 Evidence found in Etruscan tomes was made in 4000 B.C.  Greeks introduced lasagna  Marco Polo may have brought spaghetti from China  Was left as an inheritance

 The Roman soldiers’ bread was polenta.

 Shepard’s used salt for their sheep  Roman solidiers’ wages were paid in salt  Salt was used in trade (like money)  The word “Salary” is derived from the word “Salt”

 Early promoter of good nutrition  Preached about benefits of cabbage  Preached about eating a variety of vegetables

 Highly Sophisticated  Cooking was advanced to an art  Cooking schools started  Made sculptures from food (ice and butter).  Upper class ate elaborate dishes

 The New World (Americas) gave Italians potatoes, peppers, white kidney beans, and most importantly, tomatoes to cook with  Turkey was introduced as a substitute for peacock.

 Don’t keep hands too long in the platter  Wash hands before eating  Keep one hand above the table, except when throwing scraps to the dogs  Leave weapons at the door  Don’t stuff mouth with food

 The napkin replaced wiping fingers on the tablecloth.  Napkins were also used by guest to take home left overs.  The fork replaced using fingers to eat

 Catherine de Medici brought her chefs and the elegant food customs of Italy to France when she married the French prince.

 Italy is divided into city- states with their own cooking styles.  Even after Italy was united, they retained their unique food characteristics.

 Italy is a peninsula with access to seafood  Apennine Mountain Range runs through the center of Italy divides the country and maked travel difficult.  The mountains isolated people so that they could only eat things that were grown in the area.

 Debus, Laura, Robert H Zedlitz, and Carol M. Zedlitz. Exploring International Foods Travel China, Italy and Mexico. Cincinnati: South- Western Publishing Co Print