Cooking Is The Art And Science Of Cooking

Cooking is something that has been around since the beginning and something that we cannot afford to loose. Cooking is what makes us human, what provides us with the right nutrients and what keeps us from falling into the industries trap. Michael Pollan’s The Cooking Animal reinforced my belief on the importance of home cooked meals and also expands it.

Modern humans today have the option to go to their local grocery stores for food and water. However, that is not case with early humans, to survive they had to hunt, or gather their food. Harsh climate changes could cause a scarce food supply. Without any food to hunt or find, the small groups were forced to move. Early humans would eventually overcome some of these obstacles, by learning how to make simple tools. One of the biggest discoveries was how to start a fire (Wilkinson, 16). Harsh climates soon became bearable with the aid of fire. Approximately 120,000 years

Here in America you would sometimes eat big breakfasts in the morning but in Greece they don’t eat much breakfast as we would. They usually eat foods that their ancestors did which were foods such as yogurt, rice, sweets from nuts, honey, sesame seeds, and pasta. All of those types of foods were introduced to them by the Eastern and Western side of Greece, Persians, Romans during an

The Neolithic Revolution made food easily accessible. Document 3 states, “But it means, rather, a state of culture in which food is planted and bred, not hunted and gathered — in which food is domesticated, not wild.” This shows that the Neolithic Revolution was a time in which people moved from

Ancient Greece peoples were, for the most part, farmers, their diet it was mostly grains, or to use the Greek word, sistos. The fertile soil from the hillsides of the mountainous lands, surrounded by water, provided the perfect habitat for olive, fig, and grape trees to grow naturally. In the Island of Siphnos and the Mountains of Thrace, gold and silver were found. Additionally, silver could be found in Laurionin Attica. The mainland and Aegean Islands was the home to the abundance of iron ore. Lavish Greek forest located in the Highlands were regrettably depleted of wood resources quite rapidly. Devastated first by home and wagon production followed by goat and charcoal production. Wood, the most significant resource, soon had to be imported to keep up with the demand for the of building of ships (Roman).

The basic approach to American lifestyle and culture have changed drastically since the second world war. Because of the lack of men due to heavy drafting into the war, women were encouraged to join the workforce. Canning and freezing food became a cultural norm in order to cheaply stock up on food during the war. From the encouragement of both genders in the workforce and the prevalence of processed foods, society has now become accustomed to the ease of less-than-three-minute meals, gradually characterizing cooking as an archaic activity. Michael Pollan, a journalist who frequently contributes to the New York Times Magazine, has attempted to address the trend of processed food over home cooking, particularly in his article “The End of Cooking?”. He expresses the need for the revival of home cooked meals through his argument on how the fundamental views and practices behind cooking has changed since the end of French Chef with Julia Child to the present. Freedman, a journalist who has criticized Pollan in his article “How Junk Food Can End Obesity,” condemns Pollan’s views as glorifying cooking, and presents processed food as the solution to creating a healthier society. He contends that creating healthier processed foods can be the key to ending obesity rather than the praised wholesome foods. Though both make compelling arguments on which type of foods will help end obesity and improve overall health [what compelling argument], neither are willing to make a compromise or

In this 4-part miniseries Cook written by Michael Pollan, directed by Caroline Suh. Based on his book, Cooked: A Natural History of Transformation. First aired on Netflix, Feb 19, 2016. It consists of 4 episodes that he breaks down into the main 4 elements, Fire, Air, Earth, and, Water. Pollan takes the viewers on a scenic journey through the most diverse cultures of Western Australia all the way to the most humbleness of Southern Carolina. In these journeys not only does he show 1st hand experience by inviting the viewer inside his home in Berkeley, California for him to demonstrates what he has learned throughout his search for a healthier way to eat but, he also shares the views of multiple cultures and their processes in cooking and in

The ability to cook with fire separates human beings from animals. Pollan was searching for a new way to indulge in the flavor he had never experienced before. He wanted to learn about the whole hog barbecue experience. Pollan used humor effectively to describe the origin of cooking with fire. For example, he defined a shift in human history occurring because some prehistoric person decided that they did not, in fact, need to urinate on fire and put it out. Human self-control led to human control of fire.

Nobody knows for sure, but here's how I think it happened: A tribe of these proto-humans were padding warily through the warm ashes of a forest fire following their noses to a particularly seductive scent. When they stumbled upon the charred carcass of a wild boar they squatted and poked their hands into its side. They sniffed their fragrant fingers, then licked the greasy digits. The magical blend of warm protein, molten fat, and unctuous collagen in roasted meat is a narcotic elixir and it addicted them on first bite. They became focused, obsessed with tugging and scraping the bones clean, moaning, and shaking their heads. The sensuous aromas made their nostrils smile and the fulsome flavors caused their mouths to weep. Before long mortals were making sacrifices and burnt offerings to their gods, certain the immortals would like to try their heavenly recipes.

There was an automatic click when food appeared on TV. There is no way to watch television without seeing a food that can make a person’s mouth water. The idea sparked to carry cooking on to television, starting as a simple way to share recipes, tips, and tricks with home-making mothers over the radio; the food and cooking industry has developed into a full-fledged entertainment basis for many Americans today. The evolution of cooking is positively influenced by the introduction of television and technology on American culture.

In his book, Catching Fire: How Cooking made us Human, Wrangham’s argument asserts that cooking our food is what allowed us to develop and eventually evolve into our current human

Cooking is a vital, overlooked component necessary to accomplish every human’s basic fundamental needs to survive and reproduce. According to Maslow’s hierarchy of needs, food is one of the factors that constructs the base of the pyramid’s physiological section (Myers 330). This section cannot be considered without its fundamental component, the act of cooking. Not only is this act executed in most human individuals’ everyday lifestyle, but has also increased their fitness in the course of time. In Catching Fire: How Cooking Made Us Humans by Richard Wrangham, Wrangham similar idea convinces me. Wrangham declares that it was fire and cooking that led to new crucial physical traits developed in humans. Whether fire was created as a

I am Taylor Sellers, an upcoming student at Jefferson State Community College. I want to attend Jefferson State Community College because of the outstanding state of the art culinary program. I have visited with other schools that have recommended and well respected culinary programs, but their programs do not even come close to comparing to this program. Also, Jefferson State has already created memories for me and have largely impacted my basic knowledge of culinary and the basic skills needed to start out in the industry. I have attended a weeklong culinary camp they hosted this past summer and I was able to learn basic skills that led up to us being able to prepare a three course meal to showcase for our families. I also have had the opportunity of joining the culinary explorers program and I have learned and I am still learning many valuable lessons not only skills needed in the kitchen but also with important character traits that are needed in every profession not just

I’ve always had a passion for cooking. When I was a little girl I loved to cook and enjoyed learning about all sort of cuisines. Today, I am still in the kitchen and every chance I get, I cook. Some days it isn’t even fancy or a hard recipe. Some days it’s a classic, but something that I’ve created. Cooking is my time to be me. It’s the “art form” I pride myself at being good at and I don’t have to try (unlike drawing…not so good at that!). Like a child getting a new toy, I get excited when I discover new foods and ingredients. My mind feels “at home” when it’s in the process of creating in the kitchen. It’s fun getting the ingredients, piling them all on the counter, then chopping, stirring, adding a pinch of this and a splash of that. Then I have to wait for everything to cook. Finally the reward of my creativity is taken out of the oven and placed on a plate. The creative work I’ve done is fully realized when I can share my work with others.

I was recently given the privilege of joining the Iramoo community centre 's Men 's cooking group and I have to say it was an absolute joy. But what started out as a look into a cooking class, turned out to be so much more.