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Culinary arts

January 18, 2024

Culinary arts are the cuisine arts of food preparation, cooking, and presentation of food, usually in the form of meals.[1][2] People working in this field – especially in establishments such as restaurants – are commonly called chefs or cooks, although, at its most general, the terms culinary artist and culinarian are also used. Table manners (the table arts) are sometimes referred to as a culinary art.

A culinary arts instructor at Gwinnett Technical College in Lawrenceville, Georgia, 2015

Expert chefs are in charge of making meals that are both aesthetically beautiful and delicious. This often requires understanding of food science, nutrition, and diet. Delicatessens and relatively large institutions like hotels and hospitals rank as their principal workplaces after restaurants.

History edit

The origins of culinary arts began with primitive humans roughly 2 million years ago.[3] Various theories exist as to how early humans used fire to cook meat. According to anthropologist Richard Wrangham, author of Catching Fire: How Cooking Made Us Human,[4] primitive humans simply tossed a raw hunk of meat into the flames and watched it sizzle. Another theory claims humans may first have savoured roasted meat by chance when the flesh of a beast killed in a forest fire was found to be more appetizing and easier to chew and digest than conventional raw meat.[5]

Culinary techniques improved with the introduction of earthenware and stoneware, the domestication of livestock, and advancements in agriculture.[6] In early civilizations, the primary employers of professional chefs were kings, aristocrats, or priests. The divide between professional chefs cooking for the wealthy and peasants cooking for their families engendered the development of many cuisines.[7]

Much of the study of culinary arts in Europe was organized by Jean Anthelme Brillat-Savarin, a man famous for his quote "Tell me what you eat, and I will tell you what you are", which has since been mistranslated and oversimplified into "You are what you eat".[8] Other people helped to parse out the different parts of food science and gastronomy. Over time, increasingly deeper and more detailed studies into foods and the culinary arts has led to a greater wealth of knowledge.[9]

In Asia, a similar path led to a separate study of the culinary arts, which later essentially merged with the Western counterpart. In the modern international marketplace, there is no longer a distinct divide between Western and Eastern foods. Culinary arts students today, generally speaking, are introduced to the different cuisines of many different cultures from around the world.[10]

The culinary arts, in the Western world, as a craft and later as a field of study, began to evolve at the end of the Renaissance period. Prior to this, chefs worked in castles, cooking for kings and queens, as well as their families, guests, and other workers of the castle.[11] As Monarchical rule became phased out as a modality, the chefs took their craft to inns and hotels. From here, the craft evolved into a field of study.[12]

Before cooking institutions, professional cooks were mentors for individual students who apprenticed under them.[13] In 1879, the first cooking school was founded in the United States: the Boston Cooking School. This school standardized cooking practices and recipes, and laid the groundwork for the culinary arts schools that would follow.[14]

Tools and techniques edit

 
A chef preparing food on a metal baking sheet topped with parchment paper

An integral part of the culinary arts are the tools, known as cooking or kitchen utensils, that are used by both professional chefs and home cooks alike. Professionals in the culinary arts often call these utensils by the French term "batterie de cuisine".[15]: 472–476  These tools vary in materials and use. Cooking implements are made with anything from wood, glass, and various types of metals, to the newer silicone and plastic that can be seen in many kitchens today.[16]

Within the realm of the culinary arts, there is a wide array of different cooking techniques that originate from various cultures and continue to develop over time as these techniques are shared between cultures and progress with new technology. Different cooking techniques require the use of certain tools, foods and heat sources in order to produce a specific desired result. The professional kitchen may utilize certain techniques that a home cook might not, such as the use of an expensive professional grill.[15]: 458–462 

Professional study edit

Modern culinary arts students study many different aspects of food.[17] Specific areas of study include butchery, chemistry and thermodynamics, visual presentation, food safety, human nutrition, and physiology, international history, menu planning, the manufacture of food items (such as the milling of wheat into flour or the refining of cane plants into crystalline sucrose), and many others.[18]

