"support. Archaeological evidence from 300,000 years ago, in the form of ancient hearths, earth ovens, burnt animal bones, and flint, are found across Europe and the Middle East. Anthropologists think that widespread cooking fires began about 250,000 years ago, when hearths started appearing. Recently, the earliest hearths have been reported to be at least 790,000 years old. Communication between the Old World and the New World in the Columbian Exchange influenced the history of cooking. The movement of foods across the Atlantic, from the New World, such as potatoes, tomatoes, maize, yams, beans, bell pepper, chili pepper, vanilla, pumpkin, cassava,"
"New World via Spain, were initially prized in Italy mainly for their ornamental value (see below). From the 19th century tomato sauces became typical of Neapolitan cuisine and, ultimately, Italian cuisine in general. Coffee (introduced in the Americas circa 1720) from Africa and the Middle East and sugarcane (introduced from South Asia) from the Spanish West Indies became the main export commodity crops of extensive Latin American plantations. Introduced to India by the Portuguese, chili and potatoes from South America have become an integral part of Indian cuisine. Rice was another crop that became widely cultivated during the Columbian exchange."
"Amedeo Modigliani won renown with a series of portraits. Italian cuisine has developed through centuries of social and political changes, it has its roots in ancient Rome. Artichokes, peas, lettuce, parsley, melons, and apples, as well as wine and cheese, many kinds of meat, and grains were all enjoyed by ancient Romans. For feasts Roman cooks used many spices, developed recipes for cheesecake and omelets, and roasted all types of meat. From this noble beginning a sophisticated and flavorful cuisine has emerged. Significant changes occurred with the discovery of the New World and the introduction of potatoes, tomatoes, bell peppers"
"Italian cuisine Italian cuisine is food typical of Italy. It has developed through centuries of social and economic changes, with roots stretching to antiquity. Significant changes occurred with the discovery of the New World and the introduction of potatoes, tomatoes, bell peppers, maize and sugar beet, this last introduced in quantity in the 18th century. Italian cuisine is known for its regional diversity, especially between the north and the south of the Italian peninsula. It offers an abundance of taste, and is one of the most popular and copied in the world. It influenced several cuisines around the world, chiefly"
"in itself takes heavy influences, including Etruscan, ancient Greek, ancient Roman, Byzantine, and Jewish. Significant changes occurred with the discovery of the New World with the introduction of items such as potatoes, tomatoes, bell peppers and maize, now central to the cuisine but not introduced in quantity until the 18th century. Italian cuisine is noted for its regional diversity, abundance of difference in taste, and is known to be one of the most popular in the world, wielding strong influence abroad. The Mediterranean diet forms the basis of Italian cuisine, rich in pasta, fish, fruits and vegetables and characterised by"
"""Pan Siciliano"", Sicilian bread, ""Cannoli siciliano"", Sicilian cannoli, and the drink chinotto are examples of the Italian influence in Venezuelan food and beverages. Italian cuisine Italian cuisine is food typical of Italy. It has developed through centuries of social and economic changes, with roots stretching to antiquity. Significant changes occurred with the discovery of the New World and the introduction of potatoes, tomatoes, bell peppers, maize and sugar beet, this last introduced in quantity in the 18th century. Italian cuisine is known for its regional diversity, especially between the north and the south of the Italian peninsula. It offers an"
"observation of the flowers and berries; tomatoes and potatoes can be quite lethal if the wrong part of the plant is consumed at the wrong quantity or at least cause a person to experience copious amounts of vomiting and diarrhea. Of all the New World plants introduced to Italy, only the potato took as long as the tomato to gain acceptance. 16th-century physicians, thus, had good reason to be wary that this native Mexican fruit was poisonous and the generator of ""melancholic humours"". In 1544, Pietro Andrea Mattioli, a Tuscan physician and botanist, suggested that tomatoes might be edible, but"
"of the New World. Since its abolishment in 1865 in the USA and its total extinction by 1890 in the rest of the New World, it has remained a key subject in politics, pop culture and media. Plants that arrived by land, sea, or air in the times before 1492 are called archaeophytes, and plants introduced to Europe after those times are called neophytes. Invasive species of plants and pathogens also were introduced by chance, including such weeds as tumbleweeds (""Salsola"" spp.) and wild oats (""Avena fatua""). Some plants introduced intentionally, such as the kudzu vine introduced in 1894 from"
