59) the origin of certain dishes Written by Rainer: rainer.lehrer@yahoo.com Learn languages (via Skype): Rainer: + 36 20 549 52 97 or + 36 20 334 79 74

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The origin of certain dishes At first, mankind lived as hunter and gatherer and wandered through the lands with their prey to hunt, herds of animals. That way, their stomach was equipped like that of lions. They killed an animal, ate as much as possible, that way storing food in their stomach for 3 days, and continued to wander until they could kill the next animal. Their stomach was their pantry, so to speak. When they settled down and, for example, wheat fields in warm climate bore food 2 or 3 times a year, this method no longer worked. They had to look for another way to preserve food. They started smoking it and digging deep holes in the ground where it was a few degrees cooler. Fat was a major product of animal husbandry. Once boiled, it molds more slowly, so they put meat in fat. Eggs would last a few days longer, but if one mixes them with cereals (flour) and then dries them, they can remain edible for weeks or even 1 - 2 months. It is very significant that there is some kind of pasta in almost all cultures, from Spain to China. At about the same time, people experienced that honey almost does not mold, so they put fruit in honey. The production of oil, especially olive oil, already required a technique of squeezing and was probably used by Greeks 3-4 thousand years ago for the first time. They mostly lay perishable fish and other seafood in oil. With the consummation of salt, salting began because it removes the moisture from the food. Sugar has been obtained from sugar beet since the mid-18th century. And after one first used it to season meat, for example, later one made it into glazes to seal off desserts in an airtight manner. It was later mixed with nuts, inventing marzipan. These were the natural preservation methods. The technique of vacuuming in a can made it possible to slow down the chemical molding process. For example, one boils milk in a compression pot and kills all living germs. The fridge and freezing are only the top. Some so-called scientists even want to make us believe today that food immediately frozen after harvesting contains more vitamins than fresh vegetables appearing on the market 2-3 days after harvesting. Back to list!

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