History and Origins of Foods

Pizza as a food has its roots in some Greek flatbread dishes, as later developed primarily in Naples (now Italy). The addition of tomato sauce came about a century after the first tomatoes were brought back from Central America by Spanish explorers. The precise history of the pizza and its origin will never be known, but here is what we know about the Italian pizza history: The history of pizza goes back to the time of Virgil, who died in the first Century BC, but not before writing down a pizza recipe for posterity. Around 1000 AD the word "picea" started to appear in historical records in Italy , it was a circle of dough and the topped with a variety of fillings then baked. The word pizza came into common usage at about the same time. It was some time later before pizza became to be made from leavened dough, as we know it today. At the same time the pita type bread schiacciata was made. Towards the end of the eighteenth Century historical records show an early record of the "Calzone" it was rolled with the stuffing completely encased inside it, and it was then shaped like a crescent, and baked. The pizza as we know it today began to originate in Naples; they were flavored with oil and garlic, cinciielli (a small fish), or anchovies, and mozzarella cheese. Up to 1830 the pizzas were sold from Neapolitan market stalls. The first pizza restaurant was called Port' Alba. It had installed an oven fired by volcanic rock from Mount Vesuvius as these reach the high temperatures that help to make the best pizza. Salvatore di Giacomo, the Naples poet and dramatist, dedicated several poems to pizza. Alexander Dumas, the author of the three musketeers was inspired to write about pizza. Dumas referred to a pizza that was not eaten for eight days. However he had obviously never tried one. He mentions that it was called an "Otto", the Italian word for eight, but in this he got it wrong, it was eaten immediately but the baker got paid eight days later. There were still a few bakers in Naples that carried this tradition until the seventies and it is possible this tradition exits even today. " The pizza is a kind of stiacciati which is round in shape and made with bread dough, at first glance it looks like a simple food, but when examined more closely it looks more complicated ". Dumas By the nineteenth century the pizzas in Naples were garnished with pork fat, oil lard cheese, tomatoes and tiny fish, surprisingly enough not the recipe for a winning pizza! The sixteenth century Bourbon Queen Maria Carolina loved the tri-colored green red and white pizza (the forerunner of the Margherita pizza) so much that she convinced her husband King Ferdinand IV to allow the pizzas to be made in the royal ovens. She had a problem because pizza as a food was associated very much with the peasants. No history of pizza would be complete without the classic story of the pizza Margherita. Modern pizza history was made in 1889 when Queen Margherita Teresa Giovanni, the consort of Umberto I, visited Naples with her king. Don Raffaele Esposito, who owned Pietro Il Pizzaiolo, was asked to prepare a special dish in honour of the Queen's visit. Esposito consulted his wife who was the real pizza expert and together they developed a pizza featuring tomatoes, mozzarella cheese, and basil. He named it the Margherita Pizza, after the city's guest of honor. Mozzarella is made from buffalo's milk and had never before been used to make a pizza. Ironically a cheese, basil and tomato pizza was already popular in Naples, but it did not have quite the same impact in the annals of pizza history . Baker's shops in Pompeii show evidence of flat breads that could have been amongst the world's first pizzas. If they are, they must qualify to be the world's most preserved pizza, enshrined in lava forever.

The Earl of Sandwich invented the sandwich in England in 1762. However, there's some disagreement involved with this widely accepted fact.

a chicken will reach near full size in 20 to 22 weeks unlike production barns were a bird will hit full size in 6 to 8 weeks

Lemon chicken is typically associated with Chinese cuisine. In addition, a number of Italian dishes are sometimes referred to as 'lemon chicken'.

Rafaldo Fernandez

I think Leonard Dilinger created solar cooking in 1932. He was installing a window in his home when he put the window on the ground and it reflected the suns beams onto his lunch his wife had made him.

anzac cookies!!

