All Russian Olympics for schoolchildren
ACCORDING TO HISTORY. CHILDREN STAGE. 5 III CLASS.
2017-2018 SCHOOL YEAR
Completion time: 45 minutes Total points - 100
Task 1. Arrange the dates in chronological sequence. (5 points) 1) 1945, 2) 998, 3) XVIII century, 4) 2017.
Task 2. Complete the test by choosing the correct answer (for each correct answer I point; 5 points in total).
What is the name of the science of people's past?
a) geography 6) history
What is a historical source?
a) a document whose validity has long expired;
6) a source, a spring in which water has come to the surface since ancient times; c) something that can tell us about people’s past.
What is an archive? Circle the desired letter. a) ancient records of past events
6) document storage
c) storage of antiques
In which city was the first museum opened in Russia?
a) in St. Petersburg b) in Moscow
What was the name of the first Russian chronicle?
c) in Suzdal
Task 3. On what principle are the rows formed? Give the correct answer (5 points for each correct answer. Total 15 points).
1. King, emperor, president, prime minister.
2.A. Nevsky, M. Kutuzov, A. Suvorov, K. Zhukov.
Ancient buildings, books, coins, household utensils.
Task 4. What or who is odd in the row? Define superfluous word and justify your answer (5 points: 2 6. - word, 3 6. - justification; 15 points in total). 1.Kiev, Moscow, St. Petersburg, Nizhny Novgorod.
2.Ivan Kalita, Peter I, Nicholas II.
3. Battle of Moscow, Battle of Stalingrad, Battle of Kursk, Battle of the Ice.
Task 5. Set dates and events (2 points for each correct answer; 10 points in total).
Task 6. Solve the historical crossword puzzle. Write the words in the cells (5 points
for every correct word; only 35 points).
An object manufactured, made by a person. The first museum in Russia. 3. Weather record of historical events of ancient times
The science that studies the life and culture of ancient peoples based on surviving material monuments Last period Stone Age, before the advent of the Metal Age. Opening up the earth to study those in the cultural layer
A place where objects of art, antiquities, scientific collections, etc. are collected, stored and displayed for viewing.
Task 7. Some of the historical figures who glorified Russia are depicted in
portraits? Sign their names.
(1 point for each correct answer; 5 points in total).
Fill in the missing words in the text (10 points).
During the period, people began to make durable dishes from
Later, such dishes were fired on fire. This is how it appeared
Craftsmen decorated the dishes with patterns and ornaments.
In the 4th millennium BC. e. was invented
The dishes made on it turned out even, smooth and beautiful.
For many millennia, people wore clothing made from skins or leaves and straw. During this period, man invented the simplest
An even row of threads was stretched vertically onto a wooden frame. To prevent the threads from getting tangled, pebbles were tied to their ends from below. Other threads were passed transversely through this row. This is how the first fabrics were woven.
Threads for weaving were twisted from
ANIMALS, FROM
invented
Today it is difficult for us to imagine our life without dishes. Ancient people had to do without it for a long time. Primitive man began to make his first dishes from bark and wood, and wove baskets from twigs. But all these dishes were inconvenient, you couldn’t cook in them, you couldn’t store liquids.
People tried to use all available materials to store food: shells, shells of large nuts, made bags from animal skins and, of course, hollowed out vessels from stone.
And only in the Neolithic era - in the last era of the Stone Age (approximately the 7th millennium BC) - was the first artificial material invented - refractory clay, from which they began to make ceramic dishes.
It is believed that pottery was invented by a woman. Women were more involved in housework, and it was they who had to take care of the safety of food. At first, wicker dishes were simply coated with clay. And, probably, by chance such dishes ended up not far from the fire. It was then that people noticed the properties of baked clay and began to make dishes from it.
To prevent the clay from cracking, sand, water, crushed stone, and chopped straw were added to it. There was no potter's wheel then. They made ropes from clay, placed them on top of each other in a spiral and squeezed them. To make the surface of the dishes more even, they smoothed them with grass. The damp dishes were lined with some flammable material and set on fire. In this way it was possible to burn the dishes from all sides.
The oldest ceramic dishes are simple in shape: the bottom is pointed, the walls widen towards the top and resemble an egg that has been cut off. top part. The walls of the vessels are thick, rough, unevenly burned. But, already having such dishes, a person was able to significantly diversify his food, learned to cook porridge, soups, stews, fry in fat and oil, and boil vegetables.
Gradually, primitive potters improved their dishes; they became thinner and more perfect in shape. Ancient people sought to make it not only comfortable, but also beautiful. Various designs began to be applied to dishes. Rough dishes were covered with liquid clay and painted with mineral paints. Sometimes the pattern was scratched out with special sticks.
Most often, the dishes were decorated with various ornaments, these were geometric figures, dancing people, flower rosettes, animal figures.
In addition to dishes, primitive people learned to make stoves and hearths. Bread began to be cooked in ovens. A fire was lit inside the clay oven. The walls of the oven became hot, and when the fire died down, bread cakes were placed in it.
summary of other presentations“Development of agriculture and cattle breeding” - Neolithic Revolution. If the vessel fell into fire, the rods burned out. Rafts and boats. Ended about 12 thousand years ago glacial period. The earth was loosened with a wooden hoe - a stick with a strong knot. Animal domestication and cattle breeding. Children in the clan community were raised together. Grain harvest. The emergence of agriculture and cattle breeding. The clan community had common dwellings, tools, and food supplies.
“Ancient people on Earth” - Hunting of ancient people. Tribes. Chopped. Lesson assignment. Mastery of fire. Place of your home. A method of producing fire. Human Origins. Flakes. The most ancient tools. Choose the correct answer. Animal bones. The use of fire changed people's lives. The most ancient people. Austalopithecus.
“The Lifestyle of Ancient Man” - Mastery of Fire. Animal bones. Austalopithecus. Human Origins. Hunting of ancient people. Small pieces. Mastery of fire changed human life. Pithecanthropus. Flakes. Teacher's story. Ancient people. The most ancient tools. Fire. The most ancient people. Tribes.
“The Life of an Ancient Man” - The most ancient tools. Austalopithecus. The most ancient people. Needles and awl. Pithecanthropus. Friction. Chopped. People lived in herds. How did ancient people differ from animals? Mastery of fire. Hunting of ancient people. Flakes. Use of fire. Fire. Human Origins.
"The First Ancient People" - Flakes. Human Origins. The most ancient people. The first people appeared in East Africa. Australopithecus lived in trees. Pithecanthropus. Many tribes. Use of fire. Hunting of ancient people. Needles and awl. If the fire went out, the culprits were expelled. The most ancient tools. Tools. The choppers were fragile. Lesson assignment. Mastery of fire. Austalopithecines were small in stature.
“Species of Ancient People” - Homo heidelbergensis. Australopithecus africanus. The first almost indisputable example of Neanderthal art has been discovered. H. Erectus certainly already knew how to use fire. Body size increased sharply. Height and width - about 10 cm. Neanderthal culture. Australopithecus bahrelghazali. An important difference between all objects of Neanderthal art. Ardipithecus ramidus. Authors of a new kind. Homo erectus.
During what period did people begin to make durable dishes?
Fill in the missing words in the text (10 points).
Search LecturesALL-RUSSIAN OLYMPIAD FOR SCHOOLCHILDREN
ACCORDING TO HISTORY. SCHOOL STAGE. 5th GRADE.
