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2. Cuisine of the Midwestern United States - Wikipedia

   en.wikipedia.org/wiki/Cuisine_of_the_Midwestern...

   Seen highlighted in red, the region known as the Midwestern United States, as currently defined by the U.S. Census Bureau. Ohio was one of the first Midwestern regions settled, mostly by farmers from the Thirteen Colonies, in 1788. Maize was the staple food, eaten at every meal. Ohio was abundant in fish, game, and wild fruits.

3. Culinary arts - Wikipedia

   en.wikipedia.org/wiki/Culinary_arts

   Culinary arts. Culinary arts are the cuisine arts of food preparation, cooking, and presentation of food, usually in the form of meals. [1][2] People working in this field – especially in establishments such as restaurants – are commonly called chefs or cooks, although, at its most general, the terms culinary artist and culinarian are also ...

4. Le Cordon Bleu College of Culinary Arts in Chicago - Wikipedia

   en.wikipedia.org/wiki/Le_Cordon_Bleu_College_of...

   Le Cordon Bleu College of Culinary Arts in Chicago (formerly known as The Cooking and Hospitality Institute of Chicago) was founded in 1983, and closed in September 2017. The school was accredited by the Higher Learning Commission and was located in Chicago, Illinois. The school offered an Associate of Occupational Studies degree, a Certificate ...

5. Cook (profession) - Wikipedia

   en.wikipedia.org/wiki/Cook_(profession)

   Cook (profession) A cook is a professional individual who prepares items for consumption in the food industry, especially in settings such as restaurants. A cook is sometimes referred to as a chef, although in the culinary world, the terms are not interchangeable. Cooks' responsibilities include preparing food, managing food stations, cleaning ...

6. Charcuterie - Wikipedia

   en.wikipedia.org/wiki/Charcuterie

   Charcuterie hanging in a French shop. Charcuterie (/ ʃ ɑːr ˈ k uː t ər i / ⓘ, shar-KOO-tər-ee, also US: / ʃ ɑːr ˌ k uː t ə ˈ r iː / ⓘ, -⁠ EE; French: [ʃaʁkyt(ə)ʁi] ⓘ; from chair, 'flesh', and cuit, 'cooked') is a branch of French cuisine devoted to prepared meat products, such as bacon, ham, sausage, terrines, galantines, ballotines, pâtés, and confit, primarily ...

7. Cooking - Wikipedia

   en.wikipedia.org/wiki/Cooking

   Cooking, also known as cookery or professionally as the culinary arts, is the art, science and craft of using heat to make food more palatable, digestible, nutritious, or safe. Cooking techniques and ingredients vary widely, from grilling food over an open fire , to using electric stoves , to baking in various types of ovens , reflecting local ...