Breaking
FoodNerdy Recipes Management System
Tag

history

Browsing
Food

A Journey Into The Past: The History of Coffee

Coffee is everywhere these days. But where does coffee originally come from and how did it become the cult drink it is today?

If you are a coffee lover and want to know more about the origins of coffee, you will find answers to many questions about the origin of the cult drink here.

To learn about the history of coffee, let’s embark on a journey far back into the past. There are some legends surrounding the history of coffee, this is one of them:

According to legend, the coffee plant originated in Abyssinia, today’s Ethiopia. Around the year 850, a shepherd boy there discovered that his goats became more animated after eating a certain type of berry: the coffee berry. Thereupon monks tasted the coffee cherries, but the taste was too bitter for them. They threw the cherries into the fire and a delicious aroma spread. With renewed curiosity, the monks looked at the roasted coffee beans and used them to prepare an infusion. They saw it as a gift from God as the drink’s caffeine content helped them stay awake during prayer. Thus, by chance, the monks came across the right way to prepare the coffee cherry right at the beginning of the coffee story, namely roasting the cherries for a subsequent infusion.

Once around the world

The next big step in the history of coffee came about 250 years later: During this time, coffee came to Arabia and was enthusiastically received by the Persians under the name “Wine of Islam”. Devout Muslims are forbidden from drinking wine, so the stimulating effect of the coffee drink offered them a good alternative. The term coffee comes from the ancient Arabic word Qahwah, which means “exciting” and describes the effect of the caffeinated drink. The drink spread further in the second half of the 15th century in the Arab empire via Mecca and Medina, until it reached Cairo in 1510. The Ottoman Empire followed in the early 16th century. Arabia, Asia Minor, Syria, Egypt and south-eastern Europe were also under the spell of coffee. In the years 1530 and 1532, the history of the coffee house culture finally found its origin: This is where the first coffee houses in Damascus and Aleppo were founded. In 1615, coffee was brought to Western Europe by Venetian merchants, where the stimulant spread rapidly and resulted in the founding of more coffee houses. The enterprising bourgeoisie in particular benefited from the drink because it helped as a sobering drink. Dutch and English sailors spread the coffee plant in their colonies around the world.

Towards the end of the 17th century, the first coffee trees were successfully grown in greenhouses. Louis XIV received such a coffee tree as a gift in 1714.

Since the beginning of the 20th century, Brazil has been the number one coffee producer in the world. Today, about a third of the 150 million bags of coffee beans a year are produced by Brazil. Central America and the tropical regions of South America are also among the largest coffee producers. While coffee was still roasted in the home by everyone up until the beginning of the discovery, the history of coffee took a turn with industrial production. In 1901, the first instant coffee powder was invented by the Japanese Dr. Sartori Kato introduced. A little later, in 1938, Nestlé took up the challenge and began commercializing the soluble coffee powder, the so-called instant coffee. Coffee consumption increased exponentially from 600,000 bags in 1750 to 48 million bags in 2011.

The cult drink coffee

The history of coffee goes far back into the past: An exciting journey took the coffee bean from Ethiopia around the world and made the resulting hot drink a cult drink as we know it today. Especially in the last few centuries, coffee consumption has increased many times over to around 50 million bags. This high number means that coffee is the second most important traded commodity – right after petroleum products. Coffee is now available in a variety of varieties, which means that everyone can find their personal favorite coffee.

Keep Reading
By
Cooking Tips

The History of Turkish Coffee

If you have ever had coffee in Turkey, you will have noticed that it differs from our coffee both in the way it is prepared and in its taste. Read this article to find out why.

Turkish coffee culture

As historical documents show, the first coffee house in Persia was opened even before the aromatic hot drink celebrated its triumphal march through Syria, Egypt and Asia Minor. Due to the expansion of the Ottoman Empire, however, it was later the Turks who brought coffee to south-eastern Europe. While it was already being sipped in Constantinople in 1554, its popularity was to assume unimagined dimensions in the following centuries.

The history of coffee – from Ethiopia via the Arabic region to Europe

The kingdom of Kaffa, which is now in Ethiopia, is considered to be the region of origin of the coffee bean, because the red fruits growing on the bush were mentioned here as early as the 9th century. The bitter beans were eaten because of their invigorating effect, but raw and without further preparation. It was only later that the beans were roasted in an iron pan and ground up in a mortar. This was followed by boiling it with sugar and water in a clay jar called a jabana. After coffee had reached Arabia by slave traders in the 14th century, it spread from the port city of Al Mukha in Yemen, the trading center in the Arabian region, also known as Mocha or Mocha. Especially since the middle of the 15th century, enjoying coffee in Mecca and Medina and from then on in the entire Arabic empire became increasingly popular. As the Ottoman Empire continued to expand into Syria, Yemen and Egypt, it wasn’t long before the Turks discovered the stimulating beverage known as khave. Since then, the growing regions have been in Ottoman hands, so that the coffee beans spread throughout the entire dominion of the Ottoman Empire as far as south-eastern Europe. At the beginning of the 17th century, the first coffee deliveries were recorded in the large port cities of Europe, but regular trade in the popular beans developed from 1650 onwards.

