Cooking History and Cooking Methods There is no clear archeological evidence when food was first cooked. Most anthropologists believe that cooking fires began only about 250,000 years ago, when hearths started appearing. Phylogenetic analysis by Chris Organ and Richard Wrangham suggests that cooking may have been invented as far back…

International Food History Greek cuisine has a long tradition and its flavours change with the season and its geography. Greek cookery, historically a forerunner of Western cuisine, spread its culinary influence - via ancient Rome - throughout Europe and beyond. It has influences from the different people's cuisine the Greeks have interacted…

Philippines Food History Philippine cuisine consists of the food, preparation methods and eating customs found in the Philippines. The style of cooking and the food associated with it have evolved over many centuries from its Austronesia origins to a mixed cuisine of Malay, Spanish, Chinese, and American, as well as other Asian and Latin influences adapted to indigenous ingredients and the…

MANUAL FOR FRESH MEATS & COLD CUTS.   Meat Cuts: A)Beef Cut   Chuck Meat is basically muscle and the chuck happens to be a heavily exercised area. Luckily, this area contains a great deal of connective tissue, including collagen. Collagen melts during cooking, making the meat intensely flavorful. Cuts…

  AC, AOC: Short for “appellation controlée”, part of the French system that classifies wines according to their geographical origin; each AC has a set of rules defining the region of production, permitted grape varieties and yields, and sometimes alcohol and sugar levels. For some ACs, a tasting panel must…

From A TO Z. Achiote: The rust-colored, smoky-flavoured seed of the annatto tree. Adobo sauce: A blend of chills, herbs and vinegar. Agnolotti: Small, half-moon-shaped ravioli. Agrodolce: Italian sweet and sour sauce. Aïoli: A blend of ail (garlic) and oli (oil) in the parlance of the Provence region of southern…

HARD PRESSED CHEESES:   Mimolette                                       Origin: Savoie Region Cheese Group: Hard Pressed, uncooked Milk Type: Cow Milk. Strength: Medium Taste: Fine, Nutty Fat Content: 40% Mimolette cheese is of both French and…

  Cheese is a food made from milk, usually the milk of cows, buffalo, goats, or sheep, by coagulation. The milk is acidified, typically with a bacterial culture, then the addition of the enzyme rennet or a substitute (e.g. acetic acid or vinegar) causes coagulation, to give "curds and whey".…