Getting the most from your roast

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Heat to eat: Heat made food safer to eat, released more calories, and drew out more taste.

British beef: Roast beef is a characteristic dish of England. But it didn't gain popularity until the 17th century. 

No roast without fire: Archaeological evidence suggests that hominins were controlling fire at least one million years ago, the time of our direct ancestor Homo erectus. 

Convenient cooking method: For many Indigenous peoples, roasting food was a convenient method of cooking, a proces.

Confrérie de la Chaîne des Rôtisseurs: Founded in Paris in 1950, Confrérie de la Chaîne des Rôtisseurs is an international gastronomic society created.

Spit-roasting: In medieval cuisine, the spit was the preferred way of cooking meat in a large household.

The Middle Ages: In Europe throughout the Middle Ages, hunting was a favorite pastime of royalty and the nobility.

Gluttony: Europe in the 17th and 18th centuries became synonymous with gluttony, at least with the privileged. 

Les Rosbifs: In the 18th century, the French nicknamed the English "les Rosbifs" in a parallel insult to "frog."

Spit-roasting: In medieval cuisine, the spit was the preferred way of cooking meat in a large household.

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