How Turkish coffee conquered Vienna

Vienna didn’t have to wait long for the first coffee either, because it probably reached Austria in 1683 during the Turkish siege. According to legend, after the defeat of the Ottomans, a Pole named Georg Kolschitzky saved some of the remaining coffee stocks from burning and opened Vienna’s first coffee house. Strained and served with milk, the Wiener Melange was born. Over the centuries, different methods of preparation have developed, from the Ethiopian infusion to the coffee varieties that are widespread today, which have remained unchanged, for example with Turkish mocha. This is usually drunk with sugar and more rarely with a little rose water, while cinnamon or cloves and cardamom should not be missing with Arabic mocha.

Keep Reading
By
Food

Coffee in Europe: History of Italian Coffee

In Europe, Italy is considered the motherland of coffee – or “caffè”, as the Italians call it. But why actually? Mamis Caffè dives into the history of coffee in Italy with you.

The discovery of coffee: thanks to the goats

All sorts of legends surround the origin of coffee. The most well-known is about an Ethiopian herdsman named Kaldi, who grazed his goats in the Kaffa region. Accordingly, he observed that the animals always jumped around particularly cheerfully when they had eaten from the fruits of a certain bush. That’s why Kaldi tasted the coffee cherries and discovered their stimulating effect.

Whether the goatherd was really the first person to ever taste coffee is uncertain. However, many sources show that coffee actually spread from Ethiopia, first to North Africa and then to the entire Arab world. There, people drank it with pleasure for many centuries before coffee finally came to Europe.

The coffee goes to Italy

The origins of coffee in Europe are clearly Italian. The Venetian physician Prospero Alpini, for example, got to know the coffee plant on a trip to Egypt in the 16th century and learned from the local people how to roast the beans and use them to prepare the aromatic drink.

In 1570, thanks to Alpini, the first beans reached European soil in Venice. Initially, coffee was sold in pharmacies as medicine due to its beneficial and stimulating properties. In addition, the black gold was so expensive that only rich people could afford the luxury. Coffee quickly became a popular and valuable gift among aristocrats, a symbol of love and friendship.

Church and coffee: love at second sight

Not everyone made friends with the brown pick-me-up straight away. The stimulating drink from the Arab world was considered by many to be a stimulant for unbelievers, and Catholic clergy initially condemned it as “the devil’s stuff”. Some even called for coffee drinkers to be excommunicated and called on Pope Clement VIII to officially ban coffee consumption.

Clemens VIII, however, decided to try the controversial drink himself first – and was enthusiastic about the taste of the frowned upon luxury food. “This drink of Satan is delicious,” he is said to have exclaimed. The Pope then decided not only not to ban coffee, but even to define it as a “Christian drink”. Since then, no coffee drinker in Catholic Italy has had to have a guilty conscience – and coffee has been able to begin its triumphal march unmolested.

Caffè Florian in Venice: The first coffee house in Europe

In the heart of Venice, under the arcades of the spectacular Piazza San Marco, Europe’s first coffee house opened in 1647, a forerunner of today’s famous Caffè Florian. The café, based on models in Alexandria and Constantinople, was very well received and quickly found imitators: just a few decades later there were already more than 200 cafés in Venice alone. The new fashion quickly spread to other Italian cities, including Padua, Turin, Rome and Naples. Coffee also became popular in many other European cities at this time.

The stylish coffee houses gained increasing prestige. They became the meeting place for well-known writers, philosophers and statesmen, who engaged in stimulating discussions over an invigorating cup of coffee. And to this day, the cafés are the favorite meeting place for Italians.

Milestone: The invention of the espresso

A milestone in Italian coffee history is the invention of the espresso. In 1901, Milanese Luigi Bezzera patented the first machine that used steam to prepare the little black one.

Contrary to what is often assumed, the Italian term “espresso” does not mean “fast”. There are two explanations for the name. On the one hand, the meaning “explicitly” or “specifically”. Because in the early years, the “caffè espresso” was only brewed on express request. So the little black one was a coffee “expressly or specially prepared” for the guest.

Another explanation relates to the then new method of preparation with steam and brings espresso in connection with steam locomotives – also known as express trains at the time. Incidentally, the Italians themselves usually refer to the pick-me-up simply as “caffè”. They still prefer to drink it neat, with a fine crema or as a cappuccino for breakfast.

Keep Reading
By
Lifestyle

Coffee History – Since When Do You Drink Coffee?

Coffee has become an indispensable part of our everyday life. But since when has the popular hot drink actually been drunk and how did coffee come to Germany? In this post you will learn more about the origin and history of coffee.

Back to the roots: the coffee story in Ethiopia

In general, the origin of coffee cultivation is not historically documented. However, the custom of drinking a hot brew made from roasted coffee beans is said to have originated in Ethiopia. It has been proven that the plant genus Coffea originated in tropical Africa. The Ethiopian highlands are considered the place of origin of the Coffea Arabica bean. Coffee was first mentioned there early in history – namely in the 9th century.

According to legend, a 9th-century goatherd named Kaldi in southwestern Ethiopia discovered coffee when he observed his goats frolicking at night, nibbling on the cherry-like fruit of a small tree, and didn’t seem tired. To get to the bottom of the matter, he tasted the cherry-like fruit himself. He quickly noticed its stimulating and refreshing effect.

Coffee probably came to Arabia from Ethiopia through slave traders. Old writings show that the Yemenis were already operating the first coffee-growing areas in the Middle Ages. In the port city of Mocha in Yemen, in the 14th/15th Century the first coffee plantations. The term “coffee” is derived from the Arabic “kahwe” or “qahwa”, which means something like vitality or strength.

