Moreover, there are several editions of ancient texts and recipe numbers/titles do not always match.
Food historians confirm the ancients crafted foods approximating pie.
195) ---Around the Roman Table: Food and Feasting in Ancient Rome, Patrick Faas [Palgrave Mac Millan: New York] 2003 ? Bakers who specialized in this treat were known as the episat mersi, so mersu-making was probably an involved and respected process." ---Cooking in Ancient Civilizations, Cathy K. 254) American pies "As a favored dish of the English, pies were baked in America as soon as the early settlers set up housekeeping on dry land.
Beyond mere preference, howevers, there was a practical reason for making pies, especially in the harsh and primitive conditions endured by the first colonists.
A piecrust used less flour than bread and did not require anything as complicated as a brick oven for baking.
More important, though, was how pies could stretch even the most meager provisions into sustaining a few more hungry mouths...
French and Italian Renaissance chefs are credited for perfecting puff pastry and choux.
603) First pies Food historians confirm ancient people made pastry.
Recipes, cooking techniques, meal presence and presentations varied according to culture and cuisine.
Cooking methods (baked or fried in ancient hearths, portable colonial/pioneer Dutch ovens, modern ovens), pastry composition (flat bread, flour/fat/water crusts, puff paste, milles feuilles), and cultural preference (pita, pizza, quiche, shepherd's, lemon meringue, classic apple, chocolate pudding).
All figure prominently into the complicated history of this particular genre of food.