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Paddy fields in Piedmont (Northern Italy) in 1920s Planting rice, 1949, (Alginet-Valencian Country) Rice was known to the Classical world, being imported from Egypt, and perhaps west Asia. It was known to Greece (where it is still cultivated in Macedonia and Thrace) by returning soldiers from Alexander the Great's military expedition to Asia.
Rice of different types is eaten around the world. Long-grain rice tends to stay intact on cooking; medium-grain rice is stickier, and is used for sweet dishes, and in Italy for risotto; and sticky short-grain rice is used in Japanese sushi as it keeps its shape when cooked.
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]
(Thomas Glick, however, argues for a development of the Chinese plough as late as the 9th century, implying its spread east from similar designs known in Italy by the 7th century.) [97] Asian rice was domesticated 8,200–13,500 years ago in China, with a single genetic origin from the wild rice Oryza rufipogon, [7] in the Pearl River valley ...
Marzipan in many forms was well-known in Italy and southern France by the 1340s, and is assumed to be of Arab origin. [112] Anglo-Norman cookbooks are full of recipes for sweet and savory custards, potages , sauces, and tarts with strawberries, cherries , apples, and plums.
A Roman mosaic depicting a banquet during a hunting trip, from the Late Roman Villa Romana del Casale, Sicily. Italian cuisine has developed over the centuries. Although the country known as Italy did not unite until the 19th century, the cuisine can claim traceable roots as far back as the 4th century BC.
French beans originated in Europe. The Romans knew of rice, but it was very rarely available to them. There were also few citrus fruits. [13] Lemons were known in Italy from the second century AD but were not widely cultivated. [14]
In medieval Europe, bread served not only as a staple food but also as part of the table service. In the standard table setting of the day the trencher , a piece of stale bread roughly 6 inches by 4 inches (15 cm by 10 cm), was served as an absorbent plate.