essay on art of cooking

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The Art of Cooking: A student explains the benefits and pleasures of cooking.

Cooking is an art that encompasses the world. It requires passion, precision, and most of all, love. The culinary arts are a complex mixture of balancing a variety of tastes and aromas, combined with beautiful plating. Cooking allows the artistic side of anyone to come alive. Cooking is an essential skill that all people should know how to do on a basic level. Whether it is a simple breakfast of cereal or a complex five-course dinner, cooking will always be a relevant skill. Preparing and then sharing meals is also a great way to bond and grow relationships. The dinner table hosts a multitude of conversations. Many bonds are formed over good food. Enjoying food with another person is an amazing way to get to know them as well as a way to find out about their interests.

Some of the benefits of cooking are nutrition, saving money, and learning an essential skill. Quality of cooking is important for nutrition as well as the proper mixture of vegetables, proteins, grains, and fats. Learning how to cook is also not a time-consuming skill to learn. In all honesty, if you know how to read and follow directions, you could likely do a great impression of Gordon Ramsey. Following a few recipes is a great gateway into learning about cooking styles and how to mix flavors together to create a dish. Saving money is essential to life; many people often spend a lot of money by ordering food from restaurants. By grocery shopping and prepping meals, you will be able to save a lot of money that would have gone to restaurants. Meals are going to be more cost-efficient and could also boost morale as a completed task.

Cooking plays a large part in mental health and psychology. Cooking and baking are considered therapeutic because they are “behavioral activations” (Conner et al., 2016). Daily creative activities have been shown to boost happiness in people. Cooking not only boosts mental health, but it plays a part in boosting self-esteem and helps with focusing. The busy work that it takes to cook allows many people peace of mind and is a stress reliever.

Cooking is an art that transcends basic nutrition and becomes an art form. Cooks can dress a plate with vibrant colors and an assortment of flavors and aromas. TV shows like “Iron Chef” and “Chopped” take various chefs from across the country and judge their ability to make quality food, but also judge on their presentation. The presentation of food is another aspect that makes cooking enjoyable. Presentation aids in making the food’s aesthetic more desirable and enjoyable.

Cooking has been a lifelong art that has many beneficial effects. Cooking can be used to bring people together for the sake of enjoying food. Cooking is the mediator for a lot of relationships and is often a setting for people to converse. By learning to cook, you can save money and create quality meals. The art of cooking is the many aspects it has in daily life as well as the joy it brings to those it touches.

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Cooking Essay | Cooking is a Necessity, Essay About Cooking 850 Words in English

November 1, 2021 by Prasanna

Cooking Essay: Cooking or the art of cooking is the art and science of preparing food for consumption by humans. The techniques of cooking and the ingredients used for it vary from place to place and from human to human. There are various types of gas stoves which are used for cooking food like an electric stove, gas stove, ovens and even baked Chulhas.

The history of cooking is still unknown but our ancestors or the early humans invented fire and gradually started using it to cook their food. In earlier times people used clay pots as vessels in which they used to make their food. Earlier people were not aware of so many types of dishes, they only used fire to cook the raw meat which they got from hunting animals. With time and evolution of human beings the cooking methods and the cooked menu list has also changed.

You can also find more Essay Writing articles on events, persons, sports, technology and many more.

Long Essay on Cooking

Cooking is a need for one and all and everyone must learn how to cook to make their lives easier. Cooking is the skill of making food by making use of many ingredients. Cooking can be done through various methods like boiling, grilling, sautéing, etc. It is not clearly known when did our ancestors started to cook but studies show that they began Cooking using fire some million years ago. Cooking is required to make the food items edible and healthy. Cooking is also an art as the cook is using all his abilities to prepare a masterpiece in itself that is fit for consumption by a human being. Cooking techniques and ingredients vary from region to region and person to person. In early times clay pots were used for cooking on open fire. Cooking makes it more tasty and presentable, more easier to digest, and kills the bacteria present in the raw ingredients.

