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List Of Historical Cuisines
This list of historical cuisines lists cuisines from recent and ancient history by continent. Current cuisine is the subject of other articles. Africa * Ancient Egyptian cuisine Americas * Native American cuisine ** Aztec cuisine ** Maya cuisine ** Inca cuisine ** Muisca cuisine * Cuisine of the Thirteen Colonies * Cuisine of Antebellum America * History of Argentine cuisine Asia * Iranian cuisine * Ancient Israelite cuisine * Byzantine cuisine * Hittite cuisine * History of Chinese cuisine * History of Indian cuisine * Origins of North Indian and Pakistani foods * Ottoman cuisine Europe * Ancient Greek cuisine * Ancient Roman cuisine * Medieval cuisine * Early modern European cuisine * Soviet cuisine See also * Food history * List of ancient dishes * Paleolithic diet * Timeline of food * * References {{cuisine Cuisine * Historical Cuisines Cuisine A cuisine is a style of cooking characterized by distinctive ingredients, techniques and dishes, a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ramses III Bakery
Ramesses may refer to: Ancient Egypt Pharaohs of the nineteenth dynasty * Ramesses I, founder of the 19th Dynasty * Ramesses II, also called "Ramesses the Great" ** Prince Ramesses (prince), second son of Ramesses II ** Prince Ramesses-Meryamun-Nebweben, a son of Ramesses II Pharaohs of the twentieth dynasty * Ramesses III, adversary of the Sea Peoples * Ramesses IV * Ramesses V * Ramesses VI * Ramesses VII * Ramesses VIII * Ramesses IX * Ramesses X * Ramesses XI Locations * Pi-Ramesses, founded by pharaoh Ramesses II on the former site of Avaris Books * ''Ramses the Damned'', an alternate title of the novel ''The Mummy'' by Anne Rice * The ''Ramses'' (''Ramsès'') series of five best-selling historical novels, by French author and Egyptologist Christian Jacq Entertainers and artists * Albert Marchinsky, an illusionist whose stage name was "The Great Rameses" * Ramases, an early-1970s-era British musician * Ramsés VII, pseudonym used by Argentine sin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
History Of Chinese Cuisine
The history of Chinese cuisine is marked by both variety and change. The archaeologist and scholar Kwang-chih Chang says "Chinese people are especially preoccupied with food" and "food is at the center of, or at least it accompanies or symbolizes, many social interactions". Over the course of history, he says, "continuity vastly outweighs change." He explains basic organizing principles which go back to earliest times and give a continuity to the food tradition, principally that a normal meal is made up of grains and other starches () and vegetable () or meat dishes .Chang Kwang-chih (ed.) ''Food in Chinese Culture: Anthropological and Historical Perspectives'', pp. 15–20. Yale Univ. Press (New Haven, Connecticut), 1977. Overview The Sinologist Endymion Wilkinson has highlighted a succession of incremental and successive changes that fundamentally altered the "richness of ever-changing Chinese cuisine": # The expansion of Han culture from the upland stretches of the Yellow R ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Timeline Of Food
Prehistoric times * 2.5-1.8 million years ago: The discovery of the use of fire and the sharing of the benefits of the use of fire may have created a sense of sharing as a group. Earliest estimate for invention of cooking, by phylogenetic analysis. * 2 to 5 million years ago: Hominids shift away from the consumption of nuts and berries to begin the consumption of meat. * 250,000 years ago: Hearths appear, accepted archeological estimate for invention of cooking. * 170,000 years ago: Cooked starchy roots and tubers in Africa * 40,000 years ago: First evidence of human fish consumption: isotopic analysis of the skeletal remains of Tianyuan man, a modern human from eastern Asia, has shown that he regularly consumed freshwater fish. * 30,000 years ago: Earliest archaeological evidence for flour, which was likely processed into an unleavened bread, dates to the Upper Palaeolithic in Europe. * 25,000 years ago: The fish-gorge, a kind of fish hook, appears. * 13,000 BCE: Contentio ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Paleolithic Diet
The Paleolithic diet, Paleo diet, caveman diet, or stone-age diet is a modern fad diet consisting of foods thought by its proponents to mirror those eaten by humans during the Paleolithic era. The diet avoids processed food and typically includes vegetables, fruits, nut (fruit), nuts, root vegetable, roots, and meat and excludes dairy products, grains, sugar, legumes, processed oils, salt, alcohol (drug), alcohol, and coffee. Historians can trace the ideas behind the diet to "primitive" diets advocated in 19th century. In the 1970s Walter L. Voegtlin popularized a meat-centric "Stone Age" diet; in the 21st century the best-selling books of Loren Cordain popularized the Paleo diet. the paleo-diet industry was worth approximately million. In the 21st century, the sequencing of the human genome and DNA analysis of the remains of early humans have found evidence that human evolution, humans evolved rapidly in response to changing diet. This evidence undermines a core p ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Ancient Dishes
This is a list of ancient dishes, prepared foods and beverages that have been recorded as originating during 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. Ancient history can be defined as occurring from the beginning of recorded human history to: * The Early Middle Ages (the end of the 4th century AD) * The fall of the Western Roman Empire in 476 AD * The Postclassical Era (200–600 AD and 1200–1500 AD, depending on the continent) Although the end date of ancient history is disputed, some Western scholars use the fall of the Western Roman Empire in 476 AD (the most used), the closure of the Platonic Academy in 529 AD, the death of the emperor Justinian I in 565 AD, the birth of Islam in 610 AD or the rise of Charlemagne as the end of ancient and Classical European history. This list does not conta ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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. The first journal in the field, ''Petits Propos Culinaires'', was launched in 1979 and the first conference on the subject was the 1981 Oxford Food Symposium. Food and diets in history Early human nutrition was largely determined by the availability and palatability of foods. Humans evolved as omnivorous hunter-gatherers, though the diet of humans has varied significantly depending on location and climate. The diet in the tropics tended to depend more heavily on plant foods, while the diet at higher latitudes tended more towards animal products. Analyses of postcranial and cranial remains of humans and animals from the Neolithic, along with detailed bone-modification stu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Soviet Cuisine
