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The Mesoamericans began making fermented drinks using chocolate in 450 BC using the cocoa tree. [20] Once sugar was used to sweeten it rather than spices, it gained popularity [21] and was used in feasts. Toasted cacao beans were ground (sometimes with parched corn) and then the powder was mixed with water.
The cuisine of Ohio is part of the broader regional cuisine of the Midwestern United States and reflects the influence of German, Italian, Eastern European, and other communities. Some foods are associated with specific cities of Ohio ; for example, sauerkraut balls in Akron , Polish Boy sandwiches in Cleveland , Johnny Marzetti casserole in ...
Just like the cultures that inhabited Mexico before the Columbian exchange, the modern Mexican diet is heavily based on corn, beans, and peppers. Corn possesses the same importance in the region today that it did in the past. It remains the essential food product in Mexico and is utilized in a variety of ways.
This category contains articles related to the cuisine of pre-Columbian Mesoamerican cultures. See also: Mesoamerican diet and subsistence; Subcategories.
Pages in category "Mesoamerican diet and subsistence" The following 7 pages are in this category, out of 7 total. This list may not reflect recent changes. .
The 1920s. School lunch evolved into bread, stews, boiled meat, and creamed vegetables. Home economics classes began having girls prepare lunches as part of their curriculum — a first glimpse of ...
The oh 'By the way we never mentioned it at the interview but you will get 50 percent pay for 6 months till your trial period is over'. I was half way into my first shift when they sprang that on ...
Human sacrifice was a religious practice principally characteristic of pre-Columbian Aztec civilization, although other Mesoamerican civilizations like the Maya and the Zapotec practiced it as well. The extent of the practice is debated by modern scholars.