From the discovery of America to the XIX century

Discovery of Americas

Tomatoes, beans, red peppers, pineapples

XVII in Europe

Middle class more RICH

Consumption of

te, sugar, chocolate, coffee

first coffee houses

birth of HAUT French CUISINE

big chefs

Less SPICES and more aromatic HERBS and lemon

Regionalisation of CUISINE

from an "European taste" (spices) to a regional one

ITALY: diffusion of PASTA

XVIII-XIX

New techniques to PRESERVE food

invention of CANNED FOOD

in oil, pickled, double boiler

invention of ICE MACHINE

PASTORIZATION

in general in Europe a better DIET

BUT in Italy at the end of the XIX C still a lot of Malnutrition

XIX in ITALY

Main FOODS

Cereals, chestnuts, wine

Very few animals proteins

NORTH: corn meal SOUTH: bread

MEAT only for special occasion

CITY WORKERS

Chees, Milk and LEGUMES

WINE: 3 liters a week in the NORTH and 6 liter a week in the SOUTH

DESEASES

Malaria, pellagra, tuberculosis, typhus

Malnutrition

Until second war world

spread of GOOD MANNERS at the table

INDIVIDUAL PLATE, CUTLERY, INDIVIDUAL GLASS

SPREAD of POTATOES and SUGAR BEET

development of PASTRY

XIX MARGARINE, PEANUT OIL, CHOCOLATE PASTE and CHOCOLATE BAR, CHOCO POWDER, diffusion of TOMATOES

fermentation of sugar in alcohol revolution on production of BEER