| 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 |
| home cooking, and 'haute cuisine', which is cooking | | | | is 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 | | | | and various flavors and aromas help to fine-tune the |
| be considered as practical cooking while the other is | | | | taste of Chinese food. Chinese dishes are light and |
| more like cooking with a view to demonstrating | | | | fresh and Chinese restaurants are very popular |
| skill.The boundary between ~normale cuisine~ and | | | | internationally.Because fuel was also a rare resource in |
| ~haute cuisine~ gets thinner and thinner over time. | | | | Italy, Italian cooking, similarly to Chinese, relies on the |
| New professional kitchen equipment and more | | | | fast and efficient exposure of ingredients to heat. |
| information about cooking allow people to perform | | | | The main ingredient of Italian cuisine is pasta, to |
| like chefs at home.Haute cuisine cooking gathers | | | | which small pieces of meat, rice, corn, and tomatoes |
| different techniques and ingredients together in an | | | | are added.In the beginning, French cuisine involved |
| artform. Haute cuisine thrives to gather as many | | | | too many spices and was heavy. This was changed |
| aromas and subtle variations as possible to let our | | | | by Catherine de M~dici, a French Queen, born in Italy. |
| taste buds discover the variations of even the most | | | | In 1534 she came to France, together with a crowd |
| ordinarily food. Color is also an important factor in this | | | | of Florentine chefs and bakers. They introduced new |
| type of cooking.While cooking was mainly a means to | | | | equipment that revolutionized French cooking and set |
| survive, food cooking techniques were simple ~ | | | | new standards all over Western Europe.Today it is |
| roasting by the fire, or wrapping in leaves to steam. | | | | very different. We can expect to find everything |
| The first revolution in cooking took place twelve | | | | mentioned above and much more besides in most |
| thousand years ago, when pottery was | | | | cities in the developed world. When next you find |
| invented.Pottery opened the door to new cooking | | | | yourself spoilt for choice, think of those earlier |
| techniques like stewing, boiling, and frying. Actually, | | | | gourmets who would be amazed at your good |
| the heart of modern cooking is the combination of | | | | fortune!David Owenforth is the Operator of |
| these simple techniques.Historically, the three most | | | | U Love Cooking. This site has an array of info |
| important cooking styles are Italian, Chinese, and | | | | especially for the cooking enthusiast. You will find |
| French. The oldest is Chinese. Its most popular | | | | great articles and resources. |
| equipment is the wok, which is a special frying pan, | | | | Why not subscribe to our free newsletter? |
| where food is prepared fast and effectively. Food | | | | |