| A | B |
|---|
| restaurants | stores that sell prepared meals of on-site consumption |
| lesches | proviate clubs that offered food to its members |
| phatnai | establishments that catered to travelers, traders, visiting diplomats |
| Epicurious | leader of a movement that emphasized eating as pleasure |
| Epicurean | describes a person with refined taste for food and wine |
| desire for exotic foods and spices | reason trade increased & Roman Empire grew |
| De Re Coquinaria | written by Marcus Apicus; one of the 1st cookbooks |
| feudalism | the exchange of working the fields and turning over crops in exchange for protection |
| serfs | forbidden to hunt but lived on crops |
| trenchers | large slices of stale bread used like a plate at midieval banquets |
| herbs | aromatic plants used for seasoning such as thyme, rosemary, and sage |
| spices | bark, roots, seeds, bulbs, or perries from an aromatic plant used to flavor foods |
| Catherine de Medici | introduced "haute cuisine" to France during the Renaissance |
| haute cuisine | high food preparation |
| cafe | coffee houses that began opening in 1650 in England-made it acceptable to eat in public |
| guild | an association of people with similar interests or professions |
| Boulanger | person who began serving hot soups in his cafe in Paris |
| cottage industries | production system that led to building of factories |
| pasteurization | process of heating milk to remove harmful bacteria |
| kitchen brigade system | system of assigning certain duties to certain positions; established by Escoffier |
| Tao | idea that has greatly influenced Chinese cooking |
| Mandarin cuisine | northern Chinese; light and mild |
| Szechwan and Hunan cuisine | western Chinese; hot and spicy |
| curry | a spice from Indian that is a blend of several native spices |
| lamb, eggplant, and yogurt | staples of Middle Eastern cuieins |
| beans, lentile, barley, wheat, peanuts, and yams | main food staples from Africa |
| coconut, bananas, mangos, papayas, plantains, sugar cane | associated with Caribbean cuisine |
| clambake | method of cooking where fish and corn are cooked in a pit dug in wet sand |
| creole | cooking style from New Orleans similar to Cajun but more refined |
| cajun | spicy cuisine from Louisiana bayou based on a combination of French, Am. Indian, African, and Spanish cooking |
| diner | originally a mobile kitchen that served food to factory employees |
| restaurant chain | a group of restaurantes owned by the same business organization |
| cafeteria | an assembly-line process of serving food quickly and cheaply |
| White Castle | 1st fast-food industry; started in 1930s |
| fast-food operation | food establishment where food is prepared and eaten quickly, often on-the-go |
| trend | current style of preference |
| commercial segment | 75% of foodservice - includes restaurants, bars, supermarket delis |
| noncommercial segment | makes up 25% - includes businesses, hospitals, nursing homes, schools |
| customer service | making customers feel comfortable and satisfied |
| hospitality | being kind and respectful to those that visit the foodservice operation |
