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Roman towns had inns (cauponae) and taverns (popinae) where patrons could buy prepared meals and enjoy a drink of cheap wine (beer was only consumed in the northern provinces of the empire), but they seldom had a good reputation, thanks to their association with a lack of cleanliness and prostitution, and so they were generally avoided by the more well-to-do citizens. Bakeries could provide the sufficiently hot ovens needed for bread-making, where often customers brought their own bread dough and used only the bakery's oven to bake it. Aside from these establishments, though, cooking was still very much a household activity. Using a brazier, food was roasted, broiled, and boiled. The art of good cooking was particularly associated with mixing condiments well to create tasty and unique sauces using wine, oils, vinegar, herbs, spices, and meat or fish juices. There were even writers who offered helpful cooking advice, such as Apicius who wrote On the Art of Cookery, a collection of 4th century CE recipes.

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title - table of contents - literature - regions (history and recipe page) - art history - bibliography - author's note

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History of Kalua

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The beginning of all sushi making was a method of pickling fish practiced first in Southeast Asia. Long ago the mountain people of that region preserved fish by packing it wth rice. As it fermented the rice produced lactic acid, which pickled the fish and kept it from spoiling. It seems probable that it was during prehistoric times when this method of preservation was introduced to Japan along with rice cultivation. One of the for it eventually took was nare-zushi, a sushi made with carp in the vicinity of Lake Biwa in Shiga Prefecture. As had been th custom from the beginning, only the fish was eaten; the rice was discarded. The history of Biwa carp sushi, also called funa-suzhhi, is said to extend back 1300 years...Preparing nare-zushi takes from 2 months to more than a year. People in 15th and 16th century Japan came to think not ony that this was too time consuming but that it was a waste of rice...One thing the people of Edo were not noted for was their patience. In the middle of the 17th century, a doctor named Matsumoto Yoshiichi...hit upon the idea of adding vinegar to sushi rice. The resulting tartness was pleasing, and the time it was necessary to wait before eating the sushi was substantially reduced. Still, it was not eaten right away. In keeping with the culinary practices of the time, the rice and other ingredients were boxed or rolled up before consumption...By the early 19th century...nigiri-zushi came into being. It is often referred to as Edomae-zushi, possibly...becuase the fish and shellfish used in it were taken from the waters of the large bay on which the city is situated...By 1824 a man named Hanaya Yohei conceived the idea of sliced, raw seafood at its freshest, served on small fingers of vinegared rice...The stall he opened in the bustling Ryoguku district of Edo caught on at once...In old pictures the sushi shops of the Edo period (1603-1868) look very little like ones of today. For one thing, the cook worked seated behind a lattice. Still there is something familiar. A raised tatami-floored section for a small number of guests is shown in some pictures, and this might be considered the predecessor fo the tatami areas in some modern sushi shops. And then as now sushi could be delivered, after a fashion. Men walked around selling it from large boxes carried on their backs. In the middle of the 19th century, sushi stalls began emerging all over Edo. They were well patronized and endured until shortly after World War II. Many a proprietor of a splendid modern sushi shop got his start as a sushi stall operator. There were many ordinary sushi shops in the city, too...The stall had wheels and were hauled into place in the evening. Then the operator hung out his noren curtain to signify he was ready for business...He kept his wares in a box filed with ice, lifting the bamboo mat covereing it to display what he had to offer. On the stall's small counter, he set out one bowl of soy rice and another of sliced pickeld ginger. His sushi rice he cooked at home and brought with him in a wooden container. In winter the container was wrapped with straw wo the rice would not get too cold and unappetizing...The transition from sushi stall to the often elegant shop of today was gradual and began after the Great Kanto earthquake of 1923. For a while after shops began to be built, the stall remained, parked in front of the shop. Customers who were so inclined purchased and consumed theri food out of doors. The chairs inside the shop were mostly for the convenience of people waiting to have sushi packed in boxes to take out...Sushi stalls vanished form Tokyo streets forever after World War II...At first the stall was simply moved indoors to become the sushi chef's work space and counter."
---The Book of Sushi, Kinjiro Omae and Yuzuru Tachibana [Kodansha International:New York] 1981 (p. 104-108)

