Names

Cooking is the art of cooking. Cooking is the art of preparing food. Dictionary of medical terms

Cooking is a human activity aimed at preparing food. Cooking is a set of methods and various techniques aimed at preparing a variety of food, both animal and vegetable origin, which a person needs to maintain his life and health. This or similar definitions are given by encyclopedic dictionaries.

In simple terms, cooking is simply the preparation of food. Different countries around the world have different methods of cooking and use different ingredients that give food the flavor of their traditions. Different countries use different seasonings, which may not be known in another country. When cooking, a certain technology must be observed.

Basic principles of cooking

Various products, before getting to the table, must undergo a certain culinary treatment. For the preparation of various products, it is necessary to maintain a certain temperature regime and the duration of cooking, most often this applies to meat, fish, and various pastries. Food should not be poorly cooked or, conversely, overcooked or overcooked. Should not contain products of poor processing (bones, peel).

Food should be prepared tasty, products should be selected so that they contain a sufficient amount of proteins, fats, carbohydrates and minerals needed by the body. It should not only be deliciously cooked, but also smell, for which many different seasonings are now used, and it should also be beautifully served. A beautiful presentation of food already causes appetite, due to which gastric juice begins to be produced. When a child does not eat well, it is desirable for him to decorate food with something, beautiful and bright, and he will start eating it with pleasure, he will be interested.

Food should be not only tasty, but healthy, it should benefit the body. Be sure to include fruits and vegetables in the diet, both fresh and thermally processed, they can be stewed and baked, fried. It is advisable to serve one type of product in combination with other products, fish, meat served with vegetables or various sauces, side dishes, desserts - with various sauces. Season the first dishes with various herbs. The more varied the serving of the dish, the more benefit and pleasure the body will receive.

"The fate of a nation depends on the way it is fed." (A.Brilla-Savarin. "Physiology of Taste")
This phrase of a high-ranking French official-lawyer, passionate about culinary art to self-forgetfulness,has a number of convincing historical examples.

Mired in boundless luxury, including the table, the Roman Empire fell, and Sparta, who professed moderation in food and simplicity of food, for a long time gave the world perfect citizens in their physical and moral development. As you can see, the way of feeding a nation, a people, whose expression is the art of cooking, is not such a secondary issue, and the study of the history of nutrition is not such a useless matter.

What is the art of cooking? It is defined in one dictionary as the economical preparation of food that is nutritious, tasty, and digestible. Although this definition is old, it remains the most accurate to this day.

In our time, people's nutrition is increasingly becoming international. However, if not all, then many nations strive to preserve and develop their national culture, customs, way of life, their cuisine.

Here it is appropriate to recall the words of the author of the first culinary books in Russia, E. Avdeeva, who wrote: “Without blaming either German or French cuisine, I think that for us, in all respects, our native, Russian, what we are used to, is healthier and healthier. what has become accustomed to, what has been extracted by the experience of centuries, handed down from fathers to children and justified by the terrain, climate, way of life. It is good to adopt someone else's, but one should not leave one's own, and one should always consider everything as the basis. These words of our compatriot, an educated woman and even a scientist who has done a lot to preserve our best traditions and customs, including in the cuisine and nutrition of the Russian people, seem fair to us.

Kitchen people - it is a part of their culture and in the same way as literature, painting, music and poetry, our cooking has passed a complicated historical path of development, being exposed in this way to influence and impact of various trends and schools, kitchens of neighboring peoples and nations. In this regard, we would like to note, first of all, the influence of Greek culinary art on Russian cuisine. Especially strong after Christianity was adopted in Russia and our ties with Greece became permanent and close.

Culinary art has been known since prehistoric times, long before the advent of pottery. Animal meat was roasted on a spit. They cooked meat and heated water by means of red-hot stones lowered into a vessel with water, and the vessels were used at first wooden, and later clay. Interestingly, our distant Siberian ancestors used birch bark as vessels.