Cooking is a necessity for all of us but some also follow it as a profession. But according to our society Cooking is only meant for females, which is wrong. Nowadays it is a requirement for both the genders as it makes us independent and also we can support our family in difficult times. It is a source of pleasure and satisfaction for some people. Cooking like other subjects should be a part of your curriculum. In this way children will get to learn the importance of it which will be helpful to them in their near future. It is a good productive activity as it includes the use of both mind and body. It is a kind of stress buster for someone. We all have seen our mothers, grandmothers and sisters Cooking in the kitchen and that too in the most loving way. But the introduction of fast food has changed the basic concept of cooking. It is human tendency to incline towards the things which need less or no effort. Fast food is one of them, no second thoughts that they are not good for our health.

The convenience of fast food has made people forget the benefits of cooking food at home. Yes, it is true that Cooking is a time consuming and difficult process but it has some fun values also especially if our family, kids come and help us in the kitchen. It increases the bonding and love between a family as the more we spend time with each other the more we become close to each and everyone. Cooking at home is a lifestyle followed by many health influences also as they make people aware about its benefits. Therefore we must encourage our children and teenagers to learn Cooking and improvise their cooking skills.

Short Essay on Cooking

In simple words, cooking means to make food with the help of fire whether through a gas stove, electric stove or oven.
Cooking is a need of our life as it is also a means of exchanging our tastes, traditions and cultures.
We need to cook our food so as to make it more tasty, easier to digest and presentable. It also kills any type of bacteria present in the raw uncooked food.
There are many types of cooking methods used by people in this world like grilling, baking, boiling, simmering, roasting, sautéing, etc.
We should all try to follow the rule of healthy cooking by avoiding oils and butter, minimize the use of salt, etc.
It is important to understand the proper method or techniques of cooking to ensure safety and maintain the original and proper taste of the food.
Cooking is a habit or it is a need. It is essential for both the genders to learn cooking so that they can survive on their own in a difficult situation.
It is a life skill because home-cooked food is the basis of healthy living and we all should possess it.
It is also helpful in reducing stress and anxiety. It makes a person feel alive and productive.
Our mothers and sisters have been cooking food with love for us for a very long time. The fragrance of spices in a mother’s kitchen keeps a house alive and connected to each other.

FAQ’s on Cooking Essay

Question 1. What are some of the things to be considered while Cooking?

Answer: When Cooking we should take care of what ingredients and in how much quantity they are to be used.

Question 2. What are some of the simple Cooking methods?

Answer: Some simple Cooking methods used worldwide are boiling, frying, roasting, steaming, grilling, etc.

Question 3. How to avoid common Cooking mistakes?

Answer: Some mistakes we should avoid while Cooking are losing the track of time needed for a dish to be cooked, not tasting the salt and other spices, not reading the proper recipe of the dish, overcrowding of the things on the kitchen shelf.

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The Arts of Cooking. Modern Times and the Dynamics of Tradition

Is the practice of cooking an art or merely a skill? To answer this question, this essay analyzes the transformation and incorporation of food by humans from a cultural-historical perspective. In particular, it analyses the tension between tradition and rationalization. It becomes apparent that "modern times" are not only based on a scientific-technical innovation dynamic, but also on specific forms of tradition forming. The industrialization of food and the "rational kitchen" are used as examples to demonstrate how the new and the old are constantly blurring in hybrid connections. The thesis that cooking has lost its function due to the mechanization of the household therefore falls short of the mark. Rather, cooking is itself an important cultural technique in which art and science intertwine in a paradoxical way. The essay undermines the juxtaposition of natural resources and culinary culture and presents a new interpretation of cultural change for discussion.

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“For those who appreciate the history and preparation of food, an essential addition to their shelves is The Art of Cooking, by the Eminent Maestro Martino of Como.” — Orlando Sentinel

“Much of the fun of reading Martino is in discovering strange archaic dishes, such as mustard made with sandalwood, or ‘aspic in a basket,’ or hemp-seed pottage.” — Sunday Telegraph Magazine

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The Joylessness of Cooking

Kitchen utensils withering on the kitchen counter.

In theory, I love to cook . I’ve been reminding myself of this lately, repeating it almost like a mantra, humming the percussive, iambic rhythm of the phrase while I clatter around in the cabinets in search of whatever skillet is inevitably at the very bottom of a teetering stack of pans, or ram the blade of a knife through the stalks of yet another head of celery, or fling a handful of salt resentfully at a wholly blameless chicken. In theory, I love to cook.

