User:Cchleborad001/sandbox

Heather's Comments

10/2- Really nice work! Cassie, could you please go to our home page and delete the second article you chose so another student can use it? I recommend checking out a similar page like Performing Arts. What headings do they have? Model any headings you add or develop after that one, okay? If you're not sure, reach out to Shalor our WikiTech through the purpose "get help" button. (Or ask me, but she is a Wikipedia expert.). Please finish "How to Edit" quiz.

10/5 Thank you for the input @Springerhe:! I removed the other article so it should be freed up for someone else now. -Cassie

10/25- Good work! Can you please BOLD the content you added below so I can give you some feedback?

10/27 Will do! -Cassie

10/31- I edited one sentence under "tools and techniques." Move comma in the last sentence under "tools and techniques": utilize certain techniques that a home cook might not, such as... . I see much of this is already on the main space page. That's your last step! Almost done.  :)

Cassie's Work Log

24th September 2019- Chose Culinary Arts article to make edits to

25th September 2019- evaluated Culinary Arts article to determine what I think needs to be added/changed, found sources to add, planned out some of what I aim to add to this article -- 4pm to 6pm

5th October 2019- Added/ expanded upon ideas for this article, found sources to add, started draft for editing "Culinary arts", added an image to Wikimedia commons and added it to my draft --7:30pm to 10:30pm

20 October 2019- Searched for sources to add to cite information within the article that is not currently cited, added editing notes to article draft below, added to article draft 7:15pm to 9pm

27 October 2019- Added comment to the Talk page of article stating that I would like to add a "Tools and Techniques" section, added information to and started writing the "Tools and Techniques" section, found new source, added "Tools and Techniques" section and a photo to Culinary Arts article. 1pm-2:35pm

Article Evaluation

This article needs to be fleshed out some more in a few areas. The section that stands out the most to me as lacking is that of the "professional study" category. In addition, I think this article could benefit from either changing the "professional study" category to something a bit more broad or creating a new category altogether so that the topic of careers/professions in the Culinary Arts may be further developed in this article. I think overall this article is a really good start, but needs additional information to fill it out more. there are only a handful of sources used, so this article could definitely use some help in that area as well to add to the overall credibility.

Sources

• Katz, Solomon H., editor. Encyclopedia of Food and Culture. Vol. 1, Charles Scribner's Sons, 2003. Gale eBooks, https://link-gale-com.butte.idm.oclc.org/apps/pub/5CJU/GVRL?u=orov49112&sid=GVRL. Accessed 25 Sept. 2019.
• Griswold, Madge. "Utensils, Cooking." Encyclopedia of Food and Culture, edited by Solomon H. Katz, vol. 3, Charles Scribner's Sons, 2003, pp. 472-476. Gale eBooks, https://link-gale-com.butte.idm.oclc.org/apps/doc/CX3403400594/GVRL?u=orov49112&sid=GVRL&xid=d95b8d33. Accessed 25 Sept. 2019.
• Hendee, Susan Sykes, and Loring Davena Boglioli. "Professionalization." Encyclopedia of Food and Culture, edited by Solomon H. Katz, vol. 3, Charles Scribner's Sons, 2003, pp. 156-157. Gale eBooks, https://link-gale-com.butte.idm.oclc.org/apps/doc/CX3403400499/GVRL?u=orov49112&sid=GVRL&xid=550e4f15. Accessed 25 Sept. 2019
• Sabo, Sandra R. "Jobs with Flavor." Techniques, vol. 74, no. 2, 1999, pp. 34-37. ProQuest, https://butte.idm.oclc.org/login?url=https://search-proquest-com.butte.idm.oclc.org/docview/216106147?accountid=39071. (note: will review this source to see if it contains information pertinent to the content of this article)
• Symons, Michael. "Cooking." Encyclopedia of Food and Culture, edited by Solomon H. Katz, vol. 1, Charles Scribner's Sons, 2003, pp. 458-462. Gale eBooks, https://link-gale-com.butte.idm.oclc.org/apps/doc/CX3403400161/GVRL?u=orov49112&sid=GVRL&xid=e2c578da. Accessed 27 Oct. 2019.

