As piles of charred spearheads unearthed at numerous early settlement sites attest, people have been cooking their food for a very long time. At first they only cooked spitted game meats, but then bread was invented, livestock were domesticated, edible plants were cultivated and irrigated, and, most importantly, people started making pottery. Earthenware made it possible to purify water by boiling and to braise and stew dishes, and would eventually allow for baking and pickling. Soon various methods of preserving meats were discovered, as was yeast, and many different cultures began to use herbs for flavoring foods and drinks. When settlements became large enough to allow specialized labor, cooking became a recognized profession. The first cooking contest is said to have been held in about 600 B.C., at the instigation of an Assyrian king. The first known cookbook, "Hedypathia" ("Pleasant Living"), was written by a Greek named Archestratus sometime after 400 B.C. Late in the first century A.D., the Roman Emperor Trajan authorized the first professional cooking organization, a bakers' guild. The first inn whose name is still known, Le Grand Saint Bernard Hospice, was founded in Switzerland in 961 A.D.; the first café opened in Constantinople in 1550. 1765 saw the opening of a Paris eatery that was the first establishment to be called a "restaurant" (from the French verb "restoring," as in restoring one's strength and spirits by eating and drinking).
During all this time, the techniques of cooking had largely been passed down along the ancient lines of family and association: father to son, mother to daughter, master to apprentice, guild brother to guild brother. But in Paris in 1895, Marthe Distell founded the first cooking school to gain an international reputation, Le Cordon Bleu. Since then, similar schools have sprung up around the world, and now teach a large number of culinary professionals their craft.
By: Goran
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