Food

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published on 01 January 1970
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Articles

Article

Umami and the foods of classical antiquity

by Robert I Curtis
published on 01 December 2012
Umami is the taste of foods that are rich in glutamic acid and 2 ribonucleotides, 5#-inosinate and 5#-guanylate. This distinctive taste of modern Eastern cuisine, which is finding a receptive audience in the Western hemisphere, characterized many dishes that ancient Romans consumed 2000 y ago. Romans enjoyed numerous foods that are identified today... [continue reading]
Article

Blended Cuisine in Ancient Rome

by Charles Feldman
published on 27 February 2012
They [fundamental elements] prevail in turn as the cycle moves round, and decrease into each other and increase in appointed succession. For these are the only real things, and as they run through one another they become men and the kinds of other animals, at one time coming into one order through love, at another again being borne away from each... [continue reading]
Article

What the Roman emperor Tiberius grew in his greenhouses

by H.S. Paris and J. Janick
published on 17 September 2012
A number of cucurbits are mentioned and described in Mediterranean writings of the first and second centuries CE, including Dioscorides’ De Materia Medica, Columella’s De Re Rustica, Pliny’s Historia Naturalis, and the codices of Jewish law known as the Mishna and Tosefta. Images of cucurbits from the same region predating, contemporary... [continue reading]

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Timeline

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  • 5000 BCE
    Villages arise in China around the Yellow river. Terraced farming begins and rice is cultivated.
  • c. 2700 BCE
    Corn is first cultivated in Mesoamerica.
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