Cooking
From Conservapedia Cooking is the act of preparing food to be eaten. There are many different schools of cooking from Italian cooking which usually includes pasta to Asian cuisine which uses noodles and rice in a lot of dishes.
Cooking is a very social activity which has a long history.
Contents
French cuisine and its effect on the Western World[edit]
See also: French cuisine
The French are well known for their culinary achievements.[1]
Rebecca Franklin in her article entitled A Brief Introduction to French Food and Cooking wrote:
| “ | French food and cooking are generally considered the backbone and underpinning of many cuisines across the Western world. The influence and recognition of classical French cooking techniques are legendary. This status is precisely why French cuisine can be intimidating for a beginner to learn.
French food leaves many cooks feeling that they have to live up to a certain unattainable elegance and flair. In the U.S. that may come mainly from the influence of Julia Child, the well-known writer (and later television personality) who brought French cooking to the American public. Mastering the Art of French Cooking (the title of Ms. Child's famous book) is considered by many to be the pinnacle of her culinary achievement and helped make classic French cuisine more well-known to American home cooks.[3] |
” |
Immigrants to France and French cuisine[edit]
See also: Immigrants and French cuisine
France has had a significant amount of evangelical Christian and Islamic immigrants in recent years. Many of France's immigrants are from former French colonies in Africa and Asia. According the Seattle Times article French cuisine, shaped by the immigrant experience, immigration is having an influence on French cuisine.[4]
Dietary/cooking practices of atheists[edit]
See: Dietary practices of atheists (Dietary habits of various irreligious regions)
Atheism, culinary arts, food science, inspiration and innovation[edit]
See also: Atheism and food science and Atheism, culinary arts, inspiration, innovation and food science
The Institute of Food Technologists defines food science as "the discipline in which the engineering, biological, and physical sciences are used to study the nature of foods, the causes of deterioration, the principles underlying food processing, and the improvement of foods for the consuming public".[5]
Despite the efforts of food scientists and chefs in irreligious cultures to develop more flavorful food, there have been a significant amount of irreligious cultures with bland food that is not exciting from a culinary point of view (See also: Atheism and food science and Atheism and culinary science).
References[edit]
- ↑ A Brief Introduction to French Food and Cooking BY Rebecca Franklin
- ↑ A Brief Introduction to French Food and Cooking BY Rebecca Franklin
- ↑ A Brief Introduction to French Food and Cooking BY Rebecca Franklin
- ↑ French cuisine, shaped by the immigrant experience, Seattle Times
- ↑ Heldman, Dennis R. "IFT and the Food Science Profession." Food Technology. October 2006. p. 11.
Categories: [Cooking]
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