Search results
Results From The WOW.Com Content Network
The cuisine of the antebellum United States characterizes American eating and cooking habits from about 1776 to 1861. During this period different regions of the United States adapted to their surroundings and cultural backgrounds to create specific regional cuisines, modernization of technology led to changes in food consumption, and evolution of taverns into hotels led to the beginnings of ...
British cooks like Mrs. A. B. Marshall encouraged boiling and mutating food until it no longer tasted or resembled its original form. [2] Victorian England became known throughout Europe for its bland and unappetizing food but many housewives cooked in this fashion since it was the safest way to prepare food before refrigeration. [2]
Typical dishes among the upper classes were fricassees of various meats with herbs, and sometimes a good amount of claret. Common food among the lower classes was corn porridge or mush, hominy with greens and salt-cured meat, and later the traditional southern fried chicken and chitlins. [4]
The cuisine of early modern Europe (c. 1500–1800) was a mix of dishes inherited from medieval cuisine combined with innovations that would persist in the modern era. The discovery of the New World , the establishment of new trade routes with Asia and increased foreign influences from sub-Saharan Africa and the Middle East meant that Europeans ...
Ancient Egyptian cuisine: the royal bakery. ... Dried figs, a winter food in Ancient Israelite cuisine. Iranian cuisine; Ancient Israelite cuisine; Byzantine cuisine;
Katemeshi, a Japanese peasant food consisting of rice, barley, millet and chopped daikon radish [8] Lampredotto, Florentine dish or sandwich made from a cow's fourth stomach; Panzanella, Italian salad of soaked stale bread, onions and tomatoes
The search engine that helps you find exactly what you're looking for. Find the most relevant information, video, images, and answers from all across the Web.
A pot of chili con carne with beans and tomatoes. The cuisine of the Southwestern United States is food styled after the rustic cooking of the Southwestern United States.It comprises a fusion of recipes for things that might have been eaten by Spanish colonial settlers, cowboys, Mountain men, Native Americans, [1] and Mexicans throughout the post-Columbian era; there is, however, a great ...