| From ancient times till the nineteenth century cooking | | | | ingredients circulate permanently inside the wok. Its |
| was basically a survival skill. The nineteenth century | | | | design also allows to fully utilize the heat.Chinese |
| marked the division of cooking into two main | | | | cuisine chops ingredients in small pieces. On one hand, |
| categories.The two branches were defined by the | | | | this saves fuel, which is a scarce commodity, and on |
| French, were there is 'normale cuisine' which means | | | | the other ~ since maximum surface of the ingredient is |
| home cooking, and 'haute cuisine', which is cooking | | | | exposed to heat, dishes are prepared in no time at |
| conceived like an artform. The major difference | | | | all.Chinese food is considered light and fresh. Sauces |
| between the two branches is that one form should be | | | | and various flavors and aromas help to fine-tune the |
| considered as practical cooking while the other is more | | | | taste of Chinese food. Chinese dishes are light and |
| like cooking with a view to demonstrating skill.The | | | | fresh and Chinese restaurants are very popular |
| boundary between ~normale cuisine~ and ~haute | | | | internationally.Because fuel was also a rare resource in |
| cuisine~ gets thinner and thinner over time. New | | | | Italy, Italian cooking, similarly to Chinese, relies on the |
| professional kitchen equipment and more information | | | | fast and efficient exposure of ingredients to heat. The |
| about cooking allow people to perform like chefs at | | | | main ingredient of Italian cuisine is pasta, to which small |
| home.Haute cuisine cooking gathers different | | | | pieces of meat, rice, corn, and tomatoes are added.In |
| techniques and ingredients together in an artform. | | | | the beginning, French cuisine involved too many spices |
| Haute cuisine thrives to gather as many aromas and | | | | and was heavy. This was changed by Catherine de |
| subtle variations as possible to let our taste buds | | | | M~dici, a French Queen, born in Italy. In 1534 she came |
| discover the variations of even the most ordinarily | | | | to France, together with a crowd of Florentine chefs |
| food. Color is also an important factor in this type of | | | | and bakers. They introduced new equipment that |
| cooking.While cooking was mainly a means to survive, | | | | revolutionized French cooking and set new standards |
| food cooking techniques were simple ~ roasting by the | | | | all over Western Europe.Today it is very different. We |
| fire, or wrapping in leaves to steam. The first revolution | | | | can expect to find everything mentioned above and |
| in cooking took place twelve thousand years ago, | | | | much more besides in most cities in the developed |
| when pottery was invented.Pottery opened the door | | | | world. When next you find yourself spoilt for choice, |
| to new cooking techniques like stewing, boiling, and | | | | think of those earlier gourmets who would be amazed |
| frying. Actually, the heart of modern cooking is the | | | | at your good fortune!David Owenforth is the Operator |
| combination of these simple techniques.Historically, the | | | | of |
| three most important cooking styles are Italian, Chinese, | | | | U Love Cooking. This site has an array of info |
| and French. The oldest is Chinese. Its most popular | | | | especially for the cooking enthusiast. You will find great |
| equipment is the wok, which is a special frying pan, | | | | articles and resources. |
| where food is prepared fast and effectively. Food | | | | Why not subscribe to our free newsletter? |