![Cozinha Americana, 1946. Autor: Harris & Ewing, fotógrafo. N STREET, KITCHEN. [Entre 1905 e 1945] Fotografia. Recuperado da Biblioteca do Congresso dos EUA [www.loc.gov/item/2016861773/]. Imagem em Domínio Público [PD US Government]. Image via Wikimedia Commons](https://images.adsttc.com/media/images/620d/1ec9/e2d8/a640/0601/6f2d/medium_jpg/flatwork-1946-american-kitchen.jpg?1645027019 "Cozinha Americana, 1946. Autor: Harris & Ewing, fotógrafo. N STREET, KITCHEN. [Entre 1905 e 1945] Fotografia. Recuperado da Biblioteca do Congresso dos EUA [www.loc.gov/item/2016861773/]. Imagem em Domínio Público [PD US Government]. Image via Wikimedia Commons")
Cozinha Americana, 1946. Autor: Harris & Ewing, fotógrafo. N STREET, KITCHEN. [Entre 1905 e 1945] Fotografia. Recuperado da Biblioteca do Congresso dos EUA [www.loc.gov/item/2016861773/]. Imagem em Domínio Público [PD US Government]. Image via Wikimedia Commons
The discovery of fire was one of the great events that changed the social organization of human agglomerations, which gradually passed from nomadic to sedentary lifestyle. Fire, which in that context served to keep people warm and protect the group, was also being explored as a source for cooking food, which not only changed human eating habits, but also made it possible to conserve food, changing the social organization of communities. The preparation and meals were collective acts, which brought people together to feed, warm up and protect themselves. It is from this habit that we inherited the practice of large banquets and the appreciation of food and meal times. Food preparation, on the other hand, was gradually marginalized.
While the Egyptians, Assyrians, Phoenicians, Persians, Greeks and Romans shared the habit of holding large banquets, the preparation gained less and less prestige, losing its collective social dimension until it was physically segregated in a specific room: the kitchen.