Eating History

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The Making of

Eating History

The Making of

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A main menu item for Stone Age Man, parts of Europe and in China was horse meat.

Let me assure you horse meat is not part of Southern Cuisine. Early man with truly an evolving intellect and palate enabled horse meat to mostly slip from their list of foodstuff.

Instead, before and leading up to 17,000 BC man scavenged for food.

Man ate whatever could be scavenged including the following.

ScallopsOystersMollusksSquidCalamariInsectsfishFrogsVenisoneggsRiceMillet

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early man ate many of the same foods we eat today such as….

Almonds, cherries, wheat, pigs, goats, sheep, lard, black walnuts, honey, tortillas, maize, quinoa, avocados, milk, yogurt, pigeons, grapes, watermelons,pasta, sugar, mangoes, pears, tomatillos, tomatoes, pastries, appetizers, dill, raspberries, & blood as food.

Dinner for Prehistoric Man

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Scavenger’s Soup

400,000 years to 1.5 million years ago.

TURNING POINTS FOR MAN & FOOD

FIRE

Domestication of Animals

7000 BC PigsGoats Sheep

3200 BC Domestication of Chicken

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Copper frying pans were used in ancient Mesopotamia.

The word pan comes from the English word panna. The English used a cast iron pan called a spider with three legs to stand up in a fire made of coal.

Knives used since prehistoric times for hunting, food, preparation .

Fork - Greeks were the first to develop the two tine fork .

Spoons made of shells or wood have been used since Paleolithic Times .

Chopsticks used 5000 years ago and started out as twigs to stir the pot. When food became tiny, knifes were abandoned and wooden chopsticks took their place.

UTENSILS

Food In the Time of the Pharoahs

Spices used included aniseed, cinnamon, coriander, cumin, dill, fennel, fenugreek, marjoram, mustard

and thyme.

They ate grapes, apples, dates, figs, peaches, bananas, green onions, pineapples, fish, roasted sheep, roasted geese, roasted cow, roasted stork, roasted pigeon, and bread flavored with honey, herbs, and dates. They drank water, and beer, but wine was their favorite. Also garlic, cucumber, pomegranates, lettuce, celery, watermelon, milk, yogurt, olive oil, honey, bread similar to pita were imbibed

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The word salary is derived from the word salt and was heavily used by humans as early as 5050 BC.

South Asia and Southeast Asia is the home of pepper. It was used in Indian cooking as early as 2 BCE .

Pepper was also found in mummies in 1213 BCE in the time of Ramesses II.

Salt & Pepper

Eating with his fingers and dining at a low table, King Tut would have had a royal meal.

BeefMuttonGoatAntelopeGazellePelicanPoultry (various)

CatfishTunaMulletBread flavored with honey and dates. Tut would have drank beer and red or white wine.

King Tut

1332 BC –1323 BC

King Tut’s Pyramid Steak

1 lb of Beef Steak1 tsp each coriander, dill, cumin, thyme½ cup green onions1 tablespoon garlic 2 tsp salt¼ cup oil¼Lettucecup Yogurt

Cut steak in bite size pieces. Heat oil in pan. Saute steak figs, onions, garlic, spices in pan until steak is done to taste. Heat oil in another pan and brown Pita bread. In a bowl toss steak mixture, yogurt, and lettuce. Stuff into Pita Bread

Lunch for King Tut

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No Sugar for King Tut

China claims to have originated sugar. However, in Natural History of 7th

century Su-King, sugar a natural grass grew wild in India.

West Africa

Portuguese conquer Ceuta in North Africa. First Europeans arrive in Africa opening up trade including slave trade. Portuguese followed by other Europeans including French, British, Spanish and Dutch.

FoodstuffsYamsOkraHibiscusMillet WatermelonSorghumBlack eye peasSquashGroundnutSesame CassavaPalm oilRed beans

In 100,000 BC humans migrate from Africa to other parts of the world.

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Dinner for King Mansa MusaThe Richest Man Whoever Lived 1280-1337

2 plantains, peeled and chopped4 catfish1 chicken boiled, roasted cut up1 cup beef chopped 1 cup greens½ cup onions2 tsp cumin2 tsp coriander2 tsp salt 2 tsp chilies 4 cups water

Make a broth by adding catfish to 4 cups of water. Remove fish from broth. Add greens, onion, beef , spices and plantains to the broth. Cook until plantain is tender. Add catfish back to the mixture.

1st Century - 1600’s

Medieval To Renaissance Fare

Roasted and boiled meatPoultry FishPottagesFrumentyBreadAleWine Fruit and vegetables part of upper class diet.

Frumenty Porridge This was a popular dish in medieval times made primarily mostly from cracked wheat. It was a specialty dish served on Motherly day when servants were allowed to visit their families.

1400 England

1 cup beef, cooked, chopped1 cup beer 2 cups beef broth ½ cup onion, chopped2 tsp salt,1 tsp coriander 1 turnip chopped2 slices oat bread

Pour beer and broth in a pot. Add onion, chicken, turnip and spices. Simmer until turnip is tender. Add beef.

