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Food history. Food history is an interdisciplinary field that examines the history and the cultural, economic, environmental, and sociological impacts of food and human nutrition. It is considered distinct from the more traditional field of culinary history, which focuses on the origin and recreation of specific recipes.
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.
[3] [4] The website has since become a major information source for culinary history. Almost all of the website's information comes from Olver's personal library of over 2,000 books. [5] Unlike many other food related websites, Olver gave citations to almost every statement on her site so that readers can verify her claims.
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 ...
t. e. The cuisine of the antebellum United States characterizes American eating and cooking habits from about 1776 to 1861. During this period different regions of the United States adapted to their surroundings and cultural backgrounds to create specific regional cuisines, modernization of technology led to changes in food consumption, and ...
Many foods were originally domesticated in West Africa, including grains like African rice, Pearl Millet, Sorghum, and Fonio; tree crops like Kola nut, used in Coca-Cola, and Oil Palm; and other globally important plant foods such as Watermelon, Tamarind, Okra, Black-eye peas, and Yams. [2] Additionally, the regionally important poultry animal ...
Food and History was created by a network of academic researchers and students, with the help of the French Ministry for National Education and the University of Tours.The journal is sustained by the French National Center for Scientific Research (CNRS) [4] and is cited by the European Science Foundation in its European Reference Index for the Humanities ().
On Food And Cooking: The Science And Lore Of The Kitchen is a book by Harold McGee, published by Scribner in the United States in 1984 and revised extensively for a 2004 second edition. [ 1 ] [ 2 ] It is published by Hodder & Stoughton in Britain under the title McGee on Food and Cooking: An Encyclopedia of Kitchen Science, History and Culture .