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How Did The Culinary Arts And Cooking Start? After man's discovery of fire to keep warm, it would have been a simple accident for raw food to fall into the flames. The results of this impromptu 'barbeque' were tastier, more tender, and more warming. Over the years different varieties of cooking evolved such as using boiling water to cook meat and vegetables together using whatever meat could be scavenged or caught. Tough vegetables or meat took on a more appealing texture. Through a process of trial and error, locally gathered plants were used to enhance flavor or to mask the taste of rotten meat. Different climates produce different plants and these in turn produce various flavors. Availability of different fuel sources and resources would have had a large impact on the method of cooking which was favored. These variations in turn lead to the differences in regional cooking and specialist culinary institutes that we know today.
The Evolution of The Culinary Arts If you are thinking of going to culinary school or culinary college, think about what type of culinary education you want to specialize in. You may find it helpful to have a good understanding of what natural resources lead to a particular style of cooking. You can easily recognize Italian cooking by the extravagant use of tomatoes, garlic, onions and olives. Carbohydrate in Italian diets comes mainly from pasta and bread; both made from wheat. This tells you that the climate and geology is unsuitable for root vegetables such as potatoes. You should also learn about the great French Chefs while at culinary institute. Truly a land of plenty; French cuisine is notable for its high dairy content, rich thick sauces, and wines.
Introduction to French Cooking
What Is French Cuisine? Cuisine is the French word for cooking. The French are famous for taking pride in their food and homemakers will select only the finest ingredients to cook with; even for an everyday meal. French cooking is about enjoying good food and good company. A typical French meal consists of several courses and includes good wine and bread. Haute cuisine concentrates on glossy highly flavored sauces, a high proportion of dairy products such as milk and cream, and most dishes are very rich. The last decade saw a move away from the richness and towards smaller, simpler portions, which were pleasing to the eye. This category of French cooking is called Nouvelle Cuisine. The fact that the French love their food so much, and that the land is fertile, producing excellent raw ingredients, is probably the reason why French cuisine is so famous.
Who are the Famous French Chefs? Auguste Escoffier and the Roux brothers (of "Roux sauce" fame) are just a few of the great names that you may learn about at culinary college. No doubt you will come across their names, and many others, while your culinary education at culinary school. Of course, you do not have to be French or male to be a 'French' chef! Julia Child probably did more for introducing the French culinary arts to the USA than any other person with her TV shows during the 60's. Whether you decide to concentrate on traditional rich French cooking, or are more interested in Nouvelle Cuisine, you should learn all about the secrets of truly fresh, high quality, and seasonal ingredients.
Introduction to Italian Cooking
What Defines Italian Cooking? While you may associate Italian cooking with only pizza and pasta, the Italians have a long, rich, history involving the culinary arts. The land itself is fairly mountainous however it is surrounded by sea. If you travel to Italy you can delight in its fantastic warm climate, the geology however is fairly rocky. This hot, dry, climate goes some way toward explaining why you will find an abundance of olives, dried meats, tomatoes, olive oil, onions, garlic, pasta and herbs such as marjoram gracing most menus, and of course wine! These products can be easily cultivated on rocky ground. You may also learn about how the land is more suited to grain crops such as wheat rather than root vegetables such as potatoes; another factor that helped to shape Italian cuisine. Italian cooking is about using the simplest and best ingredients. You may even learn how pizza was originally invented at culinary school. Click here for more information on Baking Training and be sure to check out the Italian Culinary Academy At the International Culinary Center.
Who are the greatest Italian Chefs who have graduated from Culinary Institute? If you decide to study at culinary college, you could follow in the footsteps of some of the greatest known Italian chefs such as Rocco di Spirito, Aldo Zilli, or Marcella Cucina. What appears to separate these great chefs from the 'also rans' is an unquenchable passion for their food, the country, and creating something to be proud of out of the best possible ingredients. A culinary education can give you the direction and the knowledge, but you need to provide the enthusiasm for your art.
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