When it comes to the history of the culinary arts, many nations attribute the discovery of new dishes to themselves. And these statements are true in the sense that the culinary art of most peoples is the fruit of the centuries-old creativity of this particular people. However, at some stage, especially with the emergence of interethnic ties, the process of mutual borrowing begins in the culinary arts.

The development of national cuisines was uneven, someone ran ahead in their development, someone lagged behind for a number of reasons.

Food historians believe that the most perfect development of culinary art reached first among the Persians, the Assyro-Babylonians and the ancient Jews. At that time, the neighbors of these people were content with a fairly simple dishes, which is dominated by natural products, minimally exposed to cooking, the kitchen these peoples already knew the delicious dishes and even different pomp table.

The Greeks, who had close contacts with these countries, were the first who could not resist the Eastern customs and mores in nutrition. The Greeks began to adopt the luxury and sophistication of the gastronomy of these Eastern peoples, and over time they surpassed them, passing the baton to Ancient Rome. By the way, exactly the Greeks were the first to commemorate the beginning and flourishing of their culinary art. At first, these were Hellenic doctors who created culinary drawings that contain dietary prescriptions and research results on the benefits and harms of certain foods, on the norms of their consumption. Following these drawings, the first literary sources on culinary art appeared: advice on the purchase of products, on their quality and use in nutrition, on individual groups of foods, on culinary secrets and chefs. Entire books and chapters in the books of such authors as Homer, Herodotus, Plato, Plutarch, Athenaeus, Aristratus of Geda and many others are devoted to the description of dishes, drinks and cooks.

In ancient Greece, the kitchen was the lot of women- mistresses of the house and slaves, so until the 4th century it was difficult to find a cook among male slaves. Only at large festive feasts were male cooks hired.

The annals of ancient history describe the fate of a certain Mithaikos, the first native of the Greek West - the author of one of the first cookbooks. When in the 6th century he arrived in Sparta to show his culinary art there and learn from the experience of Spartan cuisine, he was simply expelled from the country, as he tried to instill in the Spartans a love of gourmet foods, and luxury in food even in the 6th century was not in Sparta popular. The unlucky cook was forced to leave Sparta.

The nutrition of the ancient Greeks was modest. For example, here's what it looked like regular lunch ancient Athenian: 5 small dishes, set on a large dish (tray), which included the following products: 2 sea urchins, 10 shells, green or onion, a little salted sturgeon and a little sweet cake or biscuits. Another time, the dinner looked like this: boiled eggs, roast hare, small fried birds, and for dessert - honey cookies.

Interestingly, to stimulate appetite, the Greeks first “sipped fish broth”, and later it was replaced by light, appetizing snacks: eggs, oysters, shells, crayfish, salted fish with salad and herbs, vegetable oil, vinegar.

In addition to fresh sea fish, the favorite food of the ancient Greeks was pork roast. After him in value came: poultry (chickens and geese), and then - wild birds and hare.

From ancient sources about the culinary art of the Greeks, we would like to name first of all work of Athenaeus"Deiphosophisten"; Athenaeus writes a lot about Greek culinary art, about cooks, gives a long list of prose writers who wrote about culinary art in antiquity and quotes from their books. The following also wrote about Greek culinary art: the Stoic philosopher Chrysippus (III century BC), Artemidorus (author of dream interpretations), Semonaktides, Heraclids, Sophon, Epainetos, Parmenon, Glaukos. The Athenian Efidemos created a poem about salted fish from the Black Sea. Matron gives a description of the dinner party in "Homeric expressions and actions."

Important data on cooking are reported by Plutarch, Dioscorides, Hippocrates. Greek doctor Lenasey, who lived in the 70s. AD, described the duties of a cook, baker, cellar caretaker. They should be: immaculate (shameful), moderate and temperate, obliged to meticulously monitor their bodily purity. It is no coincidence that the cooks depicted in comedies, although cunning, are always competent and outwardly sterile.

The historian A.V. Tereshchenko writes about the nutrition of the Slavs in antiquity in his book “The Life of the Russian People”: “Our ancestors, living in patriarchal simplicity, were content with very little: half-baked food, meat, roots and skins of wild or domestic animals satisfied their needs.

