Gastronomy

  Apart from the prediction that it is based on meat, there is not much information regarding to culinary in prehistoric times.

  Later on, cereal started to take place with meat. The archaeological findings also show that the ancient Egyptians have a very careful diet.Even though the common people's diet was based on meat, the families those more affluent had fruit, olives, asparagus, small game birds, fish and honey.

  It is believed that the first cookbook was written by the Greek poet Archestarus, who lived in the 4th century BC and in one of his poems named "Gastronomy" , there are descriptions and images like eel cooked in beet leaves. According to rumors, Archestarus has surpassed all the land and seas in order to discover the pleasures of the stomach.After a century, the Greek writer Athenaeus writes about the daily life of the Greeks and gives information about their first eating habits. Athenaeus has recorded in detail the eating and cooking habits, the great chefs and the tools they use.

The person who provided the most important information about the eating habits of ancient times is a Roman named "Apicius". There are actually three Gastronomers with this name. The first one lived in the 1st and 2nd centuries BC and known only with his gluttony. The third living in the 2nd century AD is known for the development of a long-lasting method of storing oysters, but the second (AD 25. Marcus Gavius) made great contributions to the dishes of the era. In his book titled "De Re Conquinaria Libri Decem"(Cooking in Ten Books), he describes the necessary materials and methods for preparing soups, meat and gravy.


This second Apicius is also one of the most tragic names in the history of gastronomy because Apicius who has a very generous banquets, is fed with compliments from his friends as well as his meals. Eventually the standard of living has fallen as the financial situation deteriorates. This fall was so painful that he preferred the poison to poverty