Training in culinary arts is possible in most countries around the world usually at the tertiary level (university) with institutions government funded, privately funded or commercial.[19] Professional Culinary Arts Programmes are curated educational and skills studies over a 3-year period with select Universities and Hotel and Culinary schools.[20]

See also edit

References edit

  1. ^ Gleason, Jerry; America, Culinary Institute of (2013). Introduction to Culinary Arts. Pearson. ISBN 978-0-13-273744-9.
  2. ^ Gibson, Mark (2018-01-04). Food Science and the Culinary Arts. Academic Press. ISBN 978-0-12-811817-7.
  3. ^ Rupp, Rebecca. . National Geographic. National Geographic. Archived from the original on March 25, 2019. Retrieved 22 March 2019.
  4. ^ Wringham, Richard. Catching Fire: How Cooking Made Us Human.
  5. ^ Ruether, Rosemary (1992-07-01). "Men, Women and Beasts: Relations to Animals in Western Culture". Between the Species. 8 (3). doi:10.15368/bts.1992v8n3.2.
  6. ^ Anbarasu, M.; Sathyamoorthy, N. K. (2020-10-01). "Types of Earthenwares and its Uses". Shanlax International Journal of Arts, Science and Humanities. 8 (2): 107–112. doi:10.34293/sijash.v8i2.3323. ISSN 2582-0397.
  7. ^ Cracknell, H. L.; Nobis, G. (1985), Cracknell, H. L.; Nobis, G. (eds.), "The Progression of Gastronomy", Practical Professional Gastronomy, London: Macmillan Education UK, pp. 45–80, doi:10.1007/978-1-349-17876-6_4, ISBN 978-1-349-17876-6, retrieved 2023-11-05
  8. ^ Tzameli, Iphigenia (2013-02-04). "Appetite and the brain: you are what you eat". Trends in Endocrinology & Metabolism. 24 (2): 59–60. doi:10.1016/j.tem.2012.12.001. ISSN 1043-2760.
  9. ^ This, Hervé (2009-05-19). "Molecular Gastronomy, a Scientific Look at Cooking". Accounts of Chemical Research. 42 (5): 575–583. doi:10.1021/ar8002078. ISSN 0001-4842.
  10. ^ Farrer, James (2015), Farrer, James (ed.), "Shanghai's Western Restaurants as Culinary Contact Zones in a Transnational Culinary Field", The Globalization of Asian Cuisines: Transnational Networks and Culinary Contact Zones, New York: Palgrave Macmillan US, pp. 103–124, doi:10.1057/9781137514080_6, ISBN 978-1-137-51408-0, retrieved 2023-11-05
  11. ^ Harun, Hairuddin; Rahman, Abdul Wafi Abdul; Noorazman, A. S.; Noor, Siti Noor Fazelah Mohd; Sahak, Adibah Aishah Md (2018). "The Effectiveness of Cognitive and Psychomotor Domain of Culinary Art Students' Performance after Internship in Private Colleges". MATEC Web of Conferences. 150: 05021. doi:10.1051/matecconf/201815005021. ISSN 2261-236X.
  12. ^ Wollin, Mary; Gravas, Spyros (2001-04-01). "A Proposed Curriculum and Articulation Model for Two-Year Degree Programs in Culinary Arts". Journal of Hospitality & Tourism Education. 13 (2): 47–54. doi:10.1080/10963758.2001.10696688. ISSN 1096-3758.
  13. ^ Rhodes, Nikkia (2020-11-12). "Why Mentorship Is at the Heart of This Chef's Mission | James Beard Foundation". James Beard. Retrieved 2023-11-05.
  14. ^ Ikeda, H. (1976-09-01). "Handbook of Perception, vol. V, Seeing". British Journal of Ophthalmology. 60 (9): 670–671. doi:10.1136/bjo.60.9.670-b. ISSN 0007-1161.
  15. ^ a b Katz, Solomon H. (2003). Encyclopedia of food and culture. Scribner. ISBN 0-684-80567-7. OCLC 1072663588.
  16. ^ Staniewicz-Brudnik, Barbara; Bączek, Elżbieta; Skrabalak, Grzegorz (2015-04-01), "The New Generation of Diamond Wheels with Vitrified (Ceramic) Bonds", Sintering Techniques of Materials, IntechOpen, doi:10.5772/59503, ISBN 978-953-51-2033-9, retrieved 2023-11-05
  17. ^ Simon, Cecilia Capuzzi (2014-03-17). "Culinary Schools Speed the Rise of Hopeful Chefs". The New York Times. ISSN 0362-4331. Retrieved 2022-11-21.
  18. ^ Brinkley, Rhett (2022-11-21). "UA Pulaski Tech Culinary Arts students wow with a giant gingerbread house at the Arlington Hotel". Arkansas Times. Retrieved 2022-11-21.
  19. ^ Krishna, Priya (2022-03-28). "A Fast, Frugal Track to a Cook's Career? Community College". The New York Times. ISSN 0362-4331. Retrieved 2022-11-21.
  20. ^ Hegarty, Joseph (2014-07-03). Standing the Heat: Assuring Curriculum Quality in Culinary Arts and Gastronomy. New York: Routledge. doi:10.4324/9780203821541. ISBN 978-0-203-82154-1.

