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CHAPTER 9
We discuss the history of cuisine from different perspectives. First of all, we consider the species of the genus Homo who cooked during prehistoric times, and the ancient civilizations of the West and the Mediterranean. In addition, we provide three different approaches to historical time: one focusing on the periods of world history, which are recognised by the discipline itself; those that we establish for fine-dining restaurants in the Sapiens methodology, which are fitted to the periods of cuisine itself; and a third, which evaluates them according to when they appeared (antiquity, modernity and so on).
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