"establishment of new trade routes with Asia and increased foreign influences from sub-Saharan Africa and the Middle East meant that Europeans became familiarized with a multitude of new foodstuffs. Spices that previously had been prohibitively expensive luxuries, such as pepper, cinnamon, cloves, nutmeg, and ginger, soon became available to the majority population, and the introduction of new plants coming from the New World and India like maize, potato, sweet potato, chili pepper, cocoa, vanilla, tomato, coffee and tea transformed European cuisine forever. There was a very great increase in prosperity in Europe during this period, which gradually reached all classes"
"vegetables like cauliflower, asparagus, peas, cucumber and artichoke were introduced. Special care was given to the cooking of meat in order to conserve maximum flavour. Vegetables had to be fresh and tender. Fish, with the improvement of transportation, had to be impeccably fresh. Preparation had to respect the gustatory and visual integrity of the ingredients instead of masking them as had been the practice previously. Finally, a rigorous separation between salted and sweet dishes was introduced, the former served before the latter, banishing the Italian Renaissance taste for mixing sweet and salted ingredients in the same dish or in the"
"signature developments of American cuisine in the 1970s. Pasta primavera Pasta primavera is an American dish that consists of pasta and fresh vegetables, invented in the 1970s. In 1975, New York chef Sirio Maccioni flew to the Canadian summer home of Italian Baron Carlo Amato, Shangri-La Ranch on Robert's Island, Nova Scotia. Maccioni and his two top chefs began experimenting with game and fish, but eventually the baron and his guests wanted something different. Maccioni then mixed butter, cream and cheese, with vegetables and pasta and brought the recipe back to New York City. The fame of pasta primavera traces"
"to become key components of the various national cuisines today. Centuries later, the Portuguese, French and British further influenced regional cuisines, but only to a limited extent. However, as far as it is known, it was European explorers and slaves ships who brought chili peppers and tomatoes from the New World, and both have become ubiquitous components of West African cuisines, along with peanuts, corn, cassava, and plantains. In turn, these slave ships carried African ingredients to the New World, including black-eyed peas and okra. Around the time of the colonial period, particularly during the Scramble for Africa, the European"
"are simple, including poaching, broiling, grilling, and frying after marination. Particular attention is given to seasons and places where fish should be caught. The final volume includes pies, tarts, fritters, and a recipe for a sweet Neapolitan pizza (not the current savory version, as tomatoes had not yet been introduced to Italy). However, such items from the New World as corn (maize) and turkey are included. In the first decade of the 17th century, Giangiacomo Castelvetro wrote ""Breve Racconto di Tutte le Radici di Tutte l'Herbe et di Tutti i Frutti"" (""A Brief Account of All Roots, Herbs, and Fruit""),"
"serving typical Italian dishes as part of the court's daily menus. Court records show that Queen Bona imported large volumes of southern European, American and Western Asian fruits (oranges, lemons, pomegranates, olives, figs, tomatoes), vegetables (potatoes and corn), nuts (chestnuts, raisins and almonds, including marzipan), along with grains (such as rice), cane sugar and Italian olive oil. The court also imported various herbs and spices including black pepper, fennel, saffron, ginger, nutmeg, cloves and cinnamon. Until the Partitions perpetrated by the neighbouring empires, Poland was one of the largest countries in the world, and encompassed many regions with their own,"
"Pasta primavera Pasta primavera is an American dish that consists of pasta and fresh vegetables, invented in the 1970s. In 1975, New York chef Sirio Maccioni flew to the Canadian summer home of Italian Baron Carlo Amato, Shangri-La Ranch on Robert's Island, Nova Scotia. Maccioni and his two top chefs began experimenting with game and fish, but eventually the baron and his guests wanted something different. Maccioni then mixed butter, cream and cheese, with vegetables and pasta and brought the recipe back to New York City. The fame of pasta primavera traces back to Maccioni's New York City restaurant Le"
"15th and 16th centuries, French cuisine assimilated many new food items from the New World. Although they were slow to be adopted, records of banquets show Catherine de' Medici serving sixty-six turkeys at one dinner. The dish called cassoulet has its roots in the New World discovery of haricot beans, which are central to the dish's creation but had not existed outside of the New World until its exploration by Christopher Columbus. Italy similarly was undergoing its own shift toward a national cuisine. However, a didactic switch occurred during the early modern era which changed the cuisine from one of"
