The History of Culinary Arts
Cooking is a saw or a hobby or job. So far, it is considered as a very skilled line work in a multi-billion industry. Students taking culinary arts are equipped with different levels of knowledge and skills, but all share the same thing and it is a passion for cooking. You will never go away and study culinary arts, if at first you do not have an interest in cooking, now would you?
Food is one thing that has always been and will continue to be a big part of our everyday lives as a result of family recipes that carry a great attention from many generations ago. For some, they learn new kitchen while others even go to culinary school to perfect their skills and experience and get a degree in culinary arts. Knowing that everyone needs food so easy to understand, but are not interested to know about when and where different types of taste, presentation, and features food started? If you are, then allows us to discover the history of culinary arts.
history of culinary arts can be traced back to the 1800s when the first cooking school in Boston was learning the art of American cooking to prepare students to transfer their knowledge to others. The first cookbook ever published was written by Fannie Merrit Farmer in 1896, who also attended the Boston Cooking School and whose book is still widely used as a reference and it remains in print at present.
The next stage in the history of the culinary arts has taken over television, where in 1946 James Beard, who is also recognized as the father of American cuisine, which has held regular cooking classes on the art of American cuisine. On the other hand, French cuisine is brought to life in American society Julia Child in 1960 when, by virtue of radio, she entered all the kitchens across the country.
Later history, cooking, Culinary Institute of America (CIA) was established and was the first culinary school to maintain a career based courses on the art of cooking. His first position was on the campus of Yale University in Connecticut, who later moved in 1972 in New York. However, before he founded the CIA, who wanted a career in culinary arts normally had to go through an apprenticeship under seasoned cooks to get training in the workplace. This is the traditional method of teaching a course in Europe, but challenging arrangements organized apprenticeships are an entirely new concept in the history of culinary arts in the United States. But today, apprenticeships and still offer excellent culinary experience aspiring chefs.
