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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 ...
Pork fat was used more often in the southern colonies than the northern colonies as the Spanish introduced pigs earlier to the south. Many homes kept a deerskin sack filled with bear oil for use in cooking. Solidified bear fat resembled shortening. The colonists used butter in cooking as well, but it was rare prior to the American Revolution ...
Beer is recorded in the written history of Mesopotamia and ancient Egypt and is one of the world's oldest prepared beverages. [75]Kykeon was a common beverage of sustenance in ancient Greece, most often consisting mainly of a barley gruel mixture with various additives, sometimes written as having psychoactive properties associated with religious visions.
The technique that Maya used was to use a stone slab and a rolling pin-like object to grind up ingredients. The ground maize created by this process was used in the tortillas. Popular drinks included chocolate drinks, made from ground cacao in water, and atoles and pinoles, which were made from ground up seeds. [ 4 ]
Light and delicious, this easy old-fashioned lemon icebox pie takes dessert up a notch thanks to coconut in the crust, which boosts both flavor and texture.
Most of the channel's videos are focused on cooking historical recipes. [5] The recipes used by Townsends are referenced from historical primary sources such as The Art of Cookery Made Plain and Easy. [7] Townsends has featured a 1784 recipe for macaroni and cheese; other presentations include coffee mixed with eggs, and fried deer heart. [2] [8]
16. Chicken Kyiv. While chicken Kyiv became popular in the 1940s when a chef tried to tap the Russian immigrant population, but it didn't travel much out of fancy restaurants due to its labor ...
Brand Name Banquet. Recipes from brand name companies often get a bad rap. But many people learned to cook from the backs of boxes, bottles, and jars, especially in the 1950s, 60s, and 70s when ...