"statura, feritate ac venatione bisontis"" (""A Song about the Appearance, Savagery and Hunting of the Bison"", 1523). Bona Sforza, Grand Duchess consort of Lithuania, introduced the fork and traditional Italian food - olives, olive oil; made wine and wheat flour more popular. Parsnips, cauliflowers, spinach and even artichokes were introduced and grown. It is assumed that Palace of the Grand Dukes of Lithuania had their own kitchen garden. Daughter of Bona Sforza, Catherine Jagiellon after marying John III of Sweden introduced the fork and other cultural habits to Sweden. In XVI rulers and nobleman of Lithuania consumed grapes, oranges, melons,"
"citrus, sweet melons, rice, saffron, raisins, nutmeg, clove, pepper, pine nuts and cinnamon, along with fried preparations, is a sign of Arab influences from the Arab domination of Sicily in the 10th and 11th centuries. Normans and Hohenstaufen influences are also found, such as in the fondness for meat dishes. Later, the Spanish introduced numerous items from the New World, including cocoa, maize, peppers, turkey, and tomatoes along with other produce. In Catania, on the east coast, initially settled by Greek colonists, fish, olives, broad beans, pistachio and fresh vegetables are preferred instead. Much of the island's cuisine encourages the"
"are tried in the kitchen to prepare classic dishes (such as risotto, panissa, and rice in broth) and once again the new rice finds wide approval in as much as it doesn't overcook, it combines well with other ingredients and satisfies the housewives. The new variety spreads rapidly in the Vercellese lowland and in a few years takes over from the other established varieties and imposes and maintains the record for a long time. An important step has been taken to recoup and enhance the rice ""invented"" by Mario Maratelli in 1914. From the end of April 2013, the ""original"
"80% of grown and imported papayas were transgenic. The New Leaf potato, a GM food developed using naturally occurring bacteria found in the soil known as ""Bacillus thuringiensis"" (Bt), was made to provide in-plant protection from the yield-robbing Colorado potato beetle. The New Leaf potato, brought to market by Monsanto in the late 1990s, was developed for the fast food market. It was withdrawn in 2001 after retailers rejected it and food processors ran into export problems. As of 2005, about 13% of the Zucchini (a form of squash) grown in the US was genetically modified to resist three viruses;"
"personally make or purchase them from markets and vendors. The ancient Roman diet included many items that are staples of modern Italian cooking. Pliny the Elder discussed more than 30 varieties of olive, 40 kinds of pear, figs (native and imported from Africa and the eastern provinces), and a wide variety of vegetables. Some of these vegetables are no longer present in the modern world, while others have undergone significant changes. Carrots of different colors were consumed, but not in orange. However, some foods considered characteristic of modern Italian cuisine were not used. In particular, spinach and aubergine were introduced"
"to Europe after he captured the Aztec city of Tenochtitlan, now Mexico City, in 1521, although Christopher Columbus may have taken them back as early as 1493. The earliest discussion of the tomato in European literature appeared in a herbal written in 1544 by Pietro Andrea Mattioli, an Italian physician and botanist, who suggested that a new type of eggplant had been brought to Italy that was blood red or golden color when mature and could be divided into segments and eaten like an eggplant—that is, cooked and seasoned with salt, black pepper, and oil. It was not until ten"
"avocado, peanut, pecan, cashew, pineapple, blueberry, sunflower, chocolate, gourds, and squash, had a profound effect on Old World cooking. The movement of foods across the Atlantic, from the Old World, such as cattle, sheep, pigs, wheat, oats, barley, rice, apples, pears, peas, chickpeas, green beans, mustard, and carrots, similarly changed New World cooking. In the seventeenth and eighteenth centuries, food was a classic marker of identity in Europe. In the nineteenth-century ""Age of Nationalism"" cuisine became a defining symbol of national identity. The Industrial Revolution brought mass-production, mass-marketing and standardization of food. Factories processed, preserved, canned, and packaged a wide"
"of Europeans. Spices such as cinnamon were introduced and became part of the local culinary traditions. Centuries later, the Portuguese, French and British further influenced regional cuisines, but only to a limited extent. However, as far as is known, it was European explorers and slaves ships who brought chili peppers and tomatoes from the New World, and both have become ubiquitous components of West African cuisines, along with peanuts, corn, cassava, and plantains. In turn, these slave ships carried African ingredients to the New World, including black-eyed peas and okra. Around the time of the colonial period, particularly during the"
"ruinous sums on the arts, most of her patronage left no permanent legacy. The end of the Valois dynasty so soon after her death brought a change in priorities. The legend that de' Medici introduced a long list of foods, techniques and utensils from Italy to France for the first time is a myth routinely discredited by most food historians. Items whose introduction to France have been attributed to Catherine include the dinner fork, parsley, the artichoke, lettuce, broccoli, the garden pea, pasta, Parmesan, as well as the turkey and tomato of the New World. She has also received credit"
