The document discusses the evolution of cooking, highlighting Jacob Bickelhaupt's background and the changes in culinary practices over time. It notes the significant impact of technology on food preparation and ingredient selection, illustrating historical differences in cooking methods and ingredient usage. The evolution is particularly evident in fine dining, where current trends favor clean eating and wellness over previously indulgent practices.

1. The Evolution of
Cooking
Jacob Bickelhaupt

2. Introduction
• Jacob “Jake” Bickelhaupt is the owner of the Stone Flower in Chicago. Jacob Bickelhaupt also
previously owned 42 Grams which was awarded two Michelin stars. He combines his passion for
cooking and philanthropy by organizing charity dinners through the One Flow Foundation
The art of cooking has evolved significantly from times past when cooking a meal could last all
day long. While the art of cooking can be fun and entertaining, food selection, preparation, and
cooking have become serious business with some researchers separating civilized humans from
their predecessors. According to the Scientific American, the minute humans used to heat to
cook food the evolutionary process began, and human brains grew larger and the intestinal
tracts adapted to cooked food. Even in more recent times, though, this evolution is very
apparent in a few ways.
For one, today’s technologies have completely changed the ingredient exchanges and the time
needed to cook. In Britain during the Georgian and Regency eras (1690-1830), a recipe requiring
30 eggs to bake a cake would be reduced to half that amount today simply because eggs were a
lot smaller during this time. Moreover, because many raised the livestock they ate, humans
would cook the entire animal whereas today most people select certain cuts. Of course,
preparation has been simplified through technological advances. Forget the microwave because
today’s chefs can simply reproduce many recipes through 3D-printing.
However, this evolution in the culinary arts is especially apparent in fine dining. Even 30 years
ago, food for the wealthy was rich, decadent, and sumptuous, caring little for calorie or impact
on the environment. Truffles, chocolate, veal, and of course, caviar were a part of any meal with
any number of courses. Today, the palate of the rich as evolved to include clean eating and the
whole concept of wellness.