This article is about the preparation of food. The ways or types of cooking also depend on the skill and type of training an individual cook has. Cooking is done both by people in their own dwellings and by professional cooks and chefs in restaurants and other food establishments. Index of home cooking to cure cancer pdf may have started around 2 million years ago, though archaeological evidence for it reaches no more than 1 million years ago.
The expansion of agriculture, commerce, trade and transportation between civilizations in different regions offered cooks many new ingredients. Some modern cooks apply advanced scientific techniques to food preparation to further enhance the flavor of the dish served. 400,000 years ago has wide scholarly support. Europe and the Middle East.
More recently, the earliest hearths have been reported to be at least 790,000 years old. In the seventeenth and eighteenth centuries, food was a classic marker of identity in Europe. Factories processed, preserved, canned, and packaged a wide variety of foods, and processed cereals quickly became a defining feature of the American breakfast. The 1916 “Food For Young Children” became the first USDA guide to give specific dietary guidelines. Updated in the 1920s, these guides gave shopping suggestions for different-sized families along with a Depression Era revision which included four cost levels.
In 1943, the USDA created the “Basic Seven” chart to make sure that people got the recommended nutrients. It included the first-ever Recommended Daily Allowances from the National Academy of Sciences. In 1956, the “Essentials of an Adequate Diet” brought recommendations which cut the number of groups that American school children would learn about down to four. In 1979, a guide called “Food” addressed the link between too much of certain foods and chronic diseases, but added “fats, oils, and sweets” to the four basic food groups.
Vegetables, fruits, grains and nuts as well as herbs and spices come from plants, while meat, eggs, and dairy products come from animals. They also contain water and minerals. Cooking involves a manipulation of the chemical properties of these molecules. The interaction of heat and carbohydrate is complex. This thickening will break down, however, under additional heat.