ACADEMIC YEAR
Running time: 45 minutes
Total points - 100
Task 1. Arrange the dates in chronological order. (5 points)
1) 1945, 2) 998, 3) 18th century, 4) 2017.
Task 2. Complete the test by choosing the correct answer (for each correct answer 1 point; 5 points in total).
1. What is the name of the science about people’s past?
2. What is a historical source?
a) a document whose validity has long expired;
b) a source, a spring in which water has come to the surface since ancient times;
c) something that can tell us about people’s past.
3. What is an archive? Circle the correct letter.
a) ancient records of past events
b) document storage
c) storage of antiques
4. In which city was the first museum opened in Russia?
5. What was the name of the first Russian chronicle?
Task 3. By what principle are the rows formed? Give the correct answer (5 points for each correct answer. Total 15 points).
1. King, emperor, president, prime minister.
2.A. Nevsky, M. Kutuzov, A. Suvorov, K. Zhukov.
___________________________________________
3. Ancient buildings, books, coins, household utensils.
___________________________________________
Task 4. What or who is odd in the row? Identify the extra word and justify your answer (5 points: 2 points - word, 3 points - justification; 15 points in total).
1.Kiev, Moscow, St. Petersburg, Nizhny Novgorod.
2.Ivan Kalita, Peter I, A.V. Suvorov, Nicholas II.
______________________________________________
3. Battle of Moscow, Battle of Stalingrad, Battle of Kursk, Battle of the Ice.
_______________________________________________
Task 5. Set dates and events (2 points for each correct answer; 10 points in total).
Task 6. Solve the historical crossword puzzle. Write the words in the boxes (5 points for each correct word; 35 points in total).
1. An item made by a person
2. The first museum in Russia.
3.Weather recording historical events ancient times
End of form
4. Science that studies the life and culture of ancient peoples based on surviving material monuments
5. The last period of the Stone Age, before the advent of the Metal Age.
6. Opening up the earth to study archaeological monuments located in the cultural layer.
7. A place where objects of art, ancient monuments, scientific collections, etc. are collected, stored and displayed for viewing.
Task 7. Which of the historical figures who glorified Russia are depicted in portraits? Sign their names.
(1 point for each correct answer; 5 points in total).
Fill in the missing words in the text (10 points).
During the _________________________ period, people began to make durable dishes from ___________________. Later, such dishes were fired on fire. This is how ___________________________ appeared. Craftsmen decorated the dishes with patterns and ornaments.
In the 4th millennium BC. e. was invented _________________________ ________________________. The dishes made on it turned out even, smooth and beautiful.
For many millennia, people wore clothing made from skins or leaves and straw. During this period, man invented the simplest _____________________ _____________________________. An even row of threads was stretched vertically onto a wooden frame. To prevent the threads from getting tangled, pebbles were tied to their ends from below. Other threads were passed transversely through this row. This is how the first fabrics were woven.
Threads for weaving were spun from ___________________________ animals, from __________________________. For this purpose _______________________________________________ was invented.
ONLY 100 POINTS.
search-ru.ru
History of tableware - History of tableware
It seems like dishes - you don’t even notice them in a frantic rhythm modern life. It’s too small a thing, people have too many different problems and concerns these days to think about it. All this is understandable, but imagine what our life would be like without dishes. How would we eat borscht or meat in French? What did they eat there! How would we prepare food? Unless over the fire, on a spit, whole carcasses of meat. A dubious pleasure, isn't it? Therefore, let's talk about dishes, about their yesterday and today.
A long time ago
So, when did the history of tableware begin? About 6-7 thousand years ago. Naturally, there was no talk of any beautiful porcelain plates or elegant wine glasses in those distant times. There were already elephants, but china shops- Not yet. Everything was just beginning, and the beginning of this “everything” was found not just anywhere, but in Mother Earth. We're talking about clay. It was from this, of course, that the first samples of tableware were made by hand. They turned out clumsy, ugly and fragile. But still they were there. The process, as they say, has begun: it was the clay bowls that became the prototypes of modern plates, pots, and pans.
Gradually, people realized that not all clay is suitable for dishes. Others crack when dried or fired. Over time, the most suitable varieties were selected. Naturally, the production of tableware developed in those regions where there was sufficient quantity of good “tableware” clay.
The next stage in tableware production was the practice of adding various other substances to clay. With their help, they increased the strength of the finished product, changed its color, making it more pleasing to the eye. Such clay (with additives) is called “ceramics”. Then everything, in general, progressed: the firing technology was improved, new materials were found for making tableware - this contributed to a gradual increase in its quality.
Antique Greece and Rome - it was here, perhaps, that ceramic ware reached its heyday. On small and large dishes, ancient masters depicted various gods, scenes from their lives, and the adventures of heroes. During the same period, a division of tableware into everyday, formal and decorative dishes appeared. In addition to ceramics, they began to make tin, as well as silver and gold dishes.
Don’t forget about porcelain (it’s also ceramic). In its homeland, China, the first porcelain products appeared around 600 AD. A lot of time passed, only in the 14th century did porcelain reach Europe. Naturally, not to supermarkets, but only to the noblest and richest persons. Porcelain was very expensive, and dishes made from it for a long time remained more of an interior decoration, a beautiful trinket, indicating, among other things, the good financial situation of the owner. Only at the beginning of the 18th century in the Old World they were able to produce their own high-quality porcelain. They began to supply it to the royal courts, and gradually it became quite widespread, although it remained the privilege of the nobility. Next, we will analyze the history of individual items of dishes, cutlery and kitchen utensils.
The history of tableware is impossible without plates. This seems natural to us. Meanwhile, the plate did not appear on people’s tables immediately, at least not along with the food. At first, the tables themselves were partly plates. For example, in Europe, in the 8th century, and not just anywhere, but at royal feasts, food was laid out in special recesses hollowed out in oak tables. They took food with their hands and put it in their mouth. Later (around the 13th century), food from the recess on the table was already transferred to large round pieces of bread. It was like an individual portion, and a loaf of bread was a prototype of a plate. And only from the 14th century in France they began to use something similar to modern plates. They were then made from tin and wood. Wealthy French, however, could afford metal cutlery. The plates then were not the usual round shape, but a quadrangular shape.
In the ancient Russian expanses, food, at least from the 11th century, was served on common dishes. They were made from different materials: wood, clay, tin, sometimes steel (but this came later, of course, and not in all regions). In rich boyar houses one could see silver and gold dishes, most often, however, made abroad. There was especially a lot of it at royal feasts. There are known cases when foreign ambassadors present at such feasts simply stole royal dishes, hiding them in their bosoms. On this occasion, Ivan the Terrible ordered the purchase of copper utensils from England, but, so that the ambassadors would not be offended, silver or gilded ones.
In general, the first written mention of the use of individual plates during meals in Rus' dates back to the time of False Dmitry I. In “Domostroy” it was said that when preparing for dinner one must “inspect the table, the tablecloth is white, bread, salt, spoons (small spoons ), collect the plates.”
In Rus' they not only ate from plates. For example, kings awarded them to their subjects. One way or another, but everyday life Russian wealthy individuals began to use individual dishes (plates, spoons) only in the 17th century, and only from the 18th century did plates become an integral attribute of the meal. In the 1740s, the secret of producing hard porcelain was discovered in Russia; this, of course, helped further “promote” the plate to the people. However, the lower strata of the population sometimes ate with their hands, directly from the table and also in late XIX- beginning of the 20th century.
