Introduction to classical and modern
cuisine
Cookery can
be defined as an art as it needs a lot of creativity and it can also be
considered as a science because after application of heat so many chemical
changes take place to make food more eye appealing, flavourful, tasty,
nutritious and digestible.
How and when
the first cooking took place is not very clear however after the invention of
fire may be food got cooked accidentally first time, when it tasted good
to the people of that time they repeated
it and the habit of eating cooked food developed.
(Cuisine-
art of cooking dishes/place they are prepared)
A thought of
school says that the cuisine developed slowly as people started paying
attention to the quality of the raw material and final product. It took a very
long time and efforts from the chefs to establish a fine cuisine.
However the
father of modern cookery (20th century) is known as A. Escoffier.
Changes in
the cuisines are still taking place as the new inventions of machines and
techniques are giving opportunities to the chefs to create new recipes and even
new cooking styles.
Due to the
new techniques of freezing, canning, vacuum packing, refrigeration, irradiation
and freeze drying all the vegetables and fruits are available round the year to
prepare any menu including any dish.
With the invention
of new machines most of the laborious jobs of chef can be done very easily and
more efficiently as for kneading dough we have dough kneader etc.
People now
days are very health conscious it has given a reason to the chefs to think and
re-create recipes keeping health issues in mind.
Some new
cuisines are also evolving like VEGAN, where people are more sensitive towards
all the living organism and they avoid each and everything in their food which
is directly or in-directly produced from a life such as milk, honey etc.
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