02460cam a22003493u 4500 43643 UtSlPG 20260610134012.0 m cr n 260607r2013||||utu|||||o|||||||||||||| d 48036281 UtSlPG en iso639-1 TX Martyn, Charles, 1874- Foods and Culinary Utensils of the Ancients Salt Lake City, UT : Project Gutenberg, 2013 1 online resource : multiple file formats text txt rdacontent computer c rdamedia online resource cr rdacarrier Release date is 2013-09-04 "In the beginning": The coming of the nations -- Assyria and the other kingdoms of the "tawny men" -- Egypt and the Egyptians -- The "vegetable kingdom" of Ancient Egypt -- Greece before the age of luxury -- Rome in the days of her greatest prosperity -- The ancient Jews -- The Chinese. E-text prepared by Chris Curnow, Martin Pettit, and the Online Distributed Proofreading Team (http://www.pgdp.net) from page images generously made available by Internet Archive (http://archive.org) "Foods and Culinary Utensils of the Ancients" by Charles Martyn is a historical account written in the late 19th century. The text explores the culinary practices and food sources of various ancient civilizations, including the Egyptians, Greeks, Romans, and others, revealing the evolution of cooking and dining customs over time. The book delves into how food influenced society and culture, emphasizing the importance of culinary knowledge in the advancement of civilization. At the start of the work, Martyn discusses the origins of culinary practices and how early humans relied primarily on fruit and nuts for sustenance. He ponders the evolutionary aspects of man's diet, noting an eventual shift towards cooked meat and the use of fire. The opening also examines the transition from primitive food preparation methods to more complex culinary techniques, setting the stage for a broader examination of various ancient cultures and their unique culinary contributions. (This is an automatically generated summary.) Original publication data not identified Kitchen utensils Cooking -- History Food -- History https://www.gutenberg.org/ebooks/43643 84482 84482