Дослідницький проект з іноземної мови "Світ професій"

Про матеріал

Це проект дослідження історії виникнення професії "Кухар", а також важливість цієї професії в сучасному житті.

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бердянський економіко-гуманітарний коледж

Бердянського державного педагогічного університету

Дослідницький проект з іноземної мови «Світ професій»

ІСТОРІЯ ПРОФЕСІЇ «КУХАР»

викладач

англійської мови: Воробйова І.І.

Бердянськ 2018

THESIS

With globalization of cuisine, chefs can work all over the world. Talented chefs are always in demand and have opportunities to travel and work in some of the most interesting and exciting global destinations. This carries with it the need to appreciate diverse cultures, especially with regard to dietary requirements and traditions.

The theme of my project is to research the history of the profession “Cook”.

The relevance is based on that the profession “Cook” don’t lose its popularity since ancient period till now. The necessities of food are one of the main needs of each person. The cook creates the harmony of tastes and can do the masterpiece of culinary art having standard number of products.

The aim to do this work is connected with my desire to know how the cookery was developing during centuries.

The object of this work is the development of the history of the profession “Cook” since ancient to modern time.

The subject of this work is the profession “Cook”.

The tasks of my project are:

to explain my interest to this profession;
identify the appearance of cookbooks;
look through the history of profession “Cook”.

Since the appearance of the first cookbooks, written recipes have become more and more specific. In the early cookbooks, directions were quite general. However, it is now possible for an inexperienced cook to produce an appetizing dish by following directions in modern cookbooks.

I have researched the history of the profession “Cook”. And I can say that every period of the cookery’s history has its peculiarities and advantages. After years the profession “Cook” became more demanded. The cooks became more educated and skilled. Nowadays they know all modern trends. Thanks to modern equipment and utensils, the cooks can bring all of their ideas to life.

Contents

I. Introduction…………………………………………………………...…p.3

II. Basic part

2.1 I want to be a cook…………………………………………………………...p.4-5

2.2 The appearance of cookbooks………………………………………………..p.6-8

2.3 Throughout the history……………………………………………………...p.9-12

III. Conclusion……………………………………………………………....p.13

IV. LITERATURE/Internet resources………………………….…....p.14

INTRODUCTION

The theme of my project is to research the history of the profession “Cook”.

The aim to do this work is connected with my desire to know how the cookery was developing during centuries.

The object of this work is the development of the history of the profession “Cook” since ancient to modern time.

The subject of this work is the profession “Cook”.

The tasks of my project are:

to explain my interest to this profession;
identify the appearance of cookbooks;
look through the history of profession “Cook”.

BASIC PART

2.1 I want to be a cook

During my childhood days, I discovered I had some passion in cooking. Most of the time, I was around the kitchen observing how my mum used to cook. I could learn and master most of the things she used to do. My parents always told me to follow my dreams. In addition, I started watching cooking shows and noticed that most of the professional cooks used the latest cooking techniques.

I decided to pursue a professional career in the cooking industry. When it was time to go to college, I knew exactly what I wanted to do. I am learning how food is preparing using the right recipe, how to use math to create menus and how to cook. I was guided step by step. My main aim is to get a top chef job in one of the popular restaurants in our county. The most important things I have learned while leveling my cooking profession is to simply be patient. There are hardly any rewards in the early stages but I can guarantee that it is worth in the end.

The image of the chef has changed radically in the past decade, though, and there is a certain romantic allure to the field. Today's chefs are educated. They appear on television, travel all over the world, and lecture on topics relating to food, social science, history, and literature. But all of this is a recent trend, and many career-oriented women never thought cooking could be glamorous. After all, during the early years of the women's movement, many women chose professions that allowed them to get away from old stereotypes. The kitchen, even the professional kitchen, was a place a successful woman might choose to avoid. The professional chef can work in a wide range of establishments including high class restaurants and hotels. The chef in a high class hotel or restaurant offering fine dining will need to demonstrate outstanding skills in food preparation and presentation. They will be expected to create and adapt dishes that meet the expectations of demanding customers who are used to dining in exclusive restaurants.

I agreed that it is important for anyone who thinks they want to cook professionally to try it out first. I believe cooking is more of a science than art.

2.2 The Appearance of Cookbooks

Literature on cooking began with the ancient Greeks, who included a few references to food in their dramas and epic poems. The Romans took greater pains to describe their elegant banquets. During the Middle Ages the training of cooks began with an apprenticeship, as did most other occupations. Boys and girls about nine or ten years old were placed under the supervision of a cook who taught them his methods of cooking. Since few cooks could read, recipes were rarely written down. The first recorded cookbook was printed in Spain in the 14th century. In the 15th century the cooks of King Richard II of England wrote their Forme of Cury, a manual of cooking.

