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The word seitan is of Japanese origin and was coined in 1961 by George Ohsawa, a Japanese advocate of the macrobiotic diet, having been shown it by one of his students, Kiyoshi Mokutani. In 1962, wheat gluten was sold as seitan in Japan by Marushima Shoyu K.K. It was imported to the West under that name in 1969 by the American company Erewhon. [5]
This immune response is often time-limited and does not cause lasting harm to body tissues. [77] Wheat allergy and celiac disease are different disorders. [ 32 ] [ 59 ] [ 78 ] Gastrointestinal symptoms of wheat allergy are similar to those of celiac disease and non-celiac gluten sensitivity, but there is a different interval between exposure to ...
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Tofurkey – faux turkey, a meat substitute in the form of a loaf or casserole of vegetarian protein, usually made from tofu (soybean protein) or seitan (wheat protein) with a stuffing made from grains or bread, flavored with a broth and seasoned with herbs and spices; Cauliflower – coated in flour and baked or fried to imitate chicken wings ...
The word crumpet itself, of unclear origin, first appears in relatively modern times; it has been suggested as referring to a crumpled or curled-up cake, based on an isolated 14th century reference to a "crompid cake", [11] and the Old English word crompeht ('crumpled') being used to gloss Latin folialis, possibly a type of thin bread. [4]
From the mythical Mahabharata to the Iranian invasion of Kashmir (which was a part of Gandhara) by Darius in 516 BC, [15] to the Mauryans who established Srinagara to the Kushan Empire to the invasion of Kashmir by Timur in 1398, [16] [17] the culture and cuisine of Kashmiris are linked to South Asia, Persian and Central Asian [18] cuisines mixed with local innovations and availabilities of ...
Quorn is a brand of meat substitute products. Quorn originated in the UK and is sold primarily in Europe, but is available in 11 countries. The brand is owned by parent company Monde Nissin.
The taste of tangyuan is quite different between the north and the south in China. People in the north call making yuanxiao "shaking yuanxiao". The climate in the north is dry, and if you use glutinous rice flour to wrap it, it will easily dry and crack, and when you cook it, it will become a mixed soup, and the skin and stuffing will separate.