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