Our bewildering array of ingredients was never seen by our ancestors.
Until recent times each culture had a limited palate of flavors and
textures for cooking, but a phenominal increase of world trade starting in
the 16th century took non-native foods to every corner of the world.
High speed transportation, refrigeration and new preservation techniques
bring us an ever greater wealth in foods and flavors, and make many of
them quite affordable. Our interest in the cuisines of many nations makes
it necessary that we understand a great many of them.
index 2005 - www.clovegarden.com
U.S. Food and Drug Administration
Life in the Begining:
Algae & Cyanobacteria
Genetically Modified Crops
- Mushrooms, Yeasts & Molds
- Dairy Products - milk, cheese, eggs
- Sausages - fresh and cured, links and loafs.
- Birds - Chickens, Turkeys, Geese and others.
- Fish - from the sea, rivers and lakes.
- Shellfish - Crabs, Lobsters, Clams and the like.
- Seafood Products - made from or to go with.
- Reptiles & Amphibians
- Insects, Arachnids & Myriapods
- Annelid Worms
Other Label Interpretation Resources
- The documents that were here are currently off-line.
©Andrew Grygus - email@example.com - photos on this page
not otherwise credited are © cg1 -
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