To cook, as a home cook, isn’t just to cook—it’s to plan, to shop, to store, to prep, to combine, to heat, to serve. If I don’t love all those things, all the time, I can at least reliably expect a jolt of pleasure from one or two: the bland labor of chopping onion is paid for, more or less, by the rich smell of the stew as it simmers. But what I love most about cooking (in theory) is that it’s a puzzle to be solved. In its best form, cooking is a practice measured not in individual dishes but in days and even weeks—a strategic navigation of ingredients, expiration dates, uses and reuses, variety and sameness. I’m no good at chess, but in my mind the rush of realizing that the jumble of aging ingredients piled up in your fridge composes exactly what’s needed to make a beautiful dinner has to be, on some level, how Kasparov felt when he realized he was about to sock it to Topalov.

In March, when it began to seem likely that the coronavirus pandemic would lead to a serious bunker-style hiding out, I felt the expected fear and anger but also, I admit, a certain thrill at the idea of a major shift in the rules of the kitchen game. How do you make it work when you don’t know how often you’ll be able to grocery-shop? In early February, I had spoken, for a story , to a couple in Shunde, China, who had somehow been composing culinary sestinas in the midst of a strict lockdown, with minimal access to fresh ingredients; following their lead, in the weeks before New York City issued its own social-distancing mandates, I started growing my own herbs, bought jars in which to put up pickles, scoured cookbooks for recipes that used nothing but pantry ingredients and yet wouldn’t feel like military rations. We would be eating paella, I informed my husband, and cassoulet, and miso soup with homemade tofu, and fresh pasta, and Niçoise salads without the lettuce. We might be prisoners in our apartment, but at least we’d eat like kings.

Of course, that’s not how things went down. It became clear, almost right away, that, besides a few precarious weeks of toilet-paper shortages, any worries of major supply-chain disruptions were unfounded. If anything, by April, home cooks (at least, those whose incomes hadn’t evaporated when the nation began its economic domino-fall) had access to more and better ingredients than we’ve ever had before: as restaurants were forced into state- and city-imposed shutdowns, their suppliers started scrambling to sell their now-homeless inventory at retail, and often by mail. Steaks once destined for steak houses, chickens of rare and beautiful breeds, exquisite olive oils and vinegars by the gallon, gorgeous cheeses, freshly milled flours, a dazzling cornucopia of specialty fruits and vegetables—the sorts of rare and sensitive specimens that risk-averse grocery stores would never consider making space for—were suddenly available, and at shockingly attainable prices. During the past seven or eight months, my refrigerator has been stocked with the raw materials of fantasy; you could dive into my spice drawer like Scrooge McDuck into his swimming pool of doubloons. I’ve stir-fried Sichuan-style cumin lamb, made slow-roasted pernil asado, fired up pots of oil for a farmers’-market fritto misto; I spent the summer juicing limes and slicing fish for a nonstop parade of tart, light-as-air ceviches; I’ve made hundreds of dishes for hundreds of meals. And I am so bored. I am so tired. In theory, I love to cook. But I am so, so sick of cooking.

I take some comfort in knowing that I’m not at all alone in this feeling. “I hate cooking now, and I hate that I hate cooking,” my friend Sarah confessed to me recently, after months of making and eating meals by herself while her partner works a schedule that, thanks to COVID -19, means he’s never home for mealtimes. A recent Quartz report points to increased sales of prepared foods as evidence that COVID -related kitchen fatigue is a bona-fide trend. The critic Tejal Rao wrote recently, in the Times , about culinary burnout : “I don’t think I’m supposed to admit this here in the Food section, but when I think about cooking, I’m filled with dread.” My social-media feeds are full of individuals regarding their own culinary ennui with something adjacent to awe. “I don’t know what to make for school lunch. or for dinner. or for breakfast. i no longer know what i like to eat, what i know how to cook, what is healthy, what the children enjoy, or even what is actually edible,” the novelist Rumaan Alam tweeted recently. Others yearn for a sci-fi future where dinner is distributed in pellet form, or own up to subsisting on candy bars, or grudgingly admit to, finally, understanding the allure of zero-effort meal replacements like Soylent and nutritional drinks such as Carnation Breakfast Essentials® products. I keep thinking about a post from earlier in the fall (now deleted, but seared forever in my screenshots folder, and on my heart), which made the rounds among my friends: “gotten to the point with eating where i basically just want a nutrient slurry injected into me,” the Twitter user wrote.