Our ancestors did not know luxury for a long time. In the 11th century they still ate millet, buckwheat and milk; then they learned to cook dishes. Thus, the beginning of culinary art in Russia this historian dates back to about the twelfth century. But a few pages below, A.V. Tereshchenko reports that during the reign of Vladimir I there was no shortage of either fruits or tasty dishes: fish, game and meat were in abundance. Describing the famous feast of Vladimir, A.V. Tereshchenko lists the dishes and products that the Grand Duke treated: bread, meat, game, fish, vegetables, honey and kvass.

At the end of the 10th century, fruit trees were grown in Russia. Nestor and his contemporaries noted with amazement the abundance of all kinds of game and domestic animals. The Slavs learned very early to grind grain in hand mills: it is clear from the charter of Yaroslav that they learned this much earlier than the 11th century. In any case, ancient sources testify that in the 10th century bread-baking was already widely developed in Russia. Then they began to make kvass.

Even before the introduction of Christianity, the Slavs were even familiar with delicacy "overseas" products, in particular with spices. Pepper came from Constantinople and Bulgaria; from there - almonds, coriander, anise, ginger, cinnamon, bay leaf, cloves, cardamom, etc.

All historians noted that the common people ate quite moderately: bread, kvass, salt, garlic, onions, honey, rarely meat and fish were their usual food. Describing the nutrition of the Russian people, our great historian N.M. Karamzin wrote in "Russian Antiquity": "Schi, various stews, cereals, pies, ham and salted fish were the richness of Russian cuisine."

A special place in the nutrition of the Slavs occupied honey, which went into many dishes, they ate it in its natural form, from it they prepared such famous drinks in Russia as honey, kvass, sbiten, which in the 12th century was called vodka. A concoction was prepared from honey, St. John's wort, saffron, mint, and later - using bay leaves, ginger and even capsicum.

In general, honey (drink) has a rich historical past. In the old days, our ancestors were very proud of this drink, and whoever drank more honey and was not drunk was considered indestructible. First, in the princely estates, then, with the advent of Christianity in Russia and with the emergence of monasteries and other monasteries, with the advent of landlord estates, special honey cooks were engaged in cooking honey. The princes, some boyars, and landowners had especially skillful mead makers. But the unsurpassed meadeurs were the monks and nuns. The famous monastery honeys have been surprising all foreigners without exception for centuries, causing them delight.

A few words about the influence of French cuisine on Russian, especially master's. Antoine Carem was the first French chef to make a mark in this area., a student of the famous chef Napoleon - Lagupierre. Unlike many of their brethren,

A. Karem seriously studied the history of world culinary arts, in particular, he knew ancient Roman cuisine well. He established, for example, that the luxurious feasts of Pompey, Caesar and Lucullus consisted of extremely fatty and heavy dishes. Culinary historians call A. Karem a chef-philosopher. He is survived by his book "The Art of French cuisine of the XIX century", which put even his aphorisms: "cooking art serves as a vehicle of European diplomacy," "experienced a great diplomat must always have a good cook", "Diplomat - the best judge of a good lunch" "Gastronomy always goes hand in hand with enlightenment", "Lunches of the 19th century unite a diplomat, an artist, a writer and an artist." A. Karem, on the basis of his experience, stated: "A writer knows how to enjoy good gastronomy ... Poets love a good dinner and praise ambrosia ... A gloomy philosopher pays little attention to gastronomy."

A. Karem was very zealous about his culinary art and did not tolerate a dismissive attitude towards him. It was the love of this skill that made him leave the place of the cook at the court of the English king Henry IV, who did not understand anything in the culinary arts. Because of his quarrelsome nature, he broke up with Talleyrand, and then alternately with the Prince of Württemberg, Lord Stewood and the famous Rothschild.

Karem was sent to Russia by Prince Bagration, and from him he got into the personal chef of Alexander I. But after 6 months he left St. Petersburg due to the bad climate and went on a trip to the West Indies. There he was captured by wild tribes, distinguished by "exorbitant gastronomic claims." After being taken prisoner by them, Karem began to feed them such sauces and stews that they proclaimed him king, and for many years he divided his occupations between the duties of king and cook.

