Cuisine and cooking

by David Russo VMD, PhD

The term "cuisine" has widespread implications, encompassing practices and traditions in cooking and the general preparation of food and beverages. These practices and traditions are usually specific to a certain geographic region and heavily influenced by the various ingredients available in that region as well as by it's cultural mores (such as religion).

The use of chopsticks in the Far East, for example, (itself done in keeping with Confucian teachings) necessitates that the food be cut into bite-size portions before serving. New technologies have also come into play in regional cuisine. New methods of production, preservation, transportation etc. coupled with the rise of intercultural interaction brought about by immigration and tourism has lifted many of the old restraints off of cuisine.

"Ethnic" cuisine often depends upon the delivery of fresh ingredients from far-away lands and has only recently been made possible by faster and cheaper transportation as well as better preservation and other factors. The existence of foreign cuisines alongside local cuisines allows for the creation of new dishes through experimentation by chefs.

Cuisine is, for all these reasons, culturally important in many ways and is often associated with oenology and gastronomy. Italian and French cuisine is much appreciated around the world for its variety and the quality of its products.

About the Author
David Russo, VMD, PhD
Veterinary Scientist, Gourmet Lover and Amateur Cook
www.high-net-worth-gourmet.com
1830 Pilgrim Ave., Bronx, NY 10461
718 8247308
dgrusso@verizon.net