The story goes on: spread of coffee & arrival in Europe

From the middle of the 15th century, coffee made its way to the Egyptian metropolis of Cairo via the Saudi Arabian cities of Mecca and Medina. A turning point in coffee history. Because from then on an expansion of the Ottoman Empire took place from the 16th century.

Coffee conquered Asia Minor, Syria, Egypt and south-eastern Europe. The first coffee houses were popping up everywhere. For years, Arabia, especially Yemen, had a monopoly on the coffee trade. The Arabs had only supplied their trading partners with raw beans and previously poured hot water over them. As a result, the beans became incapable of germination and could no longer be grown in other regions. The small state secret was properly guarded by the Arabs.

A change in the history of coffee did not take place until the 17th century. With the beginning of colonization, the coffee monopoly of the Arab world fell and coffee found its way into Europe. More and more travelers and pilgrims reported about the energy-rich drink and brought small amounts of the coffee back to their home countries. With the expansion of trade routes, sacks of coffee beans were soon arriving in the major port cities such as Venice, London, Amsterdam and Hamburg, and coffee became a coveted beverage of the sophisticated wealthy in these cities.

Gradually, numerous coffee houses opened in Europe and North America. The first coffee house opened its doors in Venice in 1647. As a central meeting place for the citizens of the city, the coffee house gained social relevance. More coffee houses opened in the years that followed: 1650 in Oxford, 1652 in London, 1673 in Bremen, 1677 in Hamburg, 1685 in Vienna. The coffee house tradition is still maintained in some large cities. And coffee cultivation also expanded abruptly.

Long after its origin: coffee becomes a popular mass drink

Once in Europe, the triumph of coffee could no longer be stopped. Here, coffee became a coveted beverage of urban elites and nobility, because coffee was initially considered a pure luxury good. Only later in history, in the middle of the 19th century, coffee gradually became a popular and mass drink.

This development in coffee history can be attributed to the mass production of coffee on plantations in South America and the increasing purchasing power of the working class. The coffee trade became much easier due to the advancing industrialization and the broad working class also felt a relative prosperity. While coffee was still a stimulant for the aristocratic upper class, workers particularly valued the powerful and invigorating effects of coffee.

Industrial finished products have been consumed for the first time since the 20th century. In times of war, soldiers were provided with easy-to-make and long-lasting instant coffee. From 1945, however, bean coffee was in short supply. During the Second World War, coffee production was curtailed in factories, and instead the focus of nutrition was shifted to carbohydrate-rich foods such as potatoes and flour. Instead, German coffee consumers had to be content with a coffee substitute called Muckefuck.

This can be prepared in different ways. Basically, chicory roots are used for the production of the drink, which are roasted, ground and finally infused like ordinary coffee. This gave the substitute coffee its coffee-typical color. Other main components of the hot drink were barley grains, which were also roasted. Other grains such as rye and spelled were also worked into the mixture for a change. There are two explanations for the origin of the word coffee substitute. Some assume that the term comes from the French “mocca faux” (wrong mocha). And others in turn believe that Muckefuck can be derived from the Rhenish “Mucke” (brown woodworm) and “Fuck” (lazy). The taste of the drink can be described as nutty. Of course, the taste cannot be compared to coffee from a filter coffee machine.

Gradually, through different methods of preparation and coffee variations, coffee became one of the most important commodities in the world – and remains so to this day. Today, coffee is considered the second most important raw material on the global trading market. The range of coffees is large and diverse. Germany is supplied with tons of Arabica beans and Robusta beans. These are ideal for grinding and brewing in filter coffee machines. The largest coffee exporter is Brazil, beating Vietnam by far. The largest country on the South American continent supplies the world with 2.7 million tons of coffee every year. Vietnam contributes around 1.6 tons of green coffee every year – and the trend is rising. Because more and more citizens of the world who want to enjoy a cup of coffee from the filter coffee machine need to be catered for.

The history of coffee in the 21st century

A lot has happened in the coffee world in recent years. Not only the variety of coffee is constantly growing, but also the coffee machine manufacturers always surprise with technical innovations. But our attitude towards this drink and its value chain has also changed.

Coffee, pad and capsule machines as well as fully automatic espresso machines are becoming increasingly popular and can be found in more and more households. Due to constant further development by the manufacturers, the preparation is becoming faster and quieter and the coffee more aromatic. The variety of coffee specialties that can be prepared with the coffee machine is also increasing regularly. Milk drinks such as cappuccino or latte macchiato are now particularly popular.

But the importance of coffee has also changed over the course of history. Coffee is no longer just a synonym for pick-me-up, but has developed into a luxury good. There is a growing willingness to pay more for quality coffee products and equipment. The increased interest in the processing of the coffee goes hand in hand with the idea of ​​quality. Drum roasting is the preferred refining method for those interested in coffee. This development of quality awareness is also reflected in the numerous small specialty roasters that are currently conquering the backyards of many large cities. In addition to quality awareness, the idea of ​​sustainability has also become more and more important to coffee drinkers. In addition to price and quality, the origin and possible certifications also play a role. Customers want to know more about their coffee.

