10 Engrossing Methods of Food and Beverage Preparation in the Past

In today's world, cooking and baking have become incredibly efficient, simple, and convenient. Home cooks now enjoy unparalleled convenience with a wide range of appliances and tools and step-by-step instructions for almost any dish. The art of exceptional home cooking has become the norm rather than the exception.

However, in the days before our modern methods, people faced much greater challenges in their culinary endeavors. They had to rely on their ingenuity and resourcefulness to prepare meals, employing techniques that may seem unconventional to us today, as we no longer require them. Moreover, the tastes and preferences of those past cultures were often markedly different, owing to their distinct processes and traditions.

1) Baking Has Come A Long Way, And Home Baking Is Much More Recent

In the present day, home baking has become an accessible endeavor for anyone willing to give it a try. The pandemic witnessed a surge in baking enthusiasts, with many individuals venturing into the realm of homemade bread, and some even mastering the art of creating their sourdough starters. However, in the past, such culinary pursuits were far more daunting and often seemed unattainable for the majority.

During the colonial era, sourdough starters were commonly utilized by many individuals to prepare their biscuits and flapjacks. Nevertheless, achieving precision in baking was a challenging task, particularly when it came to bread-making. Beehive-shaped brick ovens were the norm, relying solely on the proper burning of ash beforehand to regulate the temperature. Controlling the heat required adjusting the airflow by either releasing air or adding more ash as needed.

The bread held immense significance in daily life, recognized by soldiers and citizens alike as a crucial element of a balanced diet. Quartermasters were responsible for constructing ovens at long-term bases to facilitate bread baking. The late 1800s witnessed the emergence of gas stoves, followed by the increasing prevalence of electric stoves in the 1900s. However, it wasn't until World War II that the invention of active dry yeast truly revolutionized home baking, making the effortless preparation of bread a widespread practice across most parts of the world.

2) Fruit And Nuts In Baked Goods Were Once The Height Of Luxury

In the present day, fruitcake is often met with skepticism and considered unappealing by many. However, the historical narrative reveals a stark contrast. Before the advent of the industrial revolution and the proliferation of food processing and preservation methods, fruitcake was synonymous with opulence and extravagance. In times gone by, holiday desserts were designed to showcase an abundance of nuts and fruits. It was a way of flaunting one's wealth, even if only on rare occasions, and experiencing a temporary taste of the finer things in life.

Today, our understanding of this culinary tradition has diminished, and we struggle to comprehend its significance. The concept of fruitcake as a monotonous, regifted item was even humorously highlighted by Johnny Carson. The essence of its indulgence, achieved through the generous inclusion of fruits and nuts, has been lost over time. With modern advancements in refrigeration and nut processing, consuming a profusion of these ingredients no longer evokes a sense of luxury. Consequently, people's preference for such desserts has waned.

Nevertheless, remnants of this tradition can still be found in certain desserts, such as carrot cake, where raisins and nuts continue to be recommended, serving as echoes of the past era's appreciation for richness and decadence.

3) Rosewater Was Used To Flavor Baked Goods Instead Of Vanilla

In modern times, vanilla has become the go-to flavoring for neutral baked goods. However, until the early 19th century, the majority of people opted for rosewater as the preferred agent for imparting taste to their baked creations. The idea of using rosewater may strike many as unappealing today, as floral flavors have fallen out of favor in the Western world.

However, it is important to note that floral flavors have enjoyed a long history of use in baking and cooking across various cultures, even if they are not widely popular in present-day Western cuisine. The allure of floral notes once captivated taste buds and found appreciation among culinary enthusiasts.

Even today, one can encounter floral flavors such as rosewater in confections like Turkish Delight, famously featured in "The Lion, The Witch, And The Wardrobe." Its portrayal as a treat so irresistible that a teenage boy succumbs to temptation, betraying his siblings, highlights the enduring appeal of these floral-infused delicacies.

4) The Ancient Greek Origins of Cheesecake: A Distinctly Different Delight

While many associate cheesecake with its New York origins and the invention of cream cheese in Philadelphia just over a century ago, the concept of cheesecake dates back to ancient Greece. However, it is essential to note that the modern iteration of cheesecake is relatively new, primarily due to the use of cream cheese.

In ancient Greece, cheesecake took on a different form, crafted from ingredients like flour, eggs, ricotta, honey, and occasionally lavender. It was often served within a small pastry shell, presenting a unique culinary experience.

Today, our cheesecakes rely on ingredients such as eggs, cream cheese, sugar, vanilla, and various flavorings. In some instances, no-bake cheesecakes may incorporate gelatin instead of eggs. Interestingly, in Japan, cheesecakes are made with minimal cheese and an abundance of egg whites, resulting in a distinct variation. While our modern recipes have evolved significantly, this does not mean that ancient cheesecake recipes are beyond our reach. Through creative exploration, food bloggers have successfully recreated ancient goat cheese and honey cakes reminiscent of those enjoyed by the ancient Greeks. Remarkably, reviews from those who have tried these recreations often attest to their delightful flavors and appeal.

5) Much Ancient Beer Was Low In Alcohol And Considered A Nutritious Drink

There is a common misconception that beer consumption was ubiquitous in ancient times, fueled by the belief that it served as a means to ensure safe drinking water. However, historical evidence suggests that this notion is not entirely accurate. In many ancient cultures, certain segments of society, particularly women, were discouraged from drinking alcohol. Additionally, most civilizations had access to relatively fresh drinking water, rendering the need for beer as a water substitute unnecessary.

