Cooking of Food.
It is sometimes asked, why do we cook our food? As many opportunities will occur during this course of instruction for a comparison of the customs and diet of the various countries, and the advance of civilization in this direction, we will confine ourselves to the definition of the term as it concerns ourselves.
Mr. Atkinson says, that "Cooking is the right application of heat for the conversion of food material."
As much of our food requires cooking, how we shall cook it so as to render it more palatable, more digestible, and with the greatest economy of time, fuel and money, is an object deserving the most careful attention. The art of cooking lies in the power to develop certain flavors which are agreeable to the palate, or in other words, which "make the mouth water," without interfering with the nutritive qualities of the food prepared, to understand by what method certain foods may be rendered more digestible, and to provide variety. Monotony of diet and of flavor lessens the appetite and fails to stimulate the digestive organs.
The chemical changes, produced by cooking food properly, aid digestion, beside destroying any germs which may be contained in the food. Nearly all foods—except fruit—require cooking. The digestibility of starch depends almost entirely upon the manner in which it is cooked, especially the cereal class. Gastric troubles are sure to follow the use of improperly cooked grains or starches. (See Chap. VII.)