The movement of foods across the Atlantic from the Old World changed New World cooking.

Chemical processes central to cooking include hydrolysis (in particular beta elimination of pectins, during the thermal treatment of plant tissues), pyrolysis, and glycation reactions wrongly named Maillard reactions.

Home-cooking

Home cooking has traditionally been a process carried out informally in a home or around a communal fire, and can be enjoyed by all members of the family, although in many cultures women bear primary responsibility.

Bakeries were one of the earliest forms of cooking outside the home, and bakeries in the past often offered the cooking of pots of food provided by their customers as an additional service.

In the present day, factory food preparation has become common, with many “ready-to-eat” as well as “ready-to-cook” foods being prepared and cooked in factories and home cooks using a mixture of scratch made, and factory made foods together to make a meal.

The movement of foods across the Atlantic from the Old World changed New World cooking

The nutritional value of including more commercially prepared foods has been found to be inferior to home-made foods.

commercial cooking

Bakeries were one of the earliest forms of cooking outside the home, and bakeries in the past often offered the cooking of pots of food provided by their customers as an additional service.

Cooking is also often carried out outside of personal quarters, for example at restaurants, or schools.

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