Food for thought: Food trivia and history with an international flavour
30 FB users likes Gastronomic History, set it to 122 position in Likes Rating for Vancouver, British Columbia in Education category
Just noticed note in previously posted menu: 'organically grown beets and almonds with unpasteurized cream'; a little ahead of its time.
Fascinating look at backlash over a game food commonly eaten not too long ago. https://tinyurl.com/pyzrnrp . #Wintersonworld #foodsociology
Well written and researched, Rachel Laudan's Cuisine and Empire details the rise/fall of empires and those effects on what we eat today.
Müesli, a creation of Swiss physician Maximilian Bircher-Benner around 1900 is based on a 'strange dish' he had on a hike in the Alps.
Spatchcock chicken on the menu for dinner tonight: an 18th cent. term for removing the backbone of poultry and flattening to roast evenly.
Retweeted A12 mole (@a12mole): 8pm channel 4 food unwrapped with @jimmysfarm & @a12mole .Why isnt rabbit in our supermarkets. #healthymeat #rabbit #localfood
Injera: an Ethiopian sourdough flat bread of teff, Eragrostis tef. The grains are small and require less fuel to cook than quinoa or millet.
Two crops in today's news have been decimated by disease and/or bad weather: limes and bananas. Monoculture is not good for for us.
Since 1931, Switzerland also has its answer to yeast or beef paste: Cenovis. It's added to sausages, sandwiches, etc. It comes in a tube.
UK cupboard staple, Bovril, was first called Johnston's Fluid Beef. It was created by a Scot, living in Canada, for Napoleon III's army.
St. Damian: God...has provided man with natural forks–his fingers...it is an insult to [use] artificial metallic forks for them when eating.