Good morning! On to the second installment of the history of gastronomy. There wasn’t much to be said about ancient cookery, as there isn’t really much information available. Basically they ate to sustain, technique and flavour were not of paramount importance. However, around 476 EC, things began to change. Also with the advent of print, we actually have some references to guide us. Spices were likely the biggest change that affected cooking. The spice trade from India, thanks to the Portuguese is were it began. Not only did they provide a form of preservation, but also had nutritional benefits that are only now being realized therapeutically. Click on the following image to read an interesting bit on this period. Tomorrow, I will delve into modern cookery, and the evolution of cuisine today.