Cooking

This article is about the preparation of food specifically via heat. For a general outline, see Outline of food preparation. For varied styles of international food, see Cuisine.
Not to be confused with Coking.

A man cooking in a restaurant kitchen, Morocco

Cooking, also known as cookery or professionally as the culinary arts, is the art, science and craft of using heat to make food more palatable, digestible, nutritious, or safe. 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. Cooking is an aspect of all human societies and a cultural universal.

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.

Preparing food with heat or fire is an activity unique to humans. Archeological evidence of cooking fires from at least 300,000 years ago exists, but some estimate that humans started cooking up to 2 million years ago.[1][2]

The expansion of agriculture, commerce, trade, and transportation between civilizations in different regions offered cooks many new ingredients. New inventions and technologies, such as the invention of pottery for holding and boiling of water, expanded cooking techniques. Some modern cooks apply advanced scientific techniques to food preparation to further enhance the flavor of the dish served.[3]

  1. ^ Rupp, Rebecca (2 September 2015). "A Brief History of Cooking With Fire". National Geographic. Archived from the original on 25 March 2019. Retrieved 29 May 2019.
  2. ^ Wrangham, Richard (2009). Catching Fire: How cooking made us human.
  3. ^ W. Wayt Gibbs; Nathan Myhrvold (2011). "A New Spin on Cooking". Scientific American. 304 (3): 23. Bibcode:2011SciAm.304c..23G. doi:10.1038/scientificamerican0311-23a. PMID 21438483.