Feelings of emptiness are normal, even expected, in times of stress and uncertainty. (“Stress and uncertainty” being at best a tiptoeingly diplomatic way to describe the experience of the past year in America, with its million and a half dysregulations, both ambient and immediate.) But isn’t cooking supposed to be a balm for this sort of thing? Much of the happiness I used to find in cooking—even when cooking became, sort of, my job—was rooted in how tangible it was, in both labor and outcome. Simple, repetitive, semi-creative tasks like kneading dough and chopping dill are supposed to thaw us when we’re frozen with existential dread, to ground us in the tactile world, to give us a sense of power and control over the small universe of the cutting board and the stovetop. This makes sense, I know it’s true, and I guess I remember living it, and believing it. But lately it feels awfully far away. I don’t want to re-center myself by being mindful while I peel a head of garlic for the hundred-and-thirtieth day in a row; I want to lose track of myself entirely by playing seventeen straight hours of a battle-strategy video game in which I get to be a military-school professor with magical powers and green hair.

Much has been made, in these months of the pandemic, of the wisdom to be found in “ How to Cook a Wolf ,” M. F. K. Fisher’s great guide, from 1942, to cooking and provisioning during the extreme shortages of the Second World War. I’ve always loved this sharp, snarky little book, particularly the way Fisher walks a tightrope between buck-up bonhomie and stark misanthropy. She doesn’t pretend that circumstances aren’t dismal well beyond the contents of her pantry—the wolf of the title is fatigue and anxiety as much as it’s hunger. But she makes a good case, in chapters like “How to Be Cheerful Through Starving” and “How to Rise Up Like New Bread,” for finding the fun in misery. “Here are some suggestions which sound touched with a kind of sordid whimsy until you try them,” she says, to introduce a list of alternative fuel sources culled from books dating back as far as the Victorian era. “Then they really work, and make you feel noble and brave at the same time.”

From the vantage point of abundance, this sentiment is inspiring; in an era of need and shortage, it’s timeless and practical. For me, right now, it makes me want to hurl a cabbage at the wall. (I’ve had a cabbage taking up space in my fridge for over a month now; this use for it seems as good as any.) Behind Fisher’s exhortations was an engine of higher purpose: the rationing of that era was a cost of fuelling a war, the sacrifices on the home front motivated by a narrative of patriotism and righteousness. The COVID -19 pandemic is sort of a war, but only in the most absurd and nihilistic way: the economy hasn’t been diverted to wartime production—it’s just in crisis. The people trying to make do with limited resources are in that position because they don’t have jobs or adequate (if any) governmental relief, not because all the butter is earmarked for our boys overseas taking down the Nazis. “I believe that one of the most dignified ways we are capable of, to assert and then reassert our dignity in the face of poverty and war’s fears and pains, is to nourish ourselves with all possible skill, delicacy, and ever-increasing enjoyment,” Fisher writes, beautifully, and to my great irritation. My enjoyment is anything but “ever-increasing.”

I actually have grown as a cook a fair amount during these months of social distancing: I’ve read some marvellous cookbooks; I know how to shuck an oyster now; I’ve mastered the art of slow-roasting a duck until the skin crackles and the meat is tender as a sigh. But the moments of glittering satisfaction are duller, and less frequent. I’ll try to muster up the thrill I used to feel after finding bundles of Chinese pink celery at the farmers’ market, or scoring a really excellent jar of jam, and it’s more like a memory of delight than the actual sensation. (And I can’t remember what I even used to make with jam—what on earth do people do with jam?) When I cook now, it’s not because I have to—though I realize this is a great luxury, to be able to give in to the lassitude and tap out, to order delivery saag paneer or (I refuse to be ashamed) crack open a soothing can of Beefaroni and leave the rest of my household to fend for themselves. (That I’ve ever been able to think of cooking as an unadulterated joy—that cooking gets to be a choice at all—is itself a privilege.) When I cook now, it’s because I ought to: it’s not a necessity driven by material limitation but, rather, an amorphous sense of moral imperative. In COVID -ravaged America, restaurant dining is still forbidden in some states; many establishments have closed forever, and ordering delivery from those that remain is an ethical minefield. Just when I started feeling like I might be up for the idea of bundling up to eat a wintry outdoor meal at a bistro table sandbagged in the middle of a parking lane, New York City’s infection rates started spiking again. Obligation, it turns out, is the real thief of joy; they wouldn’t make so many TV commercials featuring women who seem ludicrously happy to be doing laundry if endless compulsory domesticity didn’t slowly sandpaper away at the soul.

