FST 10 Lecture Notes - Lecture 3: Glucose, Gustavus Franklin Swift, Patent Medicine

• School: UC-Davis
• Department: Food Science & Technology
• Course: FST 10
• Professor: Gary Smith

Document Summary

Its design is much more complicated than a knife or spoon. Class: fst 010 topic: a brief history of food, american food and the. How do we know what foods we can eat: ancestors and historically through trial and error. Medieval food (500-1450 ad: the poor ate barley and drank ale/wine. Carrots, cabbage, onions garlic: the rich ate wheat and drank ale/wine. History of food (no need to memorize dates: 3000 bc mesopotamia. Juices of plants (wine drink of choice: middle ages. Table manners: 9000 years ago (bronze/iron age) people cooked soups in pots. Dipped spoons of wood/bone into the pot to eat. The first rules about eating determined who could dip into the pot first. Many of these customs survive today: romans and greeks ate while lying on their sides on couches heads pointed at the table, early european table: boards were laid across trestles and covered w/ cloth. Banquets: no individual plates used, only large serving platters.