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Cooking, often known as cooking or culinary arts, is the art, science, and discipline of preparing food for consumption using heat. Cooking methods and materials vary significantly, reflecting local conditions, from grilling meals over an open fire to utilizing electric burners to baking in various sorts of ovens.

Cooking styles are also determined by the cooks’ skill levels and training. Professional cooks and chefs at restaurants and other food places cook as well as people in their own homes.

Food preparation using heat or fire is a human-only activity. It may have begun approximately 2 million years ago, while archaeological evidence only goes back to 1 million years.

Agriculture, commerce, trade, and transit across civilizations in different areas provided cooks with a plethora of new foodstuffs. Cooking skills were increased by new inventions and technology, such as the development of earthenware for retaining and heating water. To enhance the flavor of the dish presented, some modern cooks use advanced scientific procedures in food preparation.

Cooking may have been created by our predecessors as early as 1.8 million to 2.3 million years ago, according to phylogenetic study. Re-analysis of charred bone fragments and plant ashes from South Africa’s Wonderwerk Cave has shown evidence that early people controlled fire 1 million years ago. Homo erectus was preparing their meals as early as 500,000 years ago, according to research. Scholars agree that Homo erectus used fire in a regulated manner beginning around 400,000 years ago. Archaeological evidence dating back 300,000 years has been discovered in Europe and the Middle East in the form of ancient hearths, earth ovens, burnt animal bones, and flint. When hearths first formed roughly 250,000 years ago, anthropologists believe that widespread cooking fires began.

The Columbian Exchange altered the history of cuisine by allowing the Old World and the New World to communicate. Potatoes, tomatoes, maize, beans, bell pepper, chili pepper, vanilla, pumpkin, cassava, avocado, peanut, pecan, cashew, pineapple, blueberry, sunflower, cocoa, gourds, and squash were among the New World goods that made their way over the Atlantic.

Cattle, sheep, pigs, wheat, oats, barley, rice, apples, pears, peas, chickpeas, green beans, mustard, and carrots were all transported over the Atlantic and influenced New World cookery.

Food was a traditional symbol of identity in Europe during the seventeenth and eighteenth century. Cuisine became a defining emblem of national identity during the nineteenth-century “Age of Nationalism.”

Food was mass-produced, mass-marketed, and standardized throughout the Industrial Revolution. Processed cereals rapidly became a distinctive part of the American morning, as factories processed, preserved, canned, and packaged a broad variety of foods. Freezing processes, cafeterias, and quick food outlets all appeared in the 1920s.

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