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7000 BC – agriculture had reached southern Europe with evidence of emmer and einkorn wheat, barley, sheep, goats, and pigs suggest that a food producing economy is adopted in Greece and the Aegean. 7000 BC – Cultivation of wheat , sesame , barley , and eggplant in Mehrgarh (modern day Pakistan ).
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.
Food technology is a branch of food science that addresses the production, preservation, quality control and research and development of food products. It may also be understood as the science of ensuring that a society is food secure and has access to safe food that meets quality standards.
[[Category:History timeline templates]] to the <includeonly> section at the bottom of that page. Otherwise, add <noinclude>[[Category:History timeline templates]]</noinclude> to the end of the template code, making sure it starts on the same line as the code's last character.
Agricultural technology or agrotechnology (abbreviated agtech, agritech, AgriTech, or agrotech) is the use of technology in agriculture, horticulture, and aquaculture with the aim of improving yield, efficiency, and profitability. Agricultural technology can be products, services or applications derived from agriculture that improve various ...
The Lower Paleolithic period lasted over 3 million years, during which there many human-like species evolved including toward the end of this period, Homo sapiens.The original divergence between humans and chimpanzees occurred 13 (), however interbreeding continued until as recently as 4 Ma, with the first species clearly belonging to the human (and not chimpanzee) lineage being ...
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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.