Culinary Art ‘2015

Culinary art, where “culinary” means “related to cooking”, is the art of the preparation, cooking and presentation of food, usually in the form of meals. 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. Table manners (“the table arts”) are sometimes referred to as a culinary art.

Culinarians are required to have knowledge of food science, nutrition and diet and are responsible for preparingrphoto1425536032 meals that are as pleasing to the eye as well as to the palate. After restaurants, their primary places of work include delicatessens and relatively large institutions such as hotels and hospitals.

In this website we collected best culinary recipes from all over the world – it is a guide and counselor for experienced cooks and those who are only attached to the subtleties of cooking art. We presrphoto1418885724ent to your attention free cooking & recipes with photos. Information, containing on our site, is needed by each family, because food is an important part of everybosy’s life. Everyday food should not only satisfy hunger but to show a good taste, and to supply the body with all necessary stuff for proper functioning.
Moreover, the art of cooking, the ability to cook, to make beautiful meals, holiday or everyday table strengthens the family, labor and moral education of children. Unfortunately, there is so much literature publishrphoto1419225762ed for people who are interested in the art of cooking, and so many of the secrets of cooking skills remain unknown to a wide circle of readers. Meanwhile, the food culture is an indispensable element of human culture, the key to its health, beauty, vitality and longevity.We hope that our site, containing a lot of culinary world recipes, will satisfy the lack of specific information and will help you to analyze your attitude to food. Try to implement all the recommendations. And then, we are sure, you will remain fully satisfied and happy by our recipes.

Cuisines evolve continually, and new cuisines are created by innovation and cultural interaction. One recent example is fusion cuisine, which combines elements of various culinary traditions while not being categorized per any one cuisine style, and generally refers to the innovations in many contemporary restaurant cuisines since the 1970s. Nouvelle cuisine (New cuisine) is an approach to cooking and food presentation in French cuisine that was popularized in the 1960s by the food critics Henri Gault, who invented the phrase, and his colleagues André Gayot and Christian Millau in a new restaurant guide, the Gault-Millau, or Le Nouveau Guide. Regional cuisines may vary based upon food availability and trade, cooking traditions and practices, and cultural differences. For example, in Central and South America, corn (maize), both fresh and dried, is a staple food. In northern Europe, wheat, rye, and fats of animal origin predominate, while in southern Europe olive oil is ubiquitous and rice is more prevalent. In Italy the cuisine of the north, featuring butter and rice, stands in contrast to that of the south, with its wheat pasta and olive oil. China likewise can be divided into rice regions and noodle & bread regions. Throughout the Middle East and Mediterranean there is a common thread marking the use of lamb, olive oil, lemons, peppers, and rice. The vegetarianism practiced in much of India has made pulses (crops harvested solely for the dry seed) such as chickpeas and lentils as significant as wheat or rice. From India to Indonesia the use of spices is characteristic; coconuts and seafood are used throughout the region both as foodstuffs and as seasonings.