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Period: 1 BCE to
BEGINING
"Food history" is an interdisciplinary field that examines the history of food and nutrition, and the cultural, economic, environmental, and sociological impacts of food. Food history is considered distinct from the more traditional field of culinary history, which focuses on the origin and recreation of specific recipes. -
Period: 500 to 1500
MIDDLE AGES
English cooking has been influenced by foreign ingredients and cooking styles since the Middle Ages. Traditional meals have ancient origins, such as bread and cheese, roasted and stewed meats, meat and game pies, boiled vegetables and broths, and freshwater and saltwater fish. The 14th-century English cookbook. -
Period: to
POTATOE
According to conservative estimates, the introduction of the potato was responsible for a quarter of the growth in Old World population and urbanization between 1700 and 1900. -
Period: to
RICE
Rice probably originated in Korea or Australia and was widely grown in Asia 3000 years ago.[12] Muslims brought rice to Sicily with cultivation starting in the 9th century. After the 15th century, rice spread throughout Italy and then France, later propagating to all the continents during the age of European exploration. -
Period: to
20TH CENTURY
The first half of the 20th century was characterized by two world wars with very high degrees of hunger and strict rationing, with the starvation of the civilian populations used as a powerful new weapon. In Germany during World War I the rationing system in urban areas virtually collapsed, with people eating animal fodder to survive the "Turnip winter."