garde-manger -> pantry supervisor

Frederique

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garde-manger -> pantry supervisor

The term "garde manger" originated in pre-Revolutionary France. At that time, maintaining an ample supply of food was an outward symbol of power, wealth and prestige. Noble families had a household steward who would manage their cold store room. The steward was referred to as the "officer de bouche", a title that was eventually replaced with "garde manger". This position was tremendously important, because much of the food was butchered, pickled, salted, cured, or smoked during the fall season and stored for months, even into the spring months. It is because of this duty of supervising the preserving of food and managing its utilization that many interpret the term "garde manger" as "keeping to eat".
The food storage areas in these castles and manor houses were usually located in the lower levels, since the cool basement-like environment was ideal for storing food. These cold storage areas developed over time into the modern cold kitchen.
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