Cooking used to be considered a hobby or a chore. Until now, it is considered a highly skilled line of work within a multi-billion dollar industry. Students pursuing the culinary arts are equipped with different levels of skills and knowledge, but they all share the same thing: a passion for cooking. You will never go further and study culinary arts if you have no interest in cooking in the first place, right?
Food is the one thing that has always been and will continue to be a huge part of our daily lives as a result of family recipes that we carry with great care from many past generations. Some learn new cuisines, while others even go to culinary schools to hone their skills and experience and earn a degree in culinary arts. Knowing that everyone needs food is much easier to understand, but aren’t you interested in knowing when and where the different flavors, presentations, and characteristics of food began? If so, let us discover the history of the culinary arts.
The history of cooking dates back to the 1800s, when Boston’s first cooking school taught the art of American cuisine and prepared students to pass on their knowledge to others. The first published cookbook was written by Fannie Merrit Farmer in 1896, who also attended Boston cookery school and whose book is still widely used as a reference and remains in print today.
The next phase in the history of culinary arts took place through television, where in 1946 James Beard, who is also recognized as the father of American cuisine, gave regular cooking classes on the art of American cuisine. . On the other hand, French cuisine was brought to life in American society by Julia Child in the 1960s when she, through the power of radios, entered every kitchen in the country.
Later in the history of cooking, the Culinary Institute of America (CIA) was founded and was the first culinary school to offer career-based courses in the art of cooking. Its first location was on the campus of Yale University in Connecticut, which was later moved in 1972 to New York. But before the CIA was established, those who wanted a career in the culinary arts typically had to go through apprenticeships with experienced chefs to gain on-the-job training. This method of apprenticeship was a traditional course in Europe, but rather a challenging arrangement as organized apprenticeships were a fairly new concept in the history of culinary arts in the US However, apprenticeships continue today offering an excellent culinary experience to aspiring chefs.
