Ancient to modern cooking methods and materials. A small study about India.
India is a country with a diversified culture, language, and number of religions. It has five types of lands majorly from Sandy desserts to Snow mountains. Diversity exists deep down through the roots of culture like beliefs and values. The food and the cooking process is not an exception.
The traditional foods and cooking method varied based on Landscapes, Occupation, and the grains available in the area.
This page shows the gradual change from ancient to the modern cooking methods and materials.
Ancient cooking.
Landscapes decided the cooking in Ancient times. Those days the cooking materials and the food varied vastly through different areas. The Occupation also had an influence. The Landscape like forest area, plains, Mountain area, Seashores, Dessert and Snow areas are the diversified landscapes. The ancient method of the Self-sustained living method which only had the grinding or boiling. The other extra steps would be fermenting and preserving. The traditional cooking method is a self-sustained method, With locally grown crops, and locally made mud vessels, poultry, and fruits and veggies were involved. Seasonal changes affect crop production. The storage also played an important role.
Plains :
The Civilization made possible through this area. Because of the Agriculture produce like rice, wheat, and pulses. They had tools like Mortar and pestle ( Ural and Ulakai) for husking, Slate (Muram) to separate the rice and the husk, Millstone ( Thirukkali) to break the pulses, and Grindstone (Attukal) for grinding the spices. They cultivated the seeds like sesame, castor, coconut, and groundnut and produced the oils by using the oil press machine (Chekku). Mud pots for cooking, Coconut shell for ladel were in use.
They made big baskets out of palm leaves. They applied cow dung over and dried the basket for several days. They made sacks out of the Palm leaf stalk and jute sacks and stored the crops. The seasonal produce like mangoes and lemons were salted, dried and treated with spices and fats to prolonged usage after the season. Stored in large mud pots. They cooked the meats by grilling, and also bye chopping and cooking.
The kitchen had a stove almost builtin with the clay. People used clay ovens wherever there was a freezing temperature. They frequently collected firewood and used it for cooking. Another cooking fuel is charcoal. They kept the charcoal burning, and with the help of blower, they lit the stove. Scratching two bamboo pieces also helped to lit the fire.
Deserts:
The Deserts of India had vegetation, including all the grains that were seasonal during summer in plains. They grew mustard, Jhowar, and Bhajra as well. They had all the tools and cooking materials matching the plains.
Mountain and Forest areas:
The area which never had cooking utensils, where the main food was meat, corn, maize, and Beets like Potatoes and Yams. They lit the fire and grilled it. As the days passed, they cultivated millet and started cooking using the pots.
Cold weather and snowy regions
The snowy regions had a stove with a potting structure made of mud. They patted the Rotis in the walls of those pots and lit the firewood. They had small mud stoves filled with charcoal and placed over the dinner table.
They served the food hot by placing the cooked food over the small mud stoves.
Seashore areas
Men went fishing. There was also an agricultural practice. The main food was sea fish. They mostly grilled the fish. They salted and dried the fish for later use. The cooking gradually improved by adding the spice over the fish and rolling it with banana leaf and cooking in the mud stove.
They had agriculture produce also.
Changes in the Cooking method after Trading
Traders were reaching the country throughout the world through lands and seas. Later on, the people from other countries like Persia, Lebanon, Greece, Burma, China, Indonesia, Sri Lanka, and many other countries entered India with their traditional foods and inventions. India adapted so many cooking methods like frying, saute, and toasting using a pan and making crepes like Dosa after that. Traditional foods of India, which is available throughout the world were not born in India, but through the other countries food practices with the Ingredients adaptable from India. Ex. A famous chat, Samosa. Samosa is a dish of Persia originated with meat stuffings added with onions and dry fruits. When the Persian started to manage trades and get settled down in India, the stuffings got a new version of adding onion, potatoes, and peas stuffing.
The people used the metals majorly for making war weapons, and hunting, in the beginning. Later the production surplus ended making the cooking utensils. The South African slaves in the Caribbean Islands invented the Iron pan for boiling water. The traditional pot had three legs and a big handle. They either hang it over the fireplace or to make it rest upon the firewood. Later the durability of the metals made the carrying easier for the wars for cooking food for the soldiers. They carried large pots with the weapons to feed the soldiers. Chariots were also made using the metals.
Then the people found different types of natural ores like copper, zinc, and Tin. They started using the materials in cooking and storing. The benefits and the durability pulled everyone towards using it.
Traditional Cooking
The sturdy and long lasting materials had some properties that attracted the people. They used materials, based on its property.
Iron
Irons were used majorly in making weapons and hardcore tools. Iron Chain, Hammer, Horse, and cow shoes, pulleys, screwing wheels, plowing tool and so on are Irons. Later they found the anemia reduced after the regular usage of Iron metal in cooking. The Iron can withstand the heat and cooked the food faster. Hence the people started using Iron Pans and Kadais. Avoided cooking sour foods using Iron.
Brass
Brass is a mixture of Zinc and copper. The metal had a positive health sign like curing Anemia and Arthritis disease. This metal cannot be heated longer. It releases toxins. So the brass was just used for serving.
