It seems hunter-gatherers were more interested in flavor than we gave the credit for. Traces of a flavoring spice have been discovered inside cooking pots. Researchers found evidence for garlic mustard in the residues left on ancient pottery shards from 6,000 years ago discovered in what is now Denmark and Germany. The spice was found alongside fat residues from meat and fish.
Garlic Mustard (Alliaria petiolata), also known as Jack-by-the-hedge, flowers in spring by a roadside. Writing in the journal Plos One, the scientists make the case that garlic mustard contains little nutritional value and therefore must have been used to flavor the foods.
But, while prehistoric cuisine was flavorsome, it was far from varied. The researchers found no evidence for other spices, with the phytoliths being quite consistent across the sites they investigated.
Garlic Mustard (Alliaria petiolata), also known as Jack-by-the-hedge, flowers in spring by a roadside. Writing in the journal Plos One, the scientists make the case that garlic mustard contains little nutritional value and therefore must have been used to flavor the foods.
But, while prehistoric cuisine was flavorsome, it was far from varied. The researchers found no evidence for other spices, with the phytoliths being quite consistent across the sites they investigated.
Although this is the first evidence of spice use in Europe, flavoring food may have been a common practice in the Middle East much earlier. Coriander has been found in a cave in Israel dated to around 23,000 years ago.
Modern television cooking programs are all about flavor, sometimes disregarding health by using copious amounts of fat in the form of butter. Seasoning with salt and pepper is essential, and the use of herbs and spices is encouraged.
I love to watch chefs creating wonderful meals, but scoff at some of the tiny dobs of food scattered around a plate to resemble a painting.
My husband cooks wonderful food, using many recipes absorbed while watching of such programs. He grew up during WW2 and learned to make meals at an early age while both parents were away—his mother working on the busses and his father fighting overseas. However, he bears in mind that I don't like over-salted food or eating too much fat or protein. Some of the vegetable side-dishes he creates are inspired—like vegetable kebabs in a spicy marinade.
On thinking back, I don't remember my first husband cooking a meal. During the 60's, Australian men didn't cook. And of course, they carried on not cooking until something changed and they found themselves without a woman to do it for them.
Modern television cooking programs are all about flavor, sometimes disregarding health by using copious amounts of fat in the form of butter. Seasoning with salt and pepper is essential, and the use of herbs and spices is encouraged.
I love to watch chefs creating wonderful meals, but scoff at some of the tiny dobs of food scattered around a plate to resemble a painting.
My husband cooks wonderful food, using many recipes absorbed while watching of such programs. He grew up during WW2 and learned to make meals at an early age while both parents were away—his mother working on the busses and his father fighting overseas. However, he bears in mind that I don't like over-salted food or eating too much fat or protein. Some of the vegetable side-dishes he creates are inspired—like vegetable kebabs in a spicy marinade.
On thinking back, I don't remember my first husband cooking a meal. During the 60's, Australian men didn't cook. And of course, they carried on not cooking until something changed and they found themselves without a woman to do it for them.
www.freepik.com Yesterday, I mentioned how my first husband resembled Roger Moore. (Scroll down to see the star's face and refresh your memory.) We met on the beach and fell in love at the tender age of 18yrs. His physique was incredible—wide shoulders narrowing down to slim hips, muscled arms and legs with v-shaped calf muscles formed during sailing exploits. His skin glowed with a sheen resembling rich bronze satin. His voice developed into a smooth, rich timbre and his communication skills could charm a rodent out of the mouth of a snake.
When we parted after 27yrs, I vowed never again to trust a smooth-talking man.
And that's why cooking skills won my heart.
When we parted after 27yrs, I vowed never again to trust a smooth-talking man.
And that's why cooking skills won my heart.
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