Culinary history

CULINARY HISTORY

Prehistory

Before even the appearance of the modern Man, his ancestors, following the example of many animals, proceeded certainly to operations of rudimentary preparation of food:

Cleaning with running water,

Taking away of a consumable part of a corpse or a fruit,

Opening of shell,

Crushing with the hand, with a tool (and not only with the teeth)

Mixtures.

The discovery of fire is a great stage because it marks the invention of the kitchen itself.

An assumption is that cooking would have appeared within a ritual framework: the collective consumption of the object of the sacrifice, after partial cremation (partner with the funerary cremation). This assumption gives an account of the strong ritual and collective dimension of all the culinary practices, which the assumption of a fortuitous discovery does not do (either that a prehistoric man left a food too close to the fire which would have cooked it, or that it fed starting from an animal cooked by a forest fire then that it reproduced this phenomenon).

Egyptians

That it is in the texts engraved on the walls of the temples and the tombs or in the form of remainders of material offering, the Egyptians of Antiquity left many testimonies of their mode of food. The bread belonged to basic food; the Egyptians also consumed a beer called zythum manufactured starting from the barley and of the starch manufacturer. One found nearly a score of kinds of breads of forms and various compositions.

In Greece

The food and the kitchen are known to us by several texts in ancient Greece Of Poisson de Dorion, the Art of the baker of Chrysippe de Tyane, cakes of Iatroclés and Mendés and food of quite bearing people (dietetic work of kitchen) of Acron d' Agrigente.

Roman

During the royal time the food probably rough, consisted by vegetables prepared without research or of a wheat or German wheat pulp (called sweaters - ancestor of the polenta).

The middle Ages

The receipts of medieval kitchen are mainly known to us by the Cooks known with the middle Ages and the rebirth in Europe, of which Viandier de Taillevent.

Modern time

The Modern Time is marked by one second food revolution, the introduction in food Europe coming from the American continent: turkeys, turkeys, corn, cocoa, tomato, pepper and potato.

The episode of the introduction of potato into the food mode by Antoine Parmentier in 1788 is the example the best known one.

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