A Brief History of Culinary Arts Food is something that has always been and will continue to be a big part

of our daily life due to which we carry family recipes with great care from one generation to the other, we learn new cuisines and some of us even go to school and get a degree in culinary arts. The fact that we always needed food is easy to see but when and where did we start to care about the different types of taste, presentation and aspect of the food; let us explore the history of culinary arts together. The Beginning The history of culinary arts goes all the way back to 1800s when the very first cooking school in Boston was teaching the art of American cooking as well as preparing the students to pass on their knowledge to others in turn. The first cookbook ever written was by Fannie Merrit Farmer in 1896 who also attended the Boston cooking school and whose book is still used as reference even today. The next step in the history of culinary arts was taken through the television where in 1946 James Beard held regular cooking classes on the art of American cooking who is also known as the grandfather of the American cuisine. The French cuisine was brought to life in the American society by Julia Child in 1960s when through the power of the radio she entered all the kitchens nation wide. Later the Culinary Institute of America or CIA was founded and was the first of its kind in its country to hold careerbased courses on the art of cooking. The location of the Institute was first in the campus of Yale University in Connecticut, which was moved in 1972 to New York.