After reading this fantastic book for foodies, I see that how food was eaten then and now is not much different.
Title: Food Fight
Author: Tanya Steel
Publisher: National Geographic Kids
ISBN: 9781426331626
Review:
In the beginning when cave
men mastered fire and tools the sharing of customs and food began. These groups
of people learned about plants, seeds and growing their own foods. During those
times birds, rhinoceroses, mastodons, fish, oyters, insects, fruits and
vegetables were a few items eaten. It was discovered that the oldest bread
found was over 5,000 years ago and the oldest noodle was found over 4,000 years
ago. Meat was roasted on a stick, and we still do this today.
It was the Egytians that mastered
breads and pastries. The Spice Trade began with India. In Crete villagers would
eat pita bread, chick peas, figs with honey and Greek yogurt. Yes, yogurt was a
main staple in 482 B.C. In Medieval times people ate boar, lamb venison, apples,
mushrooms and drank almond milk, a beverage very popular today. In Mongolia,
food was divided by color. In summer and fall dairy based foods were eaten and
in the winter and spring mostly meats like mutton, goat and beef jerky were consumed.
Food enthusiasts, history
buffs and the like will love with this peek into foods history. Each section
covers the various countries and era along with a brief history of what was
happening in that countries history. From there, readers will find what people
did daily, recipes and a list of food items used during that time, and quizzes
to test readers on what they’ve learned. Fun photos and colorful illustrations
make this a visual presentation for a better understanding of the history of
food. The back pages have a food timeline, a recipe index and more resources
for reading. Parents, teachers and foodies will love this guide and it can be
used for discussions on how we consume and preserve food. Readers will also see
how some of the foods and ways it was prepared is relevant today.
Courtesy of Media Masters Publicity
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