Timeline of food

Last updated


Prehistoric times

A hearth with cooking utensils RFK-005-Feuerstelle-im-17-Jh.JPG
A hearth with cooking utensils


Fresh figs cut open showing the flesh and seeds inside Figs.jpg
Fresh figs cut open showing the flesh and seeds inside

4000-2000 BCE

Ripening olives Olive fruit on the branch (2007).jpg
Ripening olives
Modern aquaculture Fish Farm Site.jpg
Modern aquaculture

2000-1 BCE


Pretzel depicted at a banquet of Queen Esther and King Ahasuerus. 12th century Hortus deliciarum. Hortus Deliciarum 1190.jpg
Pretzel depicted at a banquet of Queen Esther and King Ahasuerus. 12th century Hortus deliciarum.


Bog butter from A Descriptive Catalogue of the Antiquities in the Museum of the Royal Irish Academy, 1857 Bog butter from A Descriptive Catalogue of the Antiquities in the Museum of the Royal Irish Academy 1857.png
Bog butter from A Descriptive Catalogue of the Antiquities in the Museum of the Royal Irish Academy, 1857

16th century

17th century

18th century

An examen chimique du pommes de terre ("A chemistry exam of the potatoes") by Antoine-Augustin Parmentier promoted the introduction of potatoes to France. Examen physique pdt-Parmentier.jpg
An examen chimique du pommes de terre ("A chemistry exam of the potatoes") by Antoine-Augustin Parmentier promoted the introduction of potatoes to France.

19th century

20th century

21st century

See also

Related Research Articles

<span class="mw-page-title-main">Millet</span> Group of grasses (food grain)

Millets are a highly varied group of small-seeded grasses, widely grown around the world as cereal crops or grains for fodder and human food. Most species generally referred to as millets belong to the tribe Paniceae, but some millets also belong to various other taxa.

<span class="mw-page-title-main">Einkorn wheat</span> Primitive wheat

Einkorn wheat can refer either to a wild species of wheat (Triticum) or to its domesticated form. The wild form is T. boeoticum, and the domesticated form is T. monococcum. Einkorn is a diploid species of hulled wheat, with tough glumes ('husks') that tightly enclose the grains. The cultivated form is similar to the wild, except that the ear stays intact when ripe and the seeds are larger. The domestic form is known as "petit épeautre" in French, "Einkorn" in German, "einkorn" or "littlespelt" in English, "piccolo farro" in Italian and "escanda menor" in Spanish. The name refers to the fact that each spikelet contains only one grain.

<span class="mw-page-title-main">Emmer</span> Type of wheat

Emmer wheat or hulled wheat is a type of awned wheat. Emmer is a tetraploid. The domesticated types are Triticum turgidum subsp. dicoccum and T. t. conv. durum. The wild plant is called T. t. subsp. dicoccoides. The principal difference between the wild and the domestic forms is that the ripened seed head of the wild plant shatters and scatters the seed onto the ground, while in the domesticated emmer, the seed head remains intact, thus making it easier for humans to harvest the grain.

<span class="mw-page-title-main">Domestication</span> Selective breeding of plants and animals to serve humans

Domestication is a multi-generational mutualistic relationship between humans and other organisms, in which humans take over control and care to obtain a steady supply of resources including food. The process was gradual and geographically diffuse, based on trial and error.

<span class="mw-page-title-main">Neolithic Revolution</span> Transition in human history from hunter-gatherer to settled peoples

The Neolithic Revolution, also known as the First Agricultural Revolution, was the wide-scale transition of many human cultures during the Neolithic period in Afro-Eurasia from a lifestyle of hunting and gathering to one of agriculture and settlement, making an increasingly large population possible. These settled communities permitted humans to observe and experiment with plants, learning how they grew and developed. This new knowledge led to the domestication of plants into crops.

<span class="mw-page-title-main">Spelt</span> Species of grain

Spelt, also known as dinkel wheat or hulled wheat, is a species of wheat that has been cultivated since approximately 5000 BCE.

<span class="mw-page-title-main">Mediterranean cuisine</span> Culinary traditions of the Mediterranean region

Mediterranean cuisine is the food and methods of preparation used by the people of the Mediterranean Basin. The idea of a Mediterranean cuisine originates with the cookery writer Elizabeth David's book, A Book of Mediterranean Food (1950) and was amplified by other writers working in English.

