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The history of culinary arts

It used to be that cooking was considered a hobby or a chore. Until now, it is considered a highly skilled line of work within a multi-billion dollar industry. Students who pursue the culinary arts are equipped with different levels of skills and knowledge, but they all share the same thing: a passion for cooking. You will never go further and study culinary arts if you have no interest in cooking in the first place, right?

Food is the one thing that has always been and will continue to be a large part of our daily lives as a result of the family recipes that we carry with great care from many generations past. Some learn new cuisines, while others even go to culinary schools to hone their skills and expertise and earn a culinary arts degree. Knowing that everyone needs food is much easier to understand, but isn’t it interesting to know when and where the different types of flavors, presentations and characteristics of food began? If so, let us discover the history of culinary arts.

The history of cooking dates back to the 1800s, when Boston’s first culinary school taught the art of American cooking and prepared students to pass their knowledge on to others. The first published cookbook was written by Fannie Merrit Farmer in 1896, who also attended Boston Cookery School and whose book is still widely used as a reference and remains in print today.

The next phase in the history of culinary arts was carried out through television, where in 1946 James Beard, who is also recognized as the father of American cooking, gave regular cooking classes on the art of American cooking. . On the other hand, French cuisine was brought to life in American society by Julia Child in the 1960s when she, through the power of radios, entered every kitchen in the country.

Later in the history of cooking, the Culinary Institute of America (CIA) was founded and was the first culinary school to offer career-based courses in the art of cooking. Its first location was on the Yale University campus in Connecticut, which was later moved in 1972 to New York. But before the CIA was established, those who wanted a career in culinary arts typically had to go through apprenticeships with experienced chefs to get on-the-job training. This method of apprenticeship was a traditional course in Europe, but rather a challenging arrangement as organized apprenticeships were a fairly new concept in the history of culinary arts in the US. However, apprenticeships continue today. offering an excellent culinary experience to aspiring chefs.


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