Cooking
From The Art and Popular Culture Encyclopedia
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| - | #REDIRECT [[Food]] | + | {| class="toccolours" style="float: left; margin-left: 1em; margin-right: 2em; font-size: 85%; background:#c6dbf7; color:black; width:30em; max-width: 40%;" cellspacing="5" |
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| + | "[[You are what you eat]]"--''[[The Physiology of Taste]]'' (1825) by Jean Anthelme Brillat-Savarin | ||
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| + | [[Image:Quince, Cabbage, Melon and Cucumber by Juan Sánchez Cotán.jpg|thumb|right|200px|''[[Quince, Cabbage, Melon and Cucumber]]'' (1602) by [[Juan Sánchez Cotán]]]] | ||
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| + | '''Cooking,''' '''cookery,''' or '''culinary arts''' is the [[art]], [[science]], and [[craft]] of using heat to [[Outline of food preparation|prepare food]] for consumption. Cooking techniques and ingredients vary widely, from grilling food over an open fire to using [[electric stove]]s, to [[baking]] in various types of [[oven]]s, reflecting local conditions. | ||
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| + | Types of cooking also depend on the skill levels and training of the cooks. Cooking is done both by people in their own dwellings and by professional cooks and chefs in restaurants and other food establishments. | ||
| + | ==See also== | ||
| + | * [[Carryover cooking]] | ||
| + | * [[Control of fire by early humans]] | ||
| + | * [[Cookbook]] | ||
| + | * [[Cooker]] | ||
| + | * [[Cooking weights and measures]] | ||
| + | * [[Cuisine]] | ||
| + | * [[Culinary arts]] | ||
| + | * [[Culinary profession]] | ||
| + | * [[Cooking school]] | ||
| + | * [[Dishwashing]] | ||
| + | * [[Food and cooking hygiene]] | ||
| + | * [[Food industry]] | ||
| + | * [[Food preservation]] | ||
| + | * [[Food writing]] | ||
| + | * [[Foodpairing]] | ||
| + | * [[Gourmet Museum and Library]] | ||
| + | * [[High altitude cooking]] | ||
| + | * [[International food terms]] | ||
| + | * [[Nutrition]] | ||
| + | * [[Recipe]] | ||
| + | * [[Scented water]] | ||
| + | * [[Spice]]s | ||
| + | * [[Staple (cooking)]] | ||
| + | * ''[[The Raw and the Cooked]]'' (1964) by Claude Lévi-Strauss | ||
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| + | {{GFDL}} | ||
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"You are what you eat"--The Physiology of Taste (1825) by Jean Anthelme Brillat-Savarin |
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Cooking, cookery, or culinary arts is the art, science, and craft of using heat to prepare food for consumption. Cooking techniques and ingredients vary widely, from grilling food over an open fire to using electric stoves, to baking in various types of ovens, reflecting local conditions.
Types of cooking also depend on the skill levels and training of the cooks. Cooking is done both by people in their own dwellings and by professional cooks and chefs in restaurants and other food establishments.
[edit]
See also
- Carryover cooking
- Control of fire by early humans
- Cookbook
- Cooker
- Cooking weights and measures
- Cuisine
- Culinary arts
- Culinary profession
- Cooking school
- Dishwashing
- Food and cooking hygiene
- Food industry
- Food preservation
- Food writing
- Foodpairing
- Gourmet Museum and Library
- High altitude cooking
- International food terms
- Nutrition
- Recipe
- Scented water
- Spices
- Staple (cooking)
- The Raw and the Cooked (1964) by Claude Lévi-Strauss
Unless indicated otherwise, the text in this article is either based on Wikipedia article "Cooking" or another language Wikipedia page thereof used under the terms of the GNU Free Documentation License; or on research by Jahsonic and friends. See Art and Popular Culture's copyright notice.