Cooks used spoons, knives, and forks. The forks were not usually used at the table in the Early Middle Ages, but they were used in the kitchen. Cooks also used saws to cut through bone. They had pots and pans, including a lot of pots made of ceramic. Cooking was done over fires, so they used spits and grates. They had dome shaped covers to cover fires on braziers, but I am not sure how these were used. They had hooks hanging from the ceiling to hang pots from over fires. They had tables and counters and blocks for everything from cutting to working dough. They used mortars and pestles, and they pounded meat with hammers to tenderize it. Cooking was done over open fires, but baking was done in ovens, some of which were outside. The ovens required gear for raking embers and ashes, shovels and so on. Some cooks, and especially bakers, had to be very precise in measurements, so they had scales for weighing things. They also would have had measuring cups. I cannot recall their having sifters, but I would imagine they did. They churned butter, and made cheese, so some had cheese presses, cheese molds, cheese cloth, and churns.

The sausage has been around for thousands of years, but the idea of serving it on a bun seems to be only a little over 100 years old. No need for a plate or utensils. You could eat your 'Coney dog' while walking through the amusement park/

Cassoulet is a French dish, of white beans cooked into a stew or casserole. It typically contains pork, sausage, mutton, goose, or duck and pork skin. It is traditionally cooked in a deep, round earthenware dish that has slanted sides. It has been traced back as far as the 1300's in France.

ham cheese jam cheese spread pickle butter margarine peanut butter chocolate spread marmite chicken turkey corned beef egg mayo tuna (eww) :L ... these are just a few, you can really have anything you fancy :L

As a Canadian, I can vouch that in fact we do eat macaroni and cheese such as Kraft Dinner. I personally prefer homemade macaroni and cheese. It can be a survival tactic for those in university and college who know no other way of preparing a meal.

Since 1903

There its food are normal like the other US places, as the place isd very famour for tourism multi- national food cuisine can be senn along the beach road way, Indonesia and India even. exclusinve restaurants.

Canada! by a local family farm millsmills.ca; USA, Europe, Middle East... It's also known in history to be grown in Spain, Germany, Switzerland. Pretty much anywhere that can grow wheat successfully can grow spelt

USA, chile, new zeland

Archaeologists know that among many other wild fruits like persimmon and grapes, plums and blackberries, the Apalachees' had been eating the fruit of the passionflower. The most important foods in the Apalachee diet were corn, beans, and squash (the "three sisters") which they supplemented with sunflower seeds, wild grapes, acorns, hickory nuts, blackberries, maypop, and other wild plants. In addition to fishing and gathering shellfish, the Apalachee hunted deer, bear, panther, rabbit, squirrel, opossum, turtle, and wild turkey.

Native people in polar regions traditionally eat caribou meat, moose meat, bison meat, fish, seal meat, and whale meat. People who live in the city or towns can work as bush pilots who fly supplies and food into the villages.

Alcapurrias come from Puerto Rico. Puerto Rico has a mix of Taino indigenous, African, and Spanish influences. Alcapurrias were created in Puerto Rico due to the mix of all three cultures. Some of the vegetation used in alcapurria was introduced to the spanish colonist by the Taino Indians (origanal inhabitants of Puerto Rico); such as yuca/casava. Most alcapurrias are made out of green banana, which comes from Africa. The beef used in alcapurria comes from Spain. Cows are not native to Puerto Rico. The method of deep frying mainly comes from Europe (Spain is in Europe). So all of these influences in Puerto Rico are what helped create the alcapurria. Which are so yummy!

Type your answer here... it is the bottom cooking surface of the pan

In North America, crab apples are harvested in late summer or fall.

Mexico

you might get a bad disease so you might not wanna eat it you could possibly die ANS 2 - There is absolutely nothing wrong with beef that is aged properly to 7 days.

Typically found in American Chinese cuisine, originates from Asia. The dish is typically made with rice noodles, which is a combination of rice flour and water and for a more transparent appearance and chewier texture combined with tapioca or corn starch. These are tiny, thin, white, and have a transparent appearance. In American Chinese cuisine they are usually accompanied with any of the usual combinations of egg, vegetables and one meat such as pork, shrimp, chicken, beef or Singapore (which is a combination of meat, poultry, shrimp, and curry which makes it spicier than the other versions).