In the 18th century, Benjamin Thompson noticed that kitchen utensils were predominantly made of copper. To avoid any adverse reactions between the copper and food while cooking, various techniques like tinning, enamelling, and varnishing were employed. Thompson also mentioned iron as an alternative material and acknowledged the availability of utensils crafted from earthenware [1]. Fast forward to the early 20th century, Maria Parloa observed that kitchen utensils were manufactured using iron and steel (either tinned or enamelled), copper, nickel, silver, tin, clay, earthenware, and aluminium.
In the 20th century, aluminium became popular as a material for kitchen utensils [3]. Eating utensils, also known as tableware, can serve dual purposes. For example, knives and other cutting implements can be used for both food preparation and dining. Similarly, forks and spoons can function as both kitchen utensils and
...eating utensils.
Cooking pans, also referred to as non-stick pans, are made from or coated with specific materials to prevent food from sticking while cooking. The most commonly used material for producing these pans is Polyetrafluoroethylene (PTFE), famously known as DuPont's Teflon coating. Nonetheless, there are concerns regarding potential health hazards related to the use of PTFE in pan coatings. Conversely, pressure cooking is a technique where food is cooked in a sealed container called a pressure cooker, creating an environment that maintains air and liquid at a predetermined pressure level.
Pressure cookers are a more efficient and time-saving option for cooking compared to traditional methods. In ancient times, spoons were crafted from different materials such as ivory, flint, slate, and wood, often incorporating religious symbols. The Neolithic Ozieri civilization in Sardinia utilized ceramic
ladles and spoons, while bone spoons were prevalent during the Shang Dynasty in China.
Early bronze spoons in China had a pointed design and may have served as eating utensils. Ancient Indian texts, such as the Rigveda, also mention the use of spoons. In this passage, light is described as touching the mouth of a spoon. In Greek and Roman cultures, spoons were primarily crafted from bronze and silver with handles shaped like spikes or pointed stems.
In the British Museum, numerous examples can be found that reveal the forms of different types. The main distinctions are observed in the connection between the bowl and the handle. In prehistoric times, people utilized sharp stones, some of which were made sharper through chipping, to cut food. Coastal tribes preferred using shells. To extend their reach and shield themselves from hot foods, they attached a stick to a shell. Additionally, sheep and goats' hollowed horns were employed to hold liquids, which may have served as the earliest prototypes of spoons. However, humans were blessed with innate eating tools at the ends of their arms!
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