medicine, not in bakery products

chocolate

Cortez tastes it in 1519 with Montezuma. Mixed with chili, used for rituals. Became popular after offered to King Charles V in 1527 because he added sugar. Consumption skyrocketed after 1819, first modern factory opened by Pelletier, 1839 von Hauten separated powder from butter

tea

oldest drink (China 2737BC, Korea 8th cent. BC), reports in Holland in 1606, England became first importer (1703 EIC lobbies, alcohol restriction, very cheap 12k tons in 1801, 89k tons in 1890)

coffee

from Ethiopia (ritual, drug, aphrodisiac) and Yemen (Pray longer), Ottomans fond of coffee and presented as gift to Louis XIV in 1664. The king exempts coffee from taxes, 1720 we find 120 coffee house. 18th cent. American colonies filled with coffee plantations (Brazil, Jamaica and Suriname)

chem and medicine took over food as therapy

roman/greek: stomach as oven, eating by contrast, food according to personality
modern: stomach as dissolver, taste is not index of well-being

2 early cookbooks

Le viandier, Cuisinier roial and bourgoeis

le viandier

1480 first book ever recorded, 230 recipes

Cuisinier roial and bourgoeis

first culinary dictionary 1691

restorabo

restore to full strength

first modern restaurant

france by boulanger 1765, defy guilds monopoly, place to eat high quality cuisine

second wave of restaurants

post french rev 1789 - killing of nobles freed chefs, priv tables, elegant personnel, check

when restaurant recognized as bsns actvty

1835

4 parts of ind rev

urbanization, food supply, food quality, diet and medicine

urbanization

countryside abandoned for cities, euro peasants bigger lands but unable to compete with USA and low cost colonial product/manpower

food supply

man and women employed, agricultural/transportation revolution erased famine

food qlty

dramatically decreased, whole year available food, oilve oil replaced by low quality oils

diet and medicine

sugar and spice consumption dropped, overhyped concern about health/food relation

canned food

uk, usa, germany, sign of progress

fresh food

france and italy, only tomato industry developed in italy

france presvtn attempt

Papin cooking and sealing in metal can; Appart perfects method heating can to avoid fermentation (1804 Napoleonic army supplied)

usa presvtn attempt

1817 Underwood starts canned fruit factory in Boston; Ohio, Indiana, Illinois and California developed canned meat to sustain civil war effort; Campbell, Heinz and Borden emerge

germany prsrvatn attempt

1848 Hahn opens preserving food factory in Lubeckà 1906 Germany leads with 224 factories

preservation technique allowed access to 2 exotic food

1876 Charles Tellier installs first refrigerated system on a ship, Steam engine and metal hulls granted overseas transportation (Banana, Oranges, Industrial Delocalization to colonial lands in Africa and South America)

industrial and domestic interest in preservation

industry: available, affordable. restaurant: fresh, no adulteration, luxury