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List of food origins. Some foods have always been common in every continent, such as many seafood and plants. Examples of these are honey, ants, mussels, crabs and coconuts. Nikolai Vavilov initially identified the centers of origin for eight crop plants, subdividing them further into twelve groups in 1935. [1]
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.
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.
History Nam Định City in 1900. Phở likely evolved from similar noodle dishes. Its origins will always be debated, but the emphasis on beef in Vietnamese cuisine and the dish's evolution is likely attributed to French influence. [citation needed] For example, villagers in Vân Cù say they ate phở long before the French colonial period.
Therefore, the consumption of correctly balanced foods and life-style of the patient was crucial to the prevention and treatment of disease in Ancient Greece. Seasonal food played an important role in the treatment of ancient disease. According to the Hippocratic author of "Airs, Waters and Places" (there remains debate as to whether ...
Cooking. A man cooking in a restaurant kitchen, Morocco. Cooking, also known as cookery or professionally as the culinary arts, is the art, science and craft of using heat to make food more palatable, digestible, nutritious, or safe.
Cooking oil (also known as edible oil) is a plant or animal liquid fat used in frying, baking, and other types of cooking. Oil allows higher cooking temperatures than water, making cooking faster and more flavorful, while likewise distributing heat, reducing burning and uneven cooking. It sometimes imparts its own flavor.
The phrase out of the frying pan into the fire is used to describe the situation of moving or getting from a bad or difficult situation to a worse one, often as the result of trying to escape from the bad or difficult one. It was the subject of a 15th-century fable that eventually entered the Aesopic canon.