Compared to, well, everything, this crisis of culinary anhedonia is small beans. (I’ve been telling myself every day for a week that I should start soaking some beans. I have not soaked any beans.) But it feels all the more acute as we round the corner to Thanksgiving, a day that has come to rely on the terrible notion that a home-cooked meal is essential, and that the work of cooking it ought to be both all-consuming and undertaken without complaint. This is a lie in any year—not only is it perfectly fine not to make turkey, it’s perfectly fine to try and then fail, or to outsource the meal, or to reject the holiday altogether. This year, when the still-unchecked spread of the COVID -19 virus means that gathering in close quarters with loved ones seems reckless, and dangerous, the idea of cooking a grand, communal meal feels all the more dissonant. The sprawling multigenerational crew that populates my usual Thanksgivings will of course be celebrating separately; there are plans for a group video call, so that we can raise a glass to tradition, and for a while we considered a plan for everyone to make one recipe in common—a thread of a shared dish (mashed potatoes? Some sort of green-bean thing?) tying us together while we’re all so far apart. But that idea fizzled. We’ll eat our own meals in our own homes, and call one another to say hello and “I love you.” And then dinner will be over, and the leftovers from the meal will last a day or two or maybe three. And then we’ll all find ourselves back in front of the stove, cooking another dinner, all over again.

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Narratives and Aesthetics of Cooking: Culinary Humanities

Special Issue Editors

Special Issue Information

Benefits of publishing in a special issue.

Published Papers

A special issue of Humanities (ISSN 2076-0787).

Deadline for manuscript submissions: closed (30 June 2023) | Viewed by 6647

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Special issue editor.

Dear Colleagues,

The relationship between “art” and cooking has been treated and problematized since very ancient times of Western and Eastern thought, even as an exemplification of more general reflections, as it is the case in Plato or in Indian, Chinese and Japanese traditions. In fact, cooking is a universal, everyday activity, and, at the same time, site-specific and embedded in social practices and cultural codes. This duplicity is also to be found in the arts and in the artistic practices; for this reason, the expression “art of cooking” (which is historically determined in itself) opens up questions such as: What is meant by art in such expression? Is it correct to distinguish between major and minor arts, and why? Is there a difference between art and craftsmanship, and, if so, which category does cooking fall into?

Between cooking and art, different relationships are established and they can be grouped into three main domains. (1) The representation of food and cooking in the arts (primarily but not exclusively the visual arts): many artists use food and cooking—their representational powers as well as their materiality—to communicate different messages, styles, or poetics. (2) The collaboration between artists and cooks in order to create performances and aesthetic experiences. (3) The possibility to understand the very act of cooking as an artistic expression, and the cook/chef as an artist.

These three different domains are, however, inextricably intertwined, and raise a field of problems, that concerns more general philosophical issues as well as cultural, historical, anthropological and sociological ones. From Roman and Medieval banquets to artistic movements and gastronomic avant-gardes of the 20th and 21st centuries such as Futurist cuisine and Eat Art, rethinking the convergence of food, cooking and art requires a cross-disciplinary perspective, unfolding new paths rich in philosophical and cultural repercussions. Encouraging such multi-faceted analyses is the goal of this Special Issue, aimed at enriching the debate around food and art and at detaching it from the naïvete of some journalistic discourse and from a too often trivial ordinary conversation, that today plays a powerful role in the media.

