Evolution Of Food Essay

6. EVOLUTION OF FOOD:

Ever since the transition of apes started, that is, the phase of evolution, fruits formed a major part of the diet. Further, when humans evolved out of apes, meat became a major food constituent. By then man had learnt how to make stone tools and used this knowledge to hunt animals with ease. The invention of fire further prospered man’s life by widening the horizon of opportunities. This invention not only provided man with progress in all spheres of his daily life but most importantly provided him with cooked food to eat. Archaeologists have their own theories suggesting that a piece of meat or fruit must have fallen accidently into fire or man must have himself thought of it. Whatever the truth may be, the invention of fire has surely benefitted the mankind.

Due to scarcity of water, milk, buttermilk and curd are used in place. Most of the dishes being rich and heavy have been very tactfully balanced by using digestives such as black pepper, asafoetida, and ginger. The unique ingredients used in this cuisine are alone responsible for making the cuisine more distinct than other Indian cuisines. Wild berries called ker and sangria are found in abundance in the state. They are dried and stored for use throughout the year. Kachri is a bitter sweet fruit that is found in the arid regions used in place of aamchur. Mongodis are small dumplings or strands made of seasoned moong dal or any other dal paste. They are then dried and used in various preparations. Khoya, which is another important element of rajasthani cuisine is prepared by heating milk in a broad vessel and reducing it to a semi solid state. Khoya is used to make barfis, hariyali and gulab jamuns. Gram flour is the prime constituent of this cuisine which is used to make mouth-watering recipies like gatte ki subzi, besan masala bhindi, gatte ki kadhi, khatta