In Europe, the tradition of using edible gold dates back to ancient times. During the Renaissance, Italian nobles such as dukes and earls adorned their risottos with edible gold leaves to showcase their wealth and status. A notable recipe from the 16th century, "Risotto d’Oro con Basilico e Parmigiano" (Golden Risotto with Basil and Parmesan), is one of many luxurious dishes that featured this precious metal. This recipe, along with numerous others, is available upon request, demonstrating the enduring allure of culinary gold in Italian cuisine.
In the 15th century, alchemists believed in the medicinal properties of gold. They used gold not only in their quest to turn base metals into noble ones but also for its purported health benefits. Gold was thought to possess the ability to purify and rejuvenate, leading to its inclusion in various remedies aimed at promoting longevity and sustaining heart health. Sweets coated in edible gold were often served during meals to support cardiovascular well-being.
The Elizabethan era saw the height of opulent banquets where edible gold dust was liberally sprinkled on an array of fruits, including oranges, grapes, pomegranates, dates, and figs. These sumptuous feasts were designed to impress and demonstrate the host's affluence. The inclusion of edible gold elevated these gatherings, making them unforgettable spectacles of culinary artistry.
In Japan, the tradition of incorporating edible gold into food and beverages has been practiced for centuries. Gold is often added to sake, Japan's renowned rice wine, especially during celebrations and significant events. This practice not only enhances the visual appeal of the drink but also signifies prosperity and good fortune. Japanese cuisine also features gold flakes on confections and dishes, continuing the legacy of this ancient tradition.
Edible gold remains a symbol of luxury and elegance in modern culinary arts, bridging the past with the present in a seamless blend of tradition and innovation. Its historical use across different cultures highlights a shared appreciation for beauty and refinement, making edible gold an enduring element in the world of gourmet cuisine.
Edible gold leaf is made by melting pure gold at over 2,000 degrees Fahrenheit and pouring it into a bar formation. The bar is then stretched very thinly through rollers until a certain point, where it is then pounded down until itis the thickness of. 0001 millimeters
The use of edible noble metals can be traced back to the time of the Egyptian pharaohs. They believed gold was one way to gain the good graces of the gods so consumed it in elixir form to try to achieve this. They also believed gold had powerful restorative properties to heal the body and promote a youthful appearance.
Europeans used it in as early as the 15th century for medicinal purposes. In the 16thcentury, it was used as a food decoration in elaborate banquets as a sign of wealth.
Eastern civilizations also used edible noble metals in their food items as both garnishes and for its purported medicinal qualities.
Today, chefs worldwide use edible noble metals in a variety of cuisines from fine dining all the way through to fast food such as hamburgers or hot dogs. It is used to both dazzle and delight the customer, playing on one of the most important senses when it comes to enjoying food – sight.
How is it Safe to Eat Gold?
Pure gold is safe to eat (unless someone suffers from a gold allergy which is quite rare). In fact, dentists today continue to use gold in fillings due to their durability.
The reason pure gold is safe to eat stems from the fact that it is not absorbed during the digestion process. However, this only applies to pure gold - gold that is of at least 22 carats. Gold that sits below this carat limit contains more impurities thus can make it dangerous to consume. When buying gold, it is imperative to ensure it is marked as ‘edible’ and of the correct carat stature.
