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Food history is an interdisciplinary field that examines the history and the cultural, ... The church calendar included many fasts spread throughout the year; the ...
4500-3500 BCE: Earliest clear evidence of olive domestication and olive oil extraction [32] ~4000 BCE: Watermelon, originally domesticated in central Africa, becomes an important crop in northern Africa and southwestern Asia. [33] ~4000 BCE: Agriculture reaches north-eastern Europe. ~4000 BCE: Dairy is documented in the grasslands of the Sahara.
American cuisine consists of the cooking style and traditional dishes prepared in the United States. It has been significantly influenced by Europeans, Indigenous Americans, Africans, Latin Americans, Asians, Pacific Islanders, and many other cultures and traditions. Principal influences on American cuisine are European, Native American, soul ...
A painting on the wall of an Egyptian tomb near Luxor displays a 4,000 year-old recipe for baking bread. Journalist William Sitwell's first book, A History of Food in 100 Recipes, tells the story ...
Focaccia – dates to ancient Rome [24][25] Mantou – dates to 307 BCE – 250 BCE [26] Chutney [27] Congee [28] Curry [29] Fig-cake (develah) – eaten by Jews in antiquity, mentioned in the Hebrew Bible and in the Jerusalem Talmud. Fish sauce, see garum. French toast, earliest reference appears in 1st century Rome.
The cuisine of early modern Europe (c. 1500–1800) was a mix of dishes inherited from medieval cuisine combined with innovations that would persist in the modern era. The discovery of the New World, the establishment of new trade routes with Asia and increased foreign influences from sub-Saharan Africa and the Middle East meant that Europeans ...
Bread is a staple food prepared from a dough of flour (usually wheat) and water, usually by baking.Throughout recorded history and around the world, it has been an important part of many cultures' diet.
History of Japanese cuisine. This article traces the history of cuisine in Japan. Foods and food preparation by the early Japanese Neolithic settlements can be pieced together from archaeological studies, and reveals paramount importance of rice and seafood since early times. The Kofun period (3rd to 7th centuries) is shrouded in uncertainty.
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