Take 1 slice of oat bread, chop and line bottom of bowl. Pour over bread bowl. Top with other slice of bread.

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Thanksgiving Menu in Jamestown in 1621

Haunch of Venison Roast Chine of PorkRoast Turkey Pigeon Pasties Roast GooseOnions in Cream Cauliflower SquashPotatoes Raw CeleryMincemeat Pie Pumpkin Pie Apple PieIndian PuddingPlum PuddingCider

Jamestown 1619 – Africans Arrive

Out of a storm a Dutch ship sails into Jamestown with 20 African servants aboard (not slaves) who have a fixed term of service. Yams, rice, peas, horsebeans (fava), plantain, coconuts, limes, peanuts, and palm oil, lima beans and millet are the foodstuffs. They trade their services for foodstuffs and sail away.

First Africans like white Europeans who could not afford passage were treated as indentured servants.

Emergence Of Southern Cuisine

Southern dishes new and old which represent the culinary favors and cooking techniques of following countries.

FranceAfricaBritainSpainDutch Portuguese

Southern Cuisine Influences

Influences

Native AmericanSpanish 1500French 1700African 1719

Food Stuffs

MelonSquash Wild TurkeyGameSeafood along the coast

Catfish Nuggets

¼ cup corn meal½ cup flour1 tsp thyme1 tsp basil2 tsp garlic2 tsp dillSalt & pepper¼ cup olive oil

Mix corn meal, flour and spices in a bag. Drop nuggets into mixture and coat. Heat oil in pan and fry nuggets until done to taste

Alabama

Fruits – apples, peachesVegetables SoybeanWild gamePoultry

Southwest fare of Texarkana barbecue (Spain) influences, and down home flavors of cured ham, smothered in a light sauce (French) fried pork chops , wild game and African food are featured in Arkansas food fare. There is also a large Greek community in Arkansas.

1541 Hernando De Soto makes first expedition into this territory

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Arkansas

2 lbs chicken ,cut up2 cups beer4 cups water ½ cup spinach, chopped¼ cup sliced onions1 tablespoon onion powder2 tsp minced garlic1 tsp minced dried red peppers2 tsp each salt & pepper1/2 cup flour2 tablespoon butter

Add flour, salt and pepper to a bag. Add chicken to bag until well coated. Saute in butter until golden. Pour beer in pot, add potatoes, spinach, onions, and spices. Take a 1/4 cup of broth from the stew. A little at a time add flour. Add to pot to thicken stew to taste.

Stewed Chicken

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0’s Spanish brought seeds for lemons and oranges.

Spanish also brought Caribbean fruits and Vegetables.

State largely populated in the 1700’s by Minorcans, Greeks & Italians.

Timorucua Indians added wild game, plants , seafood and cooking techniques roasting and barbacoa (barbeque).

In 1581 first African slaves brought to St. Augustine.

Barbecued Whiting

4-6 Whiting½ cup onion half length slice onion¼ cup honey2 cups beer2 tsp rosemary1 tsp red pepper flakes 1 tsp each salt and pepper

Use fresh or frozen fish. Mix remaining ingredients. Dip fish in sauce. Saute in pan or oven.

Florida

Georgia

PeachesPecansPigsChickenSeafoodSweet PotatoWild Game Hominy Grits (from Indians

1540 Spanish, French ,German establish settlements

Georgia

Fried Chicken with Peach & Brandy Gravy

2 -4 peaches, peeled, chopped2 tablespoons brown sugar¼ cup brandy

Mix all ingredients and mash/puree. Heat in pan until warm.

4 lbs chicken, cut upMix ½ cup flour2 tablespoon garlic,2 tablespoons paprika1 tsp each ginger, salt, pepper

Toss chicken with flour and spices. Fry in oil or roast in oven. Pour peach and brandy gravy over chicken.

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EnglishIrish-Scot German

Corn – Corn meal & distilled whiskeyWild GameLima BeansGreen BeansIrish Potatoes

1 1/2 tablespoons salted butter1 1/2 tablespoons all-purpose flour1 cup milk1/4 cup cheddar cheese Pinch of ground nutmegSalt and pepper14 oz. sliced turkey or chicken 4 slices of Texas toast 4 slices of bacon2 Roma tomatoes, slicedgreens

Kentucky Hot Brown

Fry bacon. Make Mornay sauce . Melt butter in pan and sprinkle flour over melted butter. Add milk. Simmer along with cheese and spices until desired thickness adding more milk if necessary. Put greens on toast, top with tomato slices, top with turkey or chicken, top with bacon. Pour Mornay sauce over top of all.

Louisiana

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DeerGameWild PotatoesSweet PotatoesBerriesFruitCornPalmetto Sea Food

8 cups water1 cup chopped carrots1 cup chopped celery½ cup chopped onion2 tablespoons garlic2 tsp each salt and pepper1 tsp cayenne4 fish or other seafood if desired

Boil water, vegetables and spices for 45 minutes until you have a savory broth.Add seafood and simmer until tender (10 minutes ). To thicken take ½ cup of the broth, mix with flour and slowly add to soup.