Nonetheless, like most rumors, a kernel of truth allowed the misconception to persist. It is true that weaker beer, known as "small beer" during the Middle Ages and in other ancient periods, was commonly consumed. However, its purpose was not solely to provide a safe, non-intoxicating alternative to water. The primary reason for its consumption was its high-calorie content and nutritional value. Small beer offered farmers and laborers a source of carbohydrates and energy without inducing intoxication due to its low alcohol content.

6) Salted Meat And Salt Fish Were Incredibly Common And Required Special Preparation

In an era, predating modern refrigeration and advanced food preservation techniques, salted meat and salt fish were fundamental staples found in countless pantries. Salting was an indispensable method employed to preserve meat and fish, ensuring their longevity and preventing wastage. Alongside smoked meats, salted varieties played a vital role in sustaining human existence, enabling our continued presence today.

While preservation techniques exhibited regional variations, such as the utilization of seaweed-derived ash in Ireland instead of conventional salts, the underlying principles for rendering the meat and fish palatable remained consistent. The initial step involved soaking the salted meat or fish in water overnight, removing excess salt, and making it ready for cooking and consumption without the risk of salt poisoning. The resulting saline water could be repurposed in flavorful stews, soups, or similar culinary applications, making the most of its inherent saltiness.

7) The Amount Of Sugar In Our Foods Is A Very Recent Addition

In colonial times, the average American's annual sugar consumption amounted to approximately six pounds. However, in present times, that figure has skyrocketed to around 130 pounds per year for the average American consumer. This significant increase in sugar intake has raised concerns among experts, as it is believed to be linked to obesity and other potential health risks, although conclusive evidence is challenging to establish. Undoubtedly, excessive sugar consumption is associated with a range of health factors, with the Mayo Clinic identifying added sugar as one of the major yet often overlooked threats to our well-being.

Reflecting upon this dramatic shift, we observe a staggering over 2,000% surge in sugar consumption since the early days of the country's founding. The turning point can be traced back to the rise of specific farming practices. The cultivation of sugar beets emerged as a major crop, and in 1876, a treaty between the United States and Hawaii expanded access to sugar cane. This development fueled the nation's growing obsession with sugar. Additionally, the advent of high fructose corn syrup, made possible by the abundance of corn crops, further contributed to the unhealthy trajectory of sugar consumption.

the proliferation of sugar in our diets has undergone a remarkable transformation throughout history, with far-reaching implications for our health and well-being.

8) Bread Was A Bit Different But Goes Back to Prehistoric Days

Recent discoveries have shed light on the early existence of bread-making, pushing its origins back to approximately 14,000 years ago. Researchers from the University of Copenhagen uncovered remarkably old breadcrumbs at a Jordanian site, providing valuable insights into ancient civilizations. The bread, crafted from oats, barley, einkorn, and fibers derived from a plant known as papyrus, was unleavened, offering intriguing clues about the past.

These findings suggest that the Natufians, the people associated with the site, may have cultivated grains specifically for bread production. This revelation challenges prior assumptions about the transition from a hunter-gatherer lifestyle to agriculture. It implies that the allure of bread, discovered through the use of wild grains, might have motivated early societies to settle down and engage in farming practices, recognizing the extraordinary value of this delectable food.

9) Wine Was Much Sourer and Often Greatly Diluted

In the era, predating modern refrigeration, such as during Ancient Rome, the consumption of wine followed a distinct set of customs. The idea of consuming wine early in the day and becoming intoxicated was frowned upon as uncivilized. Those who did not dilute their wine with water were considered literal barbarians. Water, and at times even seawater, was added to wine to reduce its alcohol content and enhance its palatability.

The practice of dilution, however, served more than just practical purposes related to intoxication and safe drinking water. The Romans primarily diluted their wine to improve its taste. Without the aid of modern preservation methods, Roman wine would quickly spoil after the first month following harvest. To salvage its flavor, they would blend it with honey, myrrh, ash, spices, and various other ingredients in an attempt to make it more drinkable. Remarkably, they even resorted to adding lead, hoping to counterbalance the wine's inherent sourness.

10) Fascinating Ways Food and Drink Were Prepared in the Past

In the times of the Aztecs and Mayans, the origins of hot chocolate were born. However, this beloved beverage was quite distinct from the sweet and creamy concoction we savor today. The chocolate used in those ancient civilizations was not subjected to the refined processes familiar to us, resulting in a much fresher taste. Yet, this unrefined state also meant that it contained significantly higher levels of caffeine. As a result, the Aztecs and Mayas recognized its potential as a stimulating drink akin to coffee or tea. The presence of theobromine, another natural stimulant found in chocolate, likely contributed to its invigorating effects.

Aside from the concentrated and vibrant chocolate flavor and the tremendous energy boost, another striking characteristic would have been the minimal use, if any, of sweeteners. While occasionally employing a touch of honey to counterbalance bitterness, the ancient inhabitants often omitted sweeteners entirely. Such an unsweetened approach might seem unconventional to modern palates. Additionally, a medley of spices was incorporated, a tradition that still resonates in the Mexican variations of hot chocolate today, albeit with considerably higher quantities of sweeteners than those employed by their ancestors.