Honey was one of the first riches for the men, immediately assimilable food. Its nutritional value is indisputable, and it remains one of the last natural foods.

The culinary and medicinal uses are also cited in a multitude of works from antiquity to the present day. Unfortunately, amateur or professional cooks use too little of this remarkable food. It is important that its culinary use continues to be transmitted, because honey is nowadays perfectly integrated with the nutritional requirements of health.

Honey, the first food

Honey is a “first” food, like mother’s milk. The ancients believed that this food, directly assimilable, came from the sky. Anthropologists have taught us that in the early days of mankind, people fed on honey as well as on gathered or harvested plants, hunted animals and other products from the aquatic environment. The honey that was found in the hollow trunks of old trees was certainly one of the first natural riches for man. The hunter-gatherers were also foragers who, in order to feed themselves, had to be able to extract the fruits contained in hard shells, but also the insects or bulbs buried in the ground, or the honey in the hives nestled in the tops of trees.