Missing Paris, Karem returned to France, where he died "on duty" - he gave a lesson in culinary art to his students.

A. Karem's successor in Russia was Jean Zhebon, Petit, Tyu, Gilta, Zhabon and other cooks of Nicholas I. They were the creators of the master's Russian cuisine. Some of them left talented students from among the Russians. So, for example, a student of Jean Gebon became a first-class cook Mikhail Stepanov who has written several cookbooks.

When they talk about the influence of French cuisine on Russian, this influence is often exaggerated. Along with exquisite French dishes, the menu of even rich Russian people has always included masterpieces of Russian folk cuisine.

Nowadays national Russian cuisine - the most diverse in the world. There are more than 60 types of cabbage soup in it!

Each new dish needs to be mastered: it may not work right away. Cooking is called an art for a reason: it requires skill and patience!

HELPFUL INFORMATION:

In order to find out how to learn to cook Just remember a few simple rules:

Rule one: Cooking should be fun!

Perhaps this is the most important rule. Many women perceive the process of cooking as a daily routine, work that does not bring positive emotions. Accordingly, the dishes of such women are tasteless. Desire, positive attitude, anticipation of what kind of masterpiece you will get as a result - all this plays an important role during cooking.

Rule two: Choose high-quality appliances and utensils for cooking

It is easy for modern women - manufacturers of household appliances made sure that in the kitchen she had enough helpers for cooking. Food processors, mixers, blenders, meat grinders, air grills, ice cream makers, yogurt makers, fondue makers, double boilers, juicers will facilitate your work in the kitchen and help you prepare many delicious dishes. Of course, in an effort to quickly learn how to learn how to cook, you should not immediately run to the store and sweep all the types of kitchen equipment available today from its shelves. For starters, a food processor is enough, over time, when you get your hand in the culinary business, you may need other devices.

Pay special attention to cooking utensils. Don't expect good results if you're cooking in a frying pan that's been burning on the bottom since your grandmother's day, or in an aluminum pot. High-quality dishes will help preserve the taste and useful properties of the products that are cooked in it, and the question of how to learn how to cook deliciously will no longer be so relevant thanks to it.

All you need to get started is a set of double-bottomed pots and two non-stick pans. The main role is played by knives made of good quality steel, the sharpness of which will allow you to quickly cut into pieces any kind of product. If you cook in a microwave oven, remember that only special utensils that can withstand microwave radiation are suitable for this. High-quality dishes are expensive - but the result justifies the means, moreover, it will serve you faithfully for a long time.

Rule three: Choose quality products

It is quite logical that you will never learn how to learn how to cook deliciously if you buy low-quality (spoiled, expired) - and therefore obviously tasteless - products.

Feel free to go around the entire market before you buy the necessary products. Choose the most beautiful and fresh fruits, vegetables and herbs, the most attractive looking and delicious smelling meat. If there is an opportunity to try the product before buying - try it, do not be shy! When buying butter, mayonnaise, ketchup, sausage, canned food, do not forget to look at the expiration date - it is very desirable that it does not expire in the next couple of days. Do not shop in spontaneous markets - otherwise you risk not only preparing a tasteless dish, but also getting poisoned.

Pay special attention to the water, where the food is prepared. It must be a special or drinking water, or filtered at home. Ordinary water from the tap for cooking is not good enough!

Rule Four: Start with a simple

If fried and cooked pasta - that's all you know how to cook up to this point, not venturing prepare some dishes with lots superslozhnyh igridientov almost certainly is you do not succeed, and the desire to learn how to cook a long time will be repelled. Choosing recipes from the cookbook or the Internet, give preference to those that contain step by step photo - learn to cook it will be much easier for him.

