Modern Technology

Today’s kitchens look much different from those of Escoffier’s day, even though our basic cooking principles are the same. Also, the dishes we eat have gradually changed due to the innovations and creativity of modern chefs. The process of simplification and refinement, to which Carême and Escoffier made monumental contributions, is ongoing, adapting classical cooking to modern conditions and tastes.

Before we discuss the changes in cooking styles that took place in the twentieth century, let’s look at some of the developments in technology that affected cooking.