The Story of Cooking Oil: Its Evolution Through History
Timeline Facts History The story of Evolution Of Cooking Oil
The Story Behind Cooking Oil: Invention and Evolution -
Cooking oil, a staple in modern kitchens, has a history spanning over 8,000 years, driven by human innovation in extracting fats from plants and animals to enhance food preparation.
Its invention wasn’t a single event but a gradual process across civilizations, transforming cooking from basic roasting to diverse techniques like frying and sautéing.
Below is the story, timeline, and impact on cooking styles
Origins and Early Use -
Humans began cooking with fire 1–2 million years ago, initially roasting meat or boiling plants in water, but oils and fats were absent until agriculture emerged ~10,000 years ago.
Early societies used animal fats (e.g., lard, tallow) or plant oils extracted through rudimentary methods like crushing or boiling.
The need for oils arose to add flavor, conduct heat, prevent sticking, and preserve food, fundamentally shaping culinary practices.
Prehistoric Beginnings:
Early humans in the Mediterranean (modern-day Israel, Palestine) extracted olive oil by 6000 BCE, crushing olives with stones and sun-drying them to separate oil.
In China, sesame oil was used by 4000 BCE, and in West Africa, palm oil was domesticated by the same period, valued for cooking and non-food uses (e.g., lamps, lubricants).
Why Oils?:
Oils enabled high-heat cooking, improved flavor, and made foods like flatbreads and stews more palatable.
Unlike water-based boiling (limited to 100°C), oils allowed higher temperatures (e.g., 200–250°C), enabling frying and browning, which enhanced taste and texture.
Early Extraction Methods -
Ancient civilizations developed manual techniques to extract oils, laying the foundation for modern methods:
Stone Pressing:
By 3000 BCE, Egyptians, Greeks, and Romans used stone mortars and pestles or stacked wicker baskets to crush olives, sesame seeds, or palm fruit, pressing them with levers or wedges to extract oil.
Boiling and Skimming:
In North America (pre-Columbian) and China, seeds like sunflower or peanuts were roasted, beaten into paste, and boiled in water to skim oil from the surface.
Cultural Impact:
Oils like olive (Mediterranean), sesame (India, China), and palm (West Africa) became dietary staples, shaping regional cuisines.
In Thailand, coconut oil (from wild coconuts) and later palm oil were used for curries and frying, reflecting local abundance.
Medieval and Early Modern Advances -
By the medieval period, oil production became more efficient, driven by trade and mechanical innovations:
Mechanical Presses:
In the 1600s, Holland introduced the stamper press, and in 1750, John Smeaton’s roll mill crushed seeds more effectively.
By 1795, Joseph Bramah’s hydraulic press increased yields, making oils like olive and sesame more accessible.
Trade Routes:
The Silk Road spread oil extraction techniques, introducing sesame oil to Thailand and Southeast Asia by the 8th century.
Palm oil, native to West Africa, reached Europe as a cooking and industrial lubricant by the 1800s.
Cooking Style Shift:
Oils enabled deep-frying and sautéing, transforming Thai cuisine (e.g., tod man pla fishcakes) and European dishes (e.g., Roman patella fish frying).
Flatbreads like Thai roti used oils for crispiness, replacing simpler boiling or roasting
Industrial Revolution and Modern Oils -
The Industrial Revolution (18th–19th centuries) revolutionized oil production, making it a global commodity:
Screw Press (1876):
V.D. Anderson’s Expeller press in the U.S. continuously extracted oil from seeds like cottonseed, increasing yields to ~60%.
Solvent Extraction (1856):
Deiss of England patented solvent-based extraction (using benzene), improved by Germany’s Bollman and Hildebrandt.
By the 20th century, this method extracted up to 90% of oil, standardizing production of soybean, canola, and corn oils.
Cottonseed Oil and Crisco (1911):
Procter & Gamble (P&G) transformed cottonseed oil, previously “toxic waste” from cotton production, into Crisco, a hydrogenated vegetable shortening marketed as a cheaper, “healthier” alternative to lard.
