The progression and changes in cooking and food over the years has proved interesting and in many cases humorous yet at the same time simply disgusting. Looking back, we are greeted with such recipes as "Corned Tongue in Aspic" (see picture) and various party food delights such as Devils on horseback, A masterful creation of a almond stuffed prune wrapped in bacon and baked. When further sophistication and class was required, the prune was replaced with an oyster, which was named Angels on Horseback. The focus was very much on heavy flavours, with a high level of processing which was then called cookery, the result was a confused mix of strong flavours where no independent tastes could be identified. While this can be said now, back then, it was seen as the height of sophistication, people would compete with each other, trying to be the most innovative.
Now, we are in an time where there is still a large variety of food, however the general trend is moving towards fresh simple flavours, with maybe only 2 or 3 flavours. The focus is towards good quality ingredients and doing little to them, allowing the true flavour to come through. Classic combinations are mainly featured, usually with an interesting twist or variation. However at the same time, another type of food is being developed... A scientific approach which incorporates gels, foams, jus' into small dishes that may take days to cook an
d prepare. The list of cooking methods (frying, baking, sauteeing, grilling) has expanded with techniques such as Sous Vide. This is when ingredients are placed in a plastic bag and vacuum sealed, then it is placed in a water bath and allowed to cook for up to a day. One thing that doesnt change is the fact that humans eat, we just change what we eat over time and through out our life.
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