"...sushi has existed in Japan for more than a thousand years in the form of narezushi, which is also found throughout Southeast Asia and in rice-growing regions of China...From the fifteenth century, Japanese sushi developed in a direction different from the other Asia areas, beginning with the appearance of namanare-zushi. 'Namanare' means 'raw mature' and describes an intermediate phase between those states. Namanare-zushi is ready to eat between several days and a month after the mixture of fish and rice is enclosed under a weighted lid...The rice i seaten with the fish rather than discarded. Whereas narezushi is fish eaten as a side dish, the emergence of namanare-zushi was the point where sushi took on the character of a complete snack, combining staple and side dish. Narezushi developed originally as a method for preserving a large amount of fish caught at one time so it would be edible later in the year. In contrast, namanare-zushi was made in small quantities for use at festivals or feasts, and so was a luxury food rather than a preserved food. That meant that the types of fish were no longer limited to those caught seasonally in large quantities, and sushi diversified to include various sea fish, and even vegetables which were processed into vegetarian shushi. In place of the big cask used for large amounts of sushi, a small amount was made in a shallow wooden box, by topping a bed of rice with a layer of sliced fish, and applying an inner lid weighted with a stone. The finished product was sliced into long pieces. This is the forerunner of today's hakosushi ('box sushi'), and Osaka specialty...The next new direction in sushi making, devised in the late seventeenth century, was to produce a rice-and-fish combination with a tasty acidic flavour, not through fermentation but by simply adding vinegar to the rice. Thus lactic acid was replaced by acetic acid. This new 'quick sushi' was given a name that means exactly that, hayazushi. later, in the early nineteenth century, it became popular on the streets of Edo as nigiri-zushi, a convenient form that involves neither the vinegar dressing used for namasu nor the stprage technology of preserved sushi. This was the final stage in the transformation of sushi from preserved food into a fast food. The fact thet vinegar is still always added to sushi rice to give it a slightly tart taste means that a culinary tradition survives unbroken, if only barely, in the form of contemporary sushi.

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Cajun: Cajun cuisine is a style of cooking named for the French-speaking Acadian people deported by the British from Acadia in Canada to the Acadiana region of Louisiana. It is what could be called a rustic cuisine; locally available ingredients predominate and preparation is simple. An authentic Cajun meal is usually a three-pot affair, with one pot dedicated to the main dish, one dedicated to steamed rice, special made sausages, or some seafood dish, and the third containing whatever vegetable is plentiful or available. Shrimp and pork sausage are staple meats used in a variety of dishes.

Gutierrez, Paige C. (1992). Cajun Foodways. University Press of Mississippi. ISBN 0-8780-5563-0. Retrieved 2014-04.

Blackened: Blackening is a cooking technique used in the preparation of fish and other foods. Often associated with Cajun cuisine. The food is dipped in melted butter and then dredged in a mixture of herbs and spices, usually some combination of thyme, oregano, chili pepper, peppercorns, salt, garlic powder and onion powder. It is then cooked in a very hot cast-iron skillet.

Herbst, S.T. and Herbst, R. The Food Lover's Companion. Fourth Edition. Barron's Educational Series, 2007

Poached: Poaching is illegally hunting and killing of wild animals. Until the 20th century, most poaching was performed by impoverished peasants for subsistence purposes, supplementing meager diets.

Encyclopædia Britannica, Inc. (2010). Poaching (15th ed.). Encyclopædia Britannica, Inc. Retrieved 18 August 2013.

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While many of the cooking methods of the world require filleting your fish before cooking it, steaming, among other methods, does not. A whole fish can be steamed at once to be eaten. Throughout history, steaming has been used to cook fish in a way that prevents burning, conceals juices, and remains full of flavor. The origins of steamed fish can be found in southern and eastern Asia. In China's Yellow River Valley, early steam cookers made of stoneware have been found dating back as far as 5000 BC. From the eighth century AD, thin cypress strips were used to make steamers. Today they are constructed from bamboo with slatted bases. The classic steamer has a chimney in the center, which distributes the steam among the tiers. Unlike  other cooking methods such as roasting or frying, steaming a fish evenly distributed the heat along the entire fish as to make sure it is thoroughly cooked. Steaming takes the advantage of a water creature and basically makes the fish cook itself.

Rich Johnson (March 1999). Richard L. Jamison, ed. "Ancient Steam Pit Cooking". Primitive Outdoor Skills (Horizon Publishers): 33. ISBN 0-88290-666-6

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South America, ceviche
Ceviche's birthplace is disputed between Peru and Ecuador, and as both countries have an amazing variety of fish and shellfish, it could easily have come from the ancient Inca civilizations of Peru and Ecuador. Every Latin American country has given seviche/ceviche its own touch of individuality by adding its own particular garnishes.
Ancient civilizations in Peru and Ecuador had access to fresh seafood along the coast of the southern Pacific Ocean. The Humboldt Current supplied the region with a rich variety of fish, squid and shellfish. Smaller tribes along the coast, as well as those that eventually incorporated into the mighty Inca Empire, took raw seafood and created a basic version of ceviche. They would season the raw fish with chili peppers, salt and herbs. Fruit marinades such as chicha and tumbo were used to complete this primitive dish. As Spanish and indigenous cultures merged in Peru and Ecuador, the natives began to experiment with new ingredients. Cooks paired the juice of citrus fruits like lemons, limes and oranges with the fresh seafood brought in from the coast. It was then that ceviche as we know it today was first invented. It was discovered that the acid in the citrus juices added flavor and cooked the raw meat, making for a more easily digestible meal.

Source:
http://whatscookingamerica.net/History/CevicheNotes.htm

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Aquaponics Fish - Cookbook Planning Submission 1
Due: Jan 12, 2016, 08:00 AM

Brainstorming Cookbook.

Historical aspect of man and fish
Cooking applications - cultural background and timeline
Art History aspects of fish - trace through ages
Fish in terms of symbolism
Fish in Literature
Layout to connect all - visual and graphic
You will submit your 5 findings on this topic. They must be accompanied with source.