History of Food II : Ancient Flavors

This Page follows History of Food.

# Early Humans

In the dawn of humanity, approximately 2.6 million years ago, Homo habilis and Homo erectus emerged in the cradle of Africa, initiating a transformative journey that would span continents. As these early humans advanced in their understanding of the world, they ventured beyond their African origins, exploring vast territories that would eventually become Asia, Britain, and the Americas.

A mosaic of encounters unfolded as different human species crossed paths, exchanging not only goods and knowledge but also their unique culinary traditions. The amalgamation of diverse cultures, blending with the rhythm of nature, shaped the early human palate.

Food was cooked over open flames, shaped by basic tools of stone and spear. The journey through the annals of ancient flavors begins here, where the roots of human cuisine intertwine with the untamed landscapes of a burgeoning world.

# Britain

Around 9,000 BCE, Britain witnessed the footsteps of human occupation, with Palaeolithic and Mesolithic people forming hunter-gatherer societies. The climate, notably warmer than today, facilitated their nomadic lifestyle, and birch woodlands rapidly spread across the landscape.

However, a cold spell around 6,200 BCE, lasting about 150 years, presented a significant challenge. Despite this climatic setback, the British Isles remained connected to continental Europe through Doggerland, a territory thought to have submerged around 6,000 BCE.

The turning point came around 5,900 BCE when Elves and Humans from Europe and Asia arrived from central Europe. This marked the beginning of the Neolithic Revolution, characterized by the adoption of agriculture and a shift towards sedentary living. Mass deforestation transformed the landscape as new farmlands were cultivated, ushering in a new era of food production.

With the progression of time, as the Britons separated from Celtic and Druidic nations around 2,000 BCE, the dynamics of food and hunting evolved.

By 780 BCE, the evolution of hunting and food in Britain reflected the ingenuity and resourcefulness of its inhabitants as they navigated the challenges of their environment.

# Americas

As the last Ice Age concluded around 15,000 BCE, hunter-gatherer societies adapted to the climatic shifts, relying on their deep understanding of the natural world for survival.

Around 8,000 BCE, Dragons arrived in the Americas, these creatures might\* created human dragon hunters for food and dragon bones to be added in spears.

Following the Giant Wars, a period of nearly 900 years unfolded, marked by a shifting dynamic between humans and a handful of good giants. These towering figures allied themselves with humanity, guiding them in various aspects of life. This alliance contributed to the cultural evolution of societies in regions like Mesoamerica and the Andes.

Civilizations in the Americas began to emerge, each with its unique contributions to the history of food. The Valdivia culture thrived along the Ecuadorian coast from 3500 to 1800 BCE, leaving behind a legacy of intricate architecture. The Norte Chico civilization in Peru, the Olmec civilization in Mesoamerica, and the Maya civilization in Belize also played pivotal roles in shaping the culinary landscape.

The Americas, became a canvas for the intricate interplay between myth, history, and the evolving understanding of food.

\*= No source besides mythology.

# Asia

Trade routes and cultural exchanges allowed the transmission of agricultural knowledge. Babylonian, and later Persian-Egyptian, farming techniques found their way into the heartlands of India and China. As humans embraced these innovations, the landscapes of both regions underwent transformative changes. The establishment of demon-hunting guilds and magical schools in India and China reflected not only the evolving understanding of nature and medicine but also the organized efforts of communities to ensure their survival.

Trade and cultural exchanges laid the foundation for a diverse and well-organized food culture. In these regions, staple crops like rice, various fruits, and clean meats became integral to the culinary landscape. The emergence of organized societies under the guidance of the Jade Empire and the Xia Dynasty created a civilization with understanding of agriculture, trade, and culinary arts with rich and diverse food culture.

# Olive Oil

In approximately 4500 BCE, during the reign of Horus Barbelo in Babylon, a period of prosperity and innovation unfolded. Humanity, enjoying the freedom to farm the lands and establish cities, experienced a culinary revolution that transformed the nature of food production and consumption.

Under the guidance of Horus, advancements in agriculture were accompanied by the introduction of new technologies, such as wheel oil machines, leading to the production of olive oil. The cultivation of olive trees and the extraction of oil not only added a rich and flavorful component to the Babylonian diet but also provided the art of winemaking. Grapes, carefully cultivated and harvested, were processed to create a beverage that not only pleased the palate but also became an integral part of cultural and social gatherings.

As these culinary innovations took root, the overall quality of the Babylonian diet improved significantly. The inclusion of olive oil and wine brought a new depth of flavor and nutritional richness to meals. This culinary sophistication contributed not only to the pleasure of dining but also to the overall well-being of the populace. With a diet that now included a variety of flavors, essential nutrients, and the health benefits associated with olive oil, Babylonians experienced an enhancement in their quality of life.

# Evolution of Food

Amidst the chaos, with the warfare and Barbelo invasions, the forging of iron around 2000 BCE brought forth a revolutionary era. While iron was initially shaped into swords and armor for warfare, it also found its way into the realm of food. The advent of iron plates and cooking devices ushered in a new era of organized food preparation. Culinary practices became more sophisticated, enabling not only survival but the expansion of food beyond mere sustenance.

