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History of Cooking


Primitive humans may first have savoured roast meat by chance, when the flesh of a beast killed in a forest fire was found to be more palatable and easier to chew and digest than the customary raw meat.

The sole culinary technique from the Palaeolithic Period, when the Aurignacian people of southern France began to steam their food over hot embers by wrapping it in wet leaves. Toasting wild grains on flat rocks and using shells, skulls, or hollowed stones to heat liquids, no further culinary advances were made until the introduction of pottery during the Neolithic Period.

Roman legions and the polenta of later Italians) made by mixing water with the cracked kernels of wild grasses. This paste, toasted to crustiness when dropped on a hot stone, made the first bread.

Culinary techniques improved fired-clay vessels, and the cooking techniques of boiling, stewing, braising, and perhaps even incipient forms of pickling, frying, and oven baking were added. Early cooks probably had already learned to preserve meats and fish by smoking, salting, air-drying, or chilling.

Question: Do you do any of these things in this day and age? What type of Culinary Chef are you? Do you cook every meal, at every meal? Do you slap together a breakfast and run out the door and pick up something before you return home? Do you spend One Day a Week and Cook for the Entire week ( That is what I do). Do you cook for 1person or Many People! and last what is on your plate for breakfast today?

The opinions expressed on this forum may not represent the opinions of Please consult your physician to determine the weight, nutrition and exercise levels that are best for you.