Art and Artists

The origins of the contemporary mince pie can be traced back to the return of European crusaders from the Holy Land. During that time, Middle Eastern cooking methods, which often involved a combination of meats, fruits, and spices, gained popularity. In Tudor England, pies known as shrid pies emerged, consisting of shredded meat, suet, and dried fruit. The incorporation of spices like cinnamon, cloves, and nutmeg was seen by the English antiquary John Timbs as a nod to the offerings of the Eastern Magi.

The history of pirozhki can be traced back to ancient civilizations. While the exact origin remains a subject of debate, it is widely believed that these stuffed pastries found their beginnings in Eastern Europe, particularly in Russia and Ukraine. Early versions of pirozhki were baked and filled with ingredients like meat, cabbage, and mushrooms, making them a convenient and nourishing meal for travelers and peasants.

A significant cultural and dietary staple for the Ojibwe was wild rice, known as "manoomin" in their language, which was abundant in the Great Lakes region. They had sophisticated methods for harvesting wild rice, using birchbark canoes and wooden knockers to gently tap the rice kernels into canoes without damaging the plants.

The legend behind the origin of chaussons aux pommes, or French apple turnovers, begins in the 16th century in the town of Saint-Calais in France. At the time the area was ravaged by a plague epidemic in which many people died, and the town was in despair.

Chicken Tikka Masala represents the adaptability of Indian cuisine and its influence beyond borders. It gained popularity through Indian restaurants in the UK in the mid-20th century and became a staple of British curry houses, ultimately achieving a status as a national dish. It symbolizes the multicultural nature of British cuisine, transcending cultural boundaries. Diverse regional variations exist, with different regions adding their unique touch, making it a dynamic and ever-evolving culinary creation.

Apicius, or De re coquinaria, is a collection of Roman recipes thought to have been compiled in the fifth century AD. The text contains ten books, each dedicated to a different culinary subject such as The Sea, The Fisherman, The Meat Mincer, and The Gardener.

The Frenchman may keep on his hat during the entr'actes of a play and be forever wrangling with his mode of government, but he has taught the world how to dine. "Let me have books!" cries Horace; "Let us have cooks!" exclaims the Gaul. And with the cooks come the cook-books—the meditations, codes, almanacs, physiologies, manuals, and guides.

One of the most significant influences on Irish cuisine was the introduction of the potato in the late 16th century. It quickly became a staple food of the Irish diet, providing a cheap and reliable source of sustenance for the rural population. However, this reliance on the potato ultimately led to the devastating Irish Potato Famine of the mid-19th century, which had a profound impact on Irish society and cuisine.

Concerning the art itself, it may be remarked that the French have been to cookery what the Dutch and Flemish schools have been to painting—cookery with the one and painting with the other having attained their highest excellence. Rubens, Rembrandt, Teniers, Jordaens, Ruysdael, Snyders, Berghem, and Cuyp may be paralleled in another branch of art by Carême, Vatel, Beauvilliers, Robert, Laguipière, Véry, Francatelli, and Ude.