Bibliography edit

  • "Cooking Schools 101". Cooking Schools. N.p., n.d. Web. 17 September 2013
  • "History". Of Culinary Archives & Museum. N.p., n.d. Web. 17 September 2013
  • "History of Culinary". Culinary Arts information RSS. N.p., nd. web.17 September 2013
  • "History of Culinary Arts". Culinary Arts Information RSS. N.p,. web. 17 September 2013
  • "The Culinary Timeline". The Culinary Timeline. N.p,.web. 17 September 2013
  • Olver, Lynne. "The Food Timeline".

Further reading edit

  • Beal, Eileen. Choosing a career in the restaurant industry. New York: Rosen Pub. Group, 1997.
  • Institute for Research. Careers and jobs in the restaurant business: jobs, management, ownership. Chicago: The Institute, 1977.

External links edit

 
Wikimedia Commons has media related to Cooking.
 
Look up Culinary in Wiktionary, the free dictionary.
  • Culinary Arts Degree – ciachef.edu
  • What is Culinary arts – hospitalityinsights.ehl.edu

January 18, 2024
culinary, arts, cuisine, arts, food, preparation, cooking, presentation, food, usually, form, meals, people, working, this, field, especially, establishments, such, restaurants, commonly, called, chefs, cooks, although, most, general, terms, culinary, artist, . Culinary arts are the cuisine arts of food preparation cooking and presentation of food usually in the form of meals 1 2 People working in this field especially in establishments such as restaurants are commonly called chefs or cooks although at its most general the terms culinary artist and culinarian are also used Table manners the table arts are sometimes referred to as a culinary art A culinary arts instructor at Gwinnett Technical College in Lawrenceville Georgia 2015Expert chefs are in charge of making meals that are both aesthetically beautiful and delicious This often requires understanding of food science nutrition and diet Delicatessens and relatively large institutions like hotels and hospitals rank as their principal workplaces after restaurants Contents 1 History 2 Tools and techniques 3 Professional study 4 See also 5 References 6 Bibliography 7 Further reading 8 External linksHistory editThe origins of culinary arts began with primitive humans roughly 2 million years ago 3 Various theories exist as to how early humans used fire to cook meat According to anthropologist Richard Wrangham author of Catching Fire How Cooking Made Us Human 4 primitive humans simply tossed a raw hunk of meat into the flames and watched it sizzle Another theory claims humans may first have savoured roasted meat by chance when the flesh of a beast killed in a forest fire was found to be more appetizing and easier to chew and digest than conventional raw meat 5 Culinary techniques improved with the introduction of earthenware and stoneware the domestication of livestock and advancements in agriculture 6 In early civilizations the primary employers of professional chefs were kings aristocrats or priests The divide between professional chefs cooking for the wealthy and peasants cooking for their families engendered the development of many cuisines 7 Much of the study of culinary arts in Europe was organized by Jean Anthelme Brillat Savarin a man famous for his quote Tell me what you eat and I will tell you what you are which has since been mistranslated and oversimplified into You are what you eat 8 Other people helped to parse out the different parts of food science and gastronomy Over time increasingly deeper and more detailed studies into foods and the culinary arts has led to a greater wealth of knowledge 9 In Asia a similar path led to a separate study of the culinary arts which later essentially merged with the Western counterpart In the modern international marketplace