Paleolithic and Neolithic. The origins of cooking
Paleolithic and Neolithic. The origins of cooking, is the first of the Bullipedia collection of books dedicated to the history of the gastronomic restaurant sector in the West. The art of cooking was invented during the Paleolithic period, at the same time that our species, Homo sapiens, evolved. Along with an analysis of the food, drink and cooking of these early periods of history, we employ the Sapiens methodology, created by Ferran Adrià and the elBullifoundation team, to analyse the characteristics of the human race, how it evolves and why it is the most creative species on the planet.
230 x 330 mm
COMPLETE THE HISTORY OF THE GASTRONOMIC RESTAURANT SECTOR IN THE WEST SERIES...
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Paleolithic and Neolithic. The origins of cooking, is the first of the Bullipedia collection of books dedicated to the history of the fine dining restaurant sector in the West. Within its pages, we explore the ancient origins of many of the elements of gastronomic restaurants: the techniques, tools, products, spaces, processes, etc., which began their journey at the dawn of history and continue, often unaltered, to the present day. Cutting, boiling, cooking in an oven, making bread, preserving preparations, using knives, jugs and glasses, cooking for others, eating together, etc., were creative milestones of our ancestors without which the contemporary world of cooking would be unthinkable. It is essential to understand these origins in order to complete our knowledge of the fine dining restaurant sector.
The art of cooking was invented during the Paleolithic age, at the same time that our species, Homo sapiens, evolved. Along with an analysis of the food, drink and cooking of these early periods of history, we analyse the characteristics of the human race, how it evolves and why it is the most creative species on the planet.
Using data provided by experts in this field, and incorporating the Sapiens methodology created in elBullifoundation, we unravel the code that marked the origins of cooking. The reader will accompany us on a journey commencing in the most distant past, examining four stages of development: food preparation without fire in the Paleolithic, cooking with fire in the Paleolithic, cooking without ceramics in the Neolithic, and cooking with ceramics in the same age.
In this section is a short summary of each chapter of the bookDownload in PDF
PROJECT OF THE HISTORY OF THE WESTERN GASTRONOMIC RESTAURANT SECTOR
FROM THE ORIGIN OF LIFE TO THE PALEOLITHIC
THE PALEOLITHIC PERIOD: THE ESSENTIAL HISTORICAL ELEMENTS
COOKING, FOOD AND DRINK IN THE PALEOLITHIC
THE NEOLITHIC PERIOD: THE ESSENTIAL HISTORICAL ELEMENTS
COOKING, FOOD AND DRINK IN THE NEOLITHIC
An essential project to help comprehend such basic questions as what gastronomy, food and haute cuisine represent. Experts such as Eudald Carbonell, co-director of the Sierra de Atapuerca archaeological site and Toni Massanés, the director of the Alicia Foundation, have participated in the writing of this first work, which delves into the analysis of cooking, food and drink in the early periods of history.
With its abundant illustrations and infographics, this is a book that is as visual as it is readable, inviting us to place gastronomy at the heart of the development of civilization. Cooking is one of the key elements in understanding the history of mankind.
The creation of the genealogical taxonomy of cooking. This is the starting point of ‘The origins of cooking’, the new collection from Bullipedia (8 volumes).