Culinary History

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An elaborate and time-consuming style of cooking popular in the early 1800's

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Grande Cuisine

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Foods native or traditional to a particular geographic region or ethnic population

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indigenous foods

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A style of cuisine highlighting individual ingredients simply prepared and served in small portions on artistic plates

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nouvelle cuisine

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The highest level of the culinary arts in which the most challenging dishes are prepared

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Haute cuisine

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The merging of two or more ethnic cuisines into one cooking style

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Fusion Cuisine

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Did ancient cultures have major culinary breakthroughs despite limited resources?

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Yes, they did.

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The typical cuisine of present-day Greece shows little resemblance to the mainstays of the diet of ancient Greece.

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False

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Did ancient Roman cuisine incorporate spices from Asia and Africa and hams from France?

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True

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Did cooking for the masses change during the Renaissance?

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No, it stayed the same.

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Did the French Revolution influence cooking by forcing chefs out of restaurants and into the homes of the wealthy elite?

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False