Shokuki: My daughter is Erina

Nakajima-san, I don't know why Fuyuki suddenly asked about stone cooking and stone mortar, but he still replied in passing:

"Of course I know what stone cooking and stone mortars are!"

"Why did Fuyuki bring this up? Do these two things have anything to do with the topic we discussed?"

Seeing Nakajima's puzzled expression, Fuyuki smiled indifferently and said:

"It seems that Nakajima's knowledge is still a little shallow!".

"Since I propose these two terms, I naturally have my intentions. "

"Previously, Nakajima-san objected to my claim, and the argument for supporting you is that Nakajima-san does not regard the way people in ancient Europe enjoyed food as a means of cooking. "

"That's why I came up with the stone cooking method and the stone mortar!"

"In my eyes, in the first century in Europe, the way people processed food was already in the rudiments of cooking!"

"From the first century onwards, the Romans who occupied France did not only cook or roast the meat they had hunted, but this kind of meat made by similar barbecue methods was not suitable for the elderly and children to chew, so they gradually learned to use stone tools to process meat on a deeper level. "

"The biggest embodiment of this deep processing of meat lies in the birth of stone cooking and stone mortar. "

"By smashing a gap in the surface of a stone, placing the meat of a hunted animal into the gap, and then smashing it completely with a stone, food similar to minced meat was obtained. "

"There was nothing to hold the minced meat, so they put the minced meat in a notched stone, and then put the whole stone on the fire to roast it, which is also called stone cooking!"

"I know that in the eyes of Nakajima-san and other students, this primitive, somewhat barbaric way of handling food is not regarded as a means of cooking, but what I want to express here is that you should never underestimate the wisdom of the ancients!"

"Because of the age, we can't see from the records what the ancients had to deal with food. "

"But as far as I know, many of the cooking techniques pioneered by the ancients are still difficult to hide their charm even today!"

In the study space before, the teacher of Blowing Snow introduced a lot of cooking methods of the ancients about handling food, and after listening to this knowledge, Blowing Snow felt that the wisdom of the ancients is sometimes really not to be underestimated.

In a barren environment where they have nothing, they can make their food as delicious as possible.

One of the cooking methods is very impressive.

As Nakajima said just now, it is true that people in ancient France did not extract refined salt like modern people, but they did not really have no way to eat salt.

During the 1st century, the Romans expanded their territory at a rapid pace, and already had the technology to extract sea salt.

It was also at that time that the most primitive sea salt spread from the coastal zone to the interior.

...........

Fukiyuki looked at Nakajima-san and continued:

"In the first century, the peoples of Europe already had the technology to extract sea salt from seawater, and the widespread spread of salt began to make food more delicious, and people gradually abandoned the ancient tradition of salt ingestion from animal blood!"

"In the middle of the first century A.D., Rome gave birth to a famous gourmand named Abios!".

"I don't know if Nakajima-san's heard of the name Abysius, but he wrote a book called DeReCoquinaria!".

"DeReCoquinaria, when translated, can be roughly understood as the word cooking!"

"So DeReCoquinaria can be considered the earliest and oldest cookbook in Europe!".

"In the book DeReCoquinaria, we can get a glimpse of the people at that time who had a higher desire for quality and quality of food. "

"They're no longer just boiling or grilling ingredients!"

"Steamed, stewed, stewed, pickled, smoked...."

"Although there are not so many complicated dishes on the tables of ordinary people, we can still feel the rich atmosphere of cooking on the tables of nobles!"

"The culture of French cuisine has a long history, and it is famous for its exquisiteness and exquisiteness, as Nakajima said just now, after the Italian woman Catherine married King Henry II of France in the 15th century, she brought to France the cooking methods such as beef liver, black mushrooms, tender steak, and cheese that were popular in the Italian Renaissance, which greatly promoted the progress of French cuisine culture, but before that, there were many dishes in France that have not lost their luster to this day!"

"I'll give you a simple example!".

"In addition to being famous for its exquisite cuisine, French cuisine is also famous for its variety of sauces, which are also popular all over the world!"

"There's a sauce in it called fig puree!".

"Fig puree is made with figs as the main ingredient, crushed into a sauce and served with foie gras, and the taste is exquisite. "

"But I'm afraid you don't know that the sauce of fig puree was born in the first century.... At that time, some chefs who specialized in cooking for the aristocracy discovered that crushed fig puree would make the taste of the dish more attractive if it was made with minced meat, so many chefs began to concentrate on developing something similar to fig puree. It's what we call a sauce today..."

"One of the most typical representatives is Terrine!".

"Terrine is one of the most famous varieties of pâté in French cuisine, using the meat of duck, cow, goose, or other livestock with herbs and spices to create a pâté that not only has a charming aroma, but also adds an exponential charm to the barren cuisine of the time!"

"It's a pity that Nakajima-san, can't go back to the past, otherwise you will definitely be able to feel with your own eyes how far the people at that time developed the beauty of food in a barren environment!"