The history of culinary arts

Cooking was once seen as either a hobby or a chore. Until now, it's like a line of highly qualified work within a multi-billion dollars. Students who are cooking with different skills and knowledge, but all share the same thing and the passion for cooking. You will never go further and to study culinary arts, if not primarily interested in the kitchen now?

The food is the only thing that has always been andis still a big part of our daily lives because of family recipes that we take great care to be transmitted for generations. For some people, learn new dishes, while others even go to culinary school to perfect their skills and experience and obtain a degree in culinary arts. Knowing that all need to understand much food is simple, but you are not interested in how, when and where different types of tastes, presentations and functions to identify the food? IfIt is, then we can discover the history of gastronomy.

Institute Of Art

The history of the kitchen can go back to 1800, when the first cooking school in Boston, has taught the art of the kitchen and preparing students to pass their knowledge to others. The first book ever published, Fannie Merritt Farmer was written in 1896, which is also at the Boston Cooking School and his book is still widely used as a reference, and remains in printtoday.

The next phase in the history of culinary art was taken from television, where in 1946 James Beard, who is also recognized as the father of American cuisine, that has been taking cooking lessons on the art of the kitchen. On the other hand, the French cuisine to life in American society, which led to Julia Child in 1960, when the power of radio, has placed all national cuisines.

Later, the history of cooking, the Culinary Institute ofAmerica (CIA) was founded and was the first culinary school career-based courses on the art of cooking to maintain. Its first location was on the campus of Yale University in Connecticut, which was later moved to New York in 1972. But before the CIA was founded, those seeking a career in the kitchen was usually required for teaching with expert chefs go to gain on-the-job training. This method of learning has been a traditional course in Europe, but the sophisticatedorganized training were a very new concept in the history of gastronomy in the United States. But now offer training places to continue a superb dining experience for aspiring chefs.

The history of culinary arts