Ideas

A few elements and concepts I am researching so that I may potentially add them to this article include:

• Culinary arts in the home
• Use of utensils in the culinary arts
• Opportunities/ career paths in professional culinary arts
• Variation in the culinary arts from culture to culture
• "Professionalization" of the culinary arts throughout history

• Adding a category labelled "Career Paths" that talks about possible careers in the culinary arts

Culinary arts (Draft for Editing)

Culinary arts, in which culinary means "related to cooking", are the arts of preparation, cooking, and presentation of food, usually in the form of meals. 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" (note:culinarian is not a real word according to the Oxford English dictionary, however, it is according to the Meriam Webster Dictionary) are also used. Table manners ("the table arts") are sometimes referred to as a culinary art.

Expert chefs are required to have knowledge of food science, nutrition and diet and are responsible for preparing meals that are as pleasing to the eye as they are to the palate. After restaurants, their primary places of work include delicatessens and relatively large institutions such as hotels and hospitals.

Contents

• 1History
• 2Tools and Techniques
• 2Professional study
• 3Careers
• 4See also
• 5References
• 6Further reading
• 7External links

History[edit]

The origins of culinary began with primitive humans roughly 2 million years ago. There are various theories as to how early humans used fire to cook meat. According to anthropologist Richard Wrangham, author of Catching Fire: How Cooking Made Us Human, primitive humans simply tossed a raw hunk of meat into the flames and watching it sizzle. Another theory claims humans may first have savored roasted meat by chance when the flesh of a beast killed in a forest fire was found to be more appetizing and easier to chew and digest than the conventional raw meat.

Culinary techniques improved with the introduction of earthenware and stoneware, the domestication of livestock, and advancements in agriculture. In early civilizations, the primary employers of professional chefs were kings, aristocrats, or priests. The divide between professional chefs cooking for the wealthy and peasants cooking for their families engendered the development of many cuisines. Each class sought to create distinct culinary experience synonymous with their cultural identity.

A great deal of the study of Culinary Arts in Europe was organized by Jean Anthelme Brillat-Savarin, a man famous for his quote "Tell me what you eat, and I will tell you what you are," which has since been mistranslated and oversimplified into "You are what you eat." Other people helped to parse out the different parts of food science and gastronomy. Over time, increasingly deeper and more detailed studies into foods and the Culinary Arts has led to a greater wealth of knowledge.

In Asia, a similar path led to a separate study of the Culinary Arts, which later essentially merged with the Western counterpart. In the modern international marketplace, there is no longer a distinct divide between Western and Eastern foods. Culinary Arts students today, generally speaking, are introduced to the different cuisines of many different cultures from around the world.

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. Prior to this, chefs worked in castles, cooking for kings and queens, as well as their families, guests, and other workers of the castle. As Monarchical rule became phased out as a modality, the chefs took their craft to inns and hotels. From here, the craft evolved into a field of study.

Before cooking institutions, professional cooks were mentors for individual students who apprenticed under them. In 1879 the first cooking school was founded in the United States: the Boston Cooking School. This school standardized cooking practices and recipes, and laid the groundwork for the culinary arts schools that would follow.

Today, there are thousands of Culinary Arts schools around the world. Additionally, most universities, as well as many smaller tertiary schools like community colleges, offer some type of Culinary Arts Degree, which is technically a Bachelor of Arts Degree.

Tools and Techniques

An integral part of the culinary arts are the tools, known as cooking or kitchen utensils, that are used by both professional chefs and home cooks alike. Professionals in the culinary arts often call these utensils by the French term "batterie de cuisine". These tools may vary in materials and use. vary in what they are used for as well as the materials they are made of. Cooking implements are made with anything from wood, glass, various types of metals, to the newer silicone and plastic that can be seen in many kitchens today.

Within the realm of the culinary arts there is a wide array of different cooking techniques that originate from various cultures and continue to develop over time as these techniques are shared between cultures as well as with the progression of technology. Different cooking techniques require the use of certain tools, foods and heat sources in order to produce the desired result. The professional kitchen may utilize certain techniques that a home cook might not, such as the use of an expensive professional grill, for example, but cooking methods or various kinds can be found in any kitchen at virtually any point in modern human history.

Professional study[edit]

Modern Culinary Arts students study many different aspects of food. Specific areas of study include butchery, chemistry and thermodynamics, visual presentation, food safety, human nutrition and physiology, international history, 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.

Training in culinary arts is possible in most countries around the world. Usually at tertiary level (university). With institutions government funded, privately funded or commercial.

Image of a chef preparing food

Careers

Within the broad category of culinary arts there are numerous careers that one might pursue. These may include,

See also[edit]

• Cooking portal
• Food portal

American Dietetic Association Foodpairing Chef Cuisine Food studies

Fooding Gastronomy Gourmet Library and museum Hospitality industry Restaurant