In the eighteenth century began to codify the first collections of popular cuisine, no longer only reserved for the nobility, those who later will be called cookbooks cooking "traditional". It will be necessary, however, wait for the 800 and 900 because the recipes begin to stabilize and assumed a truly local in character.
Meanwhile, the food that came from America began to take hold slowly and with them the spices, especially South America. Among them there are the chili, because of its easy cultivation even in regions south of Europe, and given the low cost of cultivation, they soon came to support the pepper, if not to replace it, People in the kitchen.
Gia in the 700 dietetics had ceased to look to the past, and the hot spices of the East had begun to lose their charm. The only one that should not be stopped, but, rather, an increase over time until today, pepper is the spice that is still the most traded worldwide.
very briefly summarize 5000 years of history of spices, we saw how they went through in everyday earlier, and for a long time, through the use derived from medical and religious philosophies of antiquity, peeping into the kitchen only a later, to get to the explosion of flavors in the late Middle Ages and regressing back into the modern age.
The study of the two researchers, who gave birth to this brief tour, associated with the consumption of spices to their antiseptic properties, which undoubtedly is present, and argues that they are used mainly for this reason.
Probably, however, that reason alone is not enough to justify the enormous spread of the spices have had over the millennia, as at the local level are no spices or herbs that perform this function very well, and in many cases have antiseptic properties far better than the imported spices.
Limiting the analysis to cookbooks cooking "traditional" little more than a century of life, irrespective of movements of peoples, their customs, history and economy of the spices in a global, binding strongly to study a historical period very close and not sufficiently representative.
Another aspect concerns the distribution of the use of spices depending on the latitude of a certain course: much greater in the tropics and much less in the northern or southern, associating this parameter only to a greater shelf life of foods because of the heat and humidity.
to this unique approach can be moved two objections, both valid.
in the tropics is present the vast majority of plant species on our planet, and in proportion, so even the majority of spices and herbs that are used in the kitchens of those regions.
The evolution of human communities, from gatherers to farmers, has incorporated in the kitchen foods that were first collected and further cultivated in the territory of residence, and of course these foods are part of the spices and herbs, to an extent greater than greater is their local presence.
The second consideration is the geographical development of large companies in the past, all born in regions where the spices (especially food) were abundant and have millennia had time to digest certain flavors and export to and beyond the borders of their empires.
In conclusion, I believe that the question "why you use the spices in the kitchen", it is not possible to give a clear answer, found in the 800 recipes and 900, but it will be found in all aspects of economic competition , religious, philosophical, medical, cultural, we have seen during this brief history.
Meanwhile, the food that came from America began to take hold slowly and with them the spices, especially South America. Among them there are the chili, because of its easy cultivation even in regions south of Europe, and given the low cost of cultivation, they soon came to support the pepper, if not to replace it, People in the kitchen.
Gia in the 700 dietetics had ceased to look to the past, and the hot spices of the East had begun to lose their charm. The only one that should not be stopped, but, rather, an increase over time until today, pepper is the spice that is still the most traded worldwide.
very briefly summarize 5000 years of history of spices, we saw how they went through in everyday earlier, and for a long time, through the use derived from medical and religious philosophies of antiquity, peeping into the kitchen only a later, to get to the explosion of flavors in the late Middle Ages and regressing back into the modern age.
The study of the two researchers, who gave birth to this brief tour, associated with the consumption of spices to their antiseptic properties, which undoubtedly is present, and argues that they are used mainly for this reason.
Probably, however, that reason alone is not enough to justify the enormous spread of the spices have had over the millennia, as at the local level are no spices or herbs that perform this function very well, and in many cases have antiseptic properties far better than the imported spices.
Limiting the analysis to cookbooks cooking "traditional" little more than a century of life, irrespective of movements of peoples, their customs, history and economy of the spices in a global, binding strongly to study a historical period very close and not sufficiently representative.
Another aspect concerns the distribution of the use of spices depending on the latitude of a certain course: much greater in the tropics and much less in the northern or southern, associating this parameter only to a greater shelf life of foods because of the heat and humidity.
to this unique approach can be moved two objections, both valid.
in the tropics is present the vast majority of plant species on our planet, and in proportion, so even the majority of spices and herbs that are used in the kitchens of those regions.
The evolution of human communities, from gatherers to farmers, has incorporated in the kitchen foods that were first collected and further cultivated in the territory of residence, and of course these foods are part of the spices and herbs, to an extent greater than greater is their local presence.
The second consideration is the geographical development of large companies in the past, all born in regions where the spices (especially food) were abundant and have millennia had time to digest certain flavors and export to and beyond the borders of their empires.
In conclusion, I believe that the question "why you use the spices in the kitchen", it is not possible to give a clear answer, found in the 800 recipes and 900, but it will be found in all aspects of economic competition , religious, philosophical, medical, cultural, we have seen during this brief history.
0 comments:
Post a Comment