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Stir-frying was the chief cooking method during the Southern and Northern Dynasties (A.D. 420 - 589), and stir-fried dishes became popular as everyday meals among the common people. Buddhism was spreading in China by this time, and vegetarian dishes began appearing because the Buddhist monks ate vegetarian food. In response to the demand for vegetarian dishes, the cooks of Emperor Wu of the Liang Dynasty (502 -557) introduced the use of gluten. After the Han Dynasty, thick soup became a less important non-staple food, and roasted, broiled, and baked meats were eaten only when people drank wine; they were not eaten with cooked rice. |
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The Genesis of Gastronomy |
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 Gastronomy is the study of the relationship between culture and food. The term originates from the ancient Greek words “gastros” for stomach and “nomos” for knowing. While the use of the term may be modern, it’s meaning dates back to biblical texts where Food is integral to communicating the message. Food characterizes situations and persons, and it structures and marks the dramatic development of the text. Metaphors frequently consist of gastronomic terms, and many of Jesus' parables are connected with food. In Biblical Texts a person's character was revealed in his or her good behavior at a table. A negative figure was usually depicted as lacking good table manners, such as eating and drinking too much, consuming impure food, choosing a wrong seat according to the hierarchy, and general immoderateness. Frequently such people are killed, and their bodies become food for the dogs (Exodus 32:6; 1 Kings 14:11, 21:23; 2 Chronicles 9:4; Jeremiah 15:3). Wine and Beer were highly valued but abuse discouraged and condemned. Good and ideal people eat and drink moderately. They are modest and hospitable, and they carefully choose their food and their company at table. |
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How was Food preserved in ancient times? Even the earliest humans needed to develop methods to preserve their food, both because of cold seasons and because of droughts: “Now there was a famine in the land, and Abram went down to Egypt to live there for a while because the famine was severe”. Genesis 12:10 And then: They should collect all the food of these good years that are coming and store up the grain under the authority of Pharaoh, to be kept in the cities for food. This food should be held in reserve for the country, to be used during the seven years of famine that will come upon Egypt, so that the country may not be ruined by the famine." Genesis 41:35-37 . The preservation and safe storage of Food in Egypt had obviously been well developed and refined as we read: “There was famine in all the other lands, but in the whole land of Egypt there was food.” Genesis 41:54 |
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The Evolution of the Food Culture |
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The recorded evolution of Nutrition dates back some 14,000 years and quiet a lot is known about agriculture, use of food, preservation of food, staple food and feasts in ancient times. We know that in Mesopotamia (what is now Iraq) as early as 2,300 B.C., and in Egypt in the time of the Pharaoh’s – the variety of foods was astonishing, so were their culinary refinements. How do we know? The Mesopotamians delivered cooking recipes from as early as the second millennium B.C. The Egyptians didn’t leave any recipes behind, but food was important enough to be served to the diseased for afterlife, now discovered in wall paintings in their tombs of the pyramids. The Babylonians used barley, wheat and millet; chick peas, lentils and beans; onions, garlic and leeks; cucumbers, cress, carrots and radishes; beets and turnips; mustard and fresh green lettuce. At least at the palaces they served delicacies such as Truffles, Onions, cucumbers, many varieties of fish, freshly grilled goat, mutton and pork (not yet taboo in the Near East) were traded in food markets and cooked with herbs and spices like coriander, cress, and cumin; fennel, fenugreek, and leek; marjoram, mint, and mustard; rosemary and rue; saffron and thyme. Birds, ducks, geese were used for their eggs and for the meat. The abundance of fruits included apples, apricots, cherries, dates, figs, melons, mulberries, pears, plums, pomegranates, and quinces. Bakery items included bread, sometimes enriched with animal and vegetable fat; milk, butter, and cheese; fruit and fruit juice; honey and sesame seeds.
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God created Food for the Health and Prosperity of Humans and all Creatures he has given us dominion over to populate the world: "Be fruitful and increase in number; fill the earth and subdue it. Rule over the fish of the sea and the birds of the air and over every living creature that moves on the ground." Genesis 1:28
This implies that the Food from Nature is wholesome and perfect for fertility and strength of all living things on earth.
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