Culinary arts

[1][2] 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.

Over time, increasingly deeper and more detailed studies into foods and the culinary arts has led to a greater wealth of knowledge.

[9] In Asia, a similar path led to a separate study of the culinary arts, which later essentially merged with the Western counterpart.

[10] The culinary arts, in the Western world, as a craft and later as a field of study, began to evolve at the end of the Renaissance period.

Cooking implements are made with anything from wood, glass, and various types of metals, to the newer silicone and plastic that can be seen in many kitchens today.

Different cooking techniques require the use of certain tools, foods and heat sources in order to produce a specific desired result.

[17] Specific areas of study include butchery, chemistry and thermodynamics, visual presentation, food safety, human nutrition, and physiology, international history, menu planning, the manufacture of food items (such as the milling of wheat into flour or the refining of cane plants into crystalline sucrose), and many others.