One effect of this coffee evolution is the “third wave of coffee”. The third coffee wave stands for high-quality coffee, which is seen as a luxury food. It is her concern to shape all components of the value chain in a high-quality and sustainable manner and thus to increase the product and taste quality. For them, roasting is a craft and not just an unimportant step. But the working and living conditions of the local coffee farmers are also important to this movement. In this way, as many middlemen as possible are eliminated so that the greatest possible proceeds go directly to the coffee farmers. Additionally, in this movement, the original and alternative brewing methods are favored as opposed to the fully automatic coffee maker. The focus is on aromatic coffee preparation that has nothing to do with speed or simplicity. Here, no coffee machine makes the filter coffee, but it is poured by hand. Quality awareness and consumer interest should be aroused. They should decide for themselves which coffee is good and not blindly trust the colorful coffee packaging.

Learn more about the origins and history of coffee

Those who would like to learn more about the cultural history of coffee can visit various coffee museums with attractive exhibits, for example the forerunners of the filter coffee machine. Located directly on Lake Zurich in Switzerland is probably the largest collection on the cultural history of coffee. The Johann Jacobs Museum in Zurich maintains an extensive library and exhibits, among other things, machines and fine porcelain from bygone times. Since 2013, the Coffee Museum has been dedicated to the complex history of the global trading world based on commodities such as coffee and cocoa.

Keep Reading
By
Culture

Well-known Coffee Museums – History for Coffee Lovers

A coffee in the morning drives away sorrow and worry. But have you ever dealt with the subject of “coffee” in more detail? You can get a first impression in our “Life of a coffee bean”. Would you also like to engage physically with your favorite beverage? Then visit a coffee museum. Here you come into contact with coffee in the most diverse variations and stages – not only with the coffee powder for the espresso coffee machine. Of course, there are also various types of filter coffee machines and French press coffee makers to admire. We have listed the most famous museums in different countries for you. No matter which museum you visit, you will enter a world all of your own. We wish you a lot of fun.

Germany

The Burg roastery and its coffee museum are located in Hamburg’s warehouse district. The current premises of the museum with its espresso coffee machines and French press coffee makers used to serve as a coffee store. Visitors can explore the history of coffee in the museum – from cultivation to the cup.

Various preparation methods – filter coffee machine, fully automatic machine, espresso maker – are explained. Old billboards and coffee cans transport visitors to another time. Of course there is also the possibility to taste the coffee.

The coffee house Coffe Baum in Leipzig comprises a restaurant, various parlors, a café room and a coffee museum on four floors. The café room combines an Arabic café, a Viennese café and a French café. The exhibition rooms of the museum are located on the third floor of the coffee house. More than 500 exhibits from the history of coffee offer visitors an insight into the fascination of this hot drink. How was coffee prepared before there was a filter coffee machine? These and many other questions are answered here.

Switzerland

The coffee museum of the Swiss coffee roasting company Chicco d’Oro is located directly at the company headquarters in Belerna. The company offers a broad portfolio of coffee quality products. The museum houses exhibits from the 18th century to the present day and combines the history of the company and that of the coffee.

Historical panels guide you through the various processing methods and explain the different preparation options, such as using the French Press coffee maker. Visitors can experience the changes in coffee production and processing up close.

The Caferama is the in-house coffee museum of the Cafè Badilatti in Zuoz (near St. Moritz). The museum covers the history of coffee. But it also takes a look at the people behind the coffee cultivation and processing. Numerous exhibits – old coffee grinders, Jebenas, espresso coffee machines, French press coffee makers and much more – can be admired. At the end there is freshly roasted coffee to taste and if you like, you can buy the coffee products from the café.

Italy

Omkafe is a family run coffee roastery in Arco. In its own coffee museum, guests can travel through the history of coffee. Information about the production and roasting of different eras shows the importance of coffee. In addition to ancient traditions, the history of the company is also presented.

Various coffee machines, e.g. one of the first espresso coffee machines and filter coffee machines, invite you to take a tour.

United Arab Emirates

Anyone in Dubai can visit the Coffee Museum – entry is free. Various demonstrations of regional and international preparation methods show the diversity of coffee. There is also a library with numerous books on the subject of coffee and a gift shop. Furthermore, the rooms show a large collection of different coffee grinders, coffee pots, espresso coffee machines and other coffee accessories.

Japan

The UCC Coffee Museum in Kobe deals with the topics “History, cultivation, processing, roasting, preparation and culture of coffee” in 6 exhibition rooms. Changing monthly themes explain various aspects to visitors, for example the importance of the degree of grinding. UCC is a coffee company that performs every single aspect within the coffee production chain.

The company grows coffee on its own farms, harvests it, exports it, roasts it and sells it. The entire value chain, including a coffee tasting, is therefore reproduced in the coffee museum.

Brazil

The Santos Coffee Museum is located in the former coffee exchange in the historic center. The building alone tells a lot about the coffee trade. A great deal of attention is paid to the historical and cultural significance of coffee cultivation for Brazil. A wide range of photos, drawings, antique harvesters and more take visitors back to a time before modern espresso coffee machines existed. A cafeteria then provides visitors with aromatic coffee specialties.

Keep Reading
By
Food

American Cuisine: History and Most Popular Dishes

Speaking about the national dishes of America, many associates it with traditional fast food and barbecue. Not everyone knows that this country has many unusual recipes that are known to this day all over the world.

American cuisine is filled with a great variety – here you can find vegetables, seafood, meat, and many other products, when combined together, dishes with sometimes unusual names are obtained, but at the same time they do not lose their taste, and often only become more open thanks to each other. friend.

