Chapter 1 Bread and Pastry A Historical Perspective

Introduction CHAPTER • Humans have relied on grain for nourishment for thousands of years • Agricultural advancements have distanced us from our agrarian roots • Bread and pastry has evolved over thousands of years to what we know today © 2009 Cengage Learning. All Rights Reserved. 1

Neolithic Period CHAPTER • 10, 000 BCE – 4000 BCE • Marked the transition from hunter/gatherer to agrarian based communities • Oat, spelt & rye, millet and wheat used for simple porridges and eventually flat breads • Basic cooking utensils, ovens established © 2009 Cengage Learning. All Rights Reserved. 1

Classic Antiquity (Egypt and Greece) CHAPTER • 5, 500 BCE - 300 BCE • The Egyptians and Greeks became the first cultures to advance the science of bread • In Egypt, as early as 4000 BCE, farmers grew spelt, wheat, and barley • Quality of bread was related to class status • Bread was part of everyday life, as well as special occasions (religious, funerals, etc) © 2009 Cengage Learning. All Rights Reserved. 1

Classic Antiquity (Egypt and Greece) CHAPTER • Leavened breads were produced from about 1500 BCE onward • Two theories of origin: connection to fermentation from ale/brewing, or old dough/porridge • Processes varied by region: Greeks vs. Italians; Gauls vs. Iberians © 2009 Cengage Learning. All Rights Reserved. 1

Classic Antiquity (Egypt and Greece) Early Pastries CHAPTER • Greeks and Egyptians used milk, honey, eggs, nuts and spices to make pastries as early as 3000 BCE • Pastries were made largely for celebrations • Many of the preparations were commonly known, thus not many were written © 2009 Cengage Learning. All Rights Reserved. 1

Classic Antiquity (Egypt and Greece) Bread and Culture in Antiquity • Bread was the benchmark of living in a “civilized” society • The presence of bread allowed other pursuits such as philosophy, the arts, construction, agriculture • Bread helped to establish social order © 2009 Cengage Learning. All Rights Reserved. CHAPTER 1

The Middle Ages CHAPTER • 5 th – 15 th century BCE • Marked by a decline in agrarian life, shortages in grain, more urbanization and disease • Baking undergoes transformation by 15 th century in technology as well as organization © 2009 Cengage Learning. All Rights Reserved. 1

The Middle Ages CHAPTER • The profession of “baker” developed during 1100’s: the fornarii and pistores • The first guild in France was established: the Tamaliers • By the 1350’s rules of trade and standards were established for bread and pastry © 2009 Cengage Learning. All Rights Reserved. 1

The Renaissance into Industrial Revolution CHAPTER • A new guild is formed: the Pâtissiers • The 16 th and 17 th centuries saw strain on grain supplies coupled with dramatic urban growth • Government intervention attempted to stabilize distribution, but became the culprit © 2009 Cengage Learning. All Rights Reserved. 1

The Renaissance into Industrial Revolution CHAPTER • Baking and pastry evolved quickly during the 16 th century • Increased access to sugar sped developments • Puff pastry and Pâte á choux were common bases © 2009 Cengage Learning. All Rights Reserved. 1

The Renaissance into Industrial Revolution CHAPTER • In the 17 th 18 th centuries access to “exotic” goods increased: sugar, coffee, chocolate, nuts, spices • Decorative display work was born with the use of pastillage: pièce montée • Marie-Antoinette’s marriage to Louis XVI imported trends from Vienna to France © 2009 Cengage Learning. All Rights Reserved. 1

The Renaissance into Industrial Revolution • Marie-Antonio Carême became major influence in the world of food • Developed many pastry bases still used today as well as striking buffet presentations and decorative work © 2009 Cengage Learning. All Rights Reserved. CHAPTER 1

Baking in America Gastronomic Growth • Exploration of “new world” brought traditions of sustenance to Americas CHAPTER 1 • Continued nutritional reliance on grain, especially maize • Many pies and simple quick breads were made as well as yeasted breads © 2009 Cengage Learning. All Rights Reserved.

Baking in America Gastronomic Growth • Chemical leavening systems and commercial yeast became mainstream in 1800’s • Technology of milling improved, as did ovens • By the 20 th century, mechanized commercial bakeries became well established © 2009 Cengage Learning. All Rights Reserved. CHAPTER 1

Baking in America CHAPTER • Transition Back to Artisan Foods – Industry was highly mechanized after WW 2 – Baguette introduced during 1970’s introduced “crusty” bread- of mediocre quality – Raymond Calvel trains bakers on finer points of mixing and fermentation © 2009 Cengage Learning. All Rights Reserved. 1

Baking in America CHAPTER • Transition Back to Artisan Foods – American bakers push limits of flavor and fermentation using Calvel inspired teachings as a guide – Quality bread becomes part of many peoples diet – Flour industry reacts by producing flour for “Artisan” baking: lower protein, higher ash, organic, etc. © 2009 Cengage Learning. All Rights Reserved. 1

Baking: A Well Rounded, Complex History CHAPTER • Grain has played a role in nutrition for thousands of years • Grain helped to establish communities, more so than the hunter/gatherer • The baking industry evolved with the demand, especially during the 1800’s • Current trends focus on whole grain, and more “artisan” processes © 2009 Cengage Learning. All Rights Reserved. 1

Commercial Baking and Pastry Making Today • Training to be Baker or Pastry Chef CHAPTER 1 – Traditionally: the craft was kept within the family – In the 1800’s the education models were established as demand increased – Contemporarily: school or on the job training © 2009 Cengage Learning. All Rights Reserved.

Commercial Baking and Pastry Making Today • Going to School – Theory and hands on approach to education – The ability to work with a wide range of instructors ingredients and equipment – Establishes a good foundation for further learning © 2009 Cengage Learning. All Rights Reserved. CHAPTER 1

Commercial Baking and Pastry Making Today • Learning on the Job – Great for learning production based skills – Possible slower rate of learning about ingredients, ingredient functions and formula processes – Working under several chefs will further the benefit of learning on the job © 2009 Cengage Learning. All Rights Reserved. CHAPTER 1

Commercial Baking and Pastry Making Today • Continuing Education • Opportunities in Baking and Pastry • Production, management, R&D, teaching, business ownership © 2009 Cengage Learning. All Rights Reserved. CHAPTER 1

Conclusion CHAPTER • Baking and pastry has a rich history which is still being written • In the past 200 years the industry has evolved very quickly due to demand technological innovations • Opportunities for bakers and pastry chefs are seemingly endless, largely depending on their skills and goals © 2009 Cengage Learning. All Rights Reserved. 1