Modern Era Baking
The 20th century truly made a huge difference. The development of refrigeration, first for food producers, and then for the domestic market, allows for greater control over ingredients, storage, preservation, and more. Relative wealth, education, and travel changed attitudes toward food throughout the 20th century. Nothing prevented people from eating and cooking food that they had tasted in foreign lands. The technology available in homes around the world today is far more advanced than what was in high-end kitchens a century ago. The best cooks share their recipes, and anyone who wishes to cook can do it easily. The Internet makes it easy for anyone to find a professional chef, so no recipe is hard to find, but the ingredients can be costly and rarely available in certain places. The globalization of our world continues to change this.
Since baking is a delicate job, it requires a great deal of expertise and knowledge about different hygiene and science principles. In addition, the perfect baker must know people's tastes and traditions in all regions. You're not a perfect baker unless you know the likes and dislikes of others. That's why baking's called art. It isn't easy work, but those who love baking love their work. Making a variety of delicious baked goods, having people eat them, and receiving recognition is a fun experience. Today, baking relies on machines most of the time. The bakers in charge of the machine, and all other tasks are carried out by automatic machines. The baking process is made easier and more efficient by these high technology machines, which produces higher quality products.