What was the first food made by humans? Bread, Pancakes, Ice cream, and Pasteurization are just some of the earliest foods we can identify. Bread, in fact, may be the first food made by humans. The oldest recipes we can find date back around 30,000 years. Despite all these advancements, man has not changed much since then. However, many people are surprised to find that bread was one of the first foods ever prepared.

Bread

The oldest enduring recipes date back to at least 30,000 years ago, when man developed the techniques to make a complex dish like bread. This early version of bread was made from cracked wild grass kernels and water. It was roasted over a fire and eaten by the nobility. Later breads were made of other grains, like oats and barley, and varied textures were expected. Bread is also the oldest known food.

Pancakes

According to the Oxford Companion to Food, pancakes are not a recent invention. In fact, pancakes have been eaten for more than 5,000 years. The earliest records of pancake-making date to the early Roman and Greek civilizations. In ancient Greek and Roman records, pancake-making recipes were mentioned, as were mentions of pancake-like foods like cornmeal, flour, and eggs. And in the letters of Thomas Jefferson, pancakes were even mentioned by the ancient Greeks.

Ice cream

In the early 1800s, a dairyman in Baltimore named Jacob Fussell made ice cream on a commercial scale. He built a factory in Seven Valleys, Pennsylvania, and began shipping his creations to Baltimore by train. As a result, he was credited as the father of the wholesale ice cream industry. In 1853, he sold his product nationwide and began a chain of ice cream factories.

Pasteurization

History records numerous instances of food being exposed to high temperatures to prolong its shelf life. There are artifacts from twelveth and fifteenth century China that demonstrate that wine was previously exposed to this process. Pasteurization was first used in the wine industry. Louis Pasteur, a French chemist, discovered that heat kills bacteria and fungi, and he patented the process in 1865. In addition to the invention of the process itself, the term pasteurization was also coined at this time.

Fermentation

Fermentation is an ancient food preservation method that uses microbes to turn carbohydrates into sugars. Humans have been fermenting foods for millennia, long before Pasteur discovered that living cells are responsible for fermentation. Fermented foods are found throughout the world and have become a staple in the diets of many pre-industrial societies. These foods have a long and rich history, dating back to the same time that humans first domesticated plants and animals. As humans moved closer to the edge of agriculture, they had to develop ways to store their foods in a safe way.

Drying

During the prehistoric period, ancient peoples dried foods naturally, usually using the sun and wind. Later, civilizations used materials and methods that reflected their food supply. As time passed, more people became aware of the benefits of preserving food by drying. These methods are the basis of modern dehydration techniques. Here are some of the most important ways to preserve food. Let us look at some examples of dried foods.

Baking

Throughout history, humans have been baking bread. In the Middle Ages, bakers created small buns with herbs and spices. They also baked mince pies, biscuits, gingerbread, and cakes. These baked goods were often made from yeast and fat, but as baking technology progressed, the use of other ingredients came into play. The Industrial Revolution allowed more people to afford ovens and bake a variety of foods.

Freezing

The idea of preserving foods by freezing them was originally developed by a field naturalist named Clarence Birdseye in the 1920s. While exploring the Arctic, Birdseye discovered that some fish could be frozen without any problem. His method of freezing fish became known as flash freezing, and by 1930, it was becoming a common practice for many Americans to preserve their catch. Initially, the idea of flash freezing was used for only vegetables and meat, but it soon expanded to include many other types of food.