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The evolution of gastronomy in the academy over time.

Abstract:

The gastronomy I suffered the evolution over time, the menus were long disordered lists of dishes without variety, at the discretion of the chef or the person who ordered his preparation, the knowledge of why things are done justifies the advancement of culinary customs. Since the beginnings of man the kitchen is conceived as a procedure orientated to feed to the people, through the centuries are emerging changes in the menus, in the Antiquity the menu was a handmade list that was sticking to the wall of the restaurant. At present with the professionalization of the kitchen the menu is reduced to decrease the number of simpler and nutritious dishes, where they offer appetizers, soups and strong dishes. This art of combining colors and flavors give the dish a delicacy in presentation and flavor, this has been achieved with the continuous academic preparation of the chefs, ending with the age of the chef and cooks, reaching university degrees that certify them as such.