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      "body": "Cooking is Science.  Cooking is an Art form.   Cooking is about making ordinary ingredients into extraordinary dish. Cooking is what I am passionate about cause after all, we all share the love for delicious foods. ![image](https://img.esteem.ws/us7n621q8m.jpg)\nImage source:youtube.com\n\nIt is a common saying that ,***\"EATING IS NECESSARY BUT COOKING IS AN ART\"***.\n   And I love  how **ALAN WATT** describe cooking with so much emotions,lust and love in his audio, he calls it the philosophy of cooking. \nhttps://m.youtube.com/watch?v=NUotFI0YZAw\n\nThe new fifth edition of The American Heritage Dictionary of the English Language gives a reasonably cogent definition of art:*** \"The conscious use of the imagination in the production of objects to be contemplated or appreciated as beautiful, as in the arrangement of forms, sounds, or words.\"*** It also gives a fourth definition of an art as *** \"a skill that is attained by study, practice, or observation: the art of negotiation.\"***  ![image](https://img.esteem.ws/k1bfyatwd9.jpg)\nImage source : google.com\n\n\nCooking can be provocative, but it is the rare chef who makes food that is deliberately distasteful or that seeks to outrage people, as great art often does. Another huge production on food — a six-volume, 2,438-page, 48-pound book called Modernist Cuisine — actually proves that cooking is more chem lab than art studio — at enormous cost. As any pastry chef will tell you, there is no less science involved in the making of a croissant than in the glazing of fine china.\nCooking, like the art of negotiation, the art of politics, even the art of war, is clearly a skill attained by study, practice, and observation — that is, an admirable craft. That is what the great 19th-century master chef Carême, who codified French haute cuisine, meant when he titled his five-volume encyclopedia L'Art de la Cuisine Française, and what Escoffier, a century later, called the \"glory of the art of cookery.\" ![image](https://img.esteem.ws/wq4e4qxf1x.jpg)\nImage source :google.com\n\nThus, imagination and creativity go into cooking, often at a very high level, at which point it is called haute cuisine. But there is nothing that rises to the level of true art in a craft whose very existence depends on the constant replication of a dish, night after night, week after week. \n\n\"If chefs ate their own food,\" said Paul Bocuse, \"we'd have a better cuisine,\" and the first duty of any cook is to make delicious food, to make his or her guests happy, sometimes surprising them with a novel idea, sometimes keeping them guessing .The French have always recognized this distinction, emphasizing again and again simplicity in cooking, just as did da Vinci when he said of art and craft, \"Simplicity is the ultimate sophistication.\"\n\n\nI am of the opinion that  cooking is an art that must be learnt.\nYou can also visit this link for more extensive reading on the art of cooking.http://googleweblight.com/i?u=http://www.esquire.com/food-drink/food/a12401/cooking-as-art-6640412/&hl=en-NG\nNote:i got some content through the link. \n\n***do help out with upvote,thanks***",
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