Daily Activity #4 Terminology

Food Terminology


1. Pizza Marinara

     Pizza Marinara is a style of Neapolitan pizza in Italian cuisine prepared with plain marinara sauce and seasoned with oregano and garlic It is very similar to a Pizza Margherita, however it lacks the typical Mozzarella or other cheeses.^[4]

It has been stated the pizza marinara was introduced around the year 1735, and was prepared using olive oil, cherry tomatoes, basil, oregano and garlic at that time.^[5] Historically, it was known to be ordered commonly by poor sailors, and made on their ships due to it being made from easily preservable ingredients.^[6]

^{(Secure: https://en.wikipedia.org/wiki/Pizza_marinara )}

^{2. Spaghetti}

  The first written record of pasta comes from the Talmud in the 5th century AD and refers to dried pasta that could be cooked through boiling,^[3] which was conveniently portable.^[4]Some historians think that Berbers introduced pasta to Europe during a conquest of Sicily. In the West, it may have first been worked into long, thin forms in Sicily around the 12th century, as the Tabula Rogeriana of Muhammad al-Idrisi attested, reporting some traditions about the Sicilian kingdom.^[5]

The popularity of spaghetti spread throughout Italy after the establishment of spaghetti factories in the 19th century, enabling the mass production of spaghetti for the Italian market.^[6]

In the United States around the end of the 19th century, spaghetti was offered in restaurants as Spaghetti Italienne (which likely consisted of noodles cooked past al dente, and a mild tomato sauce flavored with easily found spices and vegetables such as cloves, bay leaves, and garlic) and it was not until decades later that it came to be commonly prepared with oregano with oregano or basil.^[7][8][9]

(Secure:https://en.wikipedia.org/wiki/Spaghetti 

3. Sandwich

      The modern concept of a sandwich using slices of bread as found within the West can arguably be traced to 18th century Europe. However, the use of some kind of bread or bread-like substance to lie under (or under and over) some other food, or used to scoop up and enclose or wrap some other type of food, long predates the eighteenth century, and is found in numerous much older cultures worldwide.

The ancient Jewish sage Hillel the Elder is said to have wrapped meat from the Paschal lamb and bitter herbs between two pieces of old-fashioned soft matzah—flat, unleavened bread—during Passover in the manner of a modern wrap made with flatbread.^[9] Flat breads of only slightly varying kinds have long been used to scoop or wrap small amounts of food en route from platter to mouth throughout Western Asia and northern Africa. From Morocco to Ethiopia to India, bread is baked in flat rounds, contrasting with the European loaf tradition.

During the Middle Ages in Europe, thick slabs of coarse and usually stale bread, called "trenchers", were used as plates.^[10] After a meal, the food-soaked trencher was fed to a dog or to beggars at the tables of the wealthy, and eaten by diners in more modest circumstances. The immediate culinary precursor with a direct connection to the English sandwich was to be found in the Netherlands of the seventeenth century, where the naturalist John Ray observed^[11] that in the taverns beef hung from the rafters "which they cut into thin slices and eat with bread and butter laying the slices upon the butter"— explanatory specifications that reveal the Dutch belegde broodje, open-faced sandwich, was as yet unfamiliar in England.

Initially perceived as food that men shared while gaming and drinking at night, the sandwich slowly began appearing in polite society as a late-night meal among the aristocracy. The sandwich's popularity in Spain and England increased dramatically during the nineteenth century, when the rise of industrial society and the working classes made fast, portable, and inexpensive meals essential.^[12] In London, for example, at least seventy street vendors were selling ham sandwiches by 1850; during that decade sandwich bars also became an important form of eating establishment in western Holland, typically serving liver and salt beef sandwiches.^[13]

At the same time that the European-style sandwich finally began to appear outside of Europe. In the United States, the sandwich was first promoted as an elaborate meal at supper. By the early twentieth century, as bread became a staple of the American diet, the sandwich became the same kind of popular, quick meal as was already widespread in the Mediterranean.^[12]

