The Medieval Origin of Mincemeat Pies
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.
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Traditional Russian Pirozhki with Turkey and Cabbage
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.
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Wild Rice Soup and the Diet of the Obijwe People
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.
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Chaussons aux Pommes and the Plague of Saint-Calais
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.
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Orecchiette con Bietole e Salsiccia and the Sfogline Women
Orecchiette, the star of this dish, are small, round pasta shapes that resemble little ears with origins dating back centuries in Puglia. Local women, known as "sfogline," would meticulously handcraft each orecchiette, pressing their thumbs into small pieces of dough to create the characteristic ear-like shape. This artisanal pasta became a symbol of Puglia's culinary identity and has remained an essential part of the region's gastronomic heritage.
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Chicken Tikka Masala with Jalapeño and Cara Cara Orange
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.
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Amelia Simmon's “Pompkin” Pie
In an era when most culinary works leaned heavily on European traditions and techniques, "American Cookery" was a breath of fresh air, emphasizing the unique bounty of the New World. This cookbook served as a testament to the culinary diversity of the United States, incorporating ingredients like corn, cranberries, and, of course, the humble pumpkin, showcasing their versatility in a myriad of delectable recipes.
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Crispy Parthian Chicken: A Recipe from Ancient Rome
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.
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Selections From The Queen-like Closet
The Queen-Like Closet, or Rich Cabinet, is a 17th-century English cookbook first published in 1670. It is one of the first English cookbooks to include recipes from other cultures, such as Italian and French cuisine. Author Hannah Woolley also includes recipes for "exotic" ingredients such as pineapple and chocolate, which were just starting to become available in England at the time.
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L'almanach Des Gourmands
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.
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Irish Colcannon
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.
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Cookery Among the Ancients
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.
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Conditum Paradoxum: Ancient Roman Spiced Wine with Honey, Laurel, and Roasted Date Stones
Translated to "surprise spiced wine," Conditum Paradoxum was one of ancient Rome's most popular wine drinks, transformed with the aromas and flavors of mastic, honey, saffron, pepper, and dates. In the Levant of the 4th-century CE, a simplified version was made with just wine, honey and peppercorns.
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