Eating is not just a physiological need for human beings. It is also an experience and source of pleasure.
That's why there are so many fine dining establishments around the world. However, the cuisine was not always the “Masterchef” type as it is today.
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Before having a more sophisticated palate, based on well-cooked meat, sweets and pastas, there was a time when food was seen only as a source of energy and survival.
This has led to the creation of dishes that, with all due respect to our ancestors, are inedible and even disgusting.
check this three course selection that have passed through the table of human beings throughout history. We warned you in advance: read on only if you have a strong stomach!
1. Melas Zomos
the warriors of Sparta, since their recruitment, they were trained to endure degrading situations, terrible suffering and difficulties, this was also reflected in food.
On the warriors' menu, there was Melas Zomos, whose ingredients were blood (a lot of blood!), mixed with salt and vinegar. But wait, it wasn't human blood—thankfully! But pork.
That's because they ate a lot of boiled pig legs and thought of making Melas Zomos as a way to take advantage of the blood of these animals.
2. Lung soaked in milk
You lactose intolerant already started to sweat cold.
Around the year 1400 AD. C., in parts of Europe and Asia, it was common for people to prepare lungs soaked in milk. Generally, the organ was dried and stuffed with meat or vegetables.
The milk was used to lessen the pungency of the lung's taste and also to minimize the illnesses that the meat could have.
3. Garum, the “ketchup of ancient Rome”
Pliny, “the Elder”, defined Garum as an exquisite liquid. The delicacy was made from fish entrails covered with salt water.
The mixture was fermented in the sun for up to a year. It is not known very well how the Romans used this goo, but it was probably as a sauce — mainly to decorate the dishes of the elite.
Some versions of Garum had other condiments such as oil, vinegar and pepper. And, depending on the fish used, the sauce was more or less concentrated.
But make no mistake, the hodgepodge was not so well regarded. The manufacture of this accompaniment made Roma have a super unpleasant odor, to the point of generating waves of retching. Therefore, its manufacture took place far from urban centers, where it could not torment any nose.
Graduated in Social Communication at the Federal University of Goiás. Passionate about digital media, pop culture, technology, politics and psychoanalysis.