Soviet cuisine, the common cuisine of the Soviet Union, was formed by the integration of the various national cuisines of the Soviet Union, in the course of the formation of the Soviet people. It is characterized by a limited number of ingredients and simplified cooking. This type of cuisine was prevalent in canteens everywhere in the Soviet Union. It became an integral part of household cuisine and was used in parallel with national dishes, particularly in large cities. Generally, Soviet cuisine was shaped by Soviet eating habits and a very limited availability of ingredients in most parts of the USSR. Most dishes were simplifications of French, Russian, Austro- Hungarian cuisines, and cuisines from other Eastern Bloc nations. Caucasian cuisines, particularly Georgian cuisine, contributed as well. Canteens run by the government were called stolovaya. [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Early Modern European Cuisine
The cuisine of early modern Europe (c. 1500–1800) was a mix of dishes inherited from medieval cuisine combined with innovations that would persist in the modern era. The discovery of the New World, the establishment of new trade routes with Asia and increased foreign influences from sub-Saharan Africa and the Middle East meant that Europeans became familiarized with a multitude of new foodstuffs. Spices that previously had been prohibitively expensive luxuries, such as pepper, cinnamon, cloves, nutmeg, and ginger, soon became available to the majority population, and the introduction of new plants coming from the New World and India like maize, potato, sweet potato, chili pepper, cocoa, vanilla, tomato, coffee, and tea transformed European cuisine forever. Though there was a great influx of new ideas, an increase in foreign trade and a scientific revolution, preservation of foods remained traditional: preserved by drying, salting, and smoking or pickling in vinegar. Fare was n ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Medieval Cuisine
Medieval cuisine includes foods, eating habits, and cooking methods of various European cultures during the Middle Ages, which lasted from the fifth to the fifteenth century. During this period, diets and cooking changed less than they did in the early modern period that followed, when those changes helped lay the foundations for modern European cuisine. Cereals remained the most important staple during the Early Middle Ages as rice was introduced late, and the potato was only introduced in 1536, with a much later date for widespread consumption. Barley, oats, and rye were eaten by the poor. Wheat was for the governing classes. These were consumed as bread, porridge, gruel, and pasta by all of society's members. Cheese, fruits, and vegetables were important supplements to the cereal-based diet of the lower orders. Meat was more expensive and therefore more prestigious. Game, a form of meat acquired from hunting, was common only on the nobility's tables. The most prevalent butc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ancient Roman Cuisine
The cuisine of ancient Rome changed greatly over the duration of the civilization's existence. Dietary habits were affected by the political changes from kingdom to republic to empire, and the empire's enormous expansion, which exposed Romans to many new provincial culinary habits and cooking methods. In the beginning, dietary differences between Roman social classes were not great, but disparities developed with the empire's growth. Archaeology Most organic foods decay under ordinary conditions, but ashes and animal bones offer some archaeological details about the Ancient Roman diet. Phytoliths have been found at a cemetery in Tarragona, Spain. Imported figs were among the charred foods preserved when Boudica and her army burned down a Roman shop in Colchester. Chickpeas and bowls of fruit are known from Herculaneum, preserved since Vesuvius destroyed the town in 79 AD. Remains of small fish bones, sea urchin spines and mineralized plants have survived in the city's sew ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ancient Greek Cuisine
Ancient Greek cuisine was characterized by its frugality for most, reflecting agricultural hardship, but a great diversity of ingredients was known, and wealthy Greeks were known to celebrate with elaborate meals and feasts. The cuisine was founded on the "Mediterranean triad" of cereals, olives, and grapes, which had many uses and great commercial value, but other ingredients were as important, if not more so, to the average diet: most notably legumes. Research suggests that the agricultural system of Ancient Greece could not have succeeded without the cultivation of legumes. Modern knowledge of ancient Greek cuisine and eating habits is derived from textual, archeological, and artistic evidence. Meals At home The Greeks had three to four meals a day. Breakfast Breakfast ( ''akratismós'' and ἀκράτισμα ''akratisma'', ''acratisma'') consisted of barley bread dipped in wine ( ''ákratos''), sometimes complemented by figs or olives. They also ate a sort of pancak ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Carracci - Der Bohnenesser
The Carracci were a family of Italian artists. Notable members include: * Agostino Carracci (1557–1602), Italian painter and printmaker * Annibale Carracci (1560–1609), Italian Baroque painter and brother of Agostino Carracci * Ludovico Carracci (1555–1619), Italian painter, etcher, printmaker, and cousin of Agostino and Annibale Carracci * Antonio Marziale Carracci (1583–1618), Italian painter and son of Agostino Carracci * Francesco Carracci (1595–1622), Italian painter and engraver, nephew of Agostino Carracci * Baldassare Aloisi Baldassare Aloisi, or Baldassare Galanino (12 October 1578 – 1638), was an Italian history and portrait painter and engraver. He was also known as Il Galanino. Aloisi was born at Bologna, the relative and pupil of Ludovico Carracci. As hi ... (1578–1638), painter and engraver whose mother, Elena Zenzanini, was a cousin of Agostino and Annibale Carracci * Giovanni Francesco Grimaldi (1606–1680), painter, whose common law wife w ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
