Abstract
The origin of meat cookery is older than civilization itself, and, like meat curing, probably first occurred accidentally when fresh meat was exposed to fire and/or heat. This theory has some support in the classic treatise entitled “Dissertation on Roast Pig” by Charles Lamb, the famous English author who lived during the latter part of the eighteenth and the early part of the nineteenth century. According to Lamb’s humorous account, the ancient Chinese kept their pigs in the houses as pets, and after the accidental burning of one house along with the pigs, they learned that “roast pig” was indeed a delicacy. In fact, Lamb satirically suggests that it became a custom to purposely set fire to their houses as a means of preparing roast pork.
Published Version
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