FOOD
AND HISTORY
Food has been a significant
contributor to sustain humanity. Not always was there such an abundance
and variety of food products available as there is today. Knowledge has
increased on how to farm, prepare, store and transport food products to
enhance our enjoyment. Humans tend to seek out and prefer the familiar,
reassuring foods of their native countries. Brillat-Savarin renowned gourmet
(1755-1826) recognized this well when he said, "Tell me what you
eat and I will tell you who you are."
The foods that grow in a specific
regions, the cooking methods naturally used, the flavors, and the approach
of eating are all part of societies communal behavior. Styles of consumption
were also used to mark out both symbolic boundaries and social distinctions.
The many religions and cults that followed imposed dietary restrictions
and guidelines, the rich displayed their affluence through lavish banquets,
men ate and drank differently and more then not believed themselves to
be superior to women. Food was and still is a key element in many social
activities. From Greek symposium to the Roman dinner parties in past history
to the present celebrations that include State dinners, wedding parties,
holiday celebrations, and birthdays, food plays a significant role in
life.
Mankind has propelled the evolution
of cooking. From conquering other lands to travel of the globe exchanging
resources and knowledge. The Greeks and Romans were, possibly the most
effective at conveying the changes that ultimately altered the eating
habits of Western hemisphere inhabitants. The delicacies and choicest
goods of each occupied country became their "property." Leavened
breads, sweet wines, forcemeats, sauces, and "composed dishes"
all developed into part of the Greek repertoire after they acquired control
of Egypt, Persia, Babylon, and India. When the Romans advanced through
what we call Europe today, they brought along their own way of flavoring
dishes, as well as creating recipes for many cheeses, unique cakes, breads
and variation of pickles. Several of these influences can still be noticed
today; examples include the sweet-sour sauces of modern Italy and the
sauerkraut and sauerbraten of modern Germany.
When the moors conquered Spain
and Portugal they introduced such commodities as sweet syrups, pastries,
and almonds, which reflect until today of their centuries-long dominance.
Travel diminished during the
Dark Ages. Thanks to monasteries, which preserved and cultivated many
of the books that discussed food, wine and its preparations. Recipes where
safe-guarded in libraries, while outside their walls the people continued
to prepare the rough, simple dishes that had sustained them for generations.
Exploration of new worlds lost
speed, and it took numerous decades before any real influence on the customary
European cuisines was felt. While exploring the Americas and the West
Indies "new world foods" for instance chocolate, chilies, beans,
corn, tomatoes, and potatoes where discovered.
These ingredients were at first
regarded as poisonous. Potatoes, a member of the deadly nightshade family
in particular encountered strong resistance. A famous French agronomist,
Antoine-August Parmender (1737-1813), finally educated the people and
helped erase the fear of potatoes with a campaign which begun in 1774.
By the time the French Revolution embarked on the country in 1789, they
were recognized on the French table as well as bread. Other new foods
that appeared and already available in Europe was the turkey, which was
adapted without delay and rather enthusiastically.
With the conclusion of the
Dark Ages came a resurgence of voyage and travel by the wealthy. Traveling
became less strenuous. Nevertheless, new modes of travel, such as better-quality
ships enabled more people and commodities to be transported. Further more
it made it possible for the noble classes to move with greater freedom.
The number of French chefs in Russia in the eighteenth and nineteenth
centuries is a confirmation to the aspect in which cuisines spread to
other parts of the globe. In the United States it was Thomas Jefferson
after repeated trips to Europe who introduced macaroni, ice cream, and
a host of new fruits and vegetables to the United States.
Thanks to Immigrants traveling
from one country to another, for whatever purpose, is it finding a better
life or to escape a war. They brought with them their traditional dishes
and original ways of cooking. Each new group's distinctive drinks, breads,
pastries, spices and other foods ultimately were blend together with the
foods brought by previous settlers with other indigenous foods.
Not to forget the soldiers
from the United States who fought in the World Wars savored new dishes
abroad and acquired a taste for the traditional foods of France, Italy,
Germany, and Japan. As travel became affordable more middle class people
could enjoy the food of other lands.
Today comparable to fashion,
food is changing and evolving every day in a pace like never before. Chefs
and food scientists gather an overabundance of ingredients to give rise
to new dishes and concepts. Some stay more traditional others venture
to extremes. On the end it is the guest who will make the judgment on
likes or dislikes. Publications, books, magazines and numerous TV channels
as well the Internet cater exclusively to the new emerging gourmet and
food lover. Never before in history were we bombarded with so many offerings
in the sector of food. This is why we have created the Chefpedia. To educate,
enlighten and help every one interested in broadening their food knowledge
to have available a place where the source is the worldwide encyclopedia
to food in one convenient location. Bon Appetite!
