>>7324171 >They used their Iphone >They used the sun during the day and the star positions at night >They put hte stuff in pots ignited the stove and cooked >... Find a good restraurant around Big Ben, you can't. You see, the clock doesn't make the good chef!
>>7324171 There's always been some fancy cooking at some point, OP. The "spice trade" was when it got very interesting.
Enjoy this website that catalogs actual cookbooks from times past. http://www.godecookery.com/
Enjoy this website which is a timeline of cooking going back to 15000BC. http://www.foodtimeline.org/
You're welcome! It's fascinating stuff. And, if I recall right...it was brits doing that 15 birds stuffed inside other meats that preceeded that Tur-Duck-en craze of a few years past. A lot of what people do today is pretty new, but it can be surprising how advanced and complicated cooking could be when trade of both gadgets and far flung flavors were a big deal. Having people in houses who were "the cook" with lots of help was needed of course to influence things to the housewives.
Medieval cuisine 101: >assemble your ingredients: grains (barley, oats), tubers (turnips), vegetables (cabbage, peas), meat (pork hooves, rabbit, squirrel, half-eaten sheep that the wolves got to), water >put it in a big ass cauldron over fire >boil it for 12 hours until it turns to a homogenous mush >do 12 hours of field work for your vassal lord >put some mush on a plate and scoop it up with bread >keep the leftovers simmering and just add more food and water to it when it's about to run out >repeat
Women and servants were always in the kitchen, so back in the day it didn't fucking matter for them because they were stuck watching the food regardless. As long as they served some shit at sunrise and by sunset, and it was delicious, they were spared from the stockades.
They had clocks (sundials) as far back as Sumerian times. Before that recipes were either "cook all day, cook until noon, cook from noon until sunset" or the eternal favorite, trial and error (especially common in baking, see also "test loaf/cake").
Seriously though, you're forgetting a key aspect. Something may take 30 minutes to bake at 425, but how do you know the temperature is 425? What if it's winter and it's incredibly cold and wood is limited?
Breads, meats, gravy, and stews have been standards forever. Breads are done when they're not gooey, meats are done when the color changes or they're warmer than room temperature(depending on who's making it) and stews and gravy are done once they bubble or boil for a while.
A lot of foods can be eaten raw. Food poisoning and diseases contracted from food storage or prep used to be much more common.
The question is too broad though, because you could mean anywhere from a giant stone wood burning stove from a castle to some guy with a couple pieces of wood, a hole in the ground, and large insects.
Thread replies: 27 Thread images: 1
Thread DB ID: 478863
All trademarks and copyrights on this page are owned by their respective parties. Images uploaded are the responsibility of the Poster. Comments are owned by the Poster.
This is a 4chan archive - all of the shown content originated from that site. This means that 4Archive shows their content, archived. If you need information for a Poster - contact them.
If a post contains personal/copyrighted/illegal content, then use the post's [Report] link! If a post is not removed within 24h contact me at firstname.lastname@example.org with the post's information.