"samples of the plant to France, noting its taste was similar to that of an artichoke. The name ""topinambur"", in one account, dates from 1615, when a member of the Brazilian coastal tribe called the Tupinambá visited the Vatican at the same time that a sample of the tuber from Canada was on display there, presented as a critical food source that helped French Canadian settlers survive the winter. The New World connection resulted in the name ""topinambur"" being applied to the tuber, the word now used in French, German, Italian, Romanian, Russian, and Spanish. Jerusalem artichokes were first cultivated"
"chickens. The Old World received from America such things as maize, potatoes, chili peppers, tomatoes, tobacco, beans, squash, cacao (chocolate), vanilla, avocados, pineapples, chewing gum, rubber, peanuts, cashews, Brazil nuts, pecans, blueberries, strawberries, quinoa, amaranth, chia, agave and others. The result of these exchanges was to significantly improve the agricultural potential of not only in America, but also that of Europe and Asia. Diseases brought by Europeans and Africans, such as smallpox, measles, typhus, and others, devastated indigenous populations that had no immunity, with syphilis the exchange from the New World to Old. There were also cultural influences, which can"
"The innovation that led to flat bread pizza was the use of tomato as a topping. For some time after the tomato was brought to Europe from the Americas in the 16th century, it was believed by many Europeans to be poisonous (as some other fruits of the nightshade family are). However, by the late 18th century, it was common for the poor of the area around Naples to add tomato to their yeast-based flat bread, and so the pizza began. The dish gained popularity, and soon pizza became a tourist attraction as visitors to Naples ventured into the poorer"
"and vegetables remained a staple. Marcus Apicius's ancient cookbook ""De Re Coquinaria"" described ""polus"", a Roman soup dating back to 30 AD made up of farro, chickpeas, and fava beans, with onions, garlic, lard, and greens thrown in. As eating habits and ingredients changed in Italy, so did minestrone. Apicius updates the ""pultes"" and ""pulticulae"" with fancy trimmings such as cooked brains and wine. The introduction of tomatoes and potatoes from the Americas in the mid-16th century changed the soup by making available two ingredients which have since become staples. The tradition of not losing rural roots continues today, and"
"in the U.S. began when soldiers returning from World War II brought back with them a taste for the ""pizza herb"", which had probably been eaten in southern Italy for centuries. There, it is most frequently used with roasted, fried, or grilled vegetables, meat, and fish. Oregano combines well with spicy foods popular in southern Italy. It is less commonly used in the north of the country, as marjoram generally is preferred. The herb is widely used in cuisines of the Mediterranean Basin, the Philippines, and Latin America, especially in Argentinian cuisine. In Turkish cuisine, oregano is mostly used for"
"of tomatoes in Italy dates back to at least 31 October 1548, when the house steward of Cosimo de' Medici, the grand duke of Tuscany, wrote to the Medici private secretary informing him that the basket of tomatoes sent from the grand duke's Florentine estate at Torre del Gallo ""had arrived safely"". Tomatoes were grown mainly as ornamentals early on after their arrival in Italy. For example, the Florentine aristocrat Giovanvettorio Soderini wrote how they ""were to be sought only for their beauty"", and were grown only in gardens or flower beds. The tomato's ability to mutate and create new"
"a fan palm tree brought from Egypt. In 1545, in Florence, Cosimo de' Medici founded the ""Giardino dei Semplici"", the garden of medicinal herbs. Soon the medical schools of the universities of Bologna, Ferrara and Sassari all had their own botanical gardens filled with exotic plants from around the world. Italian Renaissance garden The Italian Renaissance garden was a new style of garden which emerged in the late 15th century at villas in Rome and Florence, inspired by classical ideals of order and beauty, and intended for the pleasure of the view of the garden and the landscape beyond, for"
"cucumbers, spinach, lettuce, beans, cabbage, carrots, leeks, and peas, as well as medicinal and flavoring herbs. Some raised their own apricots, grapes, berries, apples, pears, plums, currants, and cherries. Families without a garden could trade with their neighbours to obtain vegetables and fruits at low cost. The people discovered new foods (such as the potato and tomato imported from the Americas), and developed new tastes during the era. The more prosperous enjoyed a wide variety of food and drink, including exotic new drinks such as tea, coffee, and chocolate. French and Italian chefs appeared in the country houses and palaces"