Nowadays there are many types of plates. Firstly, they are divided by purpose: there are deep soup plates, table plates for “second” courses, small plates, snack plates, and pie plates. Secondly, according to the material from which they are made: ceramics, glass, porcelain, wood, metal, plastic, paper. Separately, it is worth noting the decorative plates used to decorate interiors.
The spoon has been known to mankind for a very long time. In ancient Europe, spoons were made of wood, but, for example, in Greece they often used sea shells of suitable shape. Actually, the use of shells as spoons was widespread long before the Greeks. The Egyptians made spoons from ivory, wood, and even stone. Romans - often made of bronze and silver (as did the ancient Greeks).
The Middle Ages were characterized by horn and wooden spoons. In the 15th century they also began to be made from brass, tin and copper. The wealthiest part of the population (in Europe), of course, preferred silver or gold spoons.
In the 16th century, the handle of the spoon became flat, and the scoop took on the shape of an ellipse (previously it was rather round). Even later, during the 18th century, the scoop becomes narrower (so food gets into the mouth easier). My modern form, when the bowl-shaped part is wider at the base and narrower at the end, the spoon acquired in the 1760s.
In Rus', spoons have also been known for a long time. They are mentioned, for example, in The Tale of Bygone Years. They often carried them with them. Those who were richer had a special case for this. The rest could simply tuck the spoon into their belts or the top of their boots. There were a great many types of spoons in our country. It is enough to open Dahl's dictionary to see this.
Of course, the knife is perhaps the most ancient cutlery. Naturally, at first it was not any kind of cutlery. It’s just that every man, a breadwinner, had a knife. At first it was stone, and then, as everything and everyone developed, it came to metal. They wore a knife, for example, in a belt, in a special sheath. They used it for different purposes: to cut off a piece of meat, to defend themselves in a fight, or even to attack someone with a knife on the highway. In general, until a certain time, no one made a distinction between a utility knife, a combat knife, a hunting knife, or a table knife.
Only in the 16th century, special knives gradually began to be used during meals. However, they still looked like daggers - their ends were sharp. Apparently, to fight back if a neighbor encroaches on your portion. By the way, according to one legend, it was in order to avoid dinner quarrels that Napoleon allegedly ordered the ends of table knives to be rounded. Eh, how many people have died during meals in three centuries? You won't reread it!
There are many types of modern knives. We are only interested in those that are related to the preparation or consumption of food: kitchen and dining rooms. We have already talked about them in sufficient detail in one of the materials. The first group is quite large: they include knives for meat, bread, butter, cheese, etc. Table knives are those that are included in the group of cutlery, along with a spoon and fork. A few words about the latter below.
The first forks, still with two prongs, appeared, apparently, somewhere in the Middle East in the 9th century. They were completely straight, and not curved in the toothed part, as they are now. Therefore, with their help it was only possible to prick food, not scoop.
After a couple of hundred years, the fork “made a journey” - it came to Byzantium, and then to Italy. There she came to the court, to the table, if you like. IN XVI-XVII centuries Not a single self-respecting aristocrat, even a seedy and impoverished one, could do without a fork at the table.
In England, the fork began to come into use only in the 18th century. Its unhurried spread at meals there was greatly facilitated by the Catholic Church, which declared our heroine “an unnecessary luxury.”
But Marina Mnishek brought the fork to Russia. During wedding feast on the occasion of her betrothal to False Dmitry I, she took it out and used it for its intended purpose. Of course, this unprecedented situation left almost all the boyars present, not to mention the clergy, in shock and awe. Until the 18th century, forks in Russia were called “Rogatina” or “Wilts”.
The fork owes its modern shape, curved at the tines, to the Germans. All in the same 18th century, the first such samples appeared in Germany. In addition, it has added tines - the classic fork has four of them since then.
Pot
Plates, spoons, knives, forks - all this, of course, is good. But without a pan in which food is cooked, to then be laid out on a plate and consumed with the help of cutlery - “neither here nor there.”
Everything is simple here. First, of course, there was a pot. Clay, then ceramic. It was in the pots that porridge and soups were cooked, and water was also simply boiled. They stewed meat, fish, vegetables, and baked various foods.
Naturally, due to the fact that the pots were multi-purpose products, they were made by potters of different sizes, and therefore capacities. There were pots for many buckets, huge ones, and there were also very small ones that could hold several glasses of liquid.
Another difference is the exterior finish. Those pots in which food was served on the table were decorated more richly. And the ordinary ones, stove ones, were most often left without decorations at all. It is interesting that the closer to our time, the less Russian masters (and foreign ones too) paid attention to decorating pots. The strength of the pot remained in the first place. If it happened that the pot was cracked, it was not thrown away, but, when possible, it was braided, for example, with birch bark and used to store various products.
Alas, no matter how good the pot was, the culinary needs of the population in different countries became more and more sophisticated - it could no longer fully satisfy them. It's time for pans (from the French casserole). A saucepan is a metal container known to all of us for preparing (cooking) food. You can cook in a saucepan over an open fire or in the oven. A normal saucepan - with handles and a lid. The thicker the bottom of the pan (within reasonable limits), the better - in such utensils the food burns less.
Nowadays in kitchens you can see cast iron, aluminum, stainless steel, enameled and non-stick pans. The shape of the pan may depend on what dish it is primarily intended for (for example, an oval duck pot).
Pan
No matter how hard you try, it’s hard to imagine a full-fledged kitchen without a frying pan (and more than one). Therefore, a few words about her.
It’s hardly worth explaining to our readers what a frying pan is. Its history is naturally connected with the same clay pot. Actually, the first frying pans were also made of clay. Even now, in the cuisines of many peoples, they are used for preparing certain dishes (for example, frying smoked meat among the Abkhazians before serving it). The logic of development, modification of the frying pan and its achievement modern look, I think, is also clear.
Nowadays, clay pans are found only in national restaurants. They have long been replaced by metal ones. A frying pan is a relative of a saucepan, and therefore, like it, it can be made of cast iron, aluminum, stainless steel, or with a non-stick coating. Pans are also divided according to their purpose: for grilling food, pancakes, for fish, Chinese wok...
The frying pan can be without handles at all, with one or two. As a rule, it is equipped with a lid, which can be metal or glass (transparent).
To be continued
This article talks about the most interesting and fascinating facts about the history of dishes, cutlery, basic utensils. Next, you will find materials that tell in detail about the various types and types of things mentioned here, the pros, cons, purpose of this or that utensil or utensil, and the rules for caring for them.
