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Monday, 14 July 2014

Cooking

The first humans discovered how to make fire by rubbing two sticks together. The control of fire meant that food, in particular meat, could now be eaten cooked. This was a development that had a crucial effect on the anatomy of the eaters. Cooked meat was easier to chew, a factor that contributed to the decrease in size of the jaw and the consequent increase in cranial capacity.

The cooking of food meant that eating became a community feature as families gathered around the fire to share the foods they had baked or boiled.

In Britain, Thomas Robinson designed the first cooking range where the fire isn't enclosed in 1780. There is an oven on one side of the grate and a hot water tank on the other side. There is one downside: the food on the side nearest the fire burns easily.

E. Kidner opened the first cooking school in Great Britain on March 1, 1784.

Oxford chef school 

A few hundred years ago the generally preferred method for cooking a large piece of meat evenly was to put it on a spit and rotate it until it was fully cooked. The spit was powered by a breed of dog called the turnspit that literally run for hours on a tiny wheel that enabled it to rotate.

The first significant private cooking school in America was the Boston Cooking School, which was created in 1877.

Ceramic and cool-top hobs were  made available in America in the mid-1970s, with self-cleaning surfaces within ovens.

In the 1960s it took an average 1 hour and 40 minutes to cook a family meal, by the 1980s that had come down to an hour, and today - thanks to mod cons and processed foods - it takes just 20 minutes.

Mageirocophobia is the fear of cooking.

Source Food For Thought by Ed Pearce

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