Familiarizing oneself with the technical language used in the food industry, including cooking styles, ingredients, and kitchen equipment.
Food Styling: The art of arranging food in an aesthetically pleasing and appetizing way for photography and visual presentation.
Food Photography: The art of capturing images of food that are visually appealing and inviting to the audience.
Food Writing: The craft of communicating about food in a manner that is creative, informative and entertaining.
Gastronomy: The study of food and culture, including how food is prepared and consumed in different regions of the world.
Recipe Testing: The process of trying out recipes to ensure they are balanced in flavor, texture, and presentation.
Ingredient Analysis: The study of the individual components that make up a recipe, including their nutritional values, attributes, and properties.
Food Science: The study of the chemical and biochemical processes involved in food preparation, preservation, and quality control.
Menu Planning: The process of designing and writing restaurant menus, including selecting dishes, pricing and selecting presentation styles.
Food Criticism: The analysis of food in the restaurant environment, including taste, texture, presentation, and service.
Food Styling & Photography Equipment: A guide to the tools needed for successful food styling and photography, including camera equipment, props, backgrounds, and lighting.
Food Safety & Hygiene: The practices followed to ensure food is safe for consumption, including proper hand washing, temperature control and cleaning of equipment.
Wine & Alcohol: The study of alcoholic drinks, including their origins, history, and pairing with food.
Farm to Table: The study of local foods, including sourcing and preparation of fresh, organic, and sustainable products.
Global Cuisine: The study of culinary traditions and cuisines from different regions of the world, including the use of spices, herbs, and ingredients.
Food Festivals & Events: The study of food-centric events and festivals, including the history and evolution of these events, and the opportunities that they present for food writers and journalists.
Descriptive Language: This is a type of culinary terminology that describes the taste, texture, aroma, and appearance of food.
Recipe Writing: Recipe writing is the use of culinary terminology to provide instructions on how to prepare a particular dish.
Menu Writing: Menu writing is the use of culinary terminology to create menus for restaurants, cafes, and other eating establishments.
Food Criticism: This is the use of culinary terminology to review and critique food and restaurants.
Food Culture: This is the use of culinary terminology to explore the food culture of a particular region, country, or people.
Food Science: This is a type of culinary terminology that explores the science behind food and cooking.
Food History: This is a type of culinary terminology that explores the history of food and its cultural significance.
Food Anthropology: This uses culinary terminology to explore the intersection of food and culture, looking at how food reflects social structures and relationships.
Food Travel Writing: This uses culinary terminology to explore the culinary scene of different regions, offering a glimpse into local dishes and food experiences.
Food Chemistry: This uses culinary terminology to explore the chemical reactions that take place in cooking and baking, looking at the science behind cooking techniques and ingredients.
Food Photography: This uses culinary terminology to describe and capture the visual aspects of food, such as color, texture, and presentation.
Food Styling: This uses culinary terminology to create visually appealing dishes, focusing on the presentation and aesthetic aspects of food.