As civilizations embraced the use of iron in their kitchens, cooking methods advanced, allowing for a broader range of dishes to be prepared. This transformative period saw the birth of culinary tools that facilitated more efficient cooking techniques. The introduction of iron cookware allowed for better control of temperature and enhanced the overall cooking experience. From boiling and frying to baking, these innovations laid the foundation for a diverse and enriched culinary landscape.

Despite the challenges posed by Barbelo invasions and wars, the evolution of food continued to thrive. The integration of iron into food culture not only expanded culinary possibilities but also contributed to the overall well-being of societies. With improved cooking methods and a more diverse range of ingredients, food became more than a means of survival; it became a source of pleasure, culture, and communal bonding.

By 1500 BCE, the cumulative effect of these culinary innovations became evident in the health and longevity of humans. The organized preparation of food, coupled with a more diverse and nutritious diet, contributed to an increase in life expectancy. Humans could now reach the age of 55, a testament to the enduring spirit of innovation in the face of adversity and conflict. The Evolution of Food became a powerful narrative of resilience and progress, demonstrating that even in the midst of challenges, humanity's relationship with food continued to flourish and evolve.

# Egyptian Food Empire

Around 1500 BCE, the use of revolutionary culinary elements like iron devices, olive oil, and wine had become widespread across Mesopotamia, Babylon, and Egypt. With the Barbelos defeated, humanity turned its focus to resource-driven conflicts, particularly for coveted treasures like gold and iron. However, in the fertile land of Egypt, a culinary revolution was taking place, propelling the nation into an era of unrivaled food production and trade dominance.

The strategic location of Egypt, with the mighty Nile as its lifeblood, allowed for the evolution of farming to an unprecedented level. Iron machines were crafted to enhance fishing in the Nile and the surrounding seas, ensuring a bountiful harvest of aquatic delights. Olive trees were planted and nurtured, and a sophisticated system for collecting animals like deer and elephants was established.

In this culinary golden age, Egypt emerged as the ruling force in global trade and food production. Entire cities transformed into bustling trade markets, where goods and flavors from every corner of the known world converged. Olive oil farmers amassed wealth, as did the skilled iron blacksmiths who crafted advanced tools for both agriculture and cooking. The first cook and smithing schools were founded, becoming centers of innovation and knowledge exchange.

This culinary prosperity continued to flourish, creating a society where healthy, diverse, and expertly prepared food became a symbol of affluence and sophistication. Egypt's culinary dominance persisted until its eventual submission into the Roman Empire. Even the renowned culinary traditions of Greece couldn't surpass the might of the Egyptian food-trade empire.

The legacy of the Egyptian Food Empire remains a testament to the transformative power of culinary innovation and the enduring impact of a society that prioritized the art of cooking, trade, and prosperity.

# Roman Empire

As the Roman Empire ascended to power, spanning across Europe, Mesopotamia, and Egypt, it brought with it not only organized governance and military might but also a culinary renaissance that shaped gastronomy. With an empire that boasted an organized army, elite fitness, advanced medical practices and mastery of materials like silver and glass, food in the Roman Empire transcended mere sustenance; it became art.

The Romans, known for their innovative approach to various aspects of life, transformed basic food staples into culinary masterpieces. Bread, a fundamental dietary component, took on new forms like pizza, meatballs, pasta, and even cakes. The culinary landscape of the Roman Empire was a testament to creativity and ingenuity, elevating food to an unprecedented level of sophistication.

In the heart of this gastronomic revolution, the Romans embraced a variety of ingredients, spices, and cooking techniques. Exotic flavors from different regions of the vast empire converged, creating a diverse and rich tapestry of culinary delights. The mastery of silverware and glassware added a touch of elegance to dining, reflecting the opulence and grandeur of the empire.

The Roman dedication to the art of cooking extended beyond the imperial kitchens. Street food vendors dotted the bustling cities, offering a myriad of delectable treats to satisfy the diverse palates of the Roman populace. From savory dishes to sweet confections, the streets were alive with the aroma of culinary craftsmanship.

During the height of the Roman Empire around 250 CE, the commitment to public health and hygiene marked a significant leap forward in food safety and preparation. The construction of aqueducts ensured a steady supply of clean water, while public baths not only served as centers for personal cleanliness but also fostered social interaction. These advancements, combined with the abundance of diverse ingredients, ignited an unparalleled era of culinary arts in history.

The enduring legacy of the Roman culinary renaissance persists in shaping modern gastronomy. From the timeless appeal of pasta to the rich variety of pizzas, the impact of the Roman Empire on food serves as a testament to the transformative influence of culinary innovation and artistry. This enduring legacy reflects humanity's timeless pursuit of exquisite flavors. Moreover, by 200 CE, life expectancy had risen, with humans often reaching the age of 65 to 70, showcasing the positive impact of improved hygiene and nutritional practices during this remarkable period in history.

# Gastronomic Flourish

Read - History of Food III - Gastronomic Flourish