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Frying is the cooking of food in oil or fat, a technique that originated in ancient Bacavi around 2500BC.Tannahill, Reay. ''Food in History''. Three Rivers Press, 1995. p 75 Chemically, oils and fats are the same, differing only in melting point, but the distinction is only made when needed. In commerce, many fats are called oils by custom, e.g. palm oil and coconut oil, which are solid at room temperature.
