history
Iconic food and gustatory moments in history.
A Song of Sprouts and Vegetables
Many of us who have dined at a Vietnamese restaurant at one point in our lives will probably be familiar with the dish known as "pho." We will also most likely know that this exquisite noodle-and broth dish is usually accompanied by a side of vegetables. Included among these vegetables is a food item that I am especially fond of, known as "bean sprouts" in English.
Polish Delicatessens
I told Ania about my memory of the Barony Street delicatessen in Edinburgh. In 1979, when I had been a postgraduate architect in the city, long before we had met. I used to buy a sandwich there to take into the Minto House studio. The shop was long, running back from the door, and getting darker toward the back. A glass-fronted display cabinet ran the full length of the room. You came in from the street on the left, and to the right behind the long counter was the shopkeeper's territory. She was a dear old woman who spoke no English. And anyone else I would meet in the shop would also be old, slow, wearing heavy brown clothes. They would speak no English. I think they usually carried Polish newspapers. Perhaps that last detail is just an invention of memory.
Nick JamesPublished 3 years ago in FeastCanned Stew and Empires
Laying out a sequence of cause and effect in history is sometimes a dangerous pastime. But let’s give it a try. Napoleon Bonaparte was arguably the most capable commander and emperor in modern times. There were other powerful emperors, even if they did not take on that title, but they generally failed as commanders. As a part of his role as commander of the French army around 1800, Napoleon sought a solution to the problem of inadequate food for his troops. It seemed, oddly enough, that the people who he was invading took to destroying their crops and stored food as they retreated from his advancing forces. This meant that the only way to feed his legions was to cart in food from behind the lines using wagons and horses. It was not efficient and as those supply lines became longer and longer with the successes he had in battle, the lines themselves became an exposed liability.
William AltmannPublished 3 years ago in FeastTurns Out That I Do a Lot of Medieval Style Cooking in My Kitchen
“One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating.” ~Luciano Pavarotti
Lynda CokerPublished 3 years ago in FeastUnderstanding Our Systems of Production
The cultivation of food is something deeply tied to the history of humanity and our ancestral cultures. While the concept is a relatively simple one, the cultivation of plants for food is a complex and diverse field of study. Even the best and most lucrative home-gardeners on the planet may be clueless on how to scale up their knowledge into large-scale production agriculture. Likewise, rural farmers using traditional methods wouldn’t know how to begin with conventional agriculture. There are a million ways to grow the same tomato but is there one right way? In today’s world, there are a million labels when it comes to agricultural practices. There’s biodynamic farming, regenerative agriculture, permaculture, organic farming, conventional agriculture, and countless other systems/philosophies. If all this sounds overwhelming to you it's because for most people it is. In this article, we will cover the three big ones that you may have heard of: Organic Farming, Conventional Agriculture, and Permaculture. What are these? Why are they different? Is one better than the others?
Annelise GrafPublished 3 years ago in FeastWill Pizza Ever Die?
Imagine one day you call up your pizzeria for a delivery. No answer. That's strange. It's 8 pm on a Friday. You start to panic. The worse scenario runs through your head: Is my favorite pizza place still in business?
JR FlahertyPublished 3 years ago in FeastRecreating the Titanic’s last diner
Recreating the final meal of the first class passengers that lost their lives when the Titanic sank in 1912, and selling tickets to it, sounded like too much fun to pass up.
GrassFedSalmonPublished 3 years ago in FeastÓbidos Ginjinha in a Chocolate Jacket
Liqueurs are a cultural commonplace to almost every human society worldwide. The art of combining fruits to make this sweet but potent delicacies go back millennia to a time without pharmacies. These beverages were considered medicinal and a cure to all sorts of afflictions.
Eat like a King! Chardequince
What is Quince? The quince is a member of the Rosaceae family, which also includes apples, pears, apricots, plums and roses. It is one of the earliest known cultivated fruits and appears in many medieval recipes.
Yonnie TravisPublished 3 years ago in FeastDoes Parmesan Cheese Need to Be Refrigerated?
Good old Parmigiano-Reggiano is of the most famous cheese types in the world. Originated from Italy, of course, parmesan is frequently used in many cuisines around the globe. Because we all adore parmesan cheese, it's every gourmand's desire to keep their Parmigiano as fresh as possible for several weeks.
Bojan PeicPublished 3 years ago in FeastCup of Love
Cup of Love WAKING UP EARLY BEFORE THE SUN, I WAKE WELL RESTED AND READY FOR THE DAY TO BEGIN. IN ORDER FOR THIS DAY TO BEGIN I MUST COMPLETE A SET OF MORNING TASKS. THE FIRST THING IS TO MAKE COFFEE BECAUSE LET'S BE HONEST, NO ONE WANTS TO SEE ME WITHOUT SOME NATURALLY DERIVED FRUIT IN MY SYSTEM, IT MIGHT BE DETRIMENTAL TO ANYONE'S WELL BEING. AFTER MY FIRST TASK OF MAKING MY COFFEE; IN WHICH WAS MADE BY USING A FRENCH PRESS, I THEN WENT TO WAKE MY CHILDREN TO GET READY FOR SCHOOL. THEY SLOWLY OPEN THEIR EYES AND GET OUT OF BED; DRAGGING THEIR BLANKETS BEHIND THEM TO THE TABLE, THEY SIT AND WAIT FOR BREAKFAST TO BE MADE. I COOK SOMETHING HEALTHY TO START THE DAY. WE HAVE FRESH FARM EGGS WITH FRUIT AND A BAGUETTE. AFTER BREAKFAST ALL OF US LADIES GET READY FOR THE DAY SO WE CAN PUT FORWARD OUR BEST FOOT AND MAKE IT A SUCCESSFUL DAY. I DROP THE KIDS OFF AT SCHOOL THEN HEAD TO WORK MYSELF. BUT NOT BEFORE ANOTHER CUP OF COFFEE.
Call Me. IshmaelPublished 4 years ago in FeastChili, America's Oldest Addiction
Since the 17th century, Chili has captivated the hearts and stomachs of millions of Americans and was even deemed the state food of Texas in 1977. When chili was first made the hearty stew was known as chili con carne, meaning a spicy stew contains beef, beans, and tomatoes. Believe it or not, chili use to only be a tender beef in a red soup base, and over many years the iconic cowboy dish evolved to have many different additives, including beans. Due to chili’s captivating and deep history, chili now takes many forms, but as long as the dish is slow-cooked and made with a creative spirit, anyone can find a version that fulfills them.
Annie CrockettPublished 4 years ago in Feast