摘要
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ss="h3">Summary
Starting with Lucy (3 millions years before our era), the history of human food has been subject to a non-stop revolution. After the early times of hunting-fishing-gathering, humans entered the neolithic period (鈭?10 000 years B.C.), which was characterized by the domestication of animals and the control of plant crops. Since this period, human beings were able to produce transformed foods such as cheeses. From the 15<sup>thsup> to the 18<sup>thsup> centuries, the exchanges of food products and plants between continents were accelerated by the development of the naval trading across the Atlantic Ocean. Such food species as corn and potatoes that had been primarily grown on the American continent were transferred to European countries by the first navigators. The preservation processes were initiated by the discovery of fire (at the time of our Tautavel's ancestor). Cooking, which is an old-age method for preparing many traditional foodstuffs, was completed by the use of food salting and smoking during the Greek and Roman civilizations. These ancestral processes were subject to major improvements using new technologies of preservation. Some of them were developed during the 19<sup>thsup> century and were based on heating: pasteurization and heat sterilization, for instance. Over the 20<sup>thsup> century, freezing whether fast or not has completed the list of newly developed food preservation processes. The most recent aspects of the alimentary story will be related in the second forthcoming part of this review.