One of the first English cookbooks, The Widow's Treasure, appeared in 1625, and it was soon followed by others. The most famous American cookbook is the Boston Cooking School Cook Book, which was written in 1896 by Fannie Merritt Farmer. This book has been revised several times, and nearly 3 million copies have been printed, making it one of the all-time best sellers.

The cookbooks of the past provide information about diet and habits, as well as telling us which foods were expensive treats, and which were commonly available. The instructions in these books would be surprising and puzzling to many modern readers. The ingredients are not listed at the beginning, and the methods of preparation are brief. The writers of these cookbooks assumed a good deal of knowledge on the part of the reader, and they do not explain their processes step-by-step. Many of the instructions include steps that the modern cook would not expect, particularly in the preparation of meat dishes.

Cooksbooks tell us what people ate, but they also tell us how people ate. Honours of the Table gives instructions and diagrams on the correct method to carve everything from a hare to cow's tongue, as well as advice on how to behave at the table. The Lady's Assistant provides dinner menus that list from four to nineteen dishes for a meal. In 1903, Marion Harland proposed meals constructed around colours such as “A pink dinner (for Friday)” with pink soup, pink fish, pink salad and a pink cake.

Cookbooks from the 17th century and earlier tend to be directed toward professional chefs, and to record recipes for festive or royal occasions. The church calendar dictated many seasonal changes in diet which are reflected in recipes for “fisshe-days”, “flesshe-days”, “ember-days” and “lenton-days”. For a royal celebration, the 14th-century manuscript Arundel 344 includes a recipe for roasted peacock, a bird only the king and court were permitted to eat.

By the 18th and 19th centuries cookbooks were addressed to home cooks rather than chefs, and included recipes for ordinary daily food as well as foods for celebration. The anonymous “Lady” who wrote the New System of Domestic Cookery in 1809 included a preface to her book in which she makes explicit her desire to address the needs of families, lamenting that she “rarely meets with butter properly melted, good toast and water or well-made coffee”.

The idea of good household management is particularly important in 19th and early 20th century cookbooks. Aspirational families wanted to present respectable and comfortable households to friends and acquaintances. In addition to recipes, many of the books include advice on instructing servants, recipes for cleaners, and tips on economizing. The Home Cook Book says “no matter how talented a woman may be, or how useful in the church or society, if she is an indifferent housekeeper is it fatal to her influence, a foil to her brilliancy and a blemish in her garments”.

You may have a collection of your own recipes, or recipes inherited from a grandparent. Many women in the 19th century kept recipe books, and these were passed on to female relatives who would themselves add to the collection. The notebooks were heavily used, and it is rare for such utilitarian objects to survive. This book was compiled by a Mrs. Austen, who bequeathed it to her niece on her death in 1888. The recipes are densely written, and carefully indexed at the back [1].

Since the appearance of the first cookbooks, written recipes have become more and more specific. In the early cookbooks, directions were quite general. They called for such quantities as “the size of a walnut”, a “pinch”, or a “smidgeon” and the exact measurements were frequently left to the cook's judgment. Because of these vague directions, it was very difficult for anyone to learn to cook. However, it is now possible for an inexperienced cook to produce an appetizing dish by following directions in modern cookbooks.

2.3 Throughout the history

The profession “Cook” was developing with the civilization, that is why we can say, it is the ancient profession.

As I want to know everything about my future profession I think that it is appropriate to research a chronological frame of events throughout history of profession “Cook”.

The most important factor in the early development of cooking was the discovery and control of fire. The first cook probably made his discovery by accident. A bit of raw meat probably fell into a fire, and man, realizing it was tastier and easier to chew, became the only animal to cook his food.

The first method of cooking was broiling. An animal or bird was placed on the end of a stick and held over a fire until it was considered sufficiently well done. Later it was discovered that food tasted better when, before cooking, the covering of fur or feathers was removed and the insides of the beast or bird were taken out and replaced with a stuffing of grain and herbs. Man next discovered that food cooks more quickly and evenly on a spit, or metal rod, that conducts heat to the inside. Roasting on a spit was important until 100 years ago. It is still used in outdoor barbecues.

Another major advance in cooking was the use of a heated flat stone for frying and baking. This method was also the earliest way of baking bread. As metals came into use, the flat stone was replaced by a sheet of iron or copper. A later development was the oven, which at first was probably a hole in the ground that was lined with stones and filled with fire. When the fire had burned to ashes, food was put in and covered with large leaves. This method of cooking is still used by some primitive peoples. Early brick or stone ovens were also filled with hot coals, but the coals were raked out before the food was put in. The food cooked while the stones cooled.

Before food could be boiled, it was necessary to have a vessel that could hold boiling liquids. Animal skins, closely woven baskets, soapstone containers, and kettles made of bark served this purpose long before pottery was used. Since these vessels could not be placed over a fire, they were filled with water into which heated stones were dropped.