Amazing fact! One American in five eats at least once a day in fast food. But with this in mind, Americans prefer to eat something sweet for breakfast (for example, toast with jam).

Origin of American Cuisine

If you think about what kind of people still influenced the birth of American cuisine, then the Italians who began to massively immigrate to the United States at the end of the 19th century can be safely called the first. Towards the middle of the 20th century, traditional Italian dishes such as spaghetti with sauce, pizza, and apple pie became commonplace. Together with Italian farmers, Americans have achieved the popularity of eggplant.

French, which spread widely in Louisiana, played a special role in the birth of American cuisine. After all, it was the French at a certain point in time who to a greater extent settled this region and brought notes of French cuisine to American cooking. The cuisine was based on affordable seafood, as well as corn and hot peppers. The first seafood was crayfish and shrimp. Often, all of these foods were cooked in one clay pot. Dishes such as jambalaya, a rice dish reminiscent of the modern name for paella, and gumbo, a thick spicy soup similar in consistency to a stew, can be found in local Louisiana restaurants even today.

The number of American dishes is increasing every day. The construction of railways was reflected in the fact that the need for labor increased, there were not enough people. As a result, many workers from China came to the country. Thus, Chinese cuisine has added to the richness of American cuisine with its own national characteristics.

What Is American Food?

American cuisine, as mentioned earlier, has different national origins. Some of them came from Europe, mainly from England, Germany, and Italy, and other countries.

The Americans also have their own traditions. For example, ice is widely used in American cuisine. An ice jug is a common attribute of restaurant service. Iced tea is also in demand. Beer is usually served cold in a chilled mug.

Cheese is considered a typical product in American cuisine. American cheese is a mixture of processed cheeses (mozzarella, cheddar, and so on), cottage cheese, and butter with spices.

One of the weaknesses of the American person is the love of peanut butter, which is a traditional American product made from ground peanuts with the addition of vegetable oil and salt. This product is also in demand all over the world.

Rice is often cooked as a side dish in American cuisine. It can be different: long, brown, and wild. A small secret of such cuisine is that many spices are used in food: garlic powder, various varieties of pepper, cloves, nutmeg, ginger, bay leaves, caraway seeds, and much more. The Americans simply cannot do without it.

American food can be characterized by the distribution of a wide range of convenience foods in stores and fast-food restaurants.

The basis of the daily diet of the American family is built on the principle of minimum cost and time.

Amazing fact! American cuisine is undeniably considered harmful. More than half of Americans do not know and do not want to learn even the basics of healthy eating. Approximately 52% of US residents are of the opinion that it is easier to understand the tax system than with their own food.

In supermarkets, counters are bursting with an abundance of a variety of ready-made meals and semi-finished products. Despite the huge selection of original dishes from all over the world, the American table looks a little monotonous, which causes negative emotions. In other countries, women are not as deeply interested in the theoretical knowledge of cooking as in the United States. The American hostess, arranging a treat for guests, does not serve ready-made dishes on the table, but spends quite a lot of time in her kitchen before acquaintances arrive.

Based on the foundations of American cooking already known to us, we can conclude that it is the closest to our time, the most suitable for the pace and needs of a modern person, in comparison with the cuisines of other countries. It is close to modern people, first of all, not to taste, but in psychology, because it is quick to prepare and not picky, one might even say primitive. No other country has influenced the nature of food around the world to the same extent as the United States, they have left their unforgettable mark on the history of culinary around the world. She surpassed even France in this, was able to prove that it is possible to prepare a work of culinary art from simple products, regardless of the time and money spent.

The main thing here is imagination and the ability to cook. And only then will you get a difficult tasty dish, but a work of art.

America’s Most Famous Dishes

Americans are associated mainly with fast food and the tradition of outdoor cooking. Because of this, there are a lot of recipes for barbecue in the national cuisine of America. There you can also find such masterpieces that everyone is tedious to recreate at home. Now on the Internet, you can find a lot of recipes for American cuisine, which stand out for their simplicity of preparation, while taking into account all the subtleties of the American style. Savoring the meat freshly fried using these recipes can help you understand why Americans are so fond of barbecues.

Many people forget about the extraordinary variety of other national dishes glorified in America, although it shouldn’t be worth it. One of the most famous dishes is the traditional turkey, which in America is usually prepared for Thanksgiving or Christmas. Following the recipe, it is possible to embody the originality of American cuisine and please your loved ones with a new delicious dish.

The most interesting American dishes:

  • salads are mixtures based on an abundance of vegetables and fruits, usually seasoned with an original sauce;
  • a variety of hot sandwiches, the filling of which can be either ham or breast, or just vegetables;
  • pastries and sweets – the most popular in this category are pumpkin pie, the banana split is ice cream and banana dessert, cheesecake with different types of fillings, the brownie is a chocolate cake with liquid chocolate inside, and, of course, popcorn;
  • dishes that include non-standard American products, for example, corn chowder is milk soup with corn, clam chowder is seafood soup, corn dog (sausage in corn flour dough, in other countries it is popular under the name Great Dane), pecan pie is a corn syrup quiche with pecans, fries, and so on.

All these dishes can be distinguished for the fact that they stand out for their balance of products and their ease of preparation.

Mixing Disparate Foods in American Cooking

Let’s take the well-known fried chicken as an example. Usually, it is served as a main course with a side dish of vegetables or various cereals. In the USA, however, they decided not to stop at a standard dish and introduced their own peculiarities.