(Seuce: https://en.wikipedia.org/wiki/Sandwich

4. Sushi

The two canyons鮨 and 鮓 aimed in China about two thousand and a half years ago on fish sauce and fish, which were added with rice and salt, but eventually the distinction disappeared and the characters used both to name fish fed with rice and salt in preservative purpose. The rice was then poached before eating the fish. A slight salting and shorter loading time later made it possible that the rice could also be eaten but imported fish generally disappeared from Chinese cuisine during the Ming Dynasty . Nigirizushin became more dispersed in Japan during the late Ed era(19th century) but sushi with inlaid or cooked toppings was still more common than today. During the edible period, oshizushi was mostly used. ^{[ source needed ]}

In Sweden, sushi was only served in 1979 at the Restaurant Seikoen in Stockholm , ^[ 1 ] but it was not until the 1990s when a large amount of smaller sushi bars were established as sushi began to become common. For a few years back, you can also buy ready-made sushi in many regular grocery stores, and competition has made the range of both price and quality increased with the large number of sushi bars opened. Sushi can soon be said to have established itself as "kinamat", Indian food and pizza made in Sweden. Sushi is very popular in Japan and the United States. ^{[ source needed ]}

(Secure: https://sv.wikipedia.org/wiki/Sushi )

5. Gelato

  The history of gelato is rife with myths and very little evidence to substantiate them. Some say it dates back to frozen desserts in Sicily, ancient Rome and Egypt made from snow and ice brought down from mountaintops and preserved below ground.^{[citation needed]} In 1686, the Sicilian fisherman Francesco Procopio dei Coltelli perfected the first ice cream machine.^[6] However, the popularity of gelato among larger shares of the population only increased in the 1920s–1930s in the northern Italian city of Varese, where the first gelato cart was developed. Italy is the only country where the market share of artisanal gelato versus mass-produced gelato is over 55%.^[7][8] Today, more than 5,000 modern Italian ice cream parlors employ over 15,000 people.^[9]
(Secure:https://en.wikipedia.org/wiki/Gelato )

6. Dorayaki

    Dorayaki  is a type of Japanese confection, а red-bean pancake which consists of two small pancake-like patties made from castella wrapped around a filling of sweet Azuki red bean paste.^[1][2] Dorayaki are similar to Imagawayaki, but the latter are cooked with the batter completely surrounding the bean paste filling and are often served hot.

The original Dorayaki consisted of only one layer. Its current shape was invented in 1914 by Usagiya in the Ueno district of Tokyo.^[3]

In Japanese, dora means "gong", and because of the similarity of the shapes, this is probably the origin of the name of the sweet.^[2][3] Legend has it that the first Dorayaki were made when a samurai named Benkei forgot his gong (dora) upon leaving a farmer’s home where he was hiding and the farmer subsequently used the gong to fry the pancakes, thus the name Dorayaki.^[3]

(Secure:https://en.wikipedia.org/wiki/Dorayaki )

7. Hummus

     The earliest known recipes for a dish similar to hummus bi tahina are recorded in cookbooks written in Cairo in the 13th century.^[8] A cold purée of chickpeas with vinegar and pickled lemons with herbs, spices, and oil, but no tahini or garlic, appears in the Kanz al-Fawa'id fi Tanwi' al-Mawa'id;^[9] and a purée of chickpeas and tahini called hummus kasa appears in the Kitab Wasf al-Atima al-Mutada: it is based on puréed chickpeas and tahini, and acidulated with vinegar (though not lemon), but it also contains many spices, herbs, and nuts, and no garlic. It is also served by rolling it out and letting it sit overnight,^[10] which presumably gives it a very different texture from hummus bi tahina. Indeed, its basic ingredients—chickpeas, sesame, lemon, and garlic—have been eaten in the region for millennia.^[11][12] Though chickpeas were widely eaten in the region, and they were often cooked in stews and other hot dishes,^[13] puréed chickpeas eaten cold with tahini do not appear before the Abbasid period in Egypt and the Levant.^[9]
(Secure: https://en.wikipedia.org/wiki/Hummus )

8. Mutabbaq

    The word mutabbaq in Arabic means "folded". This suggested that Murtabak might be originated from Yemen, which has sizeable Indian population; through Indian traders it has spread back to their home countries.^[2] Another theory however, suggested that despite its Arabic-sounding name, it was invented in India instead.^[3] Murtabak was brought to Southeast Asia by Tamil Muslim trader.^[1] The dish referred to as murtabak is a multi-layered pancake that originated in the state of Kerala where the people referred to as "mamaks" ("mamak" means "uncle" in Tamil) hail from. The word "mutabar" is the original name for the particular dish referred to in other languages and dialects as "murtabak." "Mutabar" is an amalgam of two words, "muta" (being the Keralite word for egg, a significant component of the dish) and "bar," an abbreviated form of the word barota, or "bratha roti" (the bread). The bread base or pancake on which it is then spread over is referred to in Hindi as "pratha roti" or "pratha." (Note the difference in pronunciations, pratha and brata).

