Food Coloring History
Ancient Romans used saffron and other spices to put a rich yellow color into various foods. Other natural foods such as carrots, pomegranates, grapes, mulberries, spinach, beets, parsley, and flowers were also used as food coloring agents.Our ancestors also used minerals and ores, such as azure (copper carbonate), gold leaf, and silver leaf, some of which were downright poisonous if used improperly.
Elise Fleming researched cookbooks dating as far back as 1390 A.D., and has compiled an interesting list of food additives used hundreds of years ago with charming quotes in Olde English from sources in her informative treatise on the food coloring of yesteryear.
More about Food Coloring and Food Coloring Recipes:
• US Food Color Laws• Food Color Additives
• Food Coloring at Home - Cooking with Food Coloring
• Food Coloring and Health
• Food Coloring History
• Food Coloring Recipes
Food Coloring Photo © 2008 Peggy Trowbridge Filippone, licensed to About.com, Inc.
Cookbooks
| • | Cookwise |
| • | On Food and Cooking : Science and Lore of the Kitchen |
| • | The New Kitchen Science |
| • | How to Cook Without a Book |
| • | More Cookbooks |
