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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.
In contrast to the anthropological treatments of food, the term foodways aims at a highly cross-disciplinary approach to food and nutrition. For example, the refereed journal Food and Foodways, published by Taylor & Francis, is "devoted to publishing original scholarly articles on the history and culture of human nourishment. By reflecting on ...
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.
A cooking school [a] is an institution devoted to education in the art and science of cooking and food preparation. There are many different types of cooking schools around the world, some devoted to training professional chefs, others aimed at amateur enthusiasts, with some being a mixture of the two.
- factory ship - famine - FARMA - farmers' market - fast food - fasting - fat - fat acceptance movement - finger bowl - fishing - food allergy - food bank - food chain - food consumption by class - food contaminants - food delivery - food energy - Food for Peace - food fortification - food guide pyramid - food irradiation - food labeling regulations (U.K., E.U.) - food loss and waste - food ...
A painting on the wall of an Egyptian tomb near Luxor displays a 4,000 year-old recipe for baking bread. Journalist William Sitwell's first book, A History of Food in 100 Recipes, tells the story ...
Food was mostly preserved through boiling, simmering or standing. A popular genre of dishes made from this favored method of food preparation was "cheese" (or "butter"), a generic term for dishes prepared by slow boiling or pressing. They could be made from ingredients as varying as apples (i.e., apple butter), plums and walnuts.
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