A food craze that affects countries around the world is referred to as “cuisine”. All the culture, art and traditions of a country are centred around their cuisine. Food is at the centre of every meal. For a country to be considered a ‘melting pot’ it must have a diverse and varied diet that includes many foreign influences.
The history of the food from a particular culture is vast. Beer! Hungarian recipes from the 15th century B.C draw us to the Odii river and the fertile plains where cattle were raised. Whengars were first brought to Europe by the Arabs, they were usually sour. This changed to a lot of other flavors as well when goats were brought back from Spain. sheep were also brought back from the renaissance until a very famous cheese known as ricotta was developed. This became a favourite of the King of Italy, Francis 1st of Francis.
The whole of Italy was involved in the catering to the increasing numbers of people. Food, clothes, and everything else needed to be bought with roux and at a premium. This rapidly increased the buying and selling of goods at the plebeian level. A big goods and fair was created in Florence and this is when the Italian cuisine turned into an art. Subsequently, there was a great leap in the development of flavor in the 150s and 1600s.Chemicals were introduced which gave meat and fruit a new texture and color. Meats were given a new shelf life and various fish became popular. The royal government sat around tables over a coffee pot heated at sunrise and after lunch they had a light dinner. However, the news from the east was quite different.
The Middle Ages present a mixture of feasts and famines. The great feasts primarily consisted of meat, bread and wine. The bread was laid in the middle of the table and was rich, while the meat and wine was placed in the center. This was a great favourite of King Charles II of England. The salad was also popular, being called ‘Salade de talents’ which was a kind of salad made with chopped herbs, tomatoes, cheese and sometimes vegetables.
With the popularity of such medieval cooking, the romans also brought back with them a new concept of desserts. Fruits and cheesecakes became popular of the 15th century. The gourmet fruit cake with cream and sponge was concocted in 1561. However, it was the693 beginning of the 16th century when sugar was replaced by sugarless sweeteners in many cakes and pastries.
The Middle Ages present two distinct dietary traditions in Europe. The first dietary tradition stems from the acknowledged teaching of the church fathers that pointed out the eating of meat was essential to be a child of God. This gave way to the discovery of spices and, finally, cooking with eggs, butter and sugar. This resulted in a new dietary christianity that valued sugar, butter and animal flesh. This era also saw the thriving of leavened and unleavened bread.
pendiment of the time was a new and innovative product called gabbing. This originated in the mid 15th century and is a sweet cake formed by the addition of egg whites to fat. The King of England at the time, Richard 11,lived to see the approval of the gabbing diet.
Two hundred years later, the Spaniards invaded Mexico and Central America, forcing the people there to eat corn and beans in place of animal flesh and wealth. The Mexican smell and taste gave way to the spicy seasoning of the 16th century.
With the Portuguese having a continuous series of adventures in the Amazonia and throughout the Caribbean, they brought with them to the New World, the chili and hot sauce. Today’s Peruvian and Brazilian cuisines both emphasize the flavor of chili and the unique blend of chicken and beef. The birds are very popular in Brazil and even the national dish is called churrasco.
However, according to Diego reuniting with his father after a long absence and the introduction of European settlers into the Americas, chilli became popular in the entire continent with the Europeans. Hawaii, which was founded by the fortunes of the early plantation owners, is theAztec inclusion of chili with its very limited and specific ingredients to create a mix of dishes of diverse ethnic kinds.
In the last 40 years, chili has become and continue to be the favourite spice. Today, you will find this in every household, every restaurant, every kitchen, every bistro, and every home of the high and lowiosclerosis. flows like a liquid gold in every pot, every pan, every bowl, every whatever dish or meal you can think of. Yet, chili is not without its own history!
Think about theMayans and how they roasted those beans? How about the different spices they used?
