FOOD THROUGH THE AGES
The Holy Bible's account of man's creation is familiar to us all - And God said " Let us make man in our image," according to our likeness, and let them have dominion over the fish of the sea and the flying creatures of the heavens and the domestic animals and all the earth and every moving animal that is moving upon the earth.. The first human pair were created male and female, And God blessed them Genesis 1:26, 28; 2:8, 15.
Our Creator provided a garden in Eden and " proceeded to take man and settle him in the garden of Eden to cultivate it and to take care of it." " and God said Behold I have given you every herb bearing seed which is upon the face of the earth, and every tree in the which is the fruit of a tree yielding seed to you it shall be for meat " . ( Genesis Ch. 1: vs. 28-30 ) .
The story is then related about the tree of life, the serpent that speaks to the woman concerning the tree of knowledge of good and bad, and Adam and Eve's subsequent disobedience . ( Genesis Ch. 2: vs. 3 ) For their part Adam and Eve were banished from the garden of Eden.
God then sentenced Adam, saying: " In the sweat of your face you will eat bread until you return to the ground, for out of it you were taken. For dust you are and to dust you will return." In time, both Adam and Eve died, just as God had spoken -Genesis 3:19.
Man becomes both herbivorous and carnivorous
It was much later in the days of Noah, some 4,000 years ago that meat was given as food, a global deluge brought an end to wickedness and violance on the earth at that time, only Noah, his family, and the creatures in the ark survived . The almighty God blessed Noah and provided him with the following dietary information " Every moving thing that liveth shall be meat for you : even as the green herb have I given you all things ". Due to the shortage of food growing natyrally God authorized the taking of animals for food, with the following conditions " But flesh with the life thereof which is the blood thereof shall ye not eat" . ( Genesis 9: 3-4 : Deuteronomy 12:16 - 24 )
Ordinary staple food, was now supplemented by hunting, and fishing, by the setting of snares and traps, for young birds, snails, frogs, fish, mussels, crayfish even larger birds and small mammals become man's prey ; The Australian aborigine is said to still eat the caterpillar, moth, frog and the kangaroo, certain African tribes acquired a taste for snails, frogs, and crocodiles.
Recorded on ancient baked clay tablets found in Egypt are their time for sowing seeds and harvesting crops, the uses to which herbs and spices were put, as well as the seasoning and cooking of the fish and game in Pharaohs time.
The Almighty God was to lead his people out of Egypt, and gave direct instruction on the use of animals for food the Mosaic Law regarding the selection and slaughter of animals, are recorded in the book of Leviticus chap 11.
" These are the beasts which ye shall eat among all the beasts that are on the earth Whatsoever parteth the hoof, and is clovenfooted and cheweth the cud, among the beasts that shall ye eat " .
The high standard and regulations incorporated into the religious ritual, ensured that the nation of Israel were kept clean and wholesome, Moses in fact could have been considered the first Health Office. From time to time these orders were augmented, during the Talmudic period, specific instructions were formulated for the inspection and slaughter of animals. Even today, the slaughter of animals intended for Jewish consumption, is carried out in strict accordance with the ritual requirements.
The early Greeks subsisted largely on meats, prefering pig, but also ate cattle, sheep, poultry, fish and game.
Later, the consumption of meat in Greece became less important because such food was only offered at religious
festivals, when at such occasions, the masses had an opportunity to enjoy this luxury.
Roman
The wealthy Romans needed good nourishmen they were indebted to the Greeks for their yen for meat intensive animal breeding, even included veil .The Romans, in contrast to the Semitic races, showed a distinct partiality for pork, it even became necessary to forbid the slaughter of brood sows, to protect the unborn pig which was considered a delicacy.The salting of meats was commonly practised and many types of sausage and smoked products were prepared. Cato the Censor wrote (200 B.C.) that the inhabitants of Lombardy salted three or four thousand Bitches a year and he gave a recipe for curing hams which, except for the omission of saltpetre, differs but little from our present methods.
With the rise of the Roman Empire, the status of the butcher was recognised and free men only were allowed to trade. According to Ostertag, meat markets ( macelli ) and well-fitted abattoirs ( lamenae ) existed, and the British Museum has a fresco, depicting a shop of that period, complete with a steelyard pattern scale. The sale of meat which had not been inspected was prohibited, ( offenders were liable to a fine ) meat considered unfit was thrown into the Tiber.
But the common people ate little of it. The edible organs, including tripe, were their fare, but the proletariat literally devoured meat on the numerous holidays.
Great tracts of land were farmed, in Britain crop rotation increased production and growth, corn become a major export. Many species of fruit, vegetable and herb, such as cherries, grapes, figs, mulberries, raisins, radishes, peas, broad beans and celery, were introduced to provide a varied diet.
