Interesting Food Facts That Every Hotel Management Trainee Must Know

By Author: Rohit Dubey
Total Articles: 12
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Do you know what makes things interesting for you whenever there is a get-together or a wedding? It is indeed the tastefully-presented food. Hotel management trainees acknowledge this truth and work tirelessly to ensure a good food presentation. They also emphasize creating a welcoming atmosphere, but do you know there are plenty of food facts they must know? Let’s learn about some food facts that may also seem quite interesting.

Fine dining started in Paris

Fine dining started in 1782 with a new restaurant named La Grande Taverne de Londres in Paris. After the French Revolution, many chefs became jobless and had their own fine dining restaurants in Paris. Soon, the number of fine dining restaurants increased from 50 to 3000 and earned widespread popularity.

Sandwiches-lazy man’s dish

In the 18th century, there was a man named John Montagu who was very fond of gambling for hours. Once, he asked his cook to make something that he could eat without leaving his card table, and the cook presented him with something that we all know as a sandwich.

Tomato ...
... not native

Yes, the tomato was brought to India by the Portuguese. It arrived in the 16th century and is now the main cooking ingredient of Indian cuisine. It was only in the 18th century that farmers were told by the Britishers to cultivate tomatoes in huge volumes so that they could take them back home. Earlier, Indians used tamarind and raw mango in their food, but now tomatoes are more preferred and somewhat have become essential.

Saffron-equivalent to gold

Saffron or Crocus sativus was once considered equivalent to gold as to yield just 1 pound of saffron, we need an approximate 170,000 flowers, and the process is still very labor-intensive. Moreover, each flower comes with only three stigma threads. While many traced the origin of saffron to ancient Greece, it may have originated in Mesopotamia and then slowly spreads in Eurasia. Today, it is widely used as a flavouring agent in Biryani and Italian risotto. It has an extremely subtle sweet taste.

Unique dum style of cooking

Dum cooking is a unique cooking style that has its roots in Awadh, now central Uttar Pradesh. However, the technique is more than 400 years old and was accidently discovered during a famine when large earthen pots filled with rice, vegetables, meat and spices were sealed by dough and fire is lit beneath to cook a huge quantity of food for the masses. When the pots were unsealed, the result was splendid and its delightful aroma even get royal attention. This style of cooking is now used not only for biryani but also haleem, korma and other items of Mughlai cuisine. Today, instead of the traditional clay pots, chefs also use copper vessels for dum style of cooking.

Trainees at a Hotel Management Institute usually came to know about many more such facts during their training. For those who aspire to become a chef or work in the food and beverage department, such interesting food facts are always a blessing.

Rohit Dubey is a passionate traveler and content writer who loves to write about hotels and everything related to it. His areas of interest include hotel and hospitality management courses in India. To know more about hospitality courses and information visit https://nipsgroup.in/