There are similar versions of the bread in places such as Yemen and other regions of the Arabic world and Persia. All of these places in the Middle East were visited by Indian traders centuries ago and it would not be unusual for them to have learned from each other or to have adopted each other's culinary habits and practices. However, the word "mutabar" is the original name for the egg, chilli, and onion flavoured multi-layered pancake.

In countries where martabak is widely available, it is so common it has become an everyday dish. This dish is made not only at home, but often found in inexpensive food service menus specialising in traditional cuisine, which is why has the reputation of "street food", a local fast food sold by street vendors. Sometimes martabaki - especially sweet - go on sale in stores already in finished form.^[6]

(Secure:https://en.wikipedia.org/wiki/Murtabak )

9. Melktert

 
      Melktert /ˈmɛlktɛt/, Afrikaans for "milk tart", is a South African dessert consisting of a sweet pastry crust containing a creamy filling made from milk, flour, sugar and eggs. The ratio of milk to egg is higher than in a traditional Portuguese custard tart (Pastel de nata) or Chinese egg tart (dan ta), in which both was influenced by the Portuguese, resulting in a lighter texture and a stronger milk flavour. Some recipes require the custard to be baked in the crust, and others call for the custard to be prepared in advance, and then placed in the crust before serving. Cinnamon is often sprinkled over its surface. The milk used for the custard can also be infused with a cinnamon stick before preparation.

Melktert is described as a dessert that shows distinctive Dutch traits.

(Secure:https://en.wikipedia.org/wiki/Melktert )

10. Chocolate Brownie

     One legend about the creation of brownies is that of Bertha Palmer, a prominent Chicago socialite whose husband owned the Palmer House Hotel. In 1893 Palmer asked a pastry chef for a dessert suitable for ladies attending the Chicago World's Columbian Exposition. She requested a cake-like confection smaller than a piece of cake that could be included in boxed lunches.^[2] The result was the Palmer House Brownie with walnuts and an apricot glaze. The modern Palmer House Hotel serves a dessert to patrons made from the same recipe.^[3] The name was given to the dessert sometime after 1893, but was not used by cook books or journals at the time.^[2]

By 1907 the brownie was well established in a recognizable form, appearing in Lowney's Cook Book by Maria Willet Howard (published by Walter M. Lowney Company, Boston) as an adaptation of the Boston Cooking School recipe for a "Bangor Brownie". It added an extra egg and an additional square of chocolate, creating a richer, fudgier dessert. The name "Bangor Brownie" appears to have been derived from the town of Bangor, Maine, which an apocryphal story states was the hometown of a housewife who created the original brownie recipe.^[4] Maine food educator and columnist Mildred Brown Schrumpf was the main proponent of the theory that brownies were invented in Bangor.^[a] While The Oxford Companion to American Food and Drink (2007) refuted Schrumpf's premise that "Bangor housewives" had created the brownie, citing the publication of a brownie recipe in a 1905 Fannie Farmer cookbook,^[9] in its second edition, The Oxford Encyclopedia of Food and Drink in America (2013) said it had discovered evidence to support Schrumpf's claim, in the form of several 1904 cookbooks that included a recipe for "Bangor Brownies".^[10]The first-known printed use of the word "brownie" to describe a dessert appeared in the 1896 version of the Boston Cooking-School Cook Book by Fannie Farmer, in reference to molasses cakes baked individually in tin molds.^[4] The earliest-known published recipes for a modern style chocolate brownie appeared in the Home Cookery (1904, Laconia, NH), Service Club Cook Book (1904, Chicago, IL), The Boston Globe (April 2, 1905 p. 34),^[2]and the 1906 edition of Farmer cookbook. These recipes produced a relatively mild and cake-like brownie.

(Secure:https://en.wikipedia.org/wiki/Chocolate_brownie )