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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.
This list of historical cuisines lists cuisines from recent and ancient history by continent. Current cuisine is the subject of other articles. Current cuisine is the subject of other articles. Africa
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."
Bengali food is often served on plates which have a distinct flowery pattern often in blue or pink. Another characteristic of Bengali food is the use the boti (also called dao or da). It is a long curved blade on a platform held down by one or both feet; both hands are used to hold whatever is being cut and move it against the blade, which ...
In the 1950's, following the Cuban Revolution, a significant influx of Cuban refugees to South Florida spurred the development of Floribbean cuisine.Early advocates were characterized by the so-called "Mango Gang," a group of South Florida chefs that included Norman Van Aken, Mark Militello, Douglas Rodriguez, and Allen Susser, who advocated the use of fresh local ingredients with Caribbean ...
Antoine's. New Orleans Opened: 1840 Calling itself the nation's oldest family-run restaurant, Antoine's put New Orleans on the culinary map. As well as being the birthplace of famous dishes such ...
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 ).
Whether it was Crêpes Suzette or Cherries Jubilee, setting food ablaze with brandy or liqueur was a fine dining hallmark. 14. Beef Bourguignon. bhofack2 / istockphoto.