They serve this product with waffles or pancakes and use honey or maple syrup as syrup. It turns out to be a rather unusual combination, but tasty because meat and sweet notes complement each other. In the South of the United States, this is almost the most common and favorite breakfast dish.

Years later, many restaurants around the world began to apply this idea to their dishes. But, as you know, everyone wants to stand out with something, therefore, both sweet and sour sauces, such as lingonberry and berry sauces, began to be served both with meat and chicken.

As a second example, consider fried cucumbers. Yes, exactly cucumbers. They are simply cut and fried in batter. If you think about why such a combination was invented, I think no one can clearly answer you. Most likely this was done just for fun, but initially, no one expected that it would come out pretty well. No one will deliberately fry cucumbers, because this is the product that is eaten as it is or complements some kind of dish with it. And only Americans cook it deliberately to get satiated, while they consider it delicious.

Another unusual combination is celery with peanut butter and raisins.  This is not only a sweet dish that is easy to entice a child, but most importantly, it contains vitamins, carbohydrates, and fats. After this, both children and parents are happy.

America is an amazing country, which has many such subtleties in terms of culinary that are not known to everyone. Experimenting with products, trying to bring out an unusual dish – this is a special feature of this country that distinguishes it from others.

I hope you found this information interesting and exciting. Thanks for reading!

Keep Reading
By
Dominica

Can you tell me about the history of Dominican cuisine and its cultural influences over time?

Introduction to Dominican cuisine

Dominican cuisine is a fusion of African, Spanish, and indigenous flavors and cooking techniques. The cuisine is known for its bold flavors and use of tropical ingredients such as plantains, yucca, and coconut. The history of Dominican cuisine is a reflection of the country’s complex past, which includes the influence of Indigenous Tainos, Spanish colonizers, African slaves, and other Caribbean cultures.

Pre-Columbian influences on Dominican cuisine

The Tainos, who inhabited the Dominican Republic before the arrival of the Spanish, had a significant influence on the cuisine. They introduced a variety of ingredients such as corn, sweet potatoes, and cassava, which are still integral to the Dominican diet. The Tainos also developed cooking techniques such as roasting and baking, which are still used today.

Spanish colonization and Dominican cuisine

The Spanish colonizers brought with them a variety of ingredients from Europe and Africa, including rice, wheat flour, and spices. They also introduced new cooking techniques such as frying, which led to the creation of dishes like chicharrones and empanadas. The Spanish also introduced cattle and pigs to the Dominican Republic, which led to the development of dishes like asado and chivo guisado.

African and Caribbean influences on Dominican cuisine

African slaves were brought to the Dominican Republic to work on sugar plantations. They brought with them their culinary traditions, which included the use of spices and cooking techniques such as stewing and braising. African influence can be seen in dishes like sancocho, a stew made with meat, vegetables, and spices.

Caribbean influences on Dominican cuisine can be seen in dishes like arroz con coco, a rice dish made with coconut milk, which is common in other Caribbean countries as well.

Development of traditional Dominican dishes

Dominican cuisine has evolved over time, with traditional dishes like mangú, a mashed plantain dish, and sancocho, remaining popular. Other traditional dishes include la bandera, a dish consisting of rice, beans, and meat, and pastelón, a plantain-based casserole.

Modern influences on Dominican cuisine

Modern influences on Dominican cuisine include the incorporation of international ingredients and cooking techniques. Fusion cuisine, which combines traditional Dominican flavors with other international cuisines, has become increasingly popular in recent years.

Popular Dominican dishes and ingredients

Some of the most popular dishes in the Dominican Republic include arroz con pollo, a chicken and rice dish, and mofongo, a mashed plantain dish. Other popular ingredients include plantains, yucca, and coconut.

Conclusion: the rich history of Dominican cuisine

Dominican cuisine is a reflection of the country’s complex past and the influence of various cultures. From the Tainos and Spanish colonizers to African slaves and Caribbean neighbors, each group has contributed to the development of Dominican cuisine. Today, traditional dishes remain popular, while modern influences have led to the creation of new, innovative dishes. As the cuisine continues to evolve, it remains a vital part of Dominican culture and identity.

Keep Reading
By
Egypt

Can you tell me about the history of Egyptian cuisine and its cultural influences over time?

Introduction: The Rich History of Egyptian Cuisine

Egyptian cuisine is a unique blend of diverse cultural influences that have shaped its identity over thousands of years. From the ancient Egyptians to the modern-day, the cuisine of Egypt has been shaped by various factors such as geography, religion, and foreign invasions. The fertile Nile Valley, the Mediterranean Sea, and the Arabian Peninsula have all played a significant role in shaping the ingredients and flavors of Egyptian cuisine.

Egyptian cuisine has a rich and diverse culinary heritage that has been influenced by various cultures and civilizations over time. The cuisine has evolved and adapted to changing tastes, ingredients, and regional preferences. The history of Egyptian cuisine is an important chapter in the country’s cultural heritage, reflecting the unique blend of influences that have shaped its identity over the centuries.

The Influence of Ancient Egyptian Cuisine

Ancient Egyptian cuisine had a significant impact on the culinary traditions of Egypt. The Egyptians were skilled farmers and cultivated a variety of crops such as wheat, barley, vegetables, and fruits. They also raised livestock such as sheep, goats, and cows for meat and dairy products. Bread was a staple food in ancient Egypt, and beer was a popular drink. The Egyptians also enjoyed a range of spices and herbs, which were used to flavor their food.

