We can begin this journey in the history of cooking by pointing out that the first hominids changed their way of life thanks to the difficulties or facilities of obtaining and obtaining food – and it was in this constant search that the human species went from collecting roots and seeds to hunting animals. . Hunting, in particular, was a defining moment for man, because to hunt it was necessary to be accompanied, to have help to load and clean the animal, cut its meat and roast it.
Moving from the initial stage of collecting to hunting, man made a great discovery: fire and its power to transform food, making meat and vegetables softer and easier to digest, and also providing a greater amount of nutrients.
One of the first manifestations in the history of the transformation of cooking into a social ritual of aggregation was the ritualistic banquets registered in Mesopotamia, in about 2000 BC. up with the gods. In this example, we verify the aggregating capacity of food, both in the common environment when bringing people together, as well as in the religious and magical world of having contact with gods. This aggregation brought by the act of eating increased the cultural complexity of man and brought, with this type of meeting, the mediation of the group of people who would enjoy that meal.
During the Middle Ages, the communicative configuration of cuisine and gastronomy changed, but these languages did not cease to exist. The economy became feudal, with political, economic and social power centered on the figure of the King, and the act of cooking again turned to private spaces, leaving the space for banquets and public exhibitions for some time. Education and culture came under the control of religious orders, which ended up also concentrating part of the production of more sophisticated food items, as is the case with conventual orders, where monks and nuns should work in some artisanal activity: thus the tradition emerged. of conventual sweets that still exists today.
At the beginning of the 20th century, the arrival on the consumer market of technological instruments such as toasters, mixers, blenders, electric ovens changed the way of cooking and the languages of cooking and gastronomy. This technology facilitated the work of housewives and chefs, increasing the productivity of these activities, both professional and domestic.
Household appliances created a new mediation between food production and consumption. A blender that beats a food and changes it to the puree format, transforms that food into a new product, a new sign – now, mashed potatoes, no more potatoes. When this puree was made only by human force, the mediation was different, as was the final product; certainly the resulting puree contained more pieces of the original food, which does not happen with the mechanical apparatus that uses electrical energy in its operation, which has the strength to homogenize the puree, making all its parts equal. Thus we have the possibility to standardize the food, opening up yet another possibility in the field of kitchen image generation: having equal foods on a large scale, both in the professional environment and in private kitchens.
Cooking is the art of cooking, that is, the act of making food. The act of cooking was born precisely from the discovery of the innumerable new possibilities to modify the foods that the fire provided. The transformation of “in natura” food – such as fruits, vegetables, vegetables, freshly hunted meat – into cooked and even more elaborate dishes changed the perception of food: eating also began to take on an air of taste. With these discoveries, countless possibilities for faster or longer cooking times, combinations of ingredients and other food innovations have given rise to dishes and even flavors. Thus, a new sensitive relationship was formed between eating to survive and eating to feel, which is one of the bases of the act of cooking.
Thus we become artists making a simple dinner become a great occasion or a meeting becomes something more pleasurable. The cuisine has evolved along with us.