Wellcome To My Kitchen

Reads: 373  | Likes: 2  | Shelves: 1  | Comments: 0

More Details
Status: Finished  |  Genre: Other  |  House: Booksie Classic

Chapter 1 (v.2) - Passion for Cooking

Submitted: August 15, 2016

Reads: 56

A A A | A A A

Submitted: August 15, 2016

A A A

A A A

The following document is a chronological frame of events throughout history that have a director indirect influence on food, wine and related topics. It is by no means the be all and end all, and in no way pretends to represent every event. It is continually being updated as the author uncovers new facts, figures and subjects of relevance. Every effort has been made to cross reference, but I am only human and a mistake may have occurred.

“Cooking is the art and science of preparing food for eating by the application of heat”. The term also includes the full range of culinary techniques: preparing raw and cooked foods for the table; final dressing of meats, fish, and fowl; cleaning and cutting fruits and vegetables; preparing salads; garnishing dishes; decorating desserts; and planning meals.

EARLIEST TYPES OF COOKING
The origins of cooking are obscure. Primitive humans may first have savoured roast meat by chance, when the flesh of a beast killed in a forest fire was found to be more palatable and easier to chew and digest than the customary raw meat. They probably did not deliberately cook food, though, until long after they had learned to use fire for light and warmth. It has been speculated that Peking man roasted meats, but no clear evidence supports the theory. From whenever it began, however, roasting spitted meats over fires remained virtually the sole culinary technique until the Palaeolithic Period, when the Aurignacian people of southern France began to steam their food over hot embers by wrapping it in wet leaves. Aside from such crude procedures as toasting wild grains on flat rocks and using shells, skulls, or hollowed stones to heat liquids, no further culinary advances were made until the introduction of pottery during the Neolithic Period.

The earliest compound dish was a crude paste (the prototype of the pulmentum of the Roman legions and the Polenta of later Italians) made by mixing water with the cracked kernels of wild grasses. This paste, toasted to crustiness when dropped on a hot stone, made the first bread.

 

 


© Copyright 2018 Nazzareno casha. All rights reserved.

Chapters