Cooking or cookery is the art or practice of preparing food
for consumption 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 uses a similar chemical reaction
between fish and the acidic content of rice glazed with vinegar.
Preparing food with heat or fire is an activity unique to humans, and some scientists believe the advent of cooking played an important role in human evolution.
Most anthropologists believe that cooking fires first developed around
250,000 years ago. The development of agriculture, commerce and
transportation between civilizations in different regions offered cooks
many new ingredients. New inventions and technologies, such as pottery
for holding and boiling water, expanded cooking techniques. Some modern
cooks apply advanced scientific techniques to food preparation
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