By Bhavana Verma Updated: December 28, 2023
Ancient civilizations around the world have given birth to cutting-edge cooking traditions that are disappearing with each passing day. Still in many regions of the world these practices are still kept alive for several generations. Take a look at the five oldest cooking traditions that are still used to this era.
Throughout history, the art of cooking has carried a cultural heritage, following the preferences, methods and creativity of earlier generations. As the eras change, many conventional recipes and methods either disappear or evolve to align with modern preferences. However, some centuries-old culinary customs have survived, retaining their importance and continuing to be celebrated as emblems of national identity and cultural pride.
In this era, many older traditions faded as new and modern cooking techniques were introduced due to industrialization. As the population increases every day, the need to make the cooking process convenient. Due to the increase in industrialization, people are switching to conventional cooking technology, the ancient, time-honored traditions are gradually disappearing.
Despite industrialization and modernization, in many regions of the world, people who are proud of their traditions have kept ancient cooking traditions alive for generations. This article presents the five oldest cooking traditions that are still used in several regions of the world.
1. Ayurvedic Cooking (India)
Based on the ancient Indian medical system, Ayurveda emphasizes a holistic approach to cooking and diet. To maintain harmony in the body, each food revolves around six balances – sweet, sour, salty, bitter, pungent and astringent. The balanced use of herbs and spices in cooking methods is used by adapting to individual health and body types. Ingredient codes are backed with Ayurvedic principles promoting health and well-being.
This tradition is being adopted worldwide not only by the influence of Indian food but also by inspiring healthy culinary practices around the world. Several Ayurvedic practices can still be found in Hindu festivals and rituals. Many people follow the sattvic diet on special occasions and during fasting. Like the sattvic diet, canned cuisine is an official version of it recommended for those who want to adopt an Ayurvedic lifestyle.
Originating in the “Land of the Rising Sun,” Washoku is a traditional Japanese food practice that uses flavor textures and colors. The tradition preaches how even a boring dish can be presented aesthetically. This tradition has been carried out for several generations and is still seen in their iconic dishes such as sushi, ramen, tempura and bento boxes. The deliberate use of all ingredients and their natural colors in precise preparation appreciates the natural flavors of the dish to the fullest.
Japanese dishes have gained worldwide recognition due to the revered use of the Washoku tradition. Washoku’s popularity has earned it recognition among UNESCO’s Intangible Cultural Heritage, underscoring its importance.
3. Mesoamerican Three Sisters (Central America)
With its roots tracing back to the ancient Aztec and Mayan civilizations, the Three Sisters tradition is observed to pay homage to the agricultural harvest. In this, the use of three main crops of the region – squash, corn and climbing beans or the Three Sisters form the basis of many dishes in Central America. The agricultural practice of planting corn, beans, and squash represents a symbiotic relationship between these plants. The corn plant serves as the backbone for this transplant, the rich protein of the bean completes the nutritional profile, and the squash acts as a ground cover with its broad leaves.
These crops are an integral part of many traditional American dishes. Corn is used to make tortillas, tamales, and various corn-based dishes. Beans are used to make stews, soups and as a filling for tortillas. Pumpkin is also used in stews and soups along with bean dishes and corn. These tree crops are the most prominent in American cuisine.
4. Cooking traditional Chinese medicine
Chinese medicinal cuisine, also known as food therapy or 食疗 (shíliáo), is a unique ancient practice in traditional Chinese medicine. This practice dates back to ancient times, described in texts such as the Huangdi Neijing, which explain how different foods affect the body and how to stay healthy or treat illness. The main idea is to balance the body’s energy (Qi) and fluids. Each season has specific foods that help maintain this balance.
In Chinese cuisine, the combination of food and spices is deeply rooted in traditional cooking. The concepts of balancing yin and yang and using food as a means of healing relate to food preparation. They use ingredients like ginger, goji berry and ginseng for their claimed health benefits. Techniques such as slow boiling and precise stirring of the soup demonstrate the importance of this tradition in promoting well-being through healthy meals.
5. Native Australian bush tucker
Bush tucker, also known as bush food, refers to the food tradition of eating any food native to Australia that was historically consumed by Indigenous Australians, particularly Aboriginal and Torres Strait Islander people. This tradition has been practiced for over 60,000 years and has sustained Aboriginal communities for thousands of years.
They use local ingredients such as kangaroo, emu, bush tomatoes and seeds, showing their connection to the land. They cook using old methods such as baking in earthen ovens (called “earth ovens”) and using smoke to flavor the food. These foods have had cultural significance for Indigenous Australians for thousands of years and have been traditionally harvested, prepared and used in a variety of traditional meals or as part of their diet. These ways of cooking have remained strong over time, showing how important they are to their culture and how difficult these traditions are.
These enduring cooking traditions are not just about recipes and methods. They are like treasure chests, keeping history, who people are and what they have learned over many years. They show a strong connection between food, culture and nature, making modern generations understand and enjoy the diversity in the history of food around the world.