Daniil Golovin
kedem.ru
Ancient farmers - abstracts
Ancient farmers
1. The emergence of agriculture. About 12 thousand years ago the Ice Age ended. Mammoths, rhinoceroses and other large animals that ancient man hunted became extinct. Hunting smaller, faster-footed animals with a spear was much more difficult. Therefore, people invented new weapons - bows and arrows. Rafts and boats appeared. Nets began to be used in fishing. They began to sew clothes using bone needles. Around the same time, people discovered that if they sow the seeds of wild cereals, then after a while they could harvest the grains. These grains can provide food for humans. People consciously began to grow grain crops, selecting the best grains of wild plants for sowing. Thus agriculture was born, and people became farmers. The earth was loosened with a wooden hoe - a stick with a strong knot. Sometimes they used a hoe made from deer antler. Then the grains were thrown into the ground. Barley and wheat became the first agricultural crops. Ripe ears were cut with sickles. Sickles were made from flint fragments attached to a wooden handle. The grain was ground between heavy flat stones. This is how grain grinders appeared. By mixing coarse flour with water, they made dough from which they made flat cakes, and baked them on stones heated in the hearth. This is how the first bread was baked. Bread became the main food of people for thousands of years. In order to constantly grow crops, it was necessary to live in one place - to lead a sedentary lifestyle. Equipped dwellings appeared. 2. Animal domestication and cattle breeding. Hunters sometimes brought live cubs of wild animals left without parents. The small animals got used to the person and his housing. Growing up, they did not run away into the forest, but stayed with the person. Yes, back in Upper Paleolithic The dog was tamed, the first of the animals to serve man. Later sheep, goats, cows, and pigs were domesticated. People acquired entire herds of domestic animals, which provided meat, fat, milk, wool, and skins. Cattle breeding began to develop, and the need for constant hunting disappeared. 3. Neolithic revolution. The economic life of people acquired new features. Now people were engaged not only in gathering, hunting and fishing. They learned to produce themselves what they needed for life - food, clothing, materials for construction. From appropriating the gifts of nature, they moved on to the production of products necessary for life based on the development of agriculture and cattle breeding. This was the greatest revolution in the life of ancient people. This happened in the Neolithic. Scientists called this revolution the Neolithic Revolution. More advanced and diverse tools began to be used in agriculture and cattle breeding. The skill of making them was passed on from elders to younger ones. Craftsmen appeared - people who created tools, weapons, and dishes. Craftsmen usually did not engage agriculture, but received products in exchange for their products. There was a separation of crafts from agriculture and cattle breeding. 4. Clay dishes. During the Neolithic period, people began to make durable dishes from clay. Having learned to weave baskets from twigs, the ancient people tried to coat them with clay. The clay dried out, and food could be stored in such a vessel. But if water was poured into it, the clay became soaked, and the vessel became unusable. People, however, noticed that if the vessel fell into fire, the rods burned out, and the walls of the vessel no longer allowed water to pass through. Then they began to deliberately burn the vessels on fire. This is how ceramics appeared. Craftsmen decorated pottery with patterns and ornaments. In the 4th millennium BC. e. The potter's wheel was invented. Dishes made with potter's wheel, it turned out even, smooth and beautiful. In such dishes they prepared food, stored grain and other products, as well as water. For many millennia, people wore clothing made from skins or leaves and straw. During the Neolithic period, man invented a simple loom. An even row of threads was stretched vertically onto a wooden frame. To prevent the threads from getting tangled, pebbles were tied to their ends from below. Other threads were passed transversely through this row. This is how the first fabrics were woven thread by thread. Threads for weaving were spun from animal hair, flax and hemp. For this purpose the spinning wheel was invented. 5. Neighborhood community. The clan still continued to play a large role in the life of Neolithic farmers and pastoralists, but gradually important changes took place in the life of the clan community. The ties between neighbors became stronger; fields and pastures for livestock were their common property. Villages and settlements arose in which neighbors lived. The clan community was replaced by the neighbor community. The clans living in a common territory entered into alliances with each other, sealing them with marriages. They accepted obligations to jointly defend their territory and help each other manage their households. Members of such unions obeyed uniform rules behavior, worshiped the same gods, and kept common traditions. Extensive clan alliances formed tribes. With the development of agriculture, independent people began to emerge from the clan. large families. They consisted of several generations of immediate relatives - grandfathers, grandmothers, mother, father, children, grandchildren. Such a family was allocated an allotment from the community's land holdings. This plot was assigned to the family, eventually becoming its property. The harvest also became the property of the family. More skillful, hardworking and “successful families accumulated wealth, others became poorer. Property inequality arose. It also entailed the unequal position of people in the neighboring community. 6. Allocation of nobility. Over time, elders, heads of rich and powerful families, and sorcerers began to appropriate best lands, pastures, personally disposed of communal lands, food supplies, and livestock. Wars broke out between tribes. The victorious tribe seized the lands, livestock, and property of the vanquished. And the vanquished themselves were often turned into slaves. To wage war, the tribe elected a military leader - the chief. Gradually, the leader turned into the permanent head of the tribe. The leader formed a military detachment from his relatives and the most warlike members of the tribe. This detachment was called a squad. Most of the spoils went to the leader and his warriors. They became richer than their fellow tribesmen. The leader, elders, warriors, and sorcerers enjoyed the greatest respect. They were called noble people, nobility. The nobility were credited with descent from revered ancestors and special virtues and virtues. The chief and nobles ruled the life of the tribe. They formed a special group of people, whose main task was management and organization of the life of the tribe. Nobility was inherited. It extended to children, grandchildren, descendants of a noble person.
See other abstracts on the history of the Ancient World
shkolyaram.narod.ru
ancient dishes. Kitchen of primitive man [How food made man intelligent]
13. What did primitive man cook in: ancient utensils
All the above-mentioned methods of cooking - on fire, in something like ovens, in holes dug in the ground - do not require special vessels. The question of what kind of utensils ancient people could have used to prepare and store food remains open and, unfortunately, cannot be resolved with the help of archeology, since not all materials from which the utensils could be made have been preserved for thousands of years.
The relatively widespread use of pottery dates back to the Neolithic era; Traditionally, hand-made pottery dates back to the 5th millennium BC. e. However, humanity must have used utensils earlier. It was necessary for gathering, for carrying and storing water, which means it could also be used for cooking. Ethnography gives us a variety of tableware options in societies unfamiliar with ceramics. Moreover, the use of a wide variety of materials in cooking persisted in some cultures already familiar with metal products. The dishes were made from animal skins, parts of their bodies (for example, stomach, bladder), hollowed out of wood, woven from different types and parts of plants - bark, stems, branches. Natural “vessels” were also used - shells, skulls, horns. There are a lot of options here. But the evidence for the existence of the dishes is only indirect. As, indeed, many other things related to the primitive world.
For example, evidence of wearing clothing is considered to be the presence in archaeological materials of various kinds of scrapers, knives, piercings, etc. But with their help, vessels from skins and other materials could also be made. The oldest mummy found in Europe preserved in ice, the so-called Ötzi, whose age is estimated to be approximately 5,300 years old, was found to contain two birch bark baskets, a waist pouch and a leather “backpack”. On the already mentioned rock painting, depicting the collection of wild honey, there is a cone-shaped basket with a handle - and it is at least 7-8 thousand years old. All this suggests that, most likely, humanity knew and used various kinds of vessels for economic purposes even earlier. By the way, the earliest clay products found in China are about 20 thousand years old.
Let us dwell only on some probable devices for cooking in ancient times. The main question: how could they cook food in vessels made of flammable materials that cannot be placed on direct fire? One of the most obvious ways is to use red-hot stones, which are first heated in a fire and then thrown into a “pan” made of any material - wood, bark, leather. In the recent past, various tribes who did not know ceramics and metal prepared food in this way.
Members of one of the North African tribes dug a shallow hole, tightly lined its bottom and walls with raw skins so that they would not allow water to pass through; then, having heated stones on a fire, they threw them into poured water until it boiled. This method did not even require vessels. Some South American Indians prepared their food in a similar way.
