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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.
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 ...
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.
Food vendors are depicted in art throughout the Empire. In the city of Rome, the Forum Holitorium was an ancient farmers' market , and the Vicus Tuscus was famous for its fresh produce . [42] Throughout the city, meats, fish, cheeses, produce, olive oil , spices, and the ubiquitous condiment garum ( fish sauce ) were sold at macella , Roman ...
Placenta cake – a layered cake of pastry, cheese and honey originating in ancient Greece and Rome [53] [54] Rice [55] – existed, but was "little-used in the ancient world" outside of Asia. [56] Sauerkraut. Sauerkraut [57] Sausage [b] [59] Scrapple – originally called "panhas", of ancient Germanic origin. [60] [61]
Medieval cuisine. Peasants sharing a simple meal of bread and drink; Livre du roi Modus et de la reine Ratio, 14th century. Medieval cuisine includes foods, eating habits, and cooking methods of various European cultures during the Middle Ages, which lasted from the 5th to the 15th century. During this period, diets and cooking changed less ...
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.
Ancient Egyptian cuisine. Ancient Greek cuisine. Kandaulos. Myma. Ancient Greece and wine. Ancient Israelite cuisine. Ancient Roman cuisine.