Sentences with phrase «food historians»

As food historian Maguelonne Toussaint - Samat recounts, «Initially sold only in the best English grocers» shops, curry and chutney soon conquered Europe, and in 1889, at the time of the World Exhibition in Paris, the French Colonial Ministry fixed the legal composition of curry powder sold in France.»

The Southwest Airlines Chinese New Year Parade in San Francisco Ice cream Food historians tell us the history of ice cream begins with ancient flavored ices.

As food historian Maguelonne Toussaint - Samat observed, «In Little Red Riding Hood's basket, like the butter, the cake shows her respect and love for her grandmother better than any words can do.

Although food historians disagree about the origins of this popular breakfast and brunch dish, Americans have made it their own, creating hundreds of variations.

The late food historian Karen Hess observed in 1981: «Few scholars are cooks — and fewer cooks scholars.

Food historians estimate that man has been sowing and reaping onions for at least 5,000 years and that our ancestors feasted on wild onions for thousands of years before the invention of farming and writing.

Dating is a stage of romantic relationships in humans whereby two people meet socially with the aim of each assessing the other's suitability as a Ice cream Food historians tell us the history of ice cream begins with ancient flavored ices.

According to food historian Waverly Root, the first recorded mention of its use in England was in 1640, where it was considered a crude food, eaten by «country people and strong laboring men... [but] too strong for tender and gentle stomachs.»

In fact, food historians give credit of first using soda to leaven bread to the Native Americans, who used pearl ash to help their breads rise.

Food historian Dave DeWitt has searched obscure books and magazines to uncover the story of BBQ that most people don't know about.

«The North African housewife can choose from up to 200 different spices and herbs when she stops to replenish her supplies at a spice stall in the souks of the medinas,» observed food historian Harva Hatchen.

This theory agrees with that of food historians, who believe that chiles initially were grown in monasteries and the seeds were spread throughout Spain and Europe first by traveling monks and then by Spanish and Portuguese traders, who introduced them into Africa, India, and Asia.

The book, like many food historians, credits Amato's with creating the original Italian sandwich.

«In California,» wrote food historian Evan Jones, «cooks who bought esoteric ingredients did so mostly through mail order.

Traditionally, Frankfurt - am - Main, Germany, is credited with originating the frankfurter but other food historians suggest the sausage was created in the 1600s by Johann Georghehner, a butcher in Coburg, Germany.

Food historians also note that sausages were sold at the 1893 Columbian Exposition in Chicago and again at the 1904 Louisiana Purchase Exposition in St. Louis where Anton Feuchtwanger, a sausage concessionaire, ran out of the protective gloves he handed out to keep his customers from burning their fingers when eating.

In the midst of all this conflict, a few food historians have noticed that there tends to be a common denominator in regional barbecue — the overwhelming tendency to use chile peppers to spice up the smoked meats.

According to food historian Sophie Coe, «The beans... could be cooked in plain water or water in which toasted or untoasted chiles had been steeped.

According to food historian Andrew Smith, the first known recipe using the term «cupcake» appeared in an American cookbook in 1826.

Oretta Zanini De Vita, a renowned Italian food historian and pasta authority, and Maureen B. Fant, an American who's lived and cooked in Rome for more than 30 years, teamed up to create the ultimate Italian cookbook, Sauces & Shapes, which Cooking columnist Sybil Pratt calls «glorious.»

Southerners love a good meal as much as they love a good story, and sitting down with food historian John T. Edge's The Potlikker Papers: A Food History of the Modern South is like sitting down to a bountiful Sunday Southern dinner.

TASTE OF THE TOWN As the late food historian Joy Santlofer demonstrates in her elegant Food City: Four Centuries of Food - Making in New York, the Big Apple has long been a crossroads of food cultures.

This warm series from food historian and archaeologist paula marcoux...

Join guest lecturer and food historian Laura Ziman for this in - depth 15 - minute talk on a Netherlandish still life.

Book Signing for Oaxaca al Gusto, September 16, 2010 The Blanton Museum Shop at the Blanton Museum of Art, is pleased to host a book signing event with acclaimed food historian and chef Diana Kennedy on September 16, 2010 at 6:30 PM.

This one time: The late and great food historian, Paolo Villoresi, gave me one on one tips on how to perfect my Sunday «gravy» recipe.

According to the book Savoring Southeast Asia by Joyce Jue, food historians believe the idea for satay originated in Indonesia.

Food historians disagree how brisket became the staple for Texas barbecue.

Food historians estimate that orange carrots gained popularity in the 1500s.

Food historians can't document the start of sausage making but we know that the process began as...

According to food historians, lemon flavored custards and pies have been enjoyed since Medieval times, however, the lemon meringue pie we know and love didn't make the scene until the 19th century.

She is a food historian with fascinating insights into the origins of spicy cuisines.

I'm not a food historian but it is of great interest and curiosity to know where food comes from, and the origin of dishes throughout history.

Dave DeWitt, Publisher An internationally renowned chile pepper expert, food historian, and the author or coauthor of 41 books, Dave's company, Sunbelt Shows, produces the National Fiery - Foods & BBQ Show in Albuquerque, New Mexico.

She is as much a food historian as a cookbook writer and I highly recommend her books if you are not already familiar with them.

First, we'll hear out the food historian.

Whether you choose to believe the food historians in Pennsylvania, the governmental body of Maine, or the nostalgic patrons of long gone bakery in Boston, the real heritage of the whoopie pie doesn't really matter in the long run.

Some food historians consider that since the word «Malagueta» was already a Portuguese term for spicy berry, this name was transferred to a Brazilian red chile pepper of even more pungency, sometime after the Portuguese settlement of Brazil.

Some food historians even claim that Siberian pel» meni were the world's first «frozen convenience food.»

Food historians have, however, determined that it originated in what is now Peru.

Kontos Foods Corporate Executive Chef Demetrios Haralambatos is a classically trained chef, a food historian and food writer, and frequent lecturer on a variety of food topics.

Interestingly, food historians can trace almost every variety to a country and often a town of origin.

Food historians can't document the start of sