Early Modern European Cuisine
The cuisine of early modern Europe (c. 1500–1800) was a mix of dishes inherited from medieval cuisine combined with innovations that would persist in the modern era. Though there was a great influx of new ideas, an increase in foreign trade and a scientific revolution, preservation of foods remained traditional: preserved by drying, salting and smoking or pickling in vinegar. Fare was naturally dependent on the season: a cookbook by Domenico Romoli called "Panunto" made a virtue of necessity by including a recipe for each day of the year. The discovery of the New World, the establishment of new trade routes with Asia and increased foreign influences from sub-Saharan Africa and the Middle East meant that Europeans became familiarized with a multitude of new foodstuffs. Spices that previously had been prohibitively expensive luxuries, such as pepper, cinnamon, cloves, nutmeg, and ginger, soon became available to the majority population, and the introduction of new plants coming from the New World and India like maize, potato, sweet potato, chili pepper, cocoa, vanilla, tomato, coffee and tea transformed European cuisine forever.
There was a very great increase in prosperity in Europe during this period, which gradually reached all classes and all areas, and considerably changed the patterns of eating. Everywhere both doctors and chefs continued to characterize foodstuffs by their effects on the four humours: they were considered to be heating or drying to the constitution, moistening or drying. Nationalism was first conceived in the early modern period, but it was not until the 19th century that the notion of a national cuisine emerged. Class differences were far more important dividing lines, and it was almost always upper-class food that was described in recipe collections and cookbooks.
Read more about Early Modern European Cuisine: Meals, Drink, National Cuisines
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