Seafood Muddle

Louisiana

Founded by English on shores of Chesapeake in 1664, Pennsylvania Germans arrive in 1740’s

Smothered Fried Chicken ¼ cup oil1 whole chicken cut up2 tablespoon flour¼ cup wine2 tsp thyme2 thyme curry2 tablespoon onion powder2 tsp salt1 tsp pepper

Maryland

Heat oil and saute chicken. Remove chicken and leave tablespoon of oil in the pan juices. Sprinkle flour over oil and pan juices. Add wine and spices. Return chicken to the pan and simmer.

Mississippi A

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tFood is similar to Louisiana.

Chicken

Fish

Redfish

Carrots

Celery

Onion

Okra

Mississippi

Grits with Shrimp & Sausage Gravy

1 cup grits½ lb shrimp4 sausages cut lengthwise4 cups water1 tablespoon onion powder1 tsp each salt & pepper1 tsp thyme2 tablespoon flour2 tablespoon butter

Cook grits in 2 cups of water with a little salt and pepper and a dot of butter. Cook sausage in 2 cups of water with spices. Remove from heat and add shrimp. In a sauce pan make gravy. Melt butter and stir in flour until of desired consistency . Add shrimp and sausage to gravy. Simmer about two minutes. Serve over grits.

Moravian Germanic peoples settle in Winston-Salem NC in 1766

State is number one producer of sweet potatoes

Seafood

Barbecue

North Carolina

Sweet Potato Soup North Carolina

2 sweet potatoes (2 cups)2 tsp onion powder2 tsp garlic power1 tsp thyme1 tsp ginger 1 tsp each salt and pepper 1 tsp crushed red pepper6 cups chicken stock ½ cup apple cider (optional)

Boil potatoes, peel and mash. Mix spices and stock and cider. Bring to a boil. Add mash potatoes lower to temperature to simmer. Stir potatoes into broth until desired thickness Is reached. Top with fruit or peanuts for crunch.

South Carolina

South Carolina established as a land grant in 1663 for eight proprietors from King Charles II of Great Britain.

South Carolina

1 cup long rice4 cups water ½ cup wine 1 tablespoon olive oil ½ cup of chopped carrots½ cup chopped celery2 tablespoons garlic¼ cup chopped green onions4 bay leaves2 tsp each thyme, onion powder,½ tsp cayenne1 tsp salt1 tsp pepper1 lb shrimp, deveined with tail on

Cut off shrimp tails, add to 4 cups of water. Add the wine. Boil for five minutes. Remove shrimp tails. Add spices and vegetables and rice boil for five minutes. Let simmer for 10 minutes until vegetables and rice are near done. Add shrimp and simmer until pink or done. Add wine or water to obtain desired consistency and flavor .

Shrimp & Rice Soup

1541 area explored by Hermando De Soto and Canadians Jacques Marquette and Louis Jolie 1673

Cuisine influenced byEnglishFrench Scotch-Irish

Settlers grew corn, other vegetables (greens, potatoes) , fruit, apple treesDeer was abundant and the state is known for its cured ham and stews

Barbecue Pork Chop Plate

4 pork chops¼ cup flour1 tsp each salt and pepper2 tsp thyme2 tsp mustard2 tsp brown sugar1 tsp red wine vinegarOil

Mix flour with salt, pepper, and thyme. Coat chops with flour mixture. Heat oil and fry in pan until done. Add brown sugar, red wine vinegar

Tennessee

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Foodstuffs

Beef, pork, mutton, wild mammals, fowl , birds, chicken and seafood

Virginia

Chicken Pudding

4 eggs2 cups milk½ cup butter¼ cup flour1 tsp each salt & pepper2 cups cooked finely chopped chicken meat 1/2 teaspoon ground thyme1 teaspoon of parsley flakes

In a medium bowl, beat the eggs and milk until blended well.In a medium sauce pan, melt butter and whisk in flour, salt and pepper and cook, stirring, for one minute. Add a little more flour if it is too thin.Add the egg and milk mixture to the butter and flour combination. Whisk until smooth and remove from heat. Add the chicken, thyme and parsley to the above mixture and blend well. Pour into a greased casserole or a deep 9” pie plate.Bake at 350° for 45 to 50 minutes or until a knife inserted halfway between the center and side comes out clean.

West Virginia BuckwheatPeachesApplesSquirrel Bear MeatWild GreensPotatoesCornBeansPigs

Area carved out of the British Virginia Colony in 1607-1776

Mix together chicken ingredients. Mix dressing ingredients, then toss with the chicken mixture.

West Virginia Chicken & Apple Salad

2 cups cooked, chopped chicken2 tablespoon green onions1 /2 cup salad greens1 cup golden delicious apples, chopped¼ cup raisons¼ cup walnuts (optional)

Dressing½ cup apple cider2 tablespoon olive oil2 tsp mustard1 tsp salt

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