Let’s examine how each of these great civilizations has contributed to the mosaic of global cuisine.
In the Fertile Crescent(*), where agriculture began, early civilizations such as the Sumerians, Babylonians and Assyrians developed the first written recipes we know.
These societies valued cooking so much that the gods were worshipped with offerings of food, and banquets were held in their honor.
Advanced irrigation techniques and the domestication of plants and animals allowed for the creation of varied dishes, which included cereals such as barley and wheat, legumes, lamb and poultry, as well as milk and its derivatives.
(*) The Fertile Crescent is a region comprising the current states of Palestine, Israel, Jordan, Kuwait, Lebanon and Cyprus, as well as parts of Syria, Iraq, Egypt, south-eastern Turkey and south-western Iran.
The term “Fertile Crescent” was coined by James Henry Breasted, an archaeologist at the University of Chicago, in reference to the fact that the arc formed by the different zones resembles a crescent moon.(wikipedia)
Ancient Egypt was a storehouse of abundant food due to the Nile. The ancient Egyptians were master bakers and brewers, and their techniques directly influenced the region’s culinary practices.
The use of natural yeasts to ferment breads and alcoholic beverages is an Egyptian heritage that continues to this day. In addition, the Egyptians were known for their variety of fish and poultry dishes, as well as vegetables and fruits grown along the river.
Ancient Greece introduced the concept of a balanced diet with its emphasis on ‘diaita’, which meant a healthy way of life.
The Mediterranean diet with olive oil, cereals, wine, fresh fruit and vegetables, and a moderate amount of fish and meat, has its roots in this era.
Greek banquets, known as simposia, were social events where food and wine were accompanied by philosophical debates and artistic performances.
The Roman Empire was responsible for a gastronomic revolution, importing ingredients and dishes from all corners of the empire. Roman cuisine was a mixture of simple flavors from the countryside and extravagances from the wealthier classes.
They pioneered the use of greenhouses to grow fruit and vegetables out of season and were fond of complex sauces and dishes seasoned with exotic herbs and spices.
The Romans also systematized wine and cheese production, influencing future European practices.
Ancient China made fundamental contributions to world cuisine with the domestication of rice, the development of soybeans and their derivatives such as tofu and soy sauce, and the invention of alcoholic fermentation.
Chinese cuisine is notable for its regional diversity, with different cooking methods and a variety of ingredients that reflect the geography and climate of the regions.
China also brought the world steaming techniques and the wok, an essential utensil that allows for quick frying techniques.
India, famous for its “culinary gold” – spices – has played a vital role in global gastronomy.
The subcontinent was the center of the spice trade, with items such as black pepper, cardamom, turmeric and ginger being highly valued for both their taste and medicinal properties.
India is also home to one of the oldest and most developed vegetarian cuisines in the world, centered on the use of a wide range of vegetables, lentils and spices.
The Persian Empire served as a bridge between East and West, mixing techniques and ingredients from various cultures.
The Persians perfected the art of pastry and were influential in the spread of fruits such as peaches and pistachios, as well as promoting rice and saffron as central elements in their cuisine.
The sophistication of Persian cuisine can be seen in its influence on subsequent Arab and Mediterranean culinary traditions.
The great civilizations not only forged empires and lasting monuments, but also left a legacy of flavours, techniques and culinary principles that are still the basis of our food today. Through trade, conquest and cultural exchange, the flavors of the ancient world have been disseminated, adapted and improved, contributing to the rich diversity of contemporary gastronomy.