| Basic Definitions
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| MacQuarie Dictionary (2008)
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‘To prepare (food) by the action of heating’ |
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Aurélio Online Dictionary (2014)
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‘Conversion of raw material for the food cooked with heating’. |
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‘Art of preparing foods’. |
| MacMillan Dictionary online (2014)
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‘Art and science of food preparation for the table, generally by heating until its flavour, consistency, appearance and chemical composition are changed’. |
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‘The process of preparing the food to make it ready for consumption’. |
| Oxford Dictionary online (2014)
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‘The practice or skill of preparing food by combining, mixing, and heating ingredients’. |
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‘Food that has been prepared in a particular way’. |
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Dictionnaire des cultures alimentaires (2012) [6161 Massané T. Cuisine (Historique): Stratégie alimentaire humaine. In: Poulain J-P, organizer. Dictionnaire des cultures alimentaires. Paris: Press Universitaires de France; 2012.] |
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Cuisine (historical): ‘The kitchen defines territories, it becomes the art of producing food, in a technical sense, which is the very way human beings make good food’. ‘Thus, it enables knowledge transmission’. |
| Etymological or Vernacular Definitions
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| Diez-Garcia (1995) [5555 Diez-Garcia RW. Notas sobre a origem da culinária: uma abordagem evolutiva. Rev Nutr.1995;8(2):231-44.] |
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Cooking: It originates from the Latin word culinarius, derived from the Latin word culina (kitchen), related to the art of cooking. In a strict sense, it originates from a place to prepare food (kitchen). It is considered as a ‘set of practises involving the handling of foods for alimentary purposes’, consisting of the application of any technique to modify them from how they are obtained, such as a mixture and from a variety of foods. |
| Mintz (1996) [5454 Mintz SW. Tasting food, tasting freedom. Excursion into eating, culture, and the past. Boston: Beacon Press; 1996.] |
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Cuisine: In French language means not only kitchen (kitchen as a physical, domestic space in the English language), but also cooking, which is originated in the Latin verb coquere (to cook), which also originated cocina (Spanish), cucina (Italian), küche (German), and kitchen (English). It may also designate the so-called high gastronomy. |
| Systematic Definitions
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| Lévi-Strauss [1964] (2010) [4444 Lévi-Strauss C. O cru e o cozido. 2a ed. São Paulo: Cosac Naify; 2010. (Mitológicas; v.1).] |
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Cooking: Range of culturally accepted procedures used to transform the nature (raw) in culture (cooked), i.e., how raw food become cooked through a process of cultural transformation. |
| Brillat-Savarin (1995) [6262 Brillat-Savarin A. A fisiologia do gosto. São Paulo: Companhia das Letras; 1995.] |
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Cooking: ‘Is the most ancient of the arts’, above all, ‘the one that provided us the most important service to civil life’. |
| Flandrin (1998) [2525 Flandrin JL. Da dietética à gastronomia ou a libertação da gula. In: Flandrin JL, Montanari M. História da alimentação. 4a ed. São Paulo: Estação Liberdade; 1998.] |
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Cuisine: Related to the emergence of valuing flavour and gluttony over food, which historically, in Europe, was influenced by dietary and therapeutic functions, legitimising itself in the French context of the end of the 17th century and early 18th century; the taste or ‘good taste’ in cooking practise. Culinary is featured in dictionaries of that time from terms such as cooking and spices with a dietary, gastronomic focus. |
| Fischler (2001) [6363 Fischler C. L’Homnivore: Le goût, la cuisine et le corps. Paris: Éditions Odile Jacob; 2001.] |
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Anthropological function of culinary: The culinary framework occurs in three peculiarities to explain its anthropological function: 1) the omnivorous paradox, 2) the incorporation principle (which considers edible), and 3) its borders and the nature of taste (the physiological function of taste and its meanings and cognitive ideals). |
| Barham (2002) [4848 Barham PA. A ciência da culinária. São Paulo: Rocca; 2002.] |
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Cooking: Transforms indigestible food into edible food, increasing its options (for example, by means of cooking). |
| Symons (2002) [6464 Symons M. Cutting up cultures. J Hist Sociol. 2002;15(4):431-50.] |
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Cooking: It is more than the application of heat to food, verified in the definitions of dictionaries; it is also making them ready for use (such as the preparation of a salad, for example). It is based on approaches ranging from issues of taste (hedonism versus belief/religion) and nutrition (improving digestibility and food security); the modern approaches (involving cooking as a symbol); and materialistic ones (female domestic task supported by the male public work, considering the beginning of production chain influenced by domination and economic policy). |
Poulain & Proença (2004) [6565 Poulain JP, Proença RPC. Reflexões metodológicas para o estudo das práticas alimentares. Rev Nutr. 2004;16(4):365-86. http//:doi.org/10.1590/S1415-52732003000400001
https://doi.org/10.1590/S1415-5273200300...
] |
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‘The expression manger la cuisine, even among the French may generate different interpretations, such as cuisine (or eating), in terms of: cooking (familiar, refined, etc.), products (natural, organic, etc.), culture and identity (traditional, regional, etc.), time or economic constraints (quick, cheap, etc.), and in nutritional terms (balanced, fat-free food, etc.)’, as highlighted in Poulain (1998) [6666 Poulain J-P. Les jeunes seniors et leur alimentation. Paris: Cahiers de l’OCHA; 1998. n.9.] |
| Systematic Definitions
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| Ornellas (1963) [4343 Ornellas LH. Técnica dietética: seleção e preparo dos alimentos. 8a ed. São Paulo: Atheneu; 2006.] |
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Art of cooking: ‘Aims to modify food, making it tastier and easier to digest’. Cooking: A method that improves the nutritional, sensory and digestive food properties, part of the food preparation stage (mixing and/or cooking and finishing) until its distribution for consumption. |
Note: aAlso called ‘traditional or domestic’; they are subject to all stages from pre-preparation to final preparation [