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{{About|the preparation of food |a general outline|Outline of food preparation|varied styles of international food|cuisine}}
{{short description|Preparing food for consumption with the use of heat}}
{{Use dmy dates|date=April 2012}}
[[File:Agdz-rosino-05.jpg|thumb|upright=1.0|Cooking in a restaurant in [[Morocco]]]]
'''Cooking''' or '''cookery''' is the [[art]], [[technology]], [[science]] and [[craft]] of using heat to prepare [[food]] for consumption. Cooking techniques and ingredients vary widely across the [[Earth|world]], from grilling food over an open fire to using [[electric stove]]s, to [[baking]] in various types of [[oven]]s, reflecting unique environmental, economic, and cultural traditions and trends.
Types of cooking also depend on the skill levels and training of cooks. Cooking is done both by people in their own dwellings and by professional cooks and chefs in restaurants and other food establishments. Cooking can also occur through chemical reactions without the presence of heat, such as in [[ceviche]], a traditional [[South America]]n dish where [[fish]] is cooked with the acids in [[lemon]] or lime juice or orange juice.
Preparing food with heat or fire is an activity unique to humans. It may have started around 2 million years ago, though archaeological evidence for it reaches no more than 1 million years ago.<ref>{{Cite web|url=https://www.nationalgeographic.com/people-and-culture/food/the-plate/2015/09/02/a-brief-history-of-cooking-with-fire/|title=A Brief History of Cooking With Fire|last=Rupp|first=Rebecca|date=2015-09-02|website=National Geographic|access-date=2019-05-29}}</ref>
The expansion of [[agriculture]], commerce, trade, and transportation between civilizations in different regions offered cooks many new ingredients. New inventions and technologies, such as the invention of [[pottery]] for holding and boiling water, expanded cooking techniques. Some modern cooks apply advanced scientific techniques to food preparation to further enhance the flavor of the dish served.<ref>{{cite journal |title=A New Spin on Cooking |journal=Scientific American |volume=304 |issue=3 |pages=23 |author1=W. Wayt Gibbs |author2=Nathan Myhrvold |bibcode=2011SciAm.304c..23G |year=2011 |doi=10.1038/scientificamerican0311-23a |pmid = 21438483}}</ref>
==History==
[[File:Diorama, cavemen - National Museum of Mongolian History.jpg|thumb|upright=1.1|left|''[[Homo erectus]]'' may have begun cooking food as early as 500,000 years ago.]]
[[Phylogenetics|Phylogenetic analysis]] suggests that human ancestors may have invented cooking as far back as 1.8 million to 2.3 million years ago.<ref name=PNAS>{{cite journal| title=Phylogenetic rate shifts in feeding time during the evolution of Homo | first=Chris | last=Organ | journal= [[PNAS]] | date=22 August 2011 | doi=10.1073/pnas.1107806108 | pmid=21873223 | pmc=3167533 | volume=108 | issue=35 | pages=14555–14559| bibcode=2011PNAS..10814555O }}</ref> Re-analysis of burnt bone fragments and plant ashes from the [[Wonderwerk Cave]] in South Africa has provided evidence supporting [[control of fire by early humans]] by 1 million years ago.<ref name=Pringle2012>{{citation|date=2 April 2012 |author=Pringle, Heather |title=Quest for Fire Began Earlier Than Thought |journal=ScienceNOW |url=http://news.sciencemag.org/sciencenow/2012/04/quest-for-fire-began-earlier-tha.html?ref=em |archive-url=https://archive.today/20130415203914/http://news.sciencemag.org/sciencenow/2012/04/quest-for-fire-began-earlier-tha.html?ref=em |url-status=dead |archive-date=15 April 2013 |accessdate=2012-04-04 }}</ref> There is evidence that ''[[Homo erectus]]'' was cooking their food as early as 500,000 years ago.<ref name="pollard">{{Cite book |title=Worlds Together, Worlds Apart |last=Pollard |first=Elizabeth |publisher=Norton |year=2015|isbn=978-0-393-92207-3 |location=New York |pages=13}}</ref> Evidence for the controlled use of fire by ''Homo erectus'' beginning some 400,000 years ago has wide scholarly support.<ref name="Luke">{{cite web|url=https://www.sciencedaily.com/releases/2012/04/120402162548.htm|title=Evidence That Human Ancestors Used Fire One Million Years Ago|accessdate=2013-10-27|last=Luke|first=Kim|quote=An international team led by the University of Toronto and Hebrew University has identified the earliest known evidence of the use of fire by human ancestors. Microscopic traces of wood ash, alongside animal bones and stone tools, were found in a layer dated to one million years ago}}</ref><ref name="discovermagazine.com">{{cite web|url=http://discovermagazine.com/2013/may/09-archaeologists-find-earliest-evidence-of-humans-cooking-with-fire|title=Archaeologists Find Earliest Evidence of Humans Cooking With Fire - DiscoverMagazine.com|publisher=}}</ref> Archaeological evidence from 300,000 years ago,<ref>{{cite magazine | url=http://news.nationalgeographic.com/news/2014/01/140129-oldest-hearth-israel-cave-new-human-species-discovery-archaeology-science/ | title=Oldest Known Hearth Found in Israel Cave | magazine=National Geographic | date=29 January 2014 | accessdate=17 March 2014 | author=Smith, Roff}}</ref> in the form of ancient hearths, [[earth oven]]s, burnt animal bones, and [[flint]], are found across Europe and the Middle East. [[Anthropologist]]s think that widespread cooking fires began about 250,000 years ago when [[hearth]]s first appeared.<ref>{{cite web|url=http://cogweb.ucla.edu/Abstracts/Pennisi_99.html |title= Pennisi: Did Cooked Tubers Spur the Evolution of Big Brains? |publisher=Cogweb.ucla.edu |date= |accessdate= 7 November 2013}}</ref>