Visitors to the ruins of the Roman town of Pompeii and Herculaneum can inspect the kitchens standing almost exactly as they were on August 24th 79 C.E. when Vesuvius erupted.written on the lintels of fireplaces and on kitchen walls were many of the recipes used at that time.
The Saxon period, provides us with very little authentic information it is, however, interesting to note that such terms as '' Ewe," " Ox " and " Swine, are of Anglo - Saxon origin, whilst " Mutton," " Beef " and " Pork," are derived from Old French.
At the beginning of the eighth century Pope Gregory directed Bonifacius to prohibit the consumption of horse-flesh
and later, on the instruction of Pope Zacharias, prescribed that pork meat should not be eaten, unless cooked.
One of the earliest references to the situation of a meat market in London, goes back to A.D. 975, whilst certain
documents relating to the city of Freiburg ( 1120 ) make mention of the trade of meat.
Middle Ages
In the Middle Ages most manors had three large fields, two of which would grow principally wheat, barley, and oats, sown in smaller sections of the same tract of land were rye, beans and peas, the remaining field being left fallow. The lord of the manor would have his cooks and scullions prepare his dinner as early as 10 or 11 o'clock in the morning with supper about 6 o' clock. During the Middle Ages, many manuscripts devoted to aspects of cookery and the carving of meats stem from the Vatican codex . Meat was varied and occupied an important position in the diet, swans, peacocks, peahens, along with deer, pheasants, and quail, were kept.
Chicken and geese, were roasted in front of the fire on a spit, which was turned by a scullion boy when done, it would be served straight to the table . Joints of fresh meat, beef, mutton, pork, venison, were all eaten, salt was also added to preserve it for the winter, it was then boiled in large cauldrons, and served as stew.
Gradually ovens were used they waited untill the fire had burned out, the ashes were then raked to one side, bread,
pies and cakes were put inside, the door shut, then by the time the oven had cooled, they were cooked. ( In the
smaller houses and the peasants' cottages, the oven was made by pushing aside the ashes of a hot wood fire, and
putting the pie down on the hearth under an iron cover, hot ashes were then piled on top ) .
Meat, cheese and bread were principle foods, herrings, eels and salted fish were common in winter. Spices, such
as ginger, cinnamon and saffron, were now being used by the rich to make their food more tasty.
Fruit became more popular and apples, pears, peaches and plums were grown. Grape vines often covered the monastery walls, and dates, figs and oranges could be bought at the fair.
However the poor would
still have lived on bread, vegetables, eggs and sometimes a little meat usually pork .
The Rise of the Guilds. - The guilds, or gilds, are ancient institutions, originally founded as a brotherhood, embracing religious and social activities, with the object of regulating supplies, maintaining the standard of craftsmanship, controlling apprenticeship and dealing with competition. Their development was widespread, not only in England, but also throughout Europe. Evidence of their importance has been passed on in the term " Guildhall " which is commonly applied to the main hall of many cities and towns.
The Butchers' Guild of London is referred to in 1179, but it is certain that it was in existence previous to that date. It is one of the seven oldest of the City Companies and it is unfortunate that many of its records were lost in the Fire of London in 1666. A Butchers' Guild existed in Basel in 1248, and records emphasise the influence of the Church at that time, as marketable meat was defined by a Bishop Lutold. In Scotland the Fleshers' Guilds played a very important part in the organisation of the trade and it is interesting that in those early days " Fleshers " dealt with the fish as well as meat ( 1483 ) and the deacon and leading members were instructed daily " to search the craft gif ony of them owther buyes or sells any infectit flesche or fish," if any of them is found guilty, he is to be "depryvit of his Fredome" and it is further stated" he is to be banished the taun and craft for evir mair."
According to Life Magazine, the feasting at Christmas in Tudor England began with dinner around noon and often went on for eight or nine hours. At the end of the hall, seated upon a dais, the lord presided over the feast, surrounded by his family and numerous guests and attendants.
One by one, to the blast of trumpets, the tremendous platters of food were borne into the hail. The greatest fanfare was reserved for the wild boar's head, the stuffed swan, and the roasted peacock. fully dressed with spreading tail and gilded beak. All about the table were urns of fruit, steaming pies, wassail bowls of ale floating with toasted apples, and confections in the intricate forms of ships or castles.
Jesters, musicians, and mummers in fantastic masks rollicked about the table, dogs barked and snapped at morsels, and a " Lord of Misrule " appointed to govern for the day entertained the assembly with nonsensical edicts and clownish commands. But most of the guests were too busy devouring the food, with the aid of their fingers, to pay much attention to the festive confusion and frolicking .
Trade with the Orient and the West Indies, has enriched our diet with the addition of pepper, curry, and all sorts
of spices, tropical fruits, chocolate, coffee, and rum. With this oriental touch, an entirely new school of cooking
began to develop.