Type in hand on simple recipes and simple dishes: sandwiches, salads, simple side dishes, boiled and baked in the oven the meat, simple soups. Over time, you will already be able to pass without fear to the preparation of more complex multi-course, and the words "saute", "pripuskaniya" and "anguish" will not cause you to shiver at the knees. Also, over time, you will feel confident and be able to afford to experiment with cooking, departing from the classic recipe.

Rule Five: Follow the instructions and be careful

For every food product there is the time and preparation rules you need to know at their fingertips - it's the basics of how to learn to cook. In the kitchen, you must be a clock, so that you always know exactly how much time you have cooked this one piece of meat, and how much is left up to full readiness here that bake fish.

Do not leave the dish being prepared for a long time. Food is love, so she paid the most attention, and in the absence of the cook has a feature to run, burn and boiled soft. In addition, the recipes of many dishes require constant stirring, rolling, adding new ingredients. It is worth to also learn how to try the dish on taste, especially at the end of cooking - so you insure against insufficient salting or overdone, do not overdo it with the spices.

Rule Six: Know how to properly serving

Come up with an unusual name for an ordinary dish, add a delicious sauce to unremarkable pasta or rice porridge, decorate the dish with herbs, master the carding technique - cutting flowers and various shapes from fruits and vegetables. Equally important is the ability to correctly and beautifully set the table. Even the most prosaic everyday dish with a special entourage will become attractive, and its taste will also be perceived in a completely different way!

Culinary victories to you!

Culinary, cookery art. A complete dictionary of foreign words that have come into use in the Russian language. Popov M., 1907. cooking (Latin culinas kitchen culina kitchen) the art of cooking, as well as the collective name of dishes. New… … Dictionary of foreign words of the Russian language

COOKING- (from Latin culina cuisine), the art of preparing food from products of animal, vegetable (and mineral) origin in the form of various dishes. K. was known in prehistoric times before the advent of pottery (for example, frying meat and fish ... ... Big Medical Encyclopedia

COOKING, cookery, pl. no, female (from lat. culina cuisine). 1. The art of cooking. Cooking courses. 2. collected Meals. Exquisite culinary. Explanatory Dictionary of Ushakov. D.N. Ushakov. 1935 1940 ... Explanatory Dictionary of Ushakov

Explanatory dictionary of Ozhegov

COOKING, and and COOKING, and, wives. 1. The art of cooking. 2. Store of ready meals and semi-finished food products. | adj. culinary, oh, oh (to 1 value). Explanatory dictionary of Ozhegov. S.I. Ozhegov, N.Yu. Shvedova. 1949 1992 ... Explanatory dictionary of Ozhegov

Cooking is a pleasure, unfortunately, daily. A certain American housewife The same dish is never the same. Alain Lobro Cooking is a matter of time. In general, the more time, the better the result. John… … Consolidated encyclopedia of aphorisms

cooking- and culinary... Dictionary of pronunciation and stress difficulties in modern Russian

- (from lat. culina cuisine) the art of cooking ... Big Encyclopedic Dictionary

I kulin aria, culinary ia f. 1. The art of cooking. 2. unfold Tasty cooked food. II kulin aria, culinary specialist Ia. A store or a special department at a restaurant, a canteen selling semi-finished and ready-made meals. Dictionary … Modern explanatory dictionary of the Russian language Efremova

Exist., number of synonyms: 3 geumatics (2) geustics (2) dietoculinary (1) ... Synonym dictionary

cooking- and, well. art culinaire. 1. The art of cooking. ALS 1. Kataev physiologically, as they say, with all his liver, appreciated (knew how to appreciate) the flesh of life, knew how to savor it, had a special gourmet taste of life, and not just French cooking. Banner 1999 ... Historical Dictionary of Gallicisms of the Russian Language

Books

Cooking, . The COOKING book was written for a cook to help him in his work, improve his skills, teach him the basics of cooking, instill useful habits and skills. Introductory sections of the book…
Cooking, . The book "Cookery" was written for the cook to help him in his work, improve his skills, teach the basics of modern cooking, instill useful habits and skills. Introductory sections…