Prof. Dr. Nicola Perullo Guest Editor

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gustatory aesthetics
everyday aesthetics
environmental art and food
participatory art
art and artisanship
multisensory art experience
convivial art
senses, food and atmospheric spaces
avant-garde cuisine
pleasure, cognition, disgust
embodied knowledge and creativity
ecology, art and activism
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Essay on My Hobby Cooking

Students are often asked to write an essay on My Hobby Cooking in their schools and colleges. And if you’re also looking for the same, we have created 100-word, 250-word, and 500-word essays on the topic.

Let’s take a look…

100 Words Essay on My Hobby Cooking

Introduction.

Cooking is my favorite hobby. It’s like an art where ingredients are my colors, and the dish is my canvas.

Why I Love Cooking

I love cooking because it allows me to be creative. I can experiment with different ingredients to create new flavors.

Benefits of Cooking

Cooking is not just fun, it’s also beneficial. It helps me understand nutrition and improves my organizational skills.

In conclusion, cooking is a hobby that brings joy and knowledge. It’s a skill that I can use throughout my life.

250 Words Essay on My Hobby Cooking

The art of cooking.

Cooking is an art form that requires a keen sense of taste and a scientific understanding of ingredients. It involves precise measurements, understanding the chemistry of ingredients, and the effect of temperature, making it a blend of science and art. This amalgamation of disciplines is what makes cooking so intriguing to me.

Exploring Cultures

Cooking allows me to explore different cultures without leaving my kitchen. From the spicy curries of India to the delicate sushi of Japan, each dish tells a story of its origin, and recreating them is like living that story. It broadens my understanding of diverse cultures and their culinary traditions.

Therapeutic Benefits

Cooking is therapeutic for me. The process of chopping, sautéing, and simmering is a form of mindfulness that helps me unwind. It’s a productive escape from the rigors of academic life, providing a sense of accomplishment when I see the joy on the faces of those who taste my dishes.

In conclusion, cooking is more than just a hobby for me. It is a creative outlet, a cultural exploration, and a therapeutic activity. It allows me to express myself, learn about the world, and bring joy to others. As I continue my culinary journey, I look forward to discovering new recipes, techniques, and cultures.

500 Words Essay on My Hobby Cooking

Cooking is not just a mundane chore; it’s an art, a therapeutic activity, and a creative outlet. As a college student, my hobby is cooking, which allows me to explore various cultures, improve my skills, and bring joy to my friends and family.

Exploring Cultures through Cooking

One of the most intriguing aspects of cooking as a hobby is the opportunity it provides to explore various cultures. Each cuisine has its unique ingredients, techniques, and flavors. By cooking dishes from different cultures, I can travel the world from the comfort of my kitchen. It enhances my understanding and appreciation of the diversity and complexity of our world.

Cooking as a Therapeutic Activity

In the hustle and bustle of college life, cooking serves as a therapeutic activity. The process of chopping, stirring, and sautéing can be incredibly calming and meditative. It allows me to focus on the task at hand, diverting my mind from academic stress and providing a much-needed break. The satisfaction of creating a delicious meal from scratch is a rewarding experience that boosts my mood and self-confidence.

Bringing Joy to Others

Improvement of skills.

Cooking as a hobby has also helped me improve various skills. It has honed my organizational skills, as it requires planning and preparation. It has improved my time management skills, as each component of the dish needs to be timed perfectly. It has also enhanced my problem-solving skills, as cooking often involves troubleshooting, such as adjusting the seasoning or rescuing a sauce that’s too thick.

In conclusion, cooking is a hobby that offers numerous benefits. It’s an artistic expression, a cultural exploration, a therapeutic activity, a means of bringing joy to others, and a tool for skill development. As a college student, it provides a welcome respite from academic pressures and a creative outlet that enriches my life. Through cooking, I can share a part of myself with others, creating delicious dishes that bring people together.

Apart from these, you can look at all the essays by clicking here .

Happy studying!

Essay Samples on Cooking

The pros of home cooking as compared to fast food.

There is only so much time in the world, people are constantly busy and in a rush. Busy with work, school and other extra activities. Who has time to cook nowadays? Families are constantly going out to eat at restaurants and fast food places rather...

