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(1) Cooking is a language through which all the following properties may be expressed: harmony, creativity, happiness, beauty, poetry, complexity, magic, humour, provocation and culture.

(2) The information given off by a dish is enjoyed through the senses; it is also enjoyed and interpreted by reflection.

(3) Knowledge and/or collaboration with experts from different fields (gastronomic culture, history, industrial design, etc.,) is essential for progress in cooking. In particular collaboration with the food industry and the scientific world has brought about fundamental advances. Sharing this knowledge among cooking professionals has contributed to this evolution.

"Almost every recipe begins with an instruction: cut up a chicken, slice an onion, mince some garlic, dice a few tomatoes, or maybe peel an avocado. Yet few cooks--even good ones--possess the basic knife skills to do these tasks effectively. Whether you're a four-star chef or an at-home beginner, Knife Skills Illustrated will show you how with step-by-step drawings and instructions. Once you acquire these skills, cutting becomes a part of the pleasure of cooking. What's more, the flavors and texture of your finished dishes will be enhanced. This comprehensive guide fills a gaping void in the literature of cooking." - How a microtopic in cooking has impact on the endresult. Like, how bad options to choose from can break a complete experience.