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Fashion is a term used interchangeably to describe the creation of clothing, footwear, accessories, cosmetics, and jewellery of different cultural aesthetics and their mix and match into outfits that depict distinctive ways of dressing (styles and trends) as signifiers of social status, self-expression, and group belonging.
The term "macaroni" pejoratively referred to a man who "exceeded the ordinary bounds of fashion" [2] in terms of high-end clothing, fastidious eating, and gambling. He mixed Continental affectations with his British nature, like a practitioner of macaronic verse (which mixed English and Latin to comic effect), laying himself open to satire.
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 used.
Food history is an interdisciplinary field that examines the history and the cultural, economic, environmental, and sociological impacts of food and human nutrition. It is considered distinct from the more traditional field of culinary history , which focuses on the origin and recreation of specific recipes.
Fine food, the principal study of gastronomy. Gastronomy is the study of the relationship between food and culture, the art of preparing and serving rich or delicate and appetizing food, the cooking styles of particular regions, and the science of good eating. [1]
This is an accepted version of this page This is the latest accepted revision, reviewed on 25 February 2025. Preparing food using heat This article is about the preparation of food specifically via heat. For a general outline, see Outline of food preparation. For varied styles of international food, see Cuisine. Not to be confused with Coking. A man cooking in a restaurant kitchen, Morocco ...
Molecular cuisine, is a modern style of cooking which takes advantage of many technical innovations from the scientific disciplines (molecular cooking). The term was coined in 1999 by the French INRA chemist Hervé This because he wanted to distinguish it from the name Molecular gastronomy (a scientific activity) that was introduced by him and ...
Women generally wore a kerchief, called tubatub if it was pulled tight over the whole head; but they also had a broad-brimmed hat called sayap or tarindak, woven of sago-palm leaves. Some were evidently signs of rank: when Humabon's queen went to hear mass during Magellan's visit, she was preceded by three girls carrying one of her hats .