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This is a list of ancient dishes, prepared foods and beverages that have been recorded as originating in ancient history. The span of recorded history is roughly 5,000 years, beginning with Sumerian cuneiform script, the oldest discovered form of coherent writing from the protoliterate period around 3,000 to 2,900 years BCE.
~3600 BCE: Date of the oldest definitive known evidence for popcorn, discovered in New Mexico, United States. It is attributed to the Ancestral Puebloan peoples, who maintained trade networks with peoples in tropical Mexico. [37] [38] ~3500 BCE: Beer produced in what is today Iran. ~3500 BCE: Aquaculture starts in China with the farming of the ...
This list of historical cuisines lists cuisines from recent and ancient history by continent. Current cuisine is the subject of other articles. Current cuisine is the subject of other articles. Africa
Slightly different from the frozen dinner selection at stores today, TV dinners increased in popularity when television sets became a staple in U.S. households in the late 1950s.
“This finding in Çatalhöyük is the world’s oldest bread,” the head of the excavation, Ali Umut Turkcan, told Anadolu Agency, a Turkish state-run newspaper. The 8,600-year-old bread found ...
Some traditional foods featured in the cuisine include: Atole (a drink made using masa) [12] and Chocolate Atole (with the addition of chocolate) also known as champurrado. [13] Two classic maize dishes are: boiling maize in water and lime, mixing with chili peppers and eating as gruel; dough preparation for flat cakes, tamales and tortillas. [14]
This is a category for notable foods that were once eaten but are no longer commonly eaten, or which are no longer eaten in their original form. Subcategories This category has the following 15 subcategories, out of 15 total.
The culinary fashion of European elites changed considerably in this period. Typically medieval spices like galangal and grains of paradise were no longer seen in recipes. . Updated recipes still had the strong acidic flavors of earlier centuries, but by the 1650s new innovative recipes blending subtle savory flavors like herbs and mushrooms could be found in Parisian cookboo