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| ▲ | thih9 3 hours ago | parent | next [-] |
| If you’re interested in what ancient romans ate, that seems well documented. Bread, olives (and olive oil), cheese, meat, fish, fruit, nuts, wine. https://en.wikipedia.org/wiki/Food_in_ancient_Rome https://en.wikipedia.org/wiki/Apicius |
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| ▲ | keiferski 3 hours ago | parent | prev | next [-] |
| The majority of Italian food doesn’t actually use tomatoes. That impression is mostly because internationally-known Italian foods tend to use tomatoes (pizza for example.) |
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| ▲ | throwaway110022 3 hours ago | parent | prev | next [-] |
| Pasta alla genovese is one such dish, it resembles modern ragu
https://en.wikipedia.org/wiki/Genovese_sauce That being said I think the ubiquitousness of tomato sauce even in modern Italian cuisine is overestimated. |
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| ▲ | card_zero 3 hours ago | parent [-] | | Onions, carrots, and celery, there you have it. I was trying to find out what renaissance celebrity chef Bartolomeo Scappi typically did for sauce, but I'm not sure. I think mostly meat broth. This tortellini here has a sort of Christmas spices stuffing with nutmeg, cloves, cinnamon, and raisins ... and marjoram and mint and rosewater and saffron ... and sugar and parmesan on top. In meat broth. https://www.theeternaltable.com/historical-recipes/tortellin... |
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| ▲ | analog31 3 hours ago | parent | prev | next [-] |
| Or Europeans before potatoes. |
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| ▲ | hedgehog an hour ago | parent | next [-] | | Or peppers. Hungary without paprika! | |
| ▲ | zppln 2 hours ago | parent | prev [-] | | I heard turnips used to be all the rage. | | |
| ▲ | throwup238 2 hours ago | parent [-] | | Although it should be noted that modern turnip varieties are significantly more flavorful and sweet than pre-Columbian exchange era turnips. The old varieties were usually very bland so it didn’t take much for another tuber to displace it. |
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| ▲ | burgreblast 2 hours ago | parent | prev | next [-] |
| melanzana aka Aubergine aka eggplant |
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| ▲ | ginko 2 hours ago | parent | prev [-] |
| Honestly I find the impact of the Columbian exchange on cuisine of the old world overblown. Tomatoes potatoes and corn a sure are great, but you can do without them. Italian cuisine was different but most of the modern elements were in place. I'd say the role of tomatoes in Italian cooking isn't as big as people make it out to be. On the other hand it's almost impossible to imagine what food was like in the Americas before Columbus. No wheat, no pork/beef/chicken, no dairy, no onions, no cabbage, no oranges/apples/figs, any citrus and much much more. |
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| ▲ | hyperpape 34 minutes ago | parent | next [-] | | One of the most praised recent restaurants in the United States is based on an attempt to reconstruct pre-Colombian cuisine from the Americas: https://owamni.com/, https://www.newyorker.com/magazine/2022/09/19/how-owamni-bec.... | |
| ▲ | lava_pidgeon an hour ago | parent | prev | next [-] | | Depends on the area. German speaking areas and Eastern Europe do use lots of potato. Even the collagial name for German is potato | | |
| ▲ | ginko an hour ago | parent [-] | | I'm Austrian myself. There's plenty of potato dumplings etc., but they're just variants of other flour/cheese based dumplings. Potatoes are important but certainly not indispensable. Compare that to pork for instance. Remove that and you've removed like 50% of Austrian cuisine. |
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| ▲ | mmooss an hour ago | parent | prev [-] | | > no dairy They couldn't find one mammal from which to obtain milk? It's a pretty obvious thing to try, for obvious reasons. | | |
| ▲ | AlotOfReading 43 minutes ago | parent [-] | | The vast majority of the human population is lactose intolerant, both historically and today. Genetically intolerant populations in South and Central Asia have microbiotic help with their dairy-heavy diets, but for people who didn't spend thousands of years developing a culture around it, dairy is just a quick road to an upset stomach and/or food poisoning. |
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