Obsession of the Day:

Unique Restaurants/ Plate It Up

You can tell alot about a person by the way they eat. In fact, you can tell alot about an entire society by studying gastronomy aka the science of cooking. There are many scientists who believe that it is, in fact, the way in which we humans eat that puts us at the top of the food chain. It could be argued that our consumption of food and drink is definitely unique, particularly when you consider the fact that humans are the only known species on Earth that heat their food and furthermore, the fire is lit, not just out of tradition, but also out of necessity. Imagine what would happen if you consumed a chicken the way a coyote would, by devouring it raw in a secluded place in the wee hours of the morning. So today, I serve you up another new obsession— Unique Restaurants. Bon Appetit.

Human Diet and the Paleolithic Period

For all intents and purposes, it should be known that ancient man had a much stronger stomach and a less finicky palate altogether. Should you ever get the urge to scroll through the stone age diet, you’ll be surprised to find that despite a lack of fire, our stone age ancestors from the Paleolithic period were die hard carnivores who appear to have consumed about 73% of their food intake from meat alone. Depending upon who’s telling the story, this meat was entirely raw. It is suspected that carbohydrates were introduced to the human diet when the concept of cooking was introduced. This is where the Paleo diet stems from— the idea that it is healthier to eat the way humans are believed to have eaten prior to the innovation of flame but of course to still cook the meat since modern day stomachs aren’t equipped to ingest raw meats.

Unique Restaurants: Who Started The Fire?

The question of when fire was actually introduced to the diet is much more complex than it appears. Scientists are in disagreement and their disagreement is millions of years apart and also dependent upon much more complicated scientific theories like evolution. One point they all do agree on is the profound impact the command of fire had in propelling humankind to the top of the food chain. What we also know is that prior to 3,000 B.C., cooking with fire was little more than described. People ate to satisfy their hunger and of course, to socialize but there were no spices, no drawers full of recipes, no fancy flatware and no cookbooks.

Even more interestingly, if you study the history of cooking, is that you will notice that during times of crisis humankind has the tendency to revert back to its ancient ways, to leave out the seasonings and cast the elaborate silverware aside. Because of this, you can often get a glimpse into how nations and generations are faring simply by setting your eyes on their meals. In effect, it is indeed feast or famine.

The World’s First Recorded Cookbook-China 3,000 B.C.

By The earliest recorded cookbook is believed to have come into existance some 47 centuries ago. It emerged from China via the great emperor Shennung and it contained everything from pasta to soyfoods. Its technictal knowledge remains unparelleled to this day.

Who Invented the Fast Food Chain? Rome or China?

Did you ever pull up to a drive through window and wonder where it all began? Well, you now know the origin of recipes and cookbooks so it might not surprise you to learn that China had a hand or two in some of the very first restaurant-like kitchens of the world but guess who their competition was? Rome. That’s right; the toga clad cosmepolitanites were set to leave their mark on everything, including cooking. At the peak of Roman rule, civilians could have their fill of food and drink by pulling up to the local thermopolium which you see pictured above. Thermopoliums were social spaces where communal meals were cooked and consumed. They were also quite often the place where violence broke out and laughs were shared.

The Chinese precursor to Mickey D’s was more than just a restaurant. It was a full on experience complete with vendors, menus and theatrical performances. The earliest known Chinese restaurant was situated in Eastern China and it was there that a myriad of entrees were served. Delicacies ranged from tea to soup, from dumplings to pie and this Asian restaurant hub became a popular gathering place from locals and travelers alike. Today, buried in the ashes of Asia and Pompeii, archeologists are still uncovering remains from the predecessors of modern day eateries.

The Fall of Food and Economy

The Dark Ages was a dark time, particularly for foodies. At approximately 1,000 A.D., following the fall of Rome, gastronomy teetered on the edge of non-existence, at least in the European section of the globe. There were other happenings for sure, some even more catastrophic and others much less so, but when Rome fell, food fell like the Romans. Culinary art simply wasn’t at the top of the list of priorities in this space of decline. Society crumbled and barbarity ensued. Plates and minds alike were vacant. People were eating to live and, if the theory that commandeering in the kitchen is what keeps civilization afloat holds true, then it could be said that when the culinary coals went out the light of humanity did the same.

In regards to general meal consumption in the Dark Ages, it’s safe to say that things were truly darkest just before the dawn. Historians have pinpointed a link between poverty and cannibalism, particularly in Prehistoric Europe as it seems to have played a large role in the spread of various different plagues. On the contrary, it would appear that this heinous practice altogether vanishes whenever social circles prosper and food reemerges as art. This brings to the forefront an immensely pressing question. How important is the art of eating really?

Africa, the Middle East, the Spice Trade and Beyond

While the Roman Empire may have fallen and chaos swept the European landscape, countries like Africa were fairing far better and the proof was, quite literally, in their pudding. Enter the spice trade and you will soon see that while Rome and China were busy building up an intimate eating atmosphere, Africans and those of Middle Eastern descent had something entirely different abrew— Seasoning. It was, indeed, all the rage. The search for spice was so prolific at the time that salt and pepper drove the world economy and Africa and the Middle East were well ahead of the game. Some of the common spices that were treated like treasure aside from pepper and salt of course were:

• Ginger
• Turmeric
• Cinnamon
• Cardamom

The last spice mentioned played a huge role in the cultivation of coffee, a topic deserving of its own obsession page.

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