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The kitchen is art and the technique to prepare food for their consumption by human beings.

The kitchen can gather all the practical concepts around the selection and the purchase of the ingredients entering manufacture of the meal, their preparation, the ustensils used, the modes of cooking, and the various existing modes of presentation. It is often also associated the art of the table, with the 'nology and with the standard gastronomie.Le of kitchen depends on the ingredients at disposal of the cook, but also of the cultural and religious practices with respect to certain food (such as the fact of not eating a pig, or of applying certain techniques of preparation of food so that they are kosher).

To become integral part of a mode of food, a food will have to be easily available (easy to collect or produce in sufficient quantity), of a quality adapted to the human needs, and possibly good market.

However, the man not only nourishes himself to ensure the development and the maintenance of his organization, but also to give pleasure. Consequently, a food must often have in more of gustatory qualities, which could be perceived differently according to companies'. To nourish itself is also a corporate measure: certain people seek to avoid eating certain food carrying an image devaluing (such as Swedish turnips or the oil of colza after the First World War) and on the contrary, seek rarer and more expensive food (such as the foie gras or the caviar), even dangerous (the fugu), and compete of imagination to prepare food in a way complex, appétente and visually satisfactory.

The kitchen is also the support and the demonstration of religious positions, even political. Thus, certain cultural practices or certain religions posed taboos on certain food (the cow at the Indian, the pig among Moslems) or on certain culinary preparations (such as, in a dish, the separation of the meat of an animal, dairy products resulting from this animal in the Jewish kitchen).

The refusal to consume food of animal origin (végétaliens, or vegetarians) often concerns an ethical choice, just as the wish of non-violence with respect to the animals, or that not to impose a too strong environmental impact on the biosphere (production of one kg animal proteins being more expensive from an energy point of view than the production of one kg plant proteins). These positions are often defended by the ecologists (see also macrobiotics).

The food and the selected modes of preparation are also a function of the principles which the consumer wants to follow: in the industrialized countries, the request of the food consumers guaranteed from a food safety point of view (from where the development of the labels), or food produced according to principles' of biological agriculture, or in alicaments, was increasing during last decades (see also consumerism).

The initial choice of food thus depends on very many variables. A long time, the first factor was that of the availability of food

* in space: for example, meat consumption of mammoth in a écorégion located at the north of Europe or of corn in the fertile Crescent
* in time: the food not being available permanently, the periods of harvest gives place to the harvest festivals in summer, or festivals of the grape harvest to the autumn; the end of the winter is also often synonymous with period of food shortage (welding food), and on these occasions all the food resources are mobilized.

The culinary practices and techniques were forged on the one hand around food collected by the gathering or fishing, or produced by agriculture or breeding, but also around fuels available (wood, coal).

Today, for the major part of humanity, the food used for the kitchen is before very resulting from the gardening or the food crop. They are primarily of local origin. According to from the areas, the food is more or less varied.

In the industrialized countries, the majority of food used in kitchen are bought in trade of proximity or supermarkets. It acts sometimes of food directly resulting from the production, or of food already partially processed, even ready to consume. In this last case, the kitchen is primarily reduced to heat food. The major part of this food at least is washed and treated for a better conservation (see food additive). A small part of the population produces its own food however, by the means of the gardening, or buys them directly to the producer, in the farms or gravers, along the roads. This food either is directly consumed, or preserved by setting out of bottle or congelation.

Because of the multiplication of the planetary exchanges, the populations located in the zones economically favoured profit now from a very large variety of food, and this, constantly of the year. The fruit before available only to the autumn, could now be found all the year on the displays, thanks to its production in greenhouses heated in other countries more in the south, or thanks to its air transport since the other hemisphere. This permanent availability of certain food upset the food practices as well as many rites, such as the practice to offer an orange in France for Christmas, the orange being now a fruit not very expensive and available throughout the year (see also consumerism). So some are delighted by the appearance of a larger variety in the foodstuffs, and thus in the culinary preparations, others regret the disappearance of the practices relating to the rate/rhythm of the seasons, or preach food produced locally, less expensive on the environmental level.

Lastly, in the industrialized countries, it is observed a progressive abandonment of the consumption of certain food, victims of phenomena of mode, and "forgotten" of local agroalimentary industry. Movements such that Slow Food aim at preserving the kitchen écorégionale, as well as the plants, seeds, domestic animals and the agricultural techniques which are associated for him.

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