Recently, the earliest hearths have been reported to be at least 790,000 years old.<ref name="SI-2016cook">{{cite web |author=Staff |title=What Does It Mean To Be Human? - Hearths & Shelters |url=http://humanorigins.si.edu/evidence/behavior/hearths-shelters |date=August 12, 2016 |work=[[Smithsonian Institution]] |accessdate=August 12, 2016 }}</ref>
[[File:Jean-François Millet (II) 005.jpg|thumb|upright|Historical oven [[baking]], in a painting by [[Jean-François Millet]], 1854]]
Communication between the Old World and the New World in the [[Columbian Exchange]] influenced the history of cooking. The movement of foods across the Atlantic from the New World, such as [[potato]]es, [[tomato]]es, [[maize]], [[bean]]s, [[bell pepper]], [[chili pepper]], [[vanilla]], [[pumpkin]], [[cassava]], [[avocado]], [[peanut]], [[pecan]], [[cashew]], [[pineapple]], [[blueberry]], [[Helianthus|sunflower]], [[chocolate]], [[gourd]]s, and [[cucurbita|squash]], had a profound effect on Old World cooking. The movement of foods across the Atlantic from the Old World, such as [[cattle]], [[sheep]], [[pig]]s, [[wheat]], [[oat]]s, [[barley]], [[rice]], [[apple]]s, [[pear]]s, [[pea]]s, [[chickpea]]s, [[green bean]]s, [[mustard plant|mustard]], and [[carrot]]s, similarly changed New World cooking.<ref name = "history">{{cite journal |last1= Nunn |first1= Nathan |last2= Qian |first2= Nancy |year= 2010 |title= The Columbian Exchange: A History of Disease, Food, and Ideas |journal= [[Journal of Economic Perspectives]] |volume= 24 |issue= 2 |pages= 163–188 |jstor= 25703506 |doi= 10.1257/jep.24.2.163 |citeseerx= 10.1.1.232.9242 }}</ref>
In the seventeenth and eighteenth centuries, food was a classic marker of identity in Europe. In the nineteenth-century "Age of [[Nationalism]]" cuisine became a defining symbol of national identity.
The [[Industrial Revolution]] brought mass-production, mass-marketing, and standardization of food. Factories processed, preserved, canned, and packaged a wide variety of foods, and processed cereals quickly became a defining feature of the American breakfast.<ref>{{cite web|url=http://www.nordion.com/documents/the-history-of-food-irradiation.pdf |title=Archived copy |accessdate=2012-03-27 |url-status=dead |archiveurl=https://web.archive.org/web/20131116012256/http://www.nordion.com/documents/The-History-of-Food-Irradiation.pdf |archivedate=16 November 2013 |df= }}</ref> In the 1920s, [[frozen food|freezing methods]], [[cafeteria]]s, and [[fast food restaurant]]s emerged.
Starting early in the 20th century, governments issued nutrition guidelines that led to the [[Food pyramid (nutrition)|food pyramid]]<ref>{{cite news|url=https://www.washingtonpost.com/wp-srv/special/health/food-pyramid/|title=The history of the food pyramid|newspaper=Washington Post|date=31 January 2011|accessdate=18 April 2013}}</ref> (introduced in Sweden in 1974). The 1916 "Food For Young Children" became the first USDA guide to give specific dietary guidelines. Updated in the 1920s, these guides gave shopping suggestions for different-sized families along with a Depression Era revision which included four cost levels. In 1943, the USDA created the "Basic Seven" chart to promote nutrition. It included the first-ever Recommended Daily Allowances from the National Academy of Sciences. In 1956, the "Essentials of an Adequate Diet" brought recommendations which cut the number of groups that American school children would learn about down to four. In 1979, a guide called "Food" addressed the link between excessive amounts of unhealthy foods and chronic diseases. Fats, oils, and sweets were added to the four basic food groups.
[[ఆహారం]] తయారు చేసే ప్రక్రియను '''వంట''' చేయడం అంటారు. వంట తయారీకి ముఖ్యంగా [[వేడి]]ని ఉపయోగిస్తారు. అందువలన ఆహారానికి సంబంధించిన పదార్ధాలను వేడిచేయడం ద్వారా అనగా వండడం ద్వారా తినడానికి తయారు చేసుకున్న అహార పదార్ధాలను [[వంటకాలు]] అని అంటారు. ప్రపంచ వ్యాప్తంగా వంట తయారీకి కావలసిన పదార్ధాలు, తయారు చేసే పద్ధతులు ప్రాంతాన్ని బట్టి మారుతూ ఉంటాయి. వంట పద్ధతులలో పర్యావరణ, ఆర్థిక, సాంస్కృతిక సంప్రదాయాలు ప్రతిబింబిస్తాయి. వంటమనుషులు అవసరానికి అనుగుణంగా మారుతూ విస్తృతంగా వారికి వారే శిక్షణ పొందుతూ వంట తయారీలో నైపుణ్యాన్ని సాధిస్తుంటారు.
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