The cuisine of ancient Egypt was also influenced by its neighbors, including the Greeks and Romans. The Greeks introduced new ingredients such as olives, figs, and grapes to Egypt, while the Romans brought new cooking techniques such as baking and roasting. The cuisine of ancient Egypt also had a significant impact on the culinary traditions of other civilizations, such as the Arab world and the Mediterranean region.

The Impact of Arab and Islamic Conquests

With the arrival of the Arab and Islamic conquests in the 7th century, Egyptian cuisine underwent significant changes. The Arab conquest introduced new ingredients such as lamb, spices, and nuts, as well as new cooking techniques such as roasting and grilling. The Islamic conquest brought dietary restrictions, such as the prohibition of pork and alcohol, which influenced the food culture of Egypt.

The Arab and Islamic conquests also had a significant impact on the culinary traditions of other regions, such as North Africa and the Middle East. The cuisine of Egypt became an essential part of the Islamic world, influencing the culinary traditions of other Muslim countries. Today, many dishes in Egypt, such as koshari and ful medames, have become popular throughout the Arab world.

The Role of Ottoman Rule in Egyptian Cuisine

During the Ottoman Empire’s rule in Egypt from the 16th to the 19th centuries, Egyptian cuisine was further enriched with new ingredients and cooking techniques. The Ottomans introduced new spices such as cinnamon, cloves, and saffron, as well as new dishes such as kofta and shawarma. The cuisine of Egypt became a fusion of Ottoman, Arab, and Egyptian influences.

The Ottoman influence on Egyptian cuisine can still be seen today in dishes such as stuffed vine leaves and Turkish coffee. The cuisine of Egypt played an essential role in the Ottoman Empire, influencing the culinary traditions of other regions such as the Balkans and the Caucasus.

Egyptian Cuisine under British Colonialism

The British colonial rule in Egypt from 1882 to 1952 had a significant impact on the cuisine of Egypt. The British introduced new ingredients such as tea and biscuits, as well as new cooking techniques such as frying. The British also influenced the food culture of Egypt by introducing new dishes such as fish and chips and sandwiches.

Egyptian cuisine evolved during the colonial period, adapting to the changing tastes and preferences of the British. The cuisine of Egypt continued to evolve after the country gained independence in 1952.

The Emergence of Modern Egyptian Cuisine

Modern Egyptian cuisine emerged in the mid-20th century, influenced by a range of factors such as globalization, urbanization, and changing consumer preferences. Modern Egyptian cuisine is a fusion of traditional and contemporary influences, reflecting the country’s diverse cultural heritage.

Today, Egyptian cuisine is known for its diverse flavors, spices, and ingredients. It is a cuisine that has evolved and adapted to changing times, reflecting the country’s rich cultural heritage.

The Globalization of Egyptian Cuisine

Egyptian cuisine has gained global recognition in recent years, with restaurants and food enthusiasts around the world embracing its unique flavors and ingredients. Egyptian dishes such as kushari, molokhia, and falafel have become popular in many parts of the world, reflecting the globalization of Egyptian cuisine.

The emergence of social media and food blogs has also contributed to the global popularity of Egyptian cuisine, with food enthusiasts sharing their love for Egyptian dishes on platforms such as Instagram and YouTube.

Conclusion: The Enduring Legacy of Egyptian Cuisine

Egyptian cuisine has a rich and diverse culinary heritage that reflects the country’s unique cultural identity. From the ancient Egyptians to the modern-day, the cuisine of Egypt has been shaped by various cultural influences, reflecting the country’s rich history and diverse cultural heritage. Today, Egyptian cuisine continues to evolve and adapt to changing times, reflecting the country’s vibrant and dynamic culinary culture.

Keep Reading
By
Ecuador

Can you tell me about the history of Ecuadorian cuisine and its cultural influences over time?

Introduction: The Rich History of Ecuadorian Cuisine

Ecuadorian cuisine is a delicious and diverse mix of indigenous, European, and African culinary traditions. The country’s geography, which includes the Andes Mountains, the Pacific coast, and the Amazon rainforest, has also contributed to the development of distinct regional cuisines. Over time, Ecuadorian cooking has been shaped by a variety of cultural influences, from pre-Columbian indigenous tribes to Spanish colonizers, African slaves, and more recent migrations from other parts of Latin America and beyond.

Pre-Columbian Influences: The Roots of Ecuadorian Cooking

Before the arrival of the Spanish, Ecuador was inhabited by several indigenous groups, including the Inca, the Cañari, the Quitu, and the Caras. These groups had their own culinary traditions, which were based on local ingredients such as corn, potatoes, quinoa, beans, and a variety of fruits and vegetables. They also developed techniques for preserving food, such as drying, salting, and fermenting. Some of the most famous pre-Columbian dishes that are still enjoyed in Ecuador today include locro (a potato and cheese soup), ceviche (a seafood dish marinated in citrus juices), and chicha (a fermented corn drink).

Colonial Period: The Arrival of European Flavors

In the 16th century, the Spanish arrived in Ecuador and introduced new ingredients and cooking techniques, such as wheat, rice, beef, and pork, as well as spices like cinnamon, oregano, and cumin. They also brought with them the concept of a formal meal structure, with courses like soup, meat, and dessert. Spanish cuisine had a lasting impact on Ecuadorian cooking, and many dishes that are considered traditional today, such as arroz con menestra y carne asada (rice with beans and grilled beef), are a fusion of indigenous and European flavors.

