Broad History of Culinary Arts
Renita Thornton
Chef Jerome
Culinary 1010
18 February 2013
A Broad History of the Culinary Arts
Introduction
Culinary arts describe the art involving the preparation and cooking of foods. Culinary artists are usually responsible for preparing meals skillfully, which implies that the food made is appealing to the eye and the palate. The culinary arts history dates back from 1800s, when the first school in Boston involved in teaching the art of cooking became discovered. Various changes have taken place in the culinary arts from the discovery time to the present. For instance, various cooking methods are continuously being discovered. Although cooking was once taken as a household chore supposed to be carried out by women as men worked in the field, it has presently developed and has become a world’s wonder and highly attracting both men and women due to its ability to provide incomes. Today, cooking is not just a hobby but also a job to the American people. In this paper, I will discuss the evolution of the culinary arts commencing in the prehistoric times to the present.
The history of culinary arts dates back to 1800s, a time when the first cooking school became established in Boston. The cooking school established in Boston taught students how to prepare different foods and prepared them on passing knowledge to others. The Boston cooking school was a chief contributor in the creativeness of culinary professionals everywhere. However, more schools began popping up, and up to now, there are about 21,000 universities teaching culinary arts programs (Toussaint-Samat 29). Apart from the immense contribution of Boston cooking school, another vast contributor to the early culinary arts is Fannie merit book on American culinary arts and recipes. This book became published in 1896; it became the first ever official cookbook in America. During the time, the book became highly demanded since every household demanded the book as it was
Chef Jerome
Culinary 1010
18 February 2013
A Broad History of the Culinary Arts
Introduction
Culinary arts describe the art involving the preparation and cooking of foods. Culinary artists are usually responsible for preparing meals skillfully, which implies that the food made is appealing to the eye and the palate. The culinary arts history dates back from 1800s, when the first school in Boston involved in teaching the art of cooking became discovered. Various changes have taken place in the culinary arts from the discovery time to the present. For instance, various cooking methods are continuously being discovered. Although cooking was once taken as a household chore supposed to be carried out by women as men worked in the field, it has presently developed and has become a world’s wonder and highly attracting both men and women due to its ability to provide incomes. Today, cooking is not just a hobby but also a job to the American people. In this paper, I will discuss the evolution of the culinary arts commencing in the prehistoric times to the present.
The history of culinary arts dates back to 1800s, a time when the first cooking school became established in Boston. The cooking school established in Boston taught students how to prepare different foods and prepared them on passing knowledge to others. The Boston cooking school was a chief contributor in the creativeness of culinary professionals everywhere. However, more schools began popping up, and up to now, there are about 21,000 universities teaching culinary arts programs (Toussaint-Samat 29). Apart from the immense contribution of Boston cooking school, another vast contributor to the early culinary arts is Fannie merit book on American culinary arts and recipes. This book became published in 1896; it became the first ever official cookbook in America. During the time, the book became highly demanded since every household demanded the book as it was
Cited: Labensky, Steven. The Prentice Hall Dictionary of Culinary Arts. Upper Saddle River, N.J: Pearson/Prentice Hall Books, 2006. Print. Toussaint-Samat, Maguelonne. A History of Food. Chichester, West Sussex, U.K: Wiley-Blackwell, 2009. Internet resource. Glazer, Francine S. Blended Learning: Across the Disciplines, Across the Academy. Sterling, Va: Stylus, 2012. Print. Mondschein, Ken. Food and Culinary Arts. New York, NY: Ferguson, 2009. Print. Strauss, G L. M. Philosophy in the Kitchen: General Hints on Food and Drink. S.l: Vintage Cookery Books, 2008. Print.