Nakajima didn't know why Suzuyuki would suddenly ask about the stone cooking method and stone mortar, but he still answered,
"Of course I know what the stone cooking method and stone mortar are!”
"Why did Fuzuyuki mention this? Do these two things have anything to do with the topic we're discussing?”
Seeing Nakajima's confused expression, Fuzuki smiled and said,
"It seems that Nakajima's knowledge is still a little shallow!”
"Since I mentioned these two terms, I naturally have my own intentions.”
" Previously, Nakajama-san objected to my statement. The reason for your support is that in Nakajama-san's eyes, the way people enjoyed food in ancient times in Europe was not considered a cooking method.”
"That's why I suggested the stone cooking method and the stone mortar!”
"Because in my eyes, in 1st century Europe, the way people processed food was already considered to have the embryonic form of cooking!”
" From the 1st century onwards, the Romanians who occupied France did indeed only cook or roast the meat of the animals they hunted. However, the meat that was made through such a barbeque method was not suitable for the elderly and children to chew. Therefore, they gradually learned to use stone tools to process the meat in a deeper level.”
"The greatest manifestation of this deep processing method of meat lies in the birth of the stone cooking method and the stone mortar.”
" Smash a hole on the surface of the stone, put the meat of the hunted animals into the hole, and then smash it completely with the stone to obtain food similar to minced meat.”
"There was nothing to store the minced meat, so they placed the minced meat in a chipped stone and roasted the entire stone over a fire. This method is also known as stone cooking!”
"I know that in the eyes of Nakajima and the other students, this primitive and somewhat barbaric way of handling food is not considered a means of cooking at all, but what I want to express here is that you should never underestimate the wisdom of the ancients!”
"Because it was so old, we can't see from the records what methods the ancients used to deal with food.”
"But as far as I know, many of the cooking techniques created by the ancients are still difficult to hide their charm even today!”
Previously, in the learning space, Chuixue's teacher had introduced many ancient cooking methods to her. After listening to this knowledge, she realized that the wisdom of the ancients could not be underestimated.
In a barren environment where they had nothing, they could make their food as delicious as possible.
There was one cooking method that left a deep impression on Fuubutsu.
Just like what Nakajima had said, people in ancient France did not extract refined salt like modern people, but they did have a way to eat salt.
During the 1st century, the Roman Empire expanded its territory rapidly and had already developed the technology to extract sea salt.
It was also at that time that the most primitive sea salt spread from the coastal areas to the inland.
...........
Fukiyuki looked at Nakajima and continued,
"In the first century, the people of Europe already had the technology to extract sea salt from seawater. The widespread use of salt made food more delicious, and people gradually abandoned the ancient inheritance of absorbing salt from animal blood!”
"In the middle of the first century AD, a famous gourmet was born in Rome. His name was Accus!”
" I don't know if Nakajima has heard of the name Abyssus, but he wrote a book called DeReCoqinaria!”
"After translating it, DeReCoQuinaria can be roughly understood as cooking!”
"Therefore, De ReCoquilaria can be considered the earliest and oldest recipe book in Europe!”
" In the book DeReCoQuinaria, we can see that the people at that time had a higher pursuit of food quality and quality.”
"They are no longer limited to cooking ingredients by boiling or roasting them!”
"Steaming, stewing, braising, marinating, smoking"
"Although there are not so many complicated dishes on the table of ordinary people, we can still feel the rich culinary atmosphere on the table of nobles!”
" French cuisine has a long history and is famous for its exquisiteness. Just like what Nakajima said just now, after the Italian woman Catherine married King Henry II of France in the 15th century, she brought the cooking methods of beef liver, black fungus, tender steak, cheese, and so on, which were popular during the Italian Renaissance, to France, greatly promoting the progress of French cuisine culture. However, before that, France already had many cuisines that have not lost their luster to this day!”
"Let me give you a simple example!"
"In addition to being famous for its exquisite dishes, French cuisine is also famous for its various sauces!”
"One of the sauces is called fig-paste!”
"The fig-paste is made of fig-like materials. After crushing it into a sauce and mixing it with foie gras, the taste can be said to be exquisite.”
" But I'm afraid you don't know that the sauce of fig-paste has been around since the 1st century. At that time, some chefs who specialized in cooking for nobles discovered that if the crushed fig-paste was used with minced meat to make dishes, it would make the taste of the dishes more attractive. Therefore, many chefs began to focus on developing something similar to fig-paste at that time... Which is what we call sauce today."
"One of the most typical representatives is Terrine!”
"Terrine is one of the most famous varieties of meat sauce in French cuisine. The meat of ducks, cows, geese, or other livestock is mixed with herbs and spices to create meat sauce. Not only is the fragrance charming, but it can also multiply the charm of the poor cuisine at that time!”
"It's a pity that you can't go back to the past, Nakajima. Otherwise, you would definitely be able to experience with your own eyes how the people at that time developed the beauty of food in a barren environment!”
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