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Defining Cooking
from:Cooking is usually associated with the application of heat in order to prepare food. Technically, cooking really refers to non-heated methods of food preparation as all.
A real definition of cooking would be that it is the preparation of food through some manner that changes its texture, flavor, digestibility, or any number of other factors. It is usually done in some planned and organized manner. This may be a very complex and ordered application of various procedures and the addition of various ingredients, or it may be as simple as throwing a hamburger on a grill over an open flame.
Very often, cooking involves the application of heat. The heat actually creates a chemical reaction in most foods changing the taste, texture, and even the nutritional make up of the food. The use of heat for cooking is as ancient as mankind itself. There is archeological evidence of fired food that has been found in some of the earliest excavated campsites of primitive man. Some of them date back as far as 800,000 years to just about the same time as the discovery, or the taming, of fire itself. The evidence for the use of water to cook or boil food dates back at least 10,000 years or to about the same time as the invention of pottery.
There are many forms that cooking can take. The list is very long. Food can be boiled, baked, poached, broiled, fried, braised, or simply warmed. Food can be altered to have various tastes by the addition of a wide variety of spices. It may be combined in combinations that range from omelets to stuffed peppers.
A popular science fiction story written back in the 1960's had a visitor from another world commenting that the human race was the only race in the universe that had made the basic consumption of food, which is needed to sustain life, into an art form. Although there is no way to be sure about the Universe, we certainly are alone among the species of our planet to devote a lot of energy to the preparation and devouring of our food. Just compare a lion tearing into the carcass of a fresh kill or a shark ripping off big chunks of flesh from an injured fish to our gourmet chefs and a meal in a fancy French restaurant.
Cooking is not a simple subject and an Introduction to cooking is going to be like an Introduction to Philosophy. It is far from a science although it often uses very exact measurements and formulas. It is not like mathematics or physics although elements of both are found within it. It is really more like art where there is almost limitless expression and, in the end, it is going to be personal "taste" that judges its success and value.
Aazdak Alisimio provides basic cooking tips at BasicCookingTips.com.
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