Healthy Food

Home Cooked Meals Vs. Fast Food: Comparing Nutritious Benefits

Nowadays many people of all ages are becoming more obese simply because they choose to take the easier route when it comes to their appetite; however, the easier route may not be the one that’s healthiest. The vast majority are not cooking as much, which...

The Perfect Agenda for Single People on the Valentine's Day

All lonely women: He returned. Good V word. When a terrible day draws near, we are all surrounded by Valentine's Day attributes. The sweet Hallmark cards make us laugh; The heart shaped chocolate box gives us evil and constantly reminds us that we must be...

Valentines Day

Nuances of Food Preparation for Astronauts

Summary Astronauts do not only rely on food for their physical well being. Food provides emotional benefits and can lessen the psychological effects of being in space for extended periods of time. However, food on the International Space Station must be specifically prepared for space...

Space Exploration

Mistake That One Should Avoid During Baking

Spell baking can be a great deal of fun, it likewise needs one serious part of accuracy and meticulousness. Commit one modest error or miss one little fixing and you can wager everything that the dish will be a debacle. I have dependably said that...

Food Safety

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Traditional Cuisine of the Carribeans, Southern India and Northern France

One of the most important aspects of any culture is food. The reason why traditional cuisine is passed from one generation to another is to preserve the food culture and also express the cultural identity. When one’s traditional food is frequently cooked, there is a...

Cooking a Successful Thanksgiving Dinner

Thanksgiving is one of the most anticipated and celebrated holidays in the United States. It is a time where family and friends come together as one and give thanks. However, Thanksgiving can be a complex occasion due to the planning, preparing, and cooking the holiday...

Thanksgiving

Steps to Planning a Successful Thanksgiving

Steps to Planning a Successful Thanksgiving When Thanksgiving comes around, you always want to prepare days before. Thanksgiving involves a lot of work meaning you’ll need plenty of time. Many people think of Thanksgiving as “The Last Supper” so you can imagine lots of people...

The Life of David Chang, a Famous Korean-American Chef

David Chang is a famous Korean-American chef born in Vienna, Virginia but raised in Arlington with his two older brothers, his older sister, his mother and his father. Chang’s father, Joe Chang, was born in North Korea, while his mother, Sherri Chang, was born in...

Pastry Chef

The Evolution of Pastry Dough

Pastry dough has evolved vastly over time, mainly due to technological advancements and globalization, but its evolution has also had many cultural effects. The evolution of dessert dough and how it's impacted different cultures can be seen from B.C. to the present. With the knowledge...

Pastry Industry in the U.S.: Famous Pastry Chefs

Folks with a distinct sweet tooth tend to have a stronger passion for desserts and greater inclination to flavor. This may not be the ultimate diagnosis for what’s acceptable in someone’s eating behavior, but it’s definitely something necessary if you’re one to pursue a career...

A Research Paper on the Role of a Pastry Chef

A Pastry chef, is a station chef in a professional kitchen, who is skilled in the area of making of pastries, desserts, breads, and other baked goods. Being a pastry chef is not an easy job, but yet a job that is easy to fall...

The Seasonal Beauty of Japanese Food with Film Series “Little Forest”

Japan is well known for its distinct seasonality, especially in its food. Japanese celebrate their seasons by enjoying the fresh ingredients unique to that season, which is a feature for washoku, a famous national cuisine. A meal in Japan goes beyond simply eating the food....

Japanese Food Culture

The Various Processes of Heat Transfer

The cooling, heating and preserving of food is vital to human survival. We must heat food, so it is safe to eat and preserve it, so it does not become rotten or diseased. There are many things we need to be able to do with...

Importance of Food

The Forecast Of Demand/Supply Of Labour Phase

At the moment employment is at its highest rate, yet the food industry is continually short of staff. This is meaning some restaurants are only able to open 5 days out of 7 as they don’t have enough staff to run a restaurant efficiently and...

Employee Retention

A Comparison of the Depiction of Food in Ancient and Modern Art Pieces

Food has always been a sort of release to people whether it be for dining purposes, entertaining your guests, photographs, depicting it on an art piece from vases to scrolls to walls, but now due to the rising technology of the 21st century we can...