Latvian cuisine typically consists of agricultural products, with meat featuring in most main meal dishes. Fish is commonly consumed due to Latvia's location on the eastern shore of the Baltic Sea.

<span class="mw-page-title-main">History of agriculture</span>

Agriculture began independently in different parts of the globe, and included a diverse range of taxa. At least eleven separate regions of the Old and New World were involved as independent centers of origin. The development of agriculture about 12,000 years ago changed the way humans lived. They switched from nomadic hunter-gatherer lifestyles to permanent settlements and farming.

<span class="mw-page-title-main">History of beer</span> History of beer and brewing

Beer is one of the oldest human-produced drinks. The first chemically confirmed barley-beer – from the area of Mesopotamia, part of modern-day Iraq – dates back to the 5th millennium BCE. The written history of ancient Egypt and Mesopotamia records the use of beer, and the drink has spread throughout the world; a 3,900-year-old Sumerian poem honouring Ninkasi, the patron goddess of brewing, contains the oldest surviving beer-recipe, describing the production of beer from barley bread, and in China, residue on pottery dating from around 5,000 years ago shows that beer was brewed using barley and other grains.

<span class="mw-page-title-main">Cuisine of Philadelphia</span> Popular foods of Philadelphia

The cuisine of Philadelphia was shaped largely by the city's mixture of ethnicities, available foodstuffs and history. Certain foods have become associated with the city.

<span class="mw-page-title-main">Egyptian cuisine</span> National cuisine of Egypt

Egyptian cuisine makes heavy use of poultry, legumes, vegetables and fruit from Egypt's rich Nile Valley and Delta. Examples of Egyptian dishes include rice-stuffed vegetables and grape leaves, hummus, falafel, shawarma, kebab and kofta. ful medames, mashed fava beans; koshary, lentils and pasta; and molokhiya, bush okra stew. A local type of pita bread known as eish baladi is a staple of Egyptian cuisine, and cheesemaking in Egypt dates back to the First Dynasty of Egypt, with Domiati being the most popular type of cheese consumed today.

<span class="mw-page-title-main">Ancient Egyptian cuisine</span> Diet as determined in surviving artifacts and remains

The cuisine of ancient Egypt covers a span of over three thousand years, but still retained many consistent traits until well into Greco-Roman times. The staples of both poor and wealthy Egyptians were bread and beer, often accompanied by green-shooted onions, other vegetables, and to a lesser extent meat, game and fish.

<span class="mw-page-title-main">Barley</span> Cereal grain

Barley, a member of the grass family, is a major cereal grain grown in temperate climates globally. It was one of the first cultivated grains, particularly in Eurasia as early as 10,000 years ago. Globally 70% of barley production is used as animal fodder, while 30% as a source of fermentable material for beer and certain distilled beverages, and as a component of various foods. It is used in soups and stews, and in barley bread of various cultures. Barley grains are commonly made into malt in a traditional and ancient method of preparation.

<span class="mw-page-title-main">History of bread</span> Summary of the development of the popular staple food

Bread was central to the formation of early human societies. From the Fertile Crescent, where wheat was domesticated, cultivation spread north and west, to Europe and North Africa, and east towards East Asia. This in turn led to the formation of towns, as opposed to the nomadic lifestyle and gave rise to more and more sophisticated forms of societal organization. Similar developments occurred in the Americas with maize and in Asia with rice.

Ancient Israelite cuisine refers to the culinary practices of the Israelites from the Late Bronze Age arrival of Israelites in the Land of Israel through to the mass expulsion of Jews from Roman Judea in the 2nd century CE. Dietary staples among the Israelites were bread, wine, and olive oil; also included were legumes, fruits and vegetables, dairy products, fish, and meat.

<span class="mw-page-title-main">Ancient grains</span> Small, hard, dry seeds used as food

Ancient grains is a marketing term used to describe a category of grains and pseudocereals that are purported to have been minimally changed by selective breeding over recent millennia, as opposed to more widespread cereals such as corn, rice and modern varieties of wheat, which are the product of thousands of years of selective breeding. Ancient grains are often marketed as being more nutritious than modern grains, though their health benefits over modern varieties have been disputed by some nutritionists.

<span class="mw-page-title-main">History of rice cultivation</span>

The history of rice cultivation is an interdisciplinary subject that studies archaeological and documentary evidence to explain how rice was first domesticated and cultivated by humans, the spread of cultivation to different regions of the planet, and the technological changes that have impacted cultivation over time.


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