Evolution and History of Cooking Essay Example for Free

Evolution and History of Cooking EssayThe value of narration is that it helps us to understand the present and the future. In food service, knowledge of our professional heritage helps us to check off why we do things as we do, how our cooking techniques have engendered and refined and how we chiffonier continue to develop and innovate in the years ahead. THE EGYPTIANS First recorded instance of inn-keeping Generally managed by mother and experience operations Most food was from their own gardens and flocks Meals consisted of mainly dates, figs, apricots, fish, chicken, duck, onions and red cabbage. Cooking media was largely olive oil. Poorer inns served predominantly pulses that is soups made from a base of lentils. THE GREEKS Ancient Greeks were the next who left written and pictorial records of eating, drinking and dormancy external from home Culinary mankind owes much of its knowledge to the Greeks Almost all of the foods purchased and prepared today, as well as many types of beverages, both alcoholic and non-alcoholic were used during middle and Late Greek times. The oldest cookbook preserved today is that of Apicius written sometime between400 BC and 100 AD depending upon the historical source. This book contains not only detailed instructions for preparing the culinary art of that day, but also rigid specifications for purchasing foodstuffs The art and cookery then spread to the papist chefs of that day who were both negatively as well as positively motivated to learn the art of cooking food. The Greeks are also credited for developing the first countrywide set of kitchen utensils and equipment Tools the likes of frying pans, sauce pans, colanders, Bain Marie and butchers knives are being used so far today. THE ROMANS During this time, a group of scholars were sent to Greece to study literature and arts, including culinary arts Many of the finest Greek chefs were lured away and were treated as professionals worthy of the hi ghest respect and esteem. The best of Greek culinary achievements were brought to Rome and were integrated into the Roman culture. THE FRENCH The marriage of Catherine de Medici to King Henry has brought a whole battalion of Florentine cooks to France. In the seventeenth and 18th Century, the Royalty and high ranking people started taking great interest in foods and the cooks in gratitude started naming the dishes after them. By the end of the 19th century, French culinary art reached its peak, the highest point of perfection. Chefs like Escoffier and Prosper Salles etc published books on cookery, which had fat reaching importance and are known throughout the world today. Frances contribution to the international culinary repertoire is well known and has bestowed her own names on the majority of dishes creating technical terminology of international usage. Every ingredient speaks its own language.The most important economic consumption is to use only the best and perfect ingr edients and proper blend of colour and taste of ingredients. Garnishes and accompaniments play a key role in French cuisine and dishes are identified by them. CHINESE readying Chinese culture is the oldest continuous civilization in the world. In china, friendship and food are inseparably linked, a gathering without food is considered incomplete and improper. One thousand years ago, before BC, they were already experimenting with run into cooking, recording their recipes on silk and bamboo. Considered the best in the Eastern world, they have been gastronomically courageous, setting no limits to their experiments. They put everything commissariat to use, finding wonderful ways to utilize strange plants and roots like lily buds, bamboo shoots, jasmine etc. Strong disposition of artistry is expressed in Chinese cooking. Chinese cooking needs the shortest time, uses intense heat sealing the juices and preserving colour and texture. Regional cuisines of China include Cantone se, Sichuan, Hunan, Fukien and Xhanhung. INDIAN COOKING Indian cuisine can be said to have evolved along lines parallel to Indian history Bhima, the Pandava prince and Nala, a King in Hindu Mythology have been acclaimed to be the best chefs. Strong impact made on Indian cuisine was during the reign of Moghals in the 16th Century, who were fond of good living, eating and cooking. The regional dishes are influenced in diametric parts of India by religion, caste and old traditions and customs. The preparations of various dishes are handed over from one multiplication to the next Indian cuisine can be broadly classified into North Indian and to the south Indian Cuisines.