Food is any substance, usually composed primarily of carbohydrates, fats, water, and/or proteins, that can be eaten or drunk by an animal for nutrition or pleasure. Items considered food may be derived from plants, animals or other categories such as fungus or fermented products like alcohol. Although many human cultures try to get food items through hunting and gathering, today most cultures use farming, husbandry, and fishing, with hunting, foraging, and other methods of a local nature included but playing a minor role.
Most traditions have a recognizable cuisine, a specific set of cooking traditions, preferences, and practices, the study of which is known as Gastronomy. Many cultures have diversified their foods by means of preparation, cooking methods and manufacturing. This also includes a complex food trade which helps the cultures to economically survive by-way-of food, not just by consumption.
What is cooking?
Cooking is the act of preparing food for consumption by the application of heat. It encompasses a vast range of methods, tools, and combinations of ingredients to alter the flavor or digestibility of food. It is the process of selecting, measuring, and combining of ingredients in an ordered procedure in an effort to achieve the desired result. Factors affecting the final outcome include the variability of ingredients, ambient conditions, tools, and the skill of the individual doing the actual cooking.
The term “cooking” encompasses (covers) a vast range of methods, tools and combinations of ingredients to improve the flavor or digestibility of food. Cooking technique, known as culinary art, generally requires the selection, measurement, and combining of ingredients in an ordered procedure in an effort to achieve the desired result. Constraints on success include the variability of ingredients, ambient conditions, tools, and the skill of the individual cooking.
Cooking requires applying heat to a food which usually, though not always, chemically transforms it, thus changing its flavor, texture, appearance, and nutritional properties. Cooking proper, as opposed to roasting, requires the boiling of water in a container, and was practiced at least since the 10th millennium BC with the introduction of pottery. There is archaeological evidence of roasted foodstuffs from 420,000 years ago.
Word Press Tags: food, substance, nutrition, traditions, cuisine, Gastronomy, skill, technique, texture, appearance, introduction, foodstuffs, categories, cultures, methods, preferences, foods, combinations, ingredients, Factors.