History of cuisine

Cuisine can be stated as the food preparation traditional to a region or population. The major factors shaping a cuisine are climate, which in large measure determine the native raw materials that are available, economic condition, which affect trade and can affect food distribution, imports and exports and religiousness or sumptuous laws,under which certain foods are required or proscribed.

Climate also affects the supply of fuel for cooking,a common chinese food preparation method was cutting food into small pieces to cook foods quickly and conserve scarce firewood and charcoal.Foods preserved for winter consumption by smoking, curing picking have remained significant in the world cusines for their altered gustatory properties even when these preserving techniques are no longer strictly necessary to the maintainance of an adeaquate food supply.

New cuisine continue to evolve in contemporary times. An example is fusion cuisine, which combines elements of various culinary tradition while not being categorized per any one cuisine style , and generally refers to the innovation in many contemporary restaurant cuisine since the 1970s.