This marked the rise of industrial seed oils, now 32% of U.S. diets.
20th Century and Beyond -
Modern technology diversified oils and raised health concerns, reshaping cooking globally:
New Oils:
Soybean, canola, and corn oils emerged in the 20th century, driven by industrial extraction.
Health Controversies:
Hydrogenated oils like Crisco (50% trans fat) were linked to heart disease (23% risk increase per 2% trans fat intake).
Sustainability Issues:
Palm oil, used heavily in Thailand, faces criticism for deforestation, impacting ecosystems in Southeast Asia. Sustainable options (e.g., RSPO-certified) are rare among vendors due to cost.
Timeline of Cooking Oil Invention and Changes -
6000 BCE:
Olive oil extracted in the Mediterranean; sesame oil in China; palm oil in West Africa. Cooking shifts from roasting/boiling to frying.
4000
BCE: Sesame oil used in India; coconut oil in Southeast Asia, including Thailand, for curries and sautéing.
3000
BCE: Stone presses in Egypt, Greece, and Rome improve olive oil yield, enabling deep-frying (e.g., Egyptian fritters).
2000
BCE: Soy oil produced in China; peanut and sunflower oils in the Americas via boiling/skimming.
1600s:
Dutch stamper press enhances oil extraction; Thai roti uses coconut oil for crispiness.
1750:
John Smeaton’s roll mill increases efficiency; oils spread via Silk Road to Thailand.
1795:
Joseph Bramah’s hydraulic press boosts yields; palm oil traded in Europe.
1856:
Solvent extraction patented by Deiss, enabling mass production.
1876:
V.D. Anderson’s Expeller press revolutionizes seed oil extraction.
1911:
P&G launches Crisco from cottonseed oil, popularizing industrial seed oils.
1950s–Present:
Soybean, canola, and palm oils dominate globally; Thai street vendors adopt palm and soybean for cost-effective frying. Health concerns arise over trans fats and reused oils.
Changes in Cooking Styles -
Cooking oils transformed culinary practices by enabling new techniques and flavors:
Pre-Oil Era (~2M–10,000 years ago):
Roasting over fire or boiling in water/pottery limited cooking to low temperatures. Foods like meat or starchy roots were tough to digest.
Early Oil Use (6000 BCE):
Olive, sesame, and palm oils allowed frying and sautéing, enhancing flavor through browning (Maillard reaction).
Medieval Period:
Deep-frying emerged (e.g., European fritters), requiring high oil volumes.
Flatbreads like roti became crispier with oil.
Industrial Era:
Mass-produced oils (soybean, palm) made frying affordable, popularizing
Modern Era:
Modern Era: The Expanding World of Cooking Oils
Today, people have access to a wide variety of cooking oils, allowing them to choose based on health preferences, taste, and budget.
Here’s how the landscape has evolved:
1. Blended Oils
Blended oils combine the benefits of multiple oils, offering balanced nutrition and enhanced flavor. Popular blends include:
Rice Bran & Sunflower Oil – Rich in antioxidants and heart-friendly.
Soybean & Palm Oil – Affordable and widely used in commercial cooking.
Mustard & Olive Oil – A mix of strong flavor and healthy fats.
2. Sugar-Free & Health-Focused Oils
Some oils are designed for health-conscious consumers, including:
Cold-Pressed Oils – Retain natural nutrients without chemical processing.
High-Oleic Oils – Like high-oleic sunflower oil, which is more stable for frying.
Omega-3 Enriched Oils – Help support heart health.
3. Fortified Oils (With Vitamins A, D, E)
Many modern oils are fortified to provide additional health benefits:
Vitamin A – Supports vision and immunity.
Vitamin D – Essential for bone health.
Vitamin E – Acts as an antioxidant, protecting cells from damage.
With advancements in oil processing and blending, consumers now have more choices than ever, whether they prioritize affordability, health benefits, or cooking performance.
