It is hard to point out when salads attained the importance they demand these days since every cuisine in the world would have obviously interacted with vegetables and fruits in a just-about-raw state with a little seasoning. Again, the history of cooking wouldn't be impossible without experimenting with foods in a less cooked way. Somewhere down the line, salads became an acquired taste, a dining table vital that is now synonymous with modern living. Nearly every cuisine would realize the importance of including some herbs in their food and the herbal purity is best consumed in a form that is not barbequed or deep fried - making salads an easy medium of catching up with those micro and macronutrients that cannot be included at all times in a rushed lifestyle irrespective of where you are catching up with the deadlines - at home, school, or the workplace.
A Little Bit About Salad History | Salad Evolution
While arguments continue over the Greek or Roman origins of the salad, it is perhaps in the Americas where the art of salad making, dressing, presenting, and consuming took upon a more serious role. There are so many salad history books that were trending in the Americas more than 100 years ago and in today's comparison, it was like hash-tagging the salad, and celebrating every type of salad, ranging from the candle salad to the chef's special salad and salads so elaborate, it would not be wrong to refer to them as a main course or proper food! Through these stages of salad's evolution, something became a bit blurred too. Salads were presented like the native salad, salads in a salad section, salads as a side dish, salad dressings, tossed-up fresh produce, and salads that came in a bowl, on platters, and those fortified with meats and things that were far, far away from being fresh from-the-farm or being herbal.
