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cooking
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Cooking
Heat treatment of food to make it more palatable, digestible, and safe. It breaks down connective tissue in meat, making it tender, and softens the cellulose in plant tissue. Some nutrients may be lost in the process, but this does not affect the overall nutritional value of a balanced diet.
Cookery has been practised since prehistoric times, becoming fairly sophisticated in the aristocratic societies of ancient civilizations. Professional cooks existed in medieval Europe, but cookery as a recognized art originated in 16th-century Italy and developed in 17th-century France. French pre-eminence in cooking remained unchallenged until the 1940s, when rapidly-increasing interest led to the rediscovery and appreciation of traditional cooking styles worldwide.
© RM 2009. Helicon Publishing is division of RM.
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