In the 1740s, a German scientist in the Russian service, Georg Wilhelm Steller, made several expeditions to Siberia and Kamchatka and described the preparation of food by the Itelmens: “Before, when they had neither boilers nor other utensils, they put fish in a wooden trough, completely , from which pigs are fed, they filled it with water and cooked it using hot stones; after the people, they fed the dogs from the same trough.”
Archaeological finds in Kamchatka - accumulations of stones near fire pits and hearth pits filled with stones - indicate the use of stones for cooking by the Itelmens for thousands of years; some of them date back to the 3rd millennium BC. e.
S.P. Krasheninnikov, who visited Kamchatka a little later than Steller, also described the wooden utensils of the local residents and the use of hot stones for cooking. He even burst into a tirade, amazed at the resourcefulness of wild people: “Why would there be nothing more to write about this, if this people, like others, had or knew to use metals then. But how they could do everything without iron tools, build, chop, chisel, carve, sew, get fire, how they could eat, cook in wooden utensils, and what served them instead of metals, about how not everyone is familiar with the matter, mention here not obscene, especially since these means were not invented by intelligent or learned people, but by wild, rude and incapable of counting three. So strong is the need to gain wisdom in inventing what is needed in life!” Well, why not describe the people of the Stone Age?!
With the help of stone tools, Krasheninnikov continues, the Kamchadals hollowed out their bowls, troughs, even boats: “And they cooked fish and meat in such dishes with a hot stone.” In addition, he describes how using hot stones local residents extracted fish oil: “Fish oil in Kamchatka is boiled from a white fish, which the Russians call squirrel, and it is similar to herring, they put it in bahts, and after pouring a little water, they cook it with a hot stone so that its bones are pink, and when boiled, they close it baht, and when it cools down a little, open it and pour cold water into the baht. The grounds remain at the bottom, and the fat floats on top of the water, which they skim off with ladles and pour into the cadi.”
A similar method is described by G. Miller: “The fat from whole fish, which is first allowed to sour, is boiled in wooden vessels into which hot stones are thrown.” And Lindenau: “Fat is drowned from pink salmon, coho salmon and sockeye salmon in the following way in boats: after the backbone is taken out, the fish is thrown in large quantities into the boat, where they are also thrown a large number of hot stones so that everything begins to cook, and if necessary, add stones again. When all the fish have crumbled, remove the stones and pour as desired cold water and collect the floating fat.”
This is how Lindenau describes the morning of the Koryaks, another indigenous people of Kamchatka. First of all, make a fire. Then they do their morning toilet, after which everyone throws stones into the fire before going outside to stand and “look at the sun.” Returning to the yurt, the women sit down at wooden troughs and begin to prepare food: “first they pour a little into them clean water, then they put in whale oil, dried seal meat and dried fish, after which each takes her own poker and with it pulls out hot stones from the fire, brings them on a scoop to the trough and lowers them there, after which the trough is covered and allowed to stand for a quarter of an hour.” And that's it - breakfast is ready! Moreover, both the poker and the scoop are made of wood.
This method of cooking was used not only by peoples who preserved the customs and tools of the Stone Age. IN mid-17th century century, a French engineer who was brought to Russia observed the following picture: “...Once, on the banks of the Samara River, I found a Cossack who was boiling fish in a wooden bucket, which Poles and Cossacks tie behind the saddle bow to water their horses; To do this, he heated stones in the fire and threw them into the vessel until the water boiled and the fish was cooked - an invention that at first glance may seem rude, but which, nevertheless, is not without wit.”
I can’t help but remember the famous Russian fairy tale about soup or porridge made from an axe. Maybe the ax was needed not only to deceive the greedy old woman, but also to boil water? Or like an echo old tradition. In any case, in ritual dishes, the ancient custom of boiling water with stones was preserved until the beginning of the 20th century: “Northern Russians and Belarusians have well preserved the old way of cooking food and boiling water... using hot stones. This was greatly facilitated by the lack of fireproof cookware. In Vologda province. it is customary to cook this way oatmeal jelly for a wake: they place a wooden tub with fermented oatmeal mash on the table and drop hot stones into it. The liquid boils, it is stirred with a stirrer and then poured into cups for eating.”
The “vessel” for cooking meat can also be the skin of the animal itself. In 1737, the process of preparing meat in the skin was described in detail by G. F. Miller: “We saw this dish on August 7, 1737 near Balagansk, and it was made on my orders by an interpreter taken from Irkutsk, since the local brothers do not make it, but make it only those who live on the other side of Lake Baikal. He took a one-year-old kid, squeezed it between his legs and turned its head several times until it died, then skinned it without making a single wound. He started with the hind legs and continued his work all the way to the head, without cutting into the belly; the head also remained in the skin, and he only separated it from the spine. He also left a layer of meat half a finger thick everywhere on the skin. And the other extracted meat and bones were cut at the joints into many small pieces. The omentum, liver and sternum were set aside separately. Meanwhile, the cobblestones were heated on the fire, but so that they were not hot. Then the skin with the lower hole through which the meat was extracted was lifted up like a bag, first a large cold cobblestone was thrown into it and then the skin was pulled tightly close to it so that the heat could not escape through the head. After this, he poured several bowls of cold water into the skin, then threw hot stones into it, then several pieces of meat and more stones, and continued this alternately until the skin was more than half full. Then he tied the skin tightly at the back hole, laid it on flat ground and began to drag it back and forth and roll it from side to side. However, a hole soon burned through it, which the cook attributed to his inexperience, namely, that he left too little meat on the skin, otherwise it would not have burned so quickly. In the meantime, they began to hold the hole with stones as best they could, and continued to drag and felt the skin for some time, until the wool turned yellow and began to separate from the skin. The cook said that if the skin had not warmed up so quickly, then, when the meat inside it was ready, it would have burst, and at the same time a strong crack would have been heard, which determines the time when the food is ripe. However, it was already ready. The wool was easily torn out from the skin, the skin was cut, and then the meat, which was half boiled, half fried and floating in a thick broth, was eaten along with the broth and the skin. The head was thrown out because it was not ready yet, and no one wanted to take the trouble to finish cooking it. During all this, the rest of the meat, because not all of it fit in the skin, was boiled along with the giblets, and the breast and liver were fried on sticks, then the liver was cut into small pieces, wrapped in two or three pieces in small cut pieces gland and fried again, and then everything was eaten. The biggest delicacy is the brisket and the liver fried in this way.”
The custom of cooking meat in this way, without additional equipment, was preserved by the Mongols. All outside observers of this process note its effectiveness and simplicity, as well as the high taste of the finished product. In 2003, the program “Around the World” showed how the Mongols cook meat in the skin today, but, most likely, meat has been prepared this way for several thousand years - this is a kind of “haute cuisine” of antiquity, the most important step in the development of gastronomic art, when compared with simple roasting of meat on coals. This method allows you not only to cook meat in a completely new way - with “broth”, but also to add to it anything you like from foraging products, thus creating a kind of stew, a dish that has become the basis of the diet of many peoples, especially those living in regions with temperate and cold climate.
This is how our contemporaries describe what they saw: “The dish is cooked only on major holidays or for dear guests, since the process itself is very labor-intensive. This is a very cruel sight. First, the goat is beheaded. The carcass is freshened. Water is poured into the skin and stones heated in the hearth are placed, which evaporate the liquid. To prevent steam from escaping in vain, the holes in the skin are covered. Therefore, there is no way to cook a kid alone; you need the help of family members. While the men were busy with the skin, the women in the neighboring yurt were cutting up the meat. It, following the stones and the side dish, disappeared inside, where the temperature exceeded a hundred degrees. The neck-hole was tied with wire.”
