Many common cooking methods involve the use of oil.
Dining with others is one of the most common and frequent social activities. It can involve a family dinner, a meal with friends, or form part of a ceremony or celebration, such as a wedding or holiday. In the United States, cooking has been influenced by the variety of regional and immigrant cuisines and customs (see diet ). After World War II, cooking and dining in the United States took on aspects of an art form and wine grew in popularity. More and more people studied cooking in schools, watched how-to programs on television, and read specialty magazines and cookbooks. In fact, cookbooks as a group outsell any other kind of book except for religious works. Standard cookbooks include Fannie Farmer's Boston Cooking School Cookbook (1896) and Irma Rombauer's Joy of Cooking (1931), both of which have gone a number of subsequent editions.
See also nutrition .
See H. McGee, On Food and Cooking (1984, rev. ed. 2004) J. Horn, Cooking A to Z (1988) S. Gershoff, The Tufts University Guide to Total Nutrition (1990) P. P. Bober, Art, Culture and Cuisine: Ancient and Medieval Gastronomy (1997) S. Pinkard, A Revolution in Taste: The Rise of French Cuisine, 1650–1800 (2008) The Joy of Cooking (75th anniversary ed. 2006) N. Myhrvold et al., Modernist Cuisine: The Art and Science of Cooking (2011).
See more Encyclopedia articles on: Food and Cooking
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