COOKING- COOKING, cookery, pl. no, female (from lat. culina cuisine). 1. The art of cooking. Cooking courses. 2. collected Meals. Exquisite culinary. Explanatory Dictionary of Ushakov. D.N. Ushakov. 1935 1940 ... Explanatory Dictionary of Ushakov

COOKING Explanatory dictionary of Ozhegov

COOKING- COOKING, and and COOKING, and, wives. 1. The art of cooking. 2. Store of ready meals and semi-finished food products. | adj. culinary, oh, oh (to 1 value). Explanatory dictionary of Ozhegov. S.I. Ozhegov, N.Yu. Shvedova. 1949 1992 ... Explanatory dictionary of Ozhegov

COOKING- Cooking is a pleasure, unfortunately, daily. A certain American housewife The same dish is never the same. Alain Lobro Cooking is a matter of time. In general, the more time, the better the result. John… … Consolidated encyclopedia of aphorisms

cooking- and culinary... Dictionary of pronunciation and stress difficulties in modern Russian

COOKING- (from lat. culina cuisine) the art of cooking ... Big Encyclopedic Dictionary

cooking- I kulin aria, culinary specialist Ia. 1. The art of cooking. 2. unfold Tasty cooked food. II kulin aria, culinary specialist Ia. A store or a special department at a restaurant, a canteen selling semi-finished and ready-made meals. Dictionary … Modern explanatory dictionary of the Russian language Efremova

cooking- noun, number of synonyms: 3 geumatics (2) geustics (2) dietoculinary (1) ... Synonym dictionary

Books

Cooking, . The COOKING book was written for a cook to help him in his work, improve his skills, teach him the basics of cooking, instill useful habits and skills. Introductory sections of the book ... Buy for 11000 rubles
Cooking, . The book "Cookery" was written for the cook to help him in his work, improve his skills, teach the basics of modern cooking, instill useful habits and skills. Introductory sections…

A, m. culinaire adj. A person skilled in cooking; cook. BAS 1. Director Stross himself sometimes eats with them and recommends food and drinks with his own hands, and the chief cook himself, Mr. Ferdinand, a Frenchman from the highest Parisian ... ... prepares portions. Historical Dictionary of Gallicisms of the Russian Language

Culinary: Cooking Man Cooking (book) ... Wikipedia

Cook, bag, cook, cook, cook Dictionary of Russian synonyms. chef n., number of synonyms: 5 cook (3) cook ... Synonym dictionary

COOKER, chef, husband. A person skilled in cooking, a cook. Explanatory Dictionary of Ushakov. D.N. Ushakov. 1935 1940 ... Explanatory Dictionary of Ushakov

chef- COOKER, a, m A person professionally engaged in cooking, usually of some kind. dishes that are difficult to prepare and require skill and skill. But the cuisine was magnificent, the food was delicious, the restaurant was in charge of the best culinary specialist in Moscow, Yakov ... ... Explanatory dictionary of Russian nouns

M. One who is skilled in cooking [cooking I 1.]. Explanatory Dictionary of Efremova. T. F. Efremova. 2000... Modern explanatory dictionary of the Russian language Efremova

Cook, cook, cook, cook, cook, cook, cook, cook, cook, cook, cook, cook (Source: “Full accentuated paradigm according to A. A. Zaliznyak”) ... Forms of words

chef- Iskon. Reverse education from culinary (master), borrowings. from it. lang., in which kulinarisch lat. culinarius, suf. derived from culina "kitchen" ... Etymological dictionary of the Russian language

chef- kulin ar, and ... Russian spelling dictionary

chef- (2 m); pl. kulina / ry, R. kulina / ditch ... Spelling Dictionary of the Russian Language

Books

The Cook, Martin Suter. The Tamilian Maravan is forced to emigrate to Switzerland - a cruel, bloody war is going on in his homeland. Since childhood, knowing the secrets of oriental spices, feeling which of them and in what quantity ...
Culinary, Max Strakhov. Art requires sacrifice. The art of this culinary specialist is even more so: he prepares delicious dishes from women, and in this he has no equal. He has been searched for a long time and unsuccessfully. Of course, it is not at all for…