Before fire had been discovered, man ate his food raw. He hunted what he could and many people must have died through lack of the essential vitamins. It is believed that the burning of livestock in forest fires first gave man the idea of making fires to cook his food. When he was able to make use of fire, man probably just tossed a carcass into the middle of a fire and hauled it out when it was partly cooked. It is likely that many years passed before some prehistoric cook thought of skewering the meat and holding it over the flames.
Centuries passed and man ate a large variety of foods, still cooked an open fires. People on the continent of Europe were eating cooked vegetables in the Middle Ages, while in Britain the pleasures of the table consisted of meat, pastry and sweet meats. Medieval kitchens were very large and at banqueting time many cooks were employed. Cookshops were also in use at this time. They sold hot dishes or cooked customers’ own food. Not until the 16th century did anyone seriously begin to plan kitchen aids.
Although most people do eat better food and are able to cook it on modern cookers, styles of cooking vary enormously. Food can be cooked by boiling, frying, grilling and roasting.
In Europe today there is a great interchange of recipes and it is not unusual for the people in one country to cook, as a matter of course, a traditional meal of another.
In eastern countries, rice, which is either boiled of fried, is the basic dish. The Chinese accompany their rice with pork, chicken or fish, and they have their own distinctive culinary vegetables which are always very finely sliced. They are masters at blending flavours together and Chinese food is served with curried dishes containing spiced meats and vegetables.
Centuries passed and man ate a large variety of foods, still cooked an open fires. People on the continent of Europe were eating cooked vegetables in the Middle Ages, while in Britain the pleasures of the table consisted of meat, pastry and sweet meats. Medieval kitchens were very large and at banqueting time many cooks were employed. Cookshops were also in use at this time. They sold hot dishes or cooked customers’ own food. Not until the 16th century did anyone seriously begin to plan kitchen aids.
Although most people do eat better food and are able to cook it on modern cookers, styles of cooking vary enormously. Food can be cooked by boiling, frying, grilling and roasting.
In Europe today there is a great interchange of recipes and it is not unusual for the people in one country to cook, as a matter of course, a traditional meal of another.
In eastern countries, rice, which is either boiled of fried, is the basic dish. The Chinese accompany their rice with pork, chicken or fish, and they have their own distinctive culinary vegetables which are always very finely sliced. They are masters at blending flavours together and Chinese food is served with curried dishes containing spiced meats and vegetables.
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