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Culinary arts. Culinary arts are the cuisine arts of food preparation, cooking, and presentation of food, usually in the form of meals. [1][2] 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 are also ...
International Exhibition of Culinary Art. The International Exhibition of Culinary Art (in German: Internationale Kochkunst Ausstellung or IKA), termed the Culinary Olympics, is a quadrennial chef competition, and the biggest culinary exhibition in the world. [1] Last held in 2020, the event has in recent years been organised in Stuttgart, Germany.
The World Food Championships (WFC) is an international cooking competition. It is the biggest of its kind and ran its 10th year of competition in 2022. [1] It hosted its 9th annual event in Dallas, Texas at Fair Park from 05–9 November 2021. The competition puts chefs and home cooks on a level playing field, all competing for a piece of the ...
Food history. Food history is an interdisciplinary field that examines the history and the cultural, economic, environmental, and sociological impacts of food and human nutrition. It is considered distinct from the more traditional field of culinary history, which focuses on the origin and recreation of specific recipes.
The history of Chinese cuisine is marked by both variety and change. The archaeologist and scholar Kwang-chih Chang says "Chinese people are especially preoccupied with food" and "food is at the center of, or at least it accompanies or symbolizes, many social interactions". Over the course of history, he says, "continuity vastly outweighs change."
Auguste Escoffier. Georges Auguste Escoffier (French: [ʒɔʁʒ oɡyst ɛskɔfje]; 28 October 1846 – 12 February 1935) was a French chef, restaurateur, and culinary writer who popularised and updated traditional French cooking methods. Much of Escoffier's technique was based on that of Marie-Antoine Carême, one of the codifiers of French ...
Joël Robuchon (French pronunciation: [ʒɔɛl ʁɔbyʃɔ̃], 7 April 1945 – 6 August 2018) was a French chef and restaurateur. He was named "Chef of the Century" by the guide Gault Millau in 1989, [1] and awarded the Meilleur Ouvrier de France (France's best worker) in cuisine in 1976. He published several cookbooks, two of which have been ...
The World Association of Chefs' Societies (WACS), is a global network of chefs associations first founded in October 1928 at the Sorbonne in Paris.At that first congress there were 65 delegates from 17 countries, representing 36 national and international associations, and the venerable August Escoffier was named the first Honorary President of WACS.