The skin could also be used to prepare not only the meat of the animal to which it belonged, but also other products. The Russian writer I.V. Bentkovsky, describing the vessels and food of the Kalmyks, especially admired leather goods. It was “an original type of leather utensil for sewing in which horse sinews serve instead of threads... It is light, not brittle, does not dry out and is durable; It’s not good only because it cannot be washed and kept clean.”
There is also European evidence of the use of animal skins for cooking. Back in the 16th century, they cooked this way in Ireland: in a book published in 1581, you can see a drawing depicting a group of people preparing soup in a “pot” made of skin, mounted on three sticks over a fire. It is known that the same kind of devices were used by Scottish soldiers in field conditions. The British scientist M. Ryder conducted an experiment, the result of which was a positive answer to the question posed: it is possible to cook in the skin in this way.
The stomach of an animal can also be a vessel for cooking food. In ancient times, it was usually filled with animal entrails, fat and blood, which contain elements vital for humans, whose diet did not yet include salt, grains, vegetables and fruits. The addition of flour or grains to this kind of dish probably dates back to a later agricultural tradition. By the way, this dish exists in almost unchanged form to this day.
In the ancient version, the stomach, filled with offal, fat and blood, was suspended over the fire, where it was smoked or roasted. The dish prepared in this way was eaten together with the “vessel”, that is, with the stomach in which it was prepared. Later, the stuffed stomach was baked, boiled, and fried.
Homer mentions cooking food in the stomach. He compares Odysseus with him, who was worried before meeting his wife’s suitors:
He himself was tossing and turning on his side.
Just as if a stomach filled with fat and blood
A man fries him over high heat and continuously
From the side he turns it on his side so that he is ready as soon as possible...
Herodotus talks about the traditional preparation of meat by the Scythians in cases where they did not have utensils at hand. The use of animal bones as fuel is also noteworthy - an ancient method mentioned above: “Since there is extremely little forest in Scythia, the Scythians came up with this for cooking meat. After skinning the sacrificial animal, they clean the meat from the bones and then throw the local product into the cauldrons (if they are available). These cauldrons are very similar to the Lesbian vessels for mixing wine, but only much larger. Having placed the meat in cauldrons, they set fire to the bones of the victims and cook them. If they do not have such a cauldron, then all the meat is placed in the stomachs of the animals, water is added and the bones are set on fire from below. The bones burn well, and the stomachs can easily accommodate boneless meat. Thus, the bull cooks itself, like other sacrificial animals. When the meat is cooked, the sacrificer dedicates part of the meat and entrails to the deity and throws them on the ground in front of him.”
IN ancient times stuffed stomach and products from internal organs were considered delicacies. Athenaeus in “The Feast of the Wise Men” gives an example of this kind of feast: “And besides this, they will set before you: chopped tuna and pig meat, kid intestines, boar’s liver, ram’s testicles, ox intestines, lamb’s heads, hare’s stomach, sausage, and goat’s intestines, sausages, intestines and lungs.” A skilled cook serves a special dish of which he is very proud: “And none of you will be able to indicate where the cut was made and how the stomach was filled with all sorts of things. But it contains blackbirds, and other birds, and pieces of pork belly, and uteri, and egg yolks, and also bird stomachs... and finely chopped meat with pepper: after all, I’m ashamed to say the word “minced meat” ... "
Athenaeus cites an interesting remark by the comedian Athinion, who describes the path of humanity from savagery to the developed art of cooking. After mastering fire and the beginning of cooking, which became a turning point to civilization, gastronomic improvements followed, including cooking in the stomach:
With time
A stuffed stomach was invented:
The kid was softened for special occasion
Braised pieces, and for tenderness
The indigenous peoples of Siberia and the Far East prepared the stomach and intestines along with all their contents. G. Miller wrote about the customs of the Samoyeds: “The Samoyeds take the stomach of deer that they kill or kill, along with the feces, which they do not throw away, and also mix the deer’s blood into it, then cover the stomach with a wooden sliver and smoke it above in the yurt. They say the smoke makes it ready to eat and sweet. Then they don’t cook it, but eat it raw. But still, when they eat the contents of the stomach, the stomach itself is boiled and then eaten.”
Georgi described a similar custom among the Lapps (Sami) and the Tungus: “Blood sausages are made quite simply, namely: by turning out the intestines, filling it with blood without any cleaning, and then boiling it. When they put the chopped offal along with the blood into the intestines, their sausages are then called nimni.”
Dishes made from the offal, fat and often blood of domestic animals are found in all European cultures: andouillet in France, haggis in Scotland, black, red and white puddings in England and Ireland, morcilla in Spain, grützwurst in Germany, kaszanka in Poland - all and not list it. In many cultures, this dish was transformed into the so-called blood sausages, popular back in Antiquity.
In Russia, the author of Domostroy (16th century) strongly advises stocking up on various kinds of offal for subsequent preparation of home-made dishes, and he lists these entrails very affectionately: “In the summer, buy meat for a homely person to eat: buy a lamb and skin it at home for sheepskin, and lamb offal is an addition to the table, a consolation for a thrifty wife or for good cook; he will provide a lot: he will prepare sausages from the blood, cook kidneys, fry the shoulder blades, and stuff the liver with eggs, cut it with onions and wrap it in film, fry it in a frying pan; after mixing the lungs with milk in flour and with eggs, he will pour it, and fill the intestines with eggs, the brains from a lamb's head with giblets - he will prepare a stew, and he will stuff the tripe with porridge, boil the kidneys, or, having stuffed them, fry them - and if you do this, from one sheep a lot of fun."
Here is the recipe for an old Russian nanny dish, taken from a cookbook from 1794: “Take a lamb head with legs, pour a little water, boil it in a pot; then remove the meat from the bones and, putting it in a tub, chop it with onions and peppers; add a little sinner grains and salt, mix it all. Stuff the lamb’s rennet (part of the stomach - A.P.) and, having sewn it up, put it in the oven in a covered pot.”
IN " Dead souls“Gogol’s nanny is prepared in the most traditional way - in the stomach: “The cabbage soup, my soul, is very good today! - said Sobakevich, taking a sip of cabbage soup and taking a huge piece of nanny from his dish, a famous dish that is served with cabbage soup and consists of a lamb stomach stuffed with buckwheat porridge, brain and legs. “Such a nanny,” he continued, turning to Chichikov, “you won’t eat in the city, God knows what they’ll serve you there!”
Similarly, the Scots prepare haggis - a dish of lamb offal cooked in a lamb stomach along with chopped onions, oatmeal and seasonings. This ancient dish has been elevated to the status national dish. Here is what Robert Burns writes about him (translation by S. Marshak):
In you I praise the commander
All the hot puddings of the world, -
Mighty Haggis, full of fat
And tripe...
Who loves the French table -
Stew and all sorts of snacks
(Although from such a load
And harm to pigs)
He squints his narrow eye with contempt
For our lunch.
I pray to Heavenly Providence:
Both on weekdays and on Sundays
Don't give us unleavened stew,
Show us kindness
And sent down dear, wonderful,
Hot Haggis!
