A change in the diet of people in human history

A change in the diet of people in human history
 Our ancestors, barely learned how to bake an open fire carcasses of wild animals and rhizomes of plants, gradually began to abandon the raw meat and fish. Through some fairly short period of time there was the fact that modern cooks without guile could be called "dish", namely - porridge. Grinding cereals, filling them with water and put on hot coals, people get what grain purchased an unexpected structure. And that they also liked it.

Several centuries later replaced fire clay oven, and the mixture milled cereals (mainly wild barley) and water started to make a dough, from which molded cakes and naleplyali them on the hot walls of the clay ovens. So there was bread.

When mankind became acquainted with agriculture, the number of food-grains increased. However, this did not happen everywhere and depended primarily on the climate and other geographical features. In the mountains, where there is little land or it is practically unsuitable for treatment, vigorously develop animal husbandry.

There is a legend that many centuries ago, a shepherd poured into the wineskin mutton milk and took it with him to the pasture. The weather was hot, the milk is curdled, and under the action of enzymes from it turned cheese. Was it really the story - is unknown. One thing is certain: the cheese - the oldest of the foods that people have learned to do.

In the Middle Ages it became too palpable division cuisine for "rural" and "urban". In the first case - the freshness and the proximity of production to the place of consumption. But very often those who produce them, that is, the peasants had to give yields for debt to the rich, so for personal use remains very low. In the second - Items are shipped from nearby villages, and it took time.

Another large difference - between meals commoners and nobles. Nascent concept of "imperial kitchen." By the 18th century it was particularly characteristic of France. First cook, widely known - Antonin Careme, who lived just there. His best pupil of Auguste Escoffier later wrote all the recipes of his teacher and published the world's first collection of recipes. Italy and several other European countries in terms of cooking and borrowed a lot from there, from the kitchen and the Middle East. As a result - the 20th century there was a noticeable (but not total) assimilation culinary styles.

War of the first half of the 20th century brought about changes in the power of the Europeans. Delights disappeared, giving way to mass-produced products. Dramatically reduced the number of farms and farms which supplied towns and villages with food. Began globalization, as it was believed - a panacea for hunger.

By the end of the last century, interest in farm products began to revive, but they have moved from the category of everyday into the category of award. So in all European countries to date products produced by small private holdings, valued more than produced by factories and mills. Case primarily supplements used in the industry to reduce the cost of production. Respecting yourself and your buyer farmer does not use them, so its products and tasty, and useful at times.

Tags: person, product, history, food, change, humanity, globalization, stretch