Cooking
From The Art and Popular Culture Encyclopedia
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"You are what you eat"--The Physiology of Taste (1825) by Jean Anthelme Brillat-Savarin |
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Cooking is the process of preparing food, by the analog skills, often with the use of heat. Cooking techniques and ingredients vary widely across the world, reflecting unique environmental, economic, and cultural traditions. Cooks themselves also vary widely in skill and training. Cooking can also occur through chemical reactions without the presence of heat, most notably as in Ceviche, a traditional South American dish where fish is cooked with the acids in lemon or lime juice. Sushi also utilizes a similar chemical reaction between fish and the acidic content of rice glazed with vinegar.
See also
- Carry over cooking
- Control of fire by early humans
- 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 Library and museum
- High altitude cooking
- International food terms
- List of food preparation utensils
- List of recipes
- Nutrition
- Recipe
- Scented water
- Spices
- Staple (cooking)
- Cooked: A Natural History of Transformation
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.
