Charcuterie started morethan three thousand years ago continues nowadays. Numerous studies have been conducted on art of garde manger and its traditional techniques.
Dr. Tim Ryan fromCulinary Institute of America mentioned that there was a rebirth of moretraditional methods of charcuterie by caterers’ recent years. The paperexamines different views of gastronomy experts on current state of garde mangercraft “old school” practices to understand whether these methods are being lostor there is “quite” resurgence of them.
Experts of Culinary Institute of Americapointed out charcuterie product high value because of its unique flavor and texture. In the preface of their book “Garde Manger: The Art and Craft of theCold Kitchen” it was mentioned that “the food produced by the characuteries ofdays gone by are still familiar to us – from classic andouille sausage and sugar-cured bacon to gravlax and duckconfit” (Culinary Institute of America). So, one might conclude extend usage of classic methods of garde manger in modern food preparation.
According to Sackett, traditional-style foods made by charcuterie specialists are “among themost successful artisan enterprises” and “now sold in high-end retail stores and online”. The earliest mode of garde manger work was food preservation.
Antecedents of modern culinary experts came up with ways of making food last longer and bemore delicious. Nevertheless, in the 21st century one of traditional method ofgarde manger, fabrication of meat and poultry become out-of-use (Sackett et al.).
Garlough and Campbellstated that “garde manger develop new styles and flavor profiles that areblended with the traditional methods”. Indeed, contemporary charcuterie includesboth the past and the present recipes. Nowadays, chefs tend to increase the use of classical practice and look for new ways of food preservation uponproven techniques.
Despite contradictory views of food industry leaders to the state of old-school means of charcuterie,from the nature of their uniqueness they are still used in modern kitchens. The handcrafted food is not only available to both the restaurant chef and homecook, but tasteful and natural product.
Reference
Culinary Institute of America (2012). Garde manger: the art and craft of the cold kitchen. Hoboken, NJ:John and Sons.
Sackett, L., Pestka J.,Wayne G. (2012). Professional garde manger: a comprehensive guide to cold foodpreparation. Hoboken, NJ: John and Sons.
Garlough, R., andCampbell, A. (2010). Modern garde manger:global perspective. Delmar, NY: Cengage Learning.
