For each module of this course, you will be taking guided video notes. You will turn in your guided notes for your 1.07 assignment. Please download the the guided notes below. Carefully read the rubric to get full credit.

The Middle Ages

From Hunting to Farming

Modern agriculture began as a result of the demise of the Roman Empire. When the German tribes returned to Germany, they brought Christianity with them, which put an end to the belief that the forest was home to gods and spirits. The old mythology said that trees were sacred and could not be chopped down, and that redirecting river water for agriculture would upset the river gods. With their worries removed, people began to clear vast stretches of land, transforming themselves from a nomadic civilization reliant on hunting and foraging for food to a farming community.

The Renaissance through the French Revolution

Spices, Cafés, and Guilds

European noblemen directed their cooks to add large amounts of exotic spices in their dishes, primarily to flaunt their riches. Venetian merchants quickly gained dominance of the spice trade due to their position on the Adriatic Sea. They could readily obtain spices from India and sell them to northern distributors at extremely high profits. People began to appreciate elaborate food and fine wine which was called an epicurean lifestyle. This interest in fancy food led to the creation of haute (hote) cuisine, high-end dishes served at gourmet restaurant and luxury hotels. It is defined by the exquisite preparation and presentation of food and comes at a premium price.

Coffee from Africa was able to reach Europe thanks to international trade. In 1650, the first coffeehouse, or café, was established in England. Cafés made eating in public acceptable.

In order to enhance the state's control over the economy in France, King Louis XIV formed guilds, which were groups of individuals with similar interests or jobs. Many of the professional standards and traditions that remain in restaurants today were established by cooking guilds created during this period.

Despite the fact that taverns, inns, and cafés had been serving food and drink to the public for decades, the first restaurant as we know it debuted in 1765 in Paris by a bouillon merchant named Boulanger. Clear, hot soups, such as those offered by Boulanger, were thought to be restorative of people's health, so he called his café a restorante, leading to our modern word "restaurant." Cooking guilds tried to take legal action toward Boulanger for encroaching on their business territory. The government did not take action because lessening the poverty in France was more important for social peace. Their efforts did not stop the French Revolution from beginning. When it was over, there was a multitude of cooks who were unemployed and decided to open their own restaurants, following the example of Boulanger. Over 500 new restaurants were born in Paris over the next 30 years. Thus, the concept of large-scale dining was established.

Colonial North America

Inns

Immigrants were flocking to the New World. Along the East Coast, cities were springing up. Cole's, a Boston inn, served food and accommodation to tourists as early as 1634. Few early colonial Americans ever dined out or ventured more than 25 miles from their homes. They slept at inns when they traveled, usually sleeping in the same room or sometimes sharing a bed.