there is no longer a distinct divide between Western and Eastern foods Culinary arts students today generally speaking are introduced to the different cuisines of many different cultures from around the world 10 The culinary arts in the Western world as a craft and later as a field of study began to evolve at the end of the Renaissance period Prior to this chefs worked in castles cooking for kings and queens as well as their families guests and other workers of the castle 11 As Monarchical rule became phased out as a modality the chefs took their craft to inns and hotels From here the craft evolved into a field of study 12 Before cooking institutions professional cooks were mentors for individual students who apprenticed under them 13 In 1879 the first cooking school was founded in the United States the Boston Cooking School This school standardized cooking practices and recipes and laid the groundwork for the culinary arts schools that would follow 14 Tools and techniques edit nbsp A chef preparing food on a metal baking sheet topped with parchment paperAn integral part of the culinary arts are the tools known as cooking or kitchen utensils that are used by both professional chefs and home cooks alike Professionals in the culinary arts often call these utensils by the French term batterie de cuisine 15 472 476 These tools vary in materials and use Cooking implements are made with anything from wood glass and various types of metals to the newer silicone and plastic that can be seen in many kitchens today 16 Within the realm of the culinary arts there is a wide array of different cooking techniques that originate from various cultures and continue to develop over time as these techniques are shared between cultures and progress with new technology Different cooking techniques require the use of certain tools foods and heat sources in order to produce a specific desired result The professional kitchen may utilize certain techniques that a home cook might not such as the use of an expensive professional grill 15 458 462 Professional study editModern culinary arts students study many different aspects of food 17 Specific areas of study include butchery chemistry and thermodynamics visual presentation food safety human nutrition and physiology international history menu planning the manufacture of food items such as the milling of wheat into flour or the refining of cane plants into crystalline sucrose and many others 18 Training in culinary arts is possible in most countries around the world usually at the tertiary level university with institutions government funded privately funded or commercial 19 Professional Culinary Arts Programmes are curated educational and skills studies over a 3 year period with select Universities and Hotel and Culinary schools 20 See also edit nbsp Food portalAmerican Dietetic Association Foodpairing Cook profession Chef Cuisine Food studies Fooding Gastronomy Gourmet Library and museum Hospitality industry RestaurantReferences edit Gleason Jerry America Culinary Institute of 2013 Introduction to Culinary Arts Pearson ISBN 978 0 13 273744 9 Gibson Mark 2018 01 04 Food Science and the Culinary Arts Academic Press ISBN 978 0 12 811817 7 Rupp Rebecca A Brief History of Cooking With Fire National Geographic National Geographic Archived from the original on March 25 2019 Retrieved 22 March 2019 Wringham Richard Catching Fire How Cooking Made Us Human Ruether Rosemary 1992 07 01 Men Women and Beasts Relations to Animals in Western Culture Between the Species 8 3 doi 10 15368 bts 1992v8n3 2 Anbarasu M Sathyamoorthy N K 2020 10 01 Types of Earthenwares and its Uses Shanlax International Journal of Arts Science and Humanities 8 2 107 112 doi 10 