Food Fight!

Food Fight!

A Mouthwatering History of Who Ate What and Why Through the Ages

Book - 2018
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"History of food, fun facts about food, plus recipes, for children"--
Publisher: Washington, DC : National Geographic Kids, ©2018.
ISBN: 9781426331626
Characteristics: 160 pages :,illustrations (some colour), colour maps, portraits ;,29 cm.
Additional Contributors: National Geographic Society (U.S.)


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Sep 23, 2018

In the beginning when cave men mastered fire and tools the sharing of customs and food began. These groups of people learned about plants, seeds and growing their own foods. During those times birds, rhinoceroses, mastodons, fish, oyters, insects, fruits and vegetables were a few items eaten. It was discovered that the oldest bread found was over 5,000 years ago and the oldest noodle was found over 4,000 years ago. Meat was roasted on a stick, and we still do this today.

It was the Egytians that mastered breads and pastries. The Spice Trade began with India. In Crete villagers would eat pita bread, chick peas, figs with honey and Greek yogurt. Yes, yogurt was a main staple in 482 B.C. In Medieval times people ate boar, lamb venison, apples, mushrooms and drank almond milk, a beverage very popular today. In Mongolia, food was divided by color. In summer and fall dairy based foods were eaten and in the winter and spring mostly meats like mutton, goat and beef jerky were consumed.

Food enthusiasts, history buffs and the like will love with this peek into foods history. Each section covers the various countries and era along with a brief history of what was happening in that countries history. From there, readers will find what people did daily, recipes and a list of food items used during that time, and quizzes to test readers on what they’ve learned. Fun photos and colorful illustrations make this a visual presentation for a better understanding of the history of food. The back pages have a food timeline, a recipe index and more resources for reading. Parents, teachers and foodies will love this guide and it can be used for discussions on how we consume and preserve food. Readers will also see how some of the foods and ways it was prepared is relevant today.

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