Perspective from History

The history of the plate and all things made from clay and wood dates back to ancient times. [i], [ii] During the Jōmon period, the paleo culture of Japan’s Ainu produced clay pottery by baking the earthen objects in open fire pits. Anthropologists surmise this culture first arose in Japan at least 12,000 years ago, and perhaps as early as 16,000 years ago. Pottery is one of the enduring characteristics of this ancient culture, developed as a result of being well-nourished and sedentary. Life, it seems, was far easier for Ainu hunter-gatherers than we might think. Food was abundant and weather temperate, allowing for time to develop tools beyond those made from stone. For the Ainu, having an ease of access to food meant time on their hands to develop skills, art, language, and society.

In 1877 Edward S. Morse, American zoologist, and orientalist, first used the name cord-marked to sherds of pottery and later translated it into Japanese as Jōmon. [i], [ii], [iii], [iv] The style of pottery from the first phases of paleolithic Jōmon culture was decorated by impressing cords into the surface of wet clay and are the oldest examples of pottery in the world. [v] Among the finds are: deep bowls used for making stews, shallow bowls that resemble plates, drinking and spouted vessels, figurines, incense burners, and lamps. [vi]

Stews have been made since ancient times. The world’s oldest evidence of stew was found in Japan. Fish stew residue was found in a corded clay pot from the Jōmon period. [i] Stews are a staple food for traditional cultures all over the world. They are affordable and allow one to combine vegetables, lentils, beans, broth, and meats; making an economical one-pot dish. The hearty stew is the first flexible, fast-cooked food in history. Stews are thick and satisfying, slow-cooked, and easier to digest for individuals with sensitive digestive systems. Stews are a traditional way to eat fibrous and starchy foods. The slow cooking process frees nutrients, antioxidants, minerals, amino acids, and lipids while breaking down tough protein fibers, collagen, and sugars.

The pressure cooker and Instant Pot®, cast iron or enamel Dutch-ovens, and slow cookers are all convenient ways to cook and reheat traditional stews. [ii] Like bread, stews link individuals with their culture and history. The connection to personal cultures through food provides identity, comfort, and grounding. Modern archaeologists in Great Britain have established there was very little change in the average diet — even during conquest periods thought to be rife with famine. On the whole, a diet dominated by vegetables, cereals, beef, and mutton remained mostly unchanged.[i]

During research for Empty Plate: food ~ sustainability ~ mindfulness book, over 108 different names for stew from countries around the world were counted. [ii], [iii], [iv], [v]

Excerpt from pages 12, 63–64

[i]. Cardiff University. (2020, July 6). Norman Conquest Of 1066 Did Little To Change People’s Eating Habits. Sciencedaily. Retrieved July 10, 2020 From Www.Sciencedaily.Com/Releases/2020/07/200706140915.Htm

[ii]. Stew: Https://En.Wikipedia.Org/Wiki/Stew

[iii]. The British Museum- A History Of The World, Episode 10: Http://Www.Bbc.Co.Uk/Ahistoryoftheworld/About/Transcripts/Episode10/

[iv]. “Taillevent, Viandier (Manuscrit Du Vatican)”. Www.Staff.Uni-Giessen.De. Retrieved 2017–01–27.

[v]. Food.Com, Stew: Https://Www.Food.Com/Topic/Stews

[i]. World’s Oldest Pottery Used To Cook Fish In Japan | JOMON FOOD | Facts And Details: Http://Factsanddetails.Com/Japan/Cat16/Sub105/Entry-5279.Html#Chapter-5

[ii]. Presto with its vast experience in manufacturing pressure canners and to more adequately meet the needs of the consumer, the company created the first saucepan-style pressure cooker in 1939 and gave it the brand name “presto.” This revolutionary pressure cooker eliminated cumbersome lug nuts and clamps and, instead, featured a rotating cover with a simple gasket sealing design that is still being used in modern day pressure cookers. Https://Www.Gopresto.Com/Content/Corporate-Information/Company-History

[i]. Mason, Penelope E., With Donald Dinwiddie, History Of Japanese Art, 2nd Edn 2005, Pearson Prentice Hall, ISBN 0–13–117602–1, 9780131176027

[ii]. Koyama, Shuzo, And David Hurst Thomas (Eds.). (1979). Affluent Foragers: Pacific Coasts East And West. Senri Ethnological Studies №9. Osaka: National Museum Of Ethnology.

[iii]. Kobayashi, Tatsuo. (2004). Jomon Reflections: Forager Life And Culture In The Prehistoric Japanese Archipelago. Ed. Simon Kaner With Oki Nakamura. Oxford, England: Oxbow Books. (Main Text 186 Pages, All On Jomon) ISBN 978–1–84217–088–5

[iv]. Google Arts And Culture, Jomon Period Https://Artsandculture.Google.Com/Entity/M0165pb

[v]. Ancient History Encyclopedia, Jomon Pottery. Https://Www.Ancient.Eu/Jomon_Pottery/

[vi]. World’s Oldest Pottery Used To Cook Fish In Japan | JOMON FOOD | Facts And Details: Http://Factsanddetails.Com/Japan/Cat16/Sub105/Entry-5279.Html#Chapter-5

[i]. Pottery Page 472 Encyclopedia Of Kitchen History, 2004 Fitzroy Dearborn NY

[ii]. Plate (Dishware) Https://En.Wikipedia.Org/Wiki/Plate_(Dishware)