The transition to cooking in ancient times became one of the most important stages in the formation of man modern type and was no less important in the development of mankind than the mastery of fire and the acquisition of skills in making tools. This transition had a huge impact on human physical development - because changes in diet led to changes in anatomy and physiology. No less influential was the mastery culinary arts and socially: it played a decisive role in the formation of the gender division of labor, in the emergence of many rituals, beliefs and celebrations. Finally, and this is also important, a person began to develop a taste - initially for certain types food, and later to other aspects of life. It is no coincidence that in most languages the same word “taste” denotes both a type of physiological sensation related to food and an aesthetic category.
Next chapter >
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The emergence and development of crafts | Primitive history. Abstract, report, message, briefly, presentation, lecture, cheat sheet, notes, GDZ, test
In addition to cattle breeding and agriculture, the earliest people also engaged in other necessary work. They made tools, clothing, dishes, built houses, and learned to smoothly grind and drill stone. Farmers and herders invented pottery and textiles.
In the beginning, empty coconut shells or dried pumpkins were used to store food. They made vessels from wood and bark, and baskets from thin twigs. All materials for this are available ready-made. But baked clay, or ceramics, created by people about 8 thousand years ago, is a material that does not exist in nature.
Other important inventions of farmers and herders were spinning and weaving. People knew how to weave baskets or straw mats before. But only those who raised goats and sheep or grew useful plants learned to spin threads from wool and flax fibers.
The pottery was made by hand. They wove on a simple loom, which was invented about 6 thousand years ago. Many people in tribal communities were able to do such simple work. Material from the site http://doklad-referat.ru
Everyone was able to fashion a rough clay pot and make a stone tool. But then the situation changed. They began to make dishes on a potter's wheel, which (like the wheel) people invented about 6 thousand years ago, fired them in special kilns, decorated them with embossed patterns, and painted them with bright colors. Durable and beautiful dishes They were made only by skilled craftsmen who studied this for a long time. The master potter provided dishes for many people. Creating things with his own hands, that is, craft, became his main occupation.
Other crafts also emerged. Weavers, gunsmiths, jewelers, and builders became craftsmen.
Questions about this material:
How did farming and cattle breeding help the development of crafts?
Why couldn't pottery, spinning, and weaving be invented by hunters and gatherers?
doklad-referat.ru
Conversation on the topic: “Where did the dishes come to us from?”
MDOU Lipitsky kindergarten combined type "Spikelet"
Conversation on the topic:
“Where did the dishes come from?”
senior group
Educator:
Zhuravleva N.M.
Volkova V.V.
"Dishes for guests"
Goal: To introduce children to the history of dishes. Systematize children's knowledge about the purpose of different types of utensils. Introduce the methods of its production. Promote the development of cognitive abilities. Foster a respectful attitude towards the work of adults.
Material: various pictures with dishes (exhibited on the typesetting canvas during the conversation).
Progress of the conversation
Guys, let's remember the fascinating and instructive fairy tale by K. I. Chukovsky “Fedorino's grief”.
What happened to the heroine of this fairy tale? That's right, all the dishes ran away from her.
Do you remember why this happened? Yes. Grandmother Fedora did not take care of her dishes, did not wash them, did not clean them, did not groom them.
How do you think. Are dishes worthy of respect? (Children's answers).
When do you think the first dishes appeared? That's right, a very long time ago. At first, ancient people did without utensils. Vegetables and fruits were eaten raw, and meat was fried over a fire and eaten with hands. But very soon they realized that this was not very convenient. Why do you think? (The food from the fire was very hot, and it was necessary to eat everything at once, because there was nowhere to put the leftover food). But different types of dishes have their own history. But before we get acquainted with the origin of some types of dishes, let's find out which items belong to the dishes. (Children list).
And so we already know that dishes are items for preparing, eating and storing food. There are also decorative dishes that are designed to decorate the interior. These are vases, plates, dishes, etc.
Name the items that are used in preparing food and drinks. (Pots, frying pans, baking dishes, teapots, coffee makers, dumpling makers, steamers, etc.).
What utensils are used when eating? (plates, bowls, dishes, salad bowls.)
What do we use for drinking and beverages? (Cups, glasses, shot glasses, mugs, goblets, wine glasses, decanters, jugs, bottles, thermoses.)
What kind of utensils are used to store food? (cheese bowls, tureens, pots, butter dishes, bread bins.)
What is cutlery? (spoons, forks, knives).
There are also auxiliary serving items, who knows what belongs to them? (Trays, saucers, candy bowls, vases, etc.).
That's how many different dishes there are in the house. And all of it can be made of different materials. Which ones? (Children call).
What kind of dishes do you think appeared first? (Children's answers).
The history of tableware goes back centuries, its rich pedigree is surrounded by all sorts of legends and myths, as well as entertaining historical descriptions. It is believed that the first dishes appeared about seven thousand years ago. It was sculpted from simple clay and by hand. Over time, people realized that not any clay is suitable for making durable dishes. Then other substances began to be added to it. This is how ceramics appeared. As for glass, it was used back in ancient Egypt. However, glass production reached its true heyday in more late period. In China they came up with a recipe for porcelain and for a long time this recipe was kept secret.
Wooden utensils also have a long history. Pots and bowls are the first utensils in Ancient Rus'. They were made from wood, and later from metal. For a long time, the kitchen was dominated by the pot - the direct predecessor of the modern saucepan. The sizes of the pots varied greatly. The pots also differed in their external decoration. More elegant were those in which food was served on the table. Pottery skills developed in the cities and little attention was paid to the external decoration of pots. However, despite its versatility, the pot had difficulty satisfying numerous culinary needs. Then all kinds of pots, baking trays and frying pans came to his aid.
You have learned a lot about dishes, there is still a lot to learn, so I suggest you relax a little and play.
PHYSMINUTE
The basket stood on the shelf, idle. Sit down, round your arms - depict a basket.
She was probably bored all summer. Tilts the head to the right - to the left.
Autumn has arrived and the leaves have turned yellow. Stand up, imitating tree branches.
The time has come to reap the harvest. Stretch, pretend to pick fruit from
trees.
The basket is satisfied. Round your arms in front of you and nod your head.
She was surprised, spread her hands.
That so many fruits in the garden were lost. Rise on your toes, show with your hands
big circle.
Cutlery also has an interesting history. For example, an ordinary table knife. Our distant ancestors did not distinguish between combat, hunting, utility or table knives. Each one carried his own knife in his belt and used it for different purposes. Special table knives came into use much later and were sharp at the end. Then later they began to make them rounded so that people quarreling while eating could not hurt each other.
Very interesting story has a tablespoon. The very first spoon was made by a man from stone. It was very heavy and heated up while eating, then people began to make spoons from animal bones. Spoons, like knives, were often carried with them in special cases, or simply in a belt or boot top. Later, people began to make spoons from wood.
What kind of spoons were they? (Wooden).
Now what spoons do we eat with? (Iron).
The fork is the youngest of the cutlery. Even at the royal table in the 17th century, only a knife and a spoon were used. The first forks had two prongs and were only owned by very wealthy people. All other people started using forks much later.
Bottom line: what interesting things did you learn about dishes today? What was the very first plate, spoon, and fork made of? What kind of knife was it? Can people live without dishes?
doc4web.ru
The safest cookware
We often pay a lot of attention to what we eat. Eating fried and smoked foods is harmful, we will get fat or get sick! And vegetables and fruits must be present in the diet! This is eaten before noon, this is not eaten after six in the evening... Sounds familiar, doesn’t it? But in pursuit of proper nutrition We often forget what kind of pot we cook in. Is it as safe as it seems at first glance? And what to choose so as not to harm your health?