Bronze
Bronze is the mixture of Copper and Tin. People used this for cooking the rice and lentils. This Alloy spreads the heat evenly throughout the pot and makes the food retain the heat for a longer time. Sour foods are not cooked using this vessel. The copper and tin combination stabilized the enzymatic reactions. People used it for cooking rice regularly.
Copper
Copper is a natural metal. The metal conducts the electricity. Continuous usage for heating and storing water found to have so many health benefits. So they used it regularly.
Silver
Silver is the metal which conducts the heat fast. Prolonged heat is not advisable for a silver material. People used the Silver for serving only. Most of the wealthy merchants used the Silver regularly for its anti-aging property and believed to increase the human lifespan.
Stainless steel
Stainless steel vessels have no positive or negative for human health. People were able to use the material for any purpose without a second thought. It became popular very soon and still in use.
Mud Pots
Mud pots were also in use. It enhanced the taste and smell of the food. It had no side effects. They increased the health benefits by retaining nutrients in the food. Even though people adapted the other materials, they used these mud pots as well.
Ceramic
For storing Ceramic was an excellent material. It increased the table span of pickles. So they used it for storing.
These were the metals involved regularly with Traditional cooking. Grindstones and mortar pestle had limited usage. For some of the recipes like Biriyani and curries, the people used the Grindstones for freshness and flavor.
Modern cooking
Modern cooking now in everyday life show a far progressed lifestyle. Every material we own today was designed to ease the work and reduce the time. After the Invention of electricity, all the hardcore work came to an end. Mixer replaced Mortar & pestle, and grinder replaced the grindstone in homes. All the grains and pulses go to a Mill. Electrical Mill husks and breaks the grains.
Along the stone tools, the measuring pans and mugs also turned extinct.
Lots of cooking materials pitched in the market like Stainless steel, Aluminium, Teflon coated cookware, Non-stick pans, and glassware are in use.
They are various tools invented to ease the work and save time.
All the house has one among induction stoves, electric stoves, and gas stoves.
Electric ovens replaced the stone or brick oven with firewood. The Baking which was meant to cook and store the materials for winter use became a dessert nowadays.
In past decades, a house was built with storeroom to store the bulk food grains. Now the cabinets are just enough. Changes in the family structure into a nuclear living reduces the bulk food storage. Most people prefer buying grains and rice for a short period.
Like ancient cooking, which is dependent on produce in the area, availability and season produce ended. Almost all the ingredients over the world are available and the people are just fond of trying every recipe regardless where they live.
Restaurants and culinary studies make a country's traditional delicacy available in remote countries. For this Modern cooking, ingredients, availability, and materials are no barrier to try out new food any time.
The traditional foods and cooking method varied based on Landscapes, Occupation, and the grains available in the area.
This page shows the gradual change from ancient to the modern cooking methods and materials.
Ancient cooking.
Landscapes decided the cooking in Ancient times. Those days the cooking materials and the food varied vastly through different areas. The Occupation also had an influence. The Landscape like forest area, plains, Mountain area, Seashores, Dessert and Snow areas are the diversified landscapes. The ancient method of the Self-sustained living method which only had the grinding or boiling. The other extra steps would be fermenting and preserving. The traditional cooking method is a self-sustained method, With locally grown crops, and locally made mud vessels, poultry, and fruits and veggies were involved. Seasonal changes affect crop production. The storage also played an important role.
Plains :
The Civilization made possible through this area. Because of the Agriculture produce like rice, wheat, and pulses. They had tools like Mortar and pestle ( Ural and Ulakai) for husking, Slate (Muram) to separate the rice and the husk, Millstone ( Thirukkali) to break the pulses, and Grindstone (Attukal) for grinding the spices. They cultivated the seeds like sesame, castor, coconut, and groundnut and produced the oils by using the oil press machine (Chekku). Mud pots for cooking, Coconut shell for ladel were in use.
They made big baskets out of palm leaves. They applied cow dung over and dried the basket for several days. They made sacks out of the Palm leaf stalk and jute sacks and stored the crops. The seasonal produce like mangoes and lemons were salted, dried and treated with spices and fats to prolonged usage after the season. Stored in large mud pots. They cooked the meats by grilling, and also bye chopping and cooking.
The kitchen had a stove almost builtin with the clay. People used clay ovens wherever there was a freezing temperature. They frequently collected firewood and used it for cooking. Another cooking fuel is charcoal. They kept the charcoal burning, and with the help of blower, they lit the stove. Scratching two bamboo pieces also helped to lit the fire.
Deserts:
The Deserts of India had vegetation, including all the grains that were seasonal during summer in plains. They grew mustard, Jhowar, and Bhajra as well. They had all the tools and cooking materials matching the plains.
Mountain and Forest areas:
The area which never had cooking utensils, where the main food was meat, corn, maize, and Beets like Potatoes and Yams. They lit the fire and grilled it. As the days passed, they cultivated millet and started cooking using the pots.
Cold weather and snowy regions
The snowy regions had a stove with a potting structure made of mud. They patted the Rotis in the walls of those pots and lit the firewood. They had small mud stoves filled with charcoal and placed over the dinner table.
