The culinary art is an art that has followed human evolution from its inception to the present day. From the time of our primordial hunter ancestor to the 21st-century TikToker chef in the delivery kitchen, cooks have copied and evolved the culinary art based on the taste of their language and the current aesthetics of the era.

Culinary alchemy, dietary traditions, world wars, campaigns, geopolitical upheavals on the planet, trade, scientific inventions, and health pandemics are some of the cultural determinants in the human evolutionary journey that have influenced the culinary art more than any other art in our human history.

Today, as trade and information travel at electronic speeds, every bite that reaches the mouths of diners around the world carries within it the experiences, experiments, and elements of all those cooks who have served the art of the kitchen, whether willingly or unwillingly.

Every cook, professional or amateur, standing over a pot must know the historical journey and the events that have influenced cooking in its evolutionary course. Surely, all of this journey cannot fit within this relatively small book concerning this chapter of culinary art, however, this does not mean that it is not worthwhile to record some of the facts, techniques, recipes, and chefs who have influenced cooking.