Are the dishes harmful?
Is it true that dishes can be harmful to health? Yes maybe. Imagine that your favorite frying pan or saucepan releases harmful substances when heated, which the food cooked in them absorbs. The result of constant use of such utensils is the accumulation of harmful chemicals in the body.
How to avoid such situations? It is important to have the right approach to purchasing dishes and other tableware. First of all, do not buy kitchen utensils from unknown manufacturers. Dishes of dubious manufacture are usually cheap and made from low-quality materials. This is the main risk group. But even in trustworthy stores, it is important to pay attention to what a particular cutlery is made of.
What materials are dishes made from?
Enameled cookware is probably one of the most common household items. You can not only cook in it, but also store cooked food. And many people even make pickles and jams in it. And everyone would admire enamelware, if not for its fragility. One careless movement, and cracks or chips have already appeared on the enamel. You should get rid of such damaged dishes without regret; you don’t want your food to contain an admixture of oxidized metal?
Stainless steel. Dishes made from this material look beautiful, and most importantly, they please with their durability. This material is resistant to oxidation, so you can cook porridge and soups in it with complete peace of mind. But you just shouldn’t do this too often. Stainless steel contains nickel, which can be a very strong allergen for some.
Housewives love aluminum cookware because milk does not burn on it. And, really, it’s very convenient to cook porridge in it. But it is still better to cook cabbage soup and soups in enamel dishes. The acidic environment in an aluminum pan quickly leads to oxidation, so you shouldn’t even store food in it. Once you have cooked the porridge, transfer it to another container.
Don’t forget about the cast iron cookware that our grandmothers used to cook. Although she is heavy, she is not afraid of any damage. In addition, cast iron heats up slowly and evenly, which makes it indispensable if you want to stew vegetables or meat.
But you should refuse galvanized cookware. When heated, zinc will begin to be released from it, and this metal is completely unnecessary in the body.
Teflon coating, which is now so common, still remains poorly understood. Yes, nothing sticks to such a frying pan. But be careful, at very high temperatures Teflon begins to evaporate from the surface of the cookware. How this affects the human body is unknown, but you must agree that it is unlikely that any extra chemical elements will be useful. So do not heat Teflon pans above 200°C. And if you notice chips or scratches on it, throw it away immediately! Otherwise, you will definitely get a portion of unnecessary acids into your dish.
Another very common material for making tableware is ceramics. Since ancient times, food has been cooked in clay pots, and for good reason. It has been proven that this is one of the safest types of cookware. But, unfortunately, danger awaits us here too. Avoid low-quality, non-heat-resistant ceramics; they will not bring any benefit.
Safe and equal to ceramic glassware. Glass is now used to make not only plates and mugs, but also baking dishes that can withstand high temperatures.
Plastic. Where would we be in our age without him? Naturally, you can’t cook or fry in plastic containers. But heating up lunch in the microwave is very convenient. And you can take it with you anywhere, for example, on a picnic, because it definitely won’t break or get damaged.
But here, as always, there is one “but”. Avoid plastic utensils containing melamine. It begins to release harmful substances even when exposed to hot water, let alone heating it in a microwave oven. Unfortunately, there are a lot of such harmful utensils on the shelves, so you should carefully read the label before purchasing.
Another innovation of our technological age is silicone dishes. Durable, heat-resistant, elastic. You can do everything in it: bake, microwave, freeze. And most importantly, food does not burn to it! Here, as with plastic, it is important to monitor the composition. High-quality silicone utensils will not harm the body.
This is important to remember!
In addition to the fact that you need to carefully select the material from which the dishes are made, it is important to constantly monitor their condition. The same enamel cookware is one of the safest, but only as long as it is not damaged.
Do not use metal spoons or the like when cooking. kitchen utensils. In order to stir soup or turn cutlets in a frying pan, a huge number of wooden and silicone spoons, spatulas and other things are sold. They will not damage either the enamel or the Teflon coating. If you do find chips or scratches, throw it away and don’t regret it. The money you save on buying a new pan will not bring you happiness if you ruin your health.
Dishes are an important part of our life. We cook often, so choosing low-quality and, moreover, harmful cookware is not in our interests. Approach this responsibly, and you can be sure that the food you eat yourself and feed your loved ones is not only tasty, but also absolutely safe.
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But they began to grow grain crops, selecting the best grains of wild plants for sowing. Thus agriculture was born, and people became farmers.
The earth was loosened with a wooden hoe - a stick with a strong knot.
Sometimes they used a hoe made from deer antler. Then the grains were thrown into the ground. Barley and wheat became the first agricultural crops. Ripe ears were cut with sickles. Sickles were made by attaching pieces of flint to a wooden handle.
The grain was ground between heavy flat stones. This is how grain grinders appeared. By mixing coarse flour with water, they obtained dough, from which they made flat cakes and baked them on stones heated in the hearth. This is how the first bread was baked. Bread became the main food of people for thousands of years. To grow crops, one had to live in one place - lead a sedentary lifestyle. Equipped dwellings appeared.
2. Animal domestication and cattle breeding. Hunters sometimes brought live cubs of wild animals left without parents. The little animals got used to it
to a person and his home. Growing up, they did not run away into the forest, but stayed with the person. The first animal to serve people was the dog.
Later sheep, goats, cows, and pigs were domesticated. People acquired entire herds of domestic animals, which provided meat, fat, milk, wool, and skins. Cattle breeding began to develop, and the need for constant hunting disappeared.
3. Neolithic revolution. The economic life of people acquired new features. Now people were engaged not only in gathering, hunting and fishing. They learned to produce themselves what they needed for life - food, clothing, materials for construction. From appropriating the gifts of nature, they moved to the production of products necessary for life based on the development of agriculture and cattle breeding. This was the greatest revolution in the life of ancient people. It occurred in the Neolithic. Scientists called this revolution the Neolithic Revolution.
More advanced and diverse tools began to be used in agriculture and cattle breeding. The skill of making them was passed on from elders to younger ones. Craftsmen appeared
ki - people who created tools, weapons, dishes. Craftsmen usually did not engage in agriculture, but received food in exchange for their products. There was a separation of crafts from agriculture and cattle breeding.
4. Clay dishes. During the Neolithic period, people began to make durable dishes from clay. Having learned to weave baskets from twigs, the ancient people tried to coat them with clay. The clay dried out, and food could be stored in such a vessel. But if water was poured into it, the clay became soaked, and the vessel became unusable. People, however, noticed that if the vessel fell into fire, the rods burned out, and the walls of the vessel no longer allowed water to pass through. Then they began to deliberately burn the vessels on fire. This is how ceramics appeared. Craftsmen decorated pottery with patterns and ornaments.
In the 4th millennium BC. e. The potter's wheel was invented. Dishes made on a pottery wheel turned out even, smooth and beautiful. In such dishes they prepared food, stored grain and other products, as well as water.
For many millennia, people wore clothing made from skins or leaves and straw. During the Neolithic period, man invented a simple loom. An even row of threads was stretched vertically onto a wooden frame. To prevent the threads from getting tangled, pebbles were tied to their ends from below. Other threads were passed transversely through this row. This is how the first fabrics were woven.
Threads for weaving were spun from animal hair, flax and hemp. For this purpose the spinning wheel was invented.
The emergence of new inventions and the improvement of production activities made human life more convenient and varied.
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