Independence and the Birth of National Identity

In the early 19th century, Ecuador gained independence from Spain, and with it came a renewed interest in indigenous culture and traditions. This led to a resurgence of interest in pre-Columbian cuisine, as well as the development of new dishes that incorporated local ingredients and flavors. For example, the use of plantains, yucca, and other tropical fruits became more common in Ecuadorian cooking during the early years of independence.

African and Afro-Ecuadorian Influences: The Role of Slavery

During the colonial period, many Africans were brought to Ecuador as slaves. They brought with them their own culinary traditions, which included dishes such as coconut rice, fried plantains, and seafood stews. These dishes became an important part of Afro-Ecuadorian cuisine, which is now recognized as a distinct cuisine within Ecuador.

Modern Era: Globalization and Fusion Cuisine

In recent decades, Ecuadorian cuisine has become more diverse and influenced by global trends. New ingredients and cooking techniques from other parts of Latin America, Asia, and Europe have been incorporated into traditional dishes, leading to an explosion of fusion cuisine. For example, chefs in Quito and Guayaquil have experimented with combining Ecuadorian staples like quinoa and plantains with Japanese ingredients like miso and soy sauce.

Regional Diversity: The Unique Flavors of Ecuador’s Regions

Ecuador’s geography and climate have led to the development of distinct regional cuisines. In the highlands, for example, dishes tend to be hearty and warming, with lots of potatoes and meat. On the coast, seafood is king, and ceviche is a staple. In the Amazon, dishes are based on local ingredients like yucca, plantains, and exotic meats like guinea pig and tapir. Each region has its own unique flavors and cooking techniques that are worth exploring.

The Future of Ecuadorian Cuisine: Preserving and Innovating Tradition

As Ecuadorian cuisine continues to evolve and develop, there is a growing interest in preserving traditional recipes and cooking techniques. Many chefs and food experts are working to document and promote Ecuador’s culinary heritage, both domestically and internationally. At the same time, there is also a desire to innovate and experiment, to create new dishes that reflect the country’s rich cultural diversity. The future of Ecuadorian cuisine is likely to be a blend of tradition and innovation, where classic dishes are given new twists and new flavors are introduced to traditional recipes.

Keep Reading
By
Eritrea

Can you tell me about the history of Eritrean cuisine and its cultural influences over time?

Introduction

Eritrean cuisine is a blend of African, Middle Eastern, and Mediterranean flavors. The country’s location on the southeastern coast of the Red Sea has made it a crossroads of ancient trade routes, bringing with it influences from various cultures over time. The cuisine has evolved over centuries, with a mix of indigenous ingredients and techniques from neighboring countries.

Ancient Origins

Eritrean cuisine has roots in ancient Ethiopia, its predecessor state. The cuisine of the ancient Aksumite Empire, which flourished from the first to the sixth centuries, was notable for its use of grains, legumes, and spices. The empire was also known for its production of honey and wine, which were used in cooking. The Axumites traded with the Roman Empire, which influenced the cuisine in the region as well. The introduction of the Islamic religion in the 7th century brought new cooking methods, such as baking.

Colonialism and Foreign Influence

During the colonial period, the cuisine of Eritrea was influenced by foreign powers such as Italy and Britain. The Italians introduced pasta and tomato sauce during their 50-year occupation of Eritrea, which has become a staple in the Eritrean diet. The British introduced tea and brewing techniques, which are still used today. The cuisine also has Egyptian, Turkish, and Arab influences due to Eritrea’s location at the crossroads of several cultural and trade routes.

Eritrean Independence

After gaining independence from Ethiopia in 1993, Eritrea’s cuisine began to reflect its newfound national identity. The country’s traditional dishes were revived and promoted, using local ingredients and cooking techniques. Several restaurants featuring Eritrean cuisine opened across the country and in diaspora communities around the world.

Traditional Eritrean Dishes

Injera, a sourdough flatbread made from teff flour, is the most well-known traditional dish in Eritrea. It is used as a utensil to scoop up stews and sauces. Tsebhi, a spicy stew made with meat or vegetables, is also a popular dish. Other traditional dishes include shiro, a chickpea or lentil stew, and zigni, a spicy tomato-based beef stew.

Modern Eritrean Cuisine

Modern Eritrean cuisine is a blend of traditional and contemporary influences. Chefs are experimenting with fusion dishes, incorporating ingredients and techniques from other cuisines. Eritrean cuisine is gaining popularity in the United States and Europe, with several Eritrean-inspired restaurants opening in major cities.

Cultural Influences on Eritrean Cuisine

Eritrean cuisine has been influenced by the country’s rich history and diverse cultural heritage. The cuisine has been shaped by the indigenous ingredients and techniques of the region, as well as the cuisines of neighboring countries such as Ethiopia, Sudan, and Yemen. The influence of foreign powers such as Italy and Britain has also contributed to the evolution of Eritrean cuisine.

Future of Eritrean Cuisine

Eritrean cuisine is poised for growth and expansion in the future. Chefs are experimenting with new ingredients and techniques, and the cuisine is gaining popularity among food enthusiasts around the world. Eritrean cuisine has a unique flavor profile that sets it apart from other African and Mediterranean cuisines, and it has the potential to become a major player in the global culinary scene.

Keep Reading
By