Culinary Definition – What it is, Meaning and Concept

According to what is stated by the Royal Spanish Academy (RAE) in your dictionary, the term culinary derives from the Latin word culinarius. The concept is used as an adjective to refer to that linked to the kitchen.

For example: “The culinary universe has always been fascinating to me”, “The municipal government announced the holding of a festival culinary in the main square “, “Culinary knowledge is essential to work in this place”.

The notion of culinary art (also called simply culinary) refers to the application of the creativity at the time of preparing the meal. This ability is related to cultural practices of each community and with social rites tied to food.

The culinary art it is part of the identity of a people. Recipes are usually passed down from generation to generation, renewing and updating themselves as the years go by. history. Globalization, however, contributed to the fact that culinary knowledge transcends borders: today it is possible to enjoy chinese food in germany Y Turkish dishes in Brazil, to cite two possibilities.

It is important to note that the feeding It is essential for life: all people need food to satisfy, through vitamins, proteins and other elements, the needs of their body. The culinary art goes beyond these organic needs and is oriented to the Preparation mode Yet the presentation of food with the aim of transmitting ideas and emotions.

Precisely, the culinary art also appeals to the knowledge of food and its properties, something that each community has been discovering over the centuries and that has led to the creation of very different recipes throughout the planet. It is important not to confuse this concept with gastronomy, which can be defined as the study of the relationship that exists between our species and its diet, as well as its environment.

While globalization and commercial interests have resulted in thousands of recipes traveling around the world, it is important to note that The foreign dishes that we savor in food houses do not always respect the lists of ingredients and the original preparation steps, but are adapted to the materials and resources available in each region, as well as to other issues that suit the tastes of potential consumers (for example: certain dishes become less spicy because the original recipe would be impossible to tolerate outside).

Another aspect that modern society has modified of culinary art and traditional cuisine in general is access to raw materials abroad. While the elaboration food began as a practice that took advantage of only the natural ingredients found by each community, nowadays it is very common to buy certain products from companies that are in other parts of the world, either for economic convenience, for quality reasons or due to shortages at certain times of the year.

And this leads us to the relationship that exists between culinary art and the seasons of the year, something that in countries like Japan still remains valid today: certain fruits and vegetables They cannot be planted throughout the year, and that impacted the traditional cuisine; At present, however, thanks to imports, this barrier is no longer a determining condition.

It can be spoken of culinary heritage to refer to those preparations and presentations that are typical of a certain region. The locroWithin this framework, it belongs to the culinary heritage of the Andean peoples.