As various methods of cooking developed, man became interested in controlling his sources of food. At first all food was provided by nature, and it consisted of wild animals, birds, fish, fruit, nuts, and vegetables. The domestication of wild animals began in about 8000 B.C. when man first tamed cattle, sheep, goats, and other animals. The cultivation of grain and other crops began at about the same time, and man was soon able to exert some control over his food supply.

Ancient Cookery

The earliest records of cooking were left by the ancient Egyptians. Wall paintings that date back to 4000 B.C. indicate that the Egyptians were adept at roasting, frying, broiling, and boiling.

To the ancient Greeks, food was merely an accompaniment to good conversation and good fellowship. A typical Greek meal consisted of roast meat, bread, wine, fruit, nuts, and a salad served with a tart dressing. In the Roman Empire, cooking began to be considered an art. The Romans brought back food ideas from all over their empire, and simple meals were replaced by elaborate banquets that included such delicacies as snails and dormice.

An indication of the eating habits of Middle Easterners during the 8th century A.D. can be obtained from a section in the Arabian Nights that describes the shopping spree of a lady of Baghdad. The lady's purchases include a large jar of excellent wine, apples, apricots, peaches, lemons, citrons, herbs in vinegar, 25 pounds of boned meat, capers, cucumbers, parsley, walnuts, pistachio nuts, almonds, almond patties, cloves, pepper, nutmegs, and ginger. The boneless meat was probably served in the form of a kabob, which consists of chunks of meat and vegetables broiled on a skewer. Desserts in Baghdad were rich and heavy.

Medieval Cookery

In the medieval world, food prepared in castles, monasteries, and palaces was very different from food eaten by the peasants. The average man had no kitchen, and most of his food was bought from a cook shop. In the great houses, however, there were huge kitchens equipped with all kinds of kettles, saucepans, skewers, and other utensils. Bread was made in tall ovens shaped like beehives, and roasts were carried to the table and served on the spit, each guest carving off his own portion. Dinner included game, a roast, white bread, and custard or a pudding.

Renaissance Cookery

With the beginning of the Renaissance individual cooks began to acquire considerable fame. When Catherine de' Medici left Italy to marry Henry II of France, she brought along her chef.

Under Louis XIV great advances were made in cookery. His second wife, Madame de Maintenon, who was a fine chef, founded a school at Saint-Cyr, France, for orphaned daughters of French army officers. Girls who won honors in cooking were awarded a blue ribbon, and the term cordon bleu ("blue ribbon") is still the highest compliment a cook can earn. Béchamel, the favourite cook of Louis XIV, had a sauce named for him, and the famous chef Vatel is the hero of a classic story. Vatel supposedly committed suicide when the lobsters ordered for a banquet to be attended by Louis XIV failed to arrive on time.

The rise of the great French restaurants began just before the French Revolution, and in 1789 there were 100 restaurants in Paris alone. One of the great chefs of this period was Marie Antoine Careme, who cooked for Czar Alexander I, Talleyrand, and Baron Rothschild. Another famous chef was Anthelme Brillat-Savarin, who published The Physiology of Taste (La Physiologie du gout, 1825), one of the first books on cookery, as distinguished from cooking.

Modern Cookery

As the sciences of chemistry and physics have progressed, new knowledge has been applied to the preparation and preservation of food. One of the biggest changes came in the middle of the 19th century, when the cast-iron range began to replace the open fireplace. Advances in transportation, refrigeration, freezing, and canning have made it possible to obtain and preserve a wide variety of meats and other foods. Electricity has proved useful not only in kitchen stoves, but also in mixers, waffle irons, rotisseries, blenders, frying pans, and coffee makers.

One of the major advances in modern cookery has been the development of frozen foods. Vegetables, fruit juices, rolls, fish fillets, and entire meals may be purchased frozen in packages. Another relatively recent advance in food preparation is the development of packaged mixes. Using these mixes, even an inexperienced cook can quickly and easily prepare cakes, cookies, brownies, muffins, and other baked goods.

Every day new scientific developments are being applied to cooking. Improvements in kitchens and in cooking utensils are constantly being made. One of the most recent developments is the electronic oven, which cooks by a complicated process of microwaves. In this oven, which produces heat only in the food, not in the container, a cake can be baked in three minutes, and roast beef requires only six minutes of roasting per pound. However, certain foods, such as omelets and pies, are difficult to cook satisfactorily with microwaves, and there will still be room in the kitchen for the chef to whom cooking is an art.

Conclusion

I agreed that it is important for anyone who thinks they want to cook professionally to try it out first. I believe cooking is more of a science than art.

LITERATURE

Доцяк В.С. Українська кухня: підруч. для ПТЗО. – Вид. 2-ге, перероб. та доп. / В.С. Доцяк. – Львів: Оріяна-Нова, 1998. – 558 с.
Технологія приготування їжі: підруч. для ПТНЗ / М.С. Косовенко, Ж.М. Смірнова, Л.Я. Старовойт. – К.: Факт, 2003. – 360 с.

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