The book describes the evolution of cooking techniques, ingredients, dishes, and culinary traditions of different cultures and peoples. The author argues that the development of world cuisine is closely related to the development of human civilization and the evolution of technology. The book is divided into several chapters, each of which covers a specific period or theme in the history of world cuisine. The first chapter discusses the origins of cooking and the early development of agriculture, while the second chapter explores the role of trade and cultural exchange in the spread of culinary practices and ingredients. The third chapter examines the impact of colonialism and imperialism on global cuisine, and the fourth chapter looks at the modern era of fast food and the rise of industrialized food production. Throughout the book, the author emphasizes the importance of understanding the technological process of developing modern knowledge as the basis for the survival of humanity and the unification of people in a warring state. The author also highlights the need for a personal paradigm for perceiving the technological process of developing modern knowledge, arguing that this is essential for navigating the complex and rapidly changing world we live in. The book concludes with a discussion of the future of world cuisine and the potential for technology to shape the way we eat and interact with one another.

''