34293 sijash v8i2 3323 ISSN 2582 0397 Cracknell H L Nobis G 1985 Cracknell H L Nobis G eds The Progression of Gastronomy Practical Professional Gastronomy London Macmillan Education UK pp 45 80 doi 10 1007 978 1 349 17876 6 4 ISBN 978 1 349 17876 6 retrieved 2023 11 05 Tzameli Iphigenia 2013 02 04 Appetite and the brain you are what you eat Trends in Endocrinology amp Metabolism 24 2 59 60 doi 10 1016 j tem 2012 12 001 ISSN 1043 2760 This Herve 2009 05 19 Molecular Gastronomy a Scientific Look at Cooking Accounts of Chemical Research 42 5 575 583 doi 10 1021 ar8002078 ISSN 0001 4842 Farrer James 2015 Farrer James ed Shanghai s Western Restaurants as Culinary Contact Zones in a Transnational Culinary Field The Globalization of Asian Cuisines Transnational Networks and Culinary Contact Zones New York Palgrave Macmillan US pp 103 124 doi 10 1057 9781137514080 6 ISBN 978 1 137 51408 0 retrieved 2023 11 05 Harun Hairuddin Rahman Abdul Wafi Abdul Noorazman A S Noor Siti Noor Fazelah Mohd Sahak Adibah Aishah Md 2018 The Effectiveness of Cognitive and Psychomotor Domain of Culinary Art Students Performance after Internship in Private Colleges MATEC Web of Conferences 150 05021 doi 10 1051 matecconf 201815005021 ISSN 2261 236X Wollin Mary Gravas Spyros 2001 04 01 A Proposed Curriculum and Articulation Model for Two Year Degree Programs in Culinary Arts Journal of Hospitality amp Tourism Education 13 2 47 54 doi 10 1080 10963758 2001 10696688 ISSN 1096 3758 Rhodes Nikkia 2020 11 12 Why Mentorship Is at the Heart of This Chef s Mission James Beard Foundation James Beard Retrieved 2023 11 05 Ikeda H 1976 09 01 Handbook of Perception vol V Seeing British Journal of Ophthalmology 60 9 670 671 doi 10 1136 bjo 60 9 670 b ISSN 0007 1161 a b Katz Solomon H 2003 Encyclopedia of food and culture Scribner ISBN 0 684 80567 7 OCLC 1072663588 Staniewicz Brudnik Barbara Baczek Elzbieta Skrabalak Grzegorz 2015 04 01 The New Generation of Diamond Wheels with Vitrified Ceramic Bonds Sintering Techniques of Materials IntechOpen doi 10 5772 59503 ISBN 978 953 51 2033 9 retrieved 2023 11 05 Simon Cecilia Capuzzi 2014 03 17 Culinary Schools Speed the Rise of Hopeful Chefs The New York Times ISSN 0362 4331 Retrieved 2022 11 21 Brinkley Rhett 2022 11 21 UA Pulaski Tech Culinary Arts students wow with a giant gingerbread house at the Arlington Hotel Arkansas Times Retrieved 2022 11 21 Krishna Priya 2022 03 28 A Fast Frugal Track to a Cook s Career Community College The New York Times ISSN 0362 4331 Retrieved 2022 11 21 Hegarty Joseph 2014 07 03 Standing the Heat Assuring Curriculum Quality in Culinary Arts and Gastronomy New York Routledge doi 10 4324 9780203821541 ISBN 978 0 203 82154 1 Bibliography edit Cooking Schools 101 Cooking Schools N p n d Web 17 September 2013 History Of Culinary Archives amp Museum N p n d Web 17 September 2013 History of Culinary Culinary Arts information RSS N p nd web 17 September 2013 History of Culinary Arts Culinary Arts Information RSS N p web 17 September 2013 The Culinary Timeline The Culinary Timeline N p web 17 September 2013 Olver Lynne The Food Timeline Further reading editBeal Eileen Choosing a career in the restaurant industry New York Rosen Pub Group 1997 Institute for Research Careers and jobs in the restaurant business jobs management ownership Chicago The Institute 1977 External links edit nbsp Wikimedia Commons has media related to Cooking nbsp Look up Culinary in Wiktionary the free dictionary Culinary Arts Degree ciachef edu What is Culinary arts hospitalityinsights ehl edu Retrieved from https en wikipedia org w index php title Culinary arts amp oldid 1189344007, wikipedia, wiki, book, books, library,

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