Cooking is the act of applying heat to food in order to
prepare it to eat. It encompasses a vast range of methods, tools and
combinations of ingredients to improve the flavor or digestibility of food. It
generally requires the selection, measurement and combining of ingredients in an
ordered procedure in an effort to achieve the desired result. Constraints on
success include the variability of ingredients, ambient conditions, tools, and
the skill of the individual cooking.
The diversity of cooking worldwide is a reflection of the myriad nutritional,
aesthetic, agricultural, economic, cultural and religious considerations that
impact upon it.
Cooking requires applying heat to a food, which usually, though not always,
chemically transforms it, thus changing its flavor, texture, appearance, and
nutritional properties. There is archaeological evidence of roasted foodstuffs,
both animal and vegetable, in human (Homo erectus) campsites dating from the
earliest known use of fire, some 800,000 years ago.
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