Blanching Method For The Shell Life Of Friuts And Vegetables

Objective: 1.To perform the blanching method to preserve fruits and vegetables and to enhance their shelf life. 2. To determine the outcome of blanching on the visual and olfactory quality components of distinct fruits and vegetables. Materials Apparatus 2 fresh cobs of corn 2 pairing...

Cooking Food In Pottery Is More Beneficial

Pottery is a huge part of Pakistani culture especially in Sindh, Hala, Khumar road etc. it is used at various places in the world except for Pakistan that is, India, Siri Lanka, Japan, Korea, Africa, Spain ets. These clay utensils need 20 different step to...

The Depiction Of Italian Cuisine In American Television And Cinema

For any Italian, there is no place more sentimental than the dinner table. The place, which is a constantly changing place of scenery, is so sentimental it borders holiness. From prosciutto to tiramisu, everything has been served in cinema and for a number of occasions....

American Culture
The Godfather

The Geography Of Soupe De Chalet

Europe has birthed a vast number of delicious dishes across the nation. The one that will be presented in this exercise is the Soupe de Chalet (Chalet Soup )also called the Fribourg Vegetable Soup, which is a conventional dish created in Switzerland, more particularly in...

Organic Food

The Health Risk Factors Of Lack Of Proper And Regular Fuel Availability

People under the poverty line are mostly energy poor too. It is estimated that approximately two thirds of these are women, quite a few of whom live in female-headed rural households. It is essential to keep in mind that men and women have different energy...

Risk Taking

The Pros Of Cooking Meals At Home

I have been passionate by culinary art and today I’m going to tell you why you should cook your own meal. I would like to dedicate this pitch to my mother who introduced me to cooking since I was a kid. With the increasing rate...

My Love For The Art Of Baking

I grab the key ingredient, flour, from the cabinet. I hear the large swoosh of the fan as the white powder swirls around. I tie my hair back and pour the dusty powder in a cup. 2 ½ cups. 3 cups. 1 ⅓ tablespoon. I...

Best topics on Cooking

1. The Pros Of Home Cooking As Compared To Fast Food

2. Home Cooked Meals Vs. Fast Food: Comparing Nutritious Benefits

3. The Perfect Agenda for Single People on the Valentine’s Day

4. Nuances of Food Preparation for Astronauts

5. Mistake That One Should Avoid During Baking

6. Traditional Cuisine of the Carribeans, Southern India and Northern France

7. Cooking a Successful Thanksgiving Dinner

8. Steps to Planning a Successful Thanksgiving

9. The Life of David Chang, a Famous Korean-American Chef

10. The Evolution of Pastry Dough

11. Pastry Industry in the U.S.: Famous Pastry Chefs

12. A Research Paper on the Role of a Pastry Chef

13. The Seasonal Beauty of Japanese Food with Film Series “Little Forest”

14. The Various Processes of Heat Transfer

15. The Forecast Of Demand/Supply Of Labour Phase

Chewing Gum
Fast Food Nation
Artificial Sweeteners

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Home / Essay Samples / Food / Cooking / Culinary Journey: Reflecting on My Cooking Experience

Culinary Journey: Reflecting on My Cooking Experience

Category: Food , Education , Life
Topic: Cooking , Learning Styles , Personal Experience

Pages: 4 (1792 words)

Downloads: -->

Personal Perspective of Learning and the Curriculum

Criticism for and against informal learning, learning process, critical reflection-connecting with real world.

Fulya. D., K. (2009) Comparison of Hidden Curriculum Theories. European Journal of Educational Studies 1(2)
Kolb. D. (1983). Experiential Learning: Experience As The Source of Learning and Development.Prentice-Hall, New Jersey.
Laura. L. (n.d). Advantages of Informal Learning for Organisations. [Blog]
Noel, A. M. (2007). Elements of a winning field trip. Kappa Delta Pi Record, 44(1), 42-44.
Sager. M. (2013). Understanding the Hidden Curriculum Connecting Teachers to Themselves, Their Students, and the Earth. Leadership for Sustainability Education Papers. p7
Yavuz, T. M., & Balkan, K. F. (2017). The effect of hydroelectric power plants trip on students' conceptual understandings. Mersin University Journal of the Faculty of Education, 13(3), 1151-1172.

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