CHAPTER OBJECTIVES - To Accompany Catering Management Fourth Edition...

Instructor’s Manual To Accompany

Catering Management Fourth Edition

Nancy Loman Scanlon, PHD

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Chapter 1: Historical Banqueting

CHAPTER OBJECTIVES

• Explain the development of the banquet menu.
• Explain the transformation of the menu to the nine course format.
• Describe how European banqueting is reflected in American banqueting.
• Discuss how Thomas Jefferson aided in the development of American

banqueting.

• Explain how Jacqueline Kennedy influenced American banqueting.

CHAPTER OUTLINE

1. INTRODUCTION / BANQUETING

• The beginning of the catering profession started in ancient civilizations.➢ Egyptians filled their tombs with foodstuffs and cookware to supply them in the next world.➢ Egyptians also covered their walls with murals depicting food preparation and table settings.➢ Art records of the Greeks and Romans include depictions of banqueting, table customs, decorative arts, and recipes.➢ Written records of the Greeks and Romans focus on types of food eaten rather than on entire meals.• Cooking and Dining in Imperial Rome is a collection of recipes dating back to 42 B.C. and 37 A.D.• Greek banqueting features a hors d’oeuvre trolley carrying a number of small portion dishes.

2. THE BANQUET HALL.

• Explain the roots of modern banqueting from the medieval period.

➢ 13

th -century meal service instructions for serving.➢ Food preparation methods.➢ The three-course menu outline.

3. RENAISSANCE EUROPEAN BANQUETING.

• Henry VI’s marriage to Joan of Navarre features a sotelte with each course.➢ Sotelte were food sculptures and showpieces.➢ Montées of the 18 th

• and 19

th -centuries were later versions of sotelte.

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-CENTURY BANQUETING.

• By 1727, the banquet menu had been abridged to two main course settings.➢ The third course was reduced to fruits, nuts, etc.

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TH

-CENTURY MENU REVISIONS.

• By 1867, the number of menu items underwent a sharp reduction and were separated into menu categories.• Explain the classic nine-course format.

6. AMERICAN BANQUETING TRADITIONS .

• NATIVE AMERICAN FEASTS.

➢ Feasts are an American tradition dating back to social ceremonies of the Native Americans.• A ceremonial feast of the tribes in the American Northwest is called a potlatch.

• THE COLONIAL PERIOD.

➢ Primarily followed English custom.➢ Meals were offered in two courses.

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TH

-CENTURY BANQUETING.

➢ Traditions of American colonies were continued.➢ Followed a classic menu format ➢ There was still an influence of the three-course menu, with more emphasis on dessert.

7. AMERICAN PRESIDENTIAL BANQUETING .

• Discuss the following presidents influence on dining and banqueting:

➢ George Washington ➢ Thomas Jefferson ➢ John Quincy Adams ➢ John Tyler ➢ Abraham Lincoln ➢ Ulysses Grant ➢ Franklin Roosevelt ➢ The Kennedy Period

8. DISCUSS END OF CHAPTER QUESTIONS.

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KEY POINTS

• Modern banqueting has its roots in traditions of the Greeks and the Romans.
• Revisions of the menu format in the late 18

th

• and 19

th -centuries transformed the three primary courses with multiple dishes into a series of nine courses.

• American banqueting history began with the feasts of Native Americans.
• Menu formats of early colonial American banquets were primarily influenced by

England.

• French cuisine and menu formats threaded their way to the colonies via English

recipes and customs.

• Emigration of French royalties accelerated the assimilation of both French cuisine

and menus with American banqueting customs.

• Thomas Jefferson greatly aided in the development of American banqueting.
• Jefferson simplified the menu and emphasized wine.
• Jacqueline Kennedy also contributed to the enhancing of banquets.
• Jacqueline Kennedy preferred menus of simple elegance that concentrated on high

quality of food and service.

ANSWERS TO TEXT REVIEW QUESTIONS

• How did the dining customs of Greek and Roman societies influence

contemporary menus and food items?The Greeks introduced the hors d’oeuvre course, to which the Romans added up to twenty courses as they developed the banquet feast. From this evolved the three course medieval menu, which presented as many as twenty-five menu items with each course.

• In what period of history did the three-course banqueting menu become

established?The three-course menu format became established during the medieval period in the late 1300s.

• What historical references and meals can be used to identify food-preparation

styles, dining customs, and methods of service?The traditions and records of the Egyptians, Greeks, Romans, Native Americans, and French, along with the preferences of American presidents, can all be used as historical references.

• Identify food items from the historical menus that are offered on contemporary

restaurant and catering menus.Answers will vary but should include types of soups, salads, entrées, and/or desserts.

• Identify the similarities in the contributions of Thomas Jefferson and Jacqueline

Kennedy to the development of banquet menus and services in the White House.Both Thomas Jefferson and Jacqueline Kennedy preferred menus of simple elegance that concentrated on high quality of food and service.

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