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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.
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]
Brioche ( / ˈbriːoʊʃ /, also UK: / ˈbriːɒʃ, briːˈɒʃ /, [ 1] US: / briːˈoʊʃ, ˈbriːɔːʃ, briːˈɔːʃ /, [ 2][ 3][ 4] French: [bʁijɔʃ]) is a pastry of French origin whose high egg and butter content gives it a rich and tender crumb. The chef Joël Robuchon described it as "light and slightly puffy, more or less fine ...
ISSN. 0078-4516. OCLC. 916592596. The Old Farmer's Almanac is an almanac containing weather forecasts, planting charts, astronomical data, recipes, and articles. Topics include gardening, sports, astronomy, folklore, and predictions on trends in fashion, food, home, technology, and living for the coming year.
Paska - Polish and Ukrainian sweet bread baked and often blessed with other foods for consumption on Easter Sunday to mark the end of fasting. [ 27] Pretzel - Southern France monks (610 AD) baked thin strips of dough into the shape of a child's arms folded in prayer. Also associated with Lent in some places.
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.
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Modern technological advances. 1700 – British Agricultural Revolution ends. 1763 – International "Potato Show" in Paris with corn varieties from different states. 1804 – Vincenzo Dandolo writes several treatises of agriculture and sericulture. 1809 – French confectioner Nicolas Appert invents canning.