The history of cooking is part of the history of civilization. Cooking has always been an importance place in people’s life and living.History of food and history of cooking is interrelated concept.At some remote period too remote to be gauged primitive man discovered that the flesh of his captures became less tough and more palatable when subjected to the action of fire, and from this the art of cooking evolved slowly and laboriously, like all the arts, and progressed from a simple to an elaborate process.
Racial and climatic factors are responsible for the wide divergences in national cookery and food, and the study of comparative cookery shows the unbridgeable gulf which exists between peoples. North, South, East, West— learn what they eat, and you will realize why they have always clashed.
Who Invented First Cooking,This Is Very Important Question In History of Cooking.
In Europe itself, the abyss between the palates of one nation and another explains the enmity and hostility which
exist between human beings whose conception of feeding is completely antithetic. As to the food and cookery of the older Eastern civilizations— India, China and Japan— they are too remote to be fully understandable. Their cookery has developed on completely different lines from ours, and nature has provided them with ingredients which to Western eyes appear as strange and fantastic as do some of their works of art to the uninitiated.
Their attitude towards foods is perhaps the most removed from, and the least reminiscent of, that of our animal ancestry, and thousands of years of patient and reverent study in all matters appertaining to food and its preparation have constructed a science and an art which lie beyond our comprehension.
The difference in the tastes of the various nations can be seen at a glance by looking at the indexes of the various
sections of this book, and noting the ingredients which are more frequently used in each country— Spain, for instance,has a particular liking for tomatoes; Russia for sour cream;Italy for pastes of every description, such as the various kinds of macaroni, noodles, gnocchi; India for rice;China and Japan for their Soya bean sauce, and so on.
The standard o f cookery is undoubtedly higher in the Southern countries of Europe than in the Northern where good but plain and substantial food is preferred.
We get none of the intricacies and subtleties and delicacies in the preparation of food which entitle cookery to be added to the list of fine arts. It was Italy who first taught France the art of cookery during the Renaissance, and the French chef proved such an apt pupil that a century or so later he had wrested from the Italians the leadership in gastronomy, and still retains it.
French cooking is often poor imitations of it has conquered the world. Cookery books of practically every
country in Europe are swamped by French recipes, and everywhere hotels and restaurants affect French cuisine.
French cooking has had little or no influence on the food of the peasant and working classes, which remains strongly national.