They served the food hot by placing the cooked food over the small mud stoves.
Seashore areas
Men went fishing. There was also an agricultural practice. The main food was sea fish. They mostly grilled the fish. They salted and dried the fish for later use. The cooking gradually improved by adding the spice over the fish and rolling it with banana leaf and cooking in the mud stove.
They had agriculture produce also.
Changes in the Cooking method after Trading
Traders were reaching the country throughout the world through lands and seas. Later on, the people from other countries like Persia, Lebanon, Greece, Burma, China, Indonesia, Sri Lanka, and many other countries entered India with their traditional foods and inventions. India adapted so many cooking methods like frying, saute, and toasting using a pan and making crepes like Dosa after that. Traditional foods of India, which is available throughout the world were not born in India, but through the other countries food practices with the Ingredients adaptable from India. Ex. A famous chat, Samosa. Samosa is a dish of Persia originated with meat stuffings added with onions and dry fruits. When the Persian started to manage trades and get settled down in India, the stuffings got a new version of adding onion, potatoes, and peas stuffing.
The people used the metals majorly for making war weapons, and hunting, in the beginning. Later the production surplus ended making the cooking utensils. The South African slaves in the Caribbean Islands invented the Iron pan for boiling water. The traditional pot had three legs and a big handle. They either hang it over the fireplace or to make it rest upon the firewood. Later the durability of the metals made the carrying easier for the wars for cooking food for the soldiers. They carried large pots with the weapons to feed the soldiers. Chariots were also made using the metals.
Then the people found different types of natural ores like copper, zinc, and Tin. They started using the materials in cooking and storing. The benefits and the durability pulled everyone towards using it.
Traditional Cooking
The sturdy and long lasting materials had some properties that attracted the people. They used materials, based on its property.
Iron
Irons were used majorly in making weapons and hardcore tools. Iron Chain, Hammer, Horse, and cow shoes, pulleys, screwing wheels, plowing tool and so on are Irons. Later they found the anemia reduced after the regular usage of Iron metal in cooking. The Iron can withstand the heat and cooked the food faster. Hence the people started using Iron Pans and Kadais. Avoided cooking sour foods using Iron.
Brass
Brass is a mixture of Zinc and copper. The metal had a positive health sign like curing Anemia and Arthritis disease. This metal cannot be heated longer. It releases toxins. So the brass was just used for serving.
Bronze
Bronze is the mixture of Copper and Tin. People used this for cooking the rice and lentils. This Alloy spreads the heat evenly throughout the pot and makes the food retain the heat for a longer time. Sour foods are not cooked using this vessel. The copper and tin combination stabilized the enzymatic reactions. People used it for cooking rice regularly.
Copper
Copper is a natural metal. The metal conducts the electricity. Continuous usage for heating and storing water found to have so many health benefits. So they used it regularly.
Silver
Silver is the metal which conducts the heat fast. Prolonged heat is not advisable for a silver material. People used the Silver for serving only. Most of the wealthy merchants used the Silver regularly for its anti-aging property and believed to increase the human lifespan.
Stainless steel
Stainless steel vessels have no positive or negative for human health. People were able to use the material for any purpose without a second thought. It became popular very soon and still in use.
Mud Pots
Mud pots were also in use. It enhanced the taste and smell of the food. It had no side effects. They increased the health benefits by retaining nutrients in the food. Even though people adapted the other materials, they used these mud pots as well.
Ceramic
For storing Ceramic was an excellent material. It increased the table span of pickles. So they used it for storing.
These were the metals involved regularly with Traditional cooking. Grindstones and mortar pestle had limited usage. For some of the recipes like Biriyani and curries, the people used the Grindstones for freshness and flavor.
Modern cooking
Modern cooking now in everyday life show a far progressed lifestyle. Every material we own today was designed to ease the work and reduce the time. After the Invention of electricity, all the hardcore work came to an end. Mixer replaced Mortar & pestle, and grinder replaced the grindstone in homes. All the grains and pulses go to a Mill. Electrical Mill husks and breaks the grains.
Along the stone tools, the measuring pans and mugs also turned extinct.
Lots of cooking materials pitched in the market like Stainless steel, Aluminium, Teflon coated cookware, Non-stick pans, and glassware are in use.
They are various tools invented to ease the work and save time.
All the house has one among induction stoves, electric stoves, and gas stoves.
Electric ovens replaced the stone or brick oven with firewood. The Baking which was meant to cook and store the materials for winter use became a dessert nowadays.
In past decades, a house was built with storeroom to store the bulk food grains. Now the cabinets are just enough. Changes in the family structure into a nuclear living reduces the bulk food storage. Most people prefer buying grains and rice for a short period.
Like ancient cooking, which is dependent on produce in the area, availability and season produce ended. Almost all the ingredients over the world are available and the people are just fond of trying every recipe regardless where they live.
Restaurants and culinary studies make a country's traditional delicacy available in remote countries. For this Modern cooking, ingredients, availability, and materials are no barrier to try out new food any time.
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