After determining the concept of taste in a previous post ( http://eugeenblog.blogspot.com/2010/06/il-gusto.html ), it is then necessary to characterize the concept of cooking: techniques cooking, preparation and serving dishes that just taste and according to it arise, develop and follow paths dictated by it.
The kitchen is built on the food, the food is the tool that allows us to keep us alive. E 'desire to continue living that compels us to enter to distinguish which foods are best suited to meet our needs. The company then becomes a means of exchange, the report tool and sometimes a source of conflict. Around to it and the ritual of feeding structures and superstructures are built anthropological mode, cliché, revolution. As a result, food becomes a symbol of power, an instrument of expression of social affiliation. So far in the world on food-or their absence-powers are built, economies and fighting wars.
The kitchen is a manifestation of the evolution of scientific-technical and cultural sophistication also leads to human relationship with nature: the food is not consumed as it is produced by nature. It turns transferring to culture.
Since the dawn of humanity, the man experienced cook by exposing the meat and other foods directly to the heat of fire that made many edible food otherwise indigestible increasing its nutritional value, even if this is a concept learned with considerable delay.
methods of cooking and food preparation is then developed with the progress of civilization, ergo culture, experience and taste. Initially it was roasting the meat on high heat, then cook on the grill-which provided more uniform and less nutrient-loss, finally experienced the cooking holes, the food here and the roots, wrapped in leaves, similar to that suffered cooking steam. Foods cooked in hollow stones, shells and stomachs of animals are much more recent and anticipated the ceramic vessels. The polenta with roasted and coarsely ground cereals, unleavened bread, stews go back to the early Neolithic lower. In this age it was discovered the phenomenon of fermentation, which will allow the production of leavened bread from Egypt-it-to-alcohol beer, wine and mead.
The term refers to that set of cooking traditions and practices related to cooking in general to the preparation of food and drink. Such practices are usually specific to a given geographical region, as influenced by the ingredients available there, and in some cases, originating in Egypt-even by particular religious precepts. The use of some options to consume affects the food kitchen. The kitchen, for all these reasons, a strong cultural value and is often associated with oenology and gastronomy.
Bibliography and sitorafia - http://eugeenblog.blogspot.com/2010/06/bibliografia-e-sitografia.html
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