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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.
5-2 million years ago: Hominids shift away from the consumption of nuts and berries to begin the consumption of meat. [1] [2]A hearth with cooking utensils. 2.5-1.8 million years ago: The discovery of the use of fire may have created a sense of sharing as a group.
Some sources say this happened earlier in other parts of the world. 6001 BC – Archaeological evidence from various sites on the Iberian Peninsula suggest the domestication of plants and animals. 6000 BC – Granary built in Mehrgarh for storage of excess food.
Beveled rim bowls were found to hold certain chemical compounds that helped scientists better understand food habits 5,500 years ago. Study finds new information on food culture in world’s first ...
The global cuisine or world cuisine is a cuisine that is practiced around the world. [1] [2] A cuisine is a characteristic style of cooking practices and traditions, [3] often associated with a specific region, country [4] or culture. To become a global cuisine, a local, regional or national cuisine must spread around the world, its food served ...
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 ...
[5] Pliny the Elder writes extensively about agriculture from books XII to XIX; in fact, XVIII is The Natural History of Grain. [6] Crops grown on Roman farms included wheat, barley, millet, pea, broad bean, lentil, flax, sesame, chickpea, hemp, turnip, olives, pear, apples, figs, and plums. Others in the Mediterranean include:
The sociology of food is the study of food as it relates to the history, progression, and future development of society, encompassing its production, preparation, consumption, and distribution, its medical, ritual, spiritual, ethical and cultural applications, and related environmental and labour issues.