Evolution and History of Cooking Essay

The value of annals is that it helps us to understand the present and the future. In food service, acquaintance of our original heritage helps us to see why we do things as we do, how our preparation techniques have developed and refined and how we potbelly continue to develop and insert in the years ahead. THE EGYPTIANS First recorded instance of inn-keeping Generally managed by mother and father 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, deglutition and sleeping away from home Culinary world owes much of its knowledge to the Greeks Almost all of the foods purchased and prep ard today, as head as umteen types of beverages, both alcoholic and non-alcoh olic were utilise 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 craft of that day, but also rigid specifications for purchasing foodstuffs The art and cookery thus spread to the Roman chefs of that day who were both negatively as well as positively motivated to learn the art of preparation food. The Greeks be also credited for developing the first comprehensive set of kitchen utensils and equipment Tools desire frying pans, sauce pans, colanders, Bain Marie and butchers knives are being used even 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 decorous of the highest respect and esteem. The scoop up 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 gang of Florentine cooks to France. In the 17th and 18th Century, the Royalty and high rank people started taking great interest in foods and the cooks in gratitude started assignment 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 reach importance and are known throughout the world today. Frances parting to the international culinary repertoire is well known and has trounceowed her own call on the majority of dishes creating technical terminology of international usage. Every particle speaks its own language.The most important role is to use only the best and perfect ingredients and proper blend of colour and taste of ingredients. Garnishes and accompaniments play a key role in French cuisine and dishes are set by them. CHINESE COOKING Chinese culture is the oldest continuous polish in the world. In china, friendship and food are inseparably linked, a gathering without food is considered incomplete and improper. One thousand years ago, originally BC, they were already experimenting with fancy 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 edible to use, finding grand ways to utilize strange plants and roots like lily buds, bamboo shoots, jasmine etc. muscular sense 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 mainland China include Cantonese, Sichuan, Hunan, Fukien and Xhanhung. INDIAN COOKING Indian cuisine can be said to have ev olved along lines parallel to Indian register 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 predominate of Moghals in the 16th Century, who were fond of good living, eating and cooking. The regional dishes are influenced in different parts of India by religion, caste and old traditions and customs. The preparations of several(a) dishes are handed over from one generation to the next Indian cuisine can be broadly classified into North Indian and South Indian Cuisines.