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Page 53 text:
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THE HISTORY OF FOOD The art of cooking may have begun approximately eight thousand years ago when a fowl fell into a fire, and it was discovered that the cooked meat was more palatable than the raw. This hypothesis is familiar to all those who have read UA Dissertation Upon Roast Pign by Charles Lamb. The first means of cooking food were by broiling or grilling over hot coals. Baking was done in hot ashes and later in a hole in the ground. Cooking in Water was probably the last method to be discovered, for it was not possible until water-tight utensils had been developed. The first bread was probably made by an mixing water with some wild grains when some on a hot stone near by and was cooked almost Drying and salting were the first types Preservation by drying was, no doubt, first man hung up some berries and forgot about Indian woman who was of the mixture dropped instantly, of conservation known. discovered when a cave them. Several months later he noticed and tasted the berries. They were so good that he put up some more until he was finally drying all kinds of fruits and vegetables. Though salt must have been quite unattainable in many parts of the primitive world, it was known and worshiped for its preserva- tive qualities. This is perhaps the reason to be called nthe salt of the earth.u why it is a compliment In the year, 1795 A.D., canning in hermetically sealed jars was introuduced in France. This method of saving food soon spread over the civilized world. In the year, 1825, tin cans were introduced to the food industry, but their efficacy was not proved until much later. The food industry has progressed from the primitive age of yesterday to the modern age of today. As long as man must eat to survive this will continue to be a dominant industry. 51
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Page 54 text:
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FOODS 11 Back Row----Lois Wilson, Evelyn Rykka, Virginia Wise, Marion Helmick CP.G.D, Kathryn Rowland CP.G.J, Lucy Ross. Second Row--Myrtle Bradley CP.G.J, Henerietta Krolak, Nona Brown, Ivory Mixon, Lenora Warner, Dorothy McKenna. Front Row---Myrna Dumas, Veronica Zientek, Gertrude Yingling, Dorothy La Vrar, Elaine Ritz. 52
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