ABSTRACT
Transformations in the texture of food are an intrinsic part of the cooking process. When determining the acceptance or the success of a dish or preparation, the tactile characteristics of food are as important in terms of human perception as taste, smell, and visual appearance. This concept is important when we define cooking as the universal and uniquely human strategy of consciously transforming our food resources into more edible forms. We differ from other living creatures in the cultural importance that we place upon cooking, a
process through which knowledge is shared and adaptive reasoning is employed. In other words, cooking is both the art and the technique of creating food. Cooking is the method with which humans make good things to eat. The kitchen was one of the first examples of cultural adaptation that distinguishes humans from other animals. According to the evolutionary theory, certain biological adaptations take hold to improve the food access of species in their environment. Humans cook to make their environment more edible. Are we changing ourselves to adapt to our environment, or are we adapting our environment to suit our needs? This is a main question to answer.
