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Cooking or cookery is the art, technology and craft of preparing food for consumption with the use of heat. Cooking techniques and ingredients vary widely across the world, from grilling food over an open fire to using electric stoves, to baking in various types of ovens, reflecting unique environmental, economic, and cultural traditions and trends. The ways or types of cooking also depend on the skill and type of training an individual cook has. Cooking is done both by people in their own dwellings and by professional cooks and chefs in restaurants and other food establishments. Cooking can also occur through chemical reactions without the presence of heat, most notably with ceviche, a traditional South American dish where fish is cooked with the acids in lemon or lime juice. Preparing food with heat or fire is an activity unique to humans, and scientists believe the advent of cooking played an important role in human evolution. Some anthropologists believe that cooking fires first developed around 250,000 years ago, although there is evidence for the controlled use of fire by ''Homo erectus'' beginning 400,000 years ago.〔http://discovermagazine.com/2013/may/09-archaeologists-find-earliest-evidence-of-humans-cooking-with-fire〕 The expansion of agriculture, commerce, trade and transportation between civilizations in different regions offered cooks many new ingredients. New inventions and technologies, such as the invention of pottery for holding and boiling water, expanded cooking techniques. Some modern cooks apply advanced scientific techniques to food preparation to further enhance the flavour of the dish served.〔(【引用サイトリンク】title=A New Spin on Cooking )〕 ==History== No clear archeological evidence for the first cooking of food has survived. Archaeologists have discovered prehistoric examples of charred wood, but it is not certain whether this was caused by volcanic activity or human use of fire. Most anthropologists believe that cooking fires began only about 250,000 years ago, when hearths started appearing. Phylogenetic analysis suggests that human ancestors may have invented cooking as far back as 1.8 million to 2.3 million years ago.Evidence for the controlled use of fire by ''Homo erectus'' beginning some 400,000 years ago has wide scholarly support.〔http://discovermagazine.com/2013/may/09-archaeologists-find-earliest-evidence-of-humans-cooking-with-fire〕 Cooking was instrumental in human evolution, as it reduced the time and energy required for chewing and digestion. Archeological evidence suggests that cooking fires began in earnest only about 300,000 years ago, when ancient hearths, earth ovens, burnt animal bones, and flint appear across Europe and the Middle East. Two million years ago, the only sign of fire is burnt earth with human remains, which most anthropologists consider to be mere coincidence rather than evidence of intentional fire. The mainstream anthropological view sees the increases in human brain size occurring well before the advent of cooking, due to a shift away from the consumption of nuts and berries to the consumption of meat. In the seventeenth and eighteenth centuries, food was a classic marker of identity in Europe. In the nineteenth-century "Age of Nationalism" cuisine became a defining symbol of national identity. Communication between the Old World and the New World influenced the history of food because of the movement of foods from and to Europe, such as potatoes, tomatoes, corn, yams, and beans. Settler food in America reflected traditions adapted from Europe, but up until the end of this century, the presence of new ingredients along with the contact between diverse ethnic groups influenced experimentation. Industrialization also marks a turning point that changed how food affected the nation. The period of industrialization saw the beginnings of the mass-production, mass-marketing and standardization of food. Factories processed, preserved, canned, and packaged a wide variety of foods, and processed cereals quickly became a defining feature of the American breakfast.〔() 〕 In the 1920s, freezing methods as well as early cafeterias and fast-food establishments emerged. At this time processed and nationally distributed foods became a huge part of the nation's diet. Along with changes in food, several changes in nutritional guidelines have occurred. Since 1916 the United States government has issued several different nutrition guidelines, eventually leading up to the food pyramid (introduced in Sweden in 1974). In 1916, "Food For Young Children" along with its sequel for adults, "How to Select Foods" was the first USDA guide to give specific dietary guidelines. Updated in the 1920s, these guides gave shopping suggestions for different-sized families along with a Depression Era revision which included four cost levels. In 1943, the USDA created the "Basic Seven" chart to make sure that people got the recommended nutrients. It included the first-ever Recommended Daily Allowances from the National Academy of Sciences. In 1956, the "Essentials of an Adequate Diet" brought recommendations which cut seven down to four groups that school children would learn about for decades. In 1979, a guide called "Food" was published, which addressed the link between too much of certain foods and chronic diseases. This publication also added "fats, oils, and sweets" to the four basic food groups and cautioned moderation. In 1992, the food pyramid debuted in the United States. The USDA introduced this, which represented proportions of foods in a balanced diet. In 2005, the pyramid got a makeover and was renamed MyPyramid. Lastly, in 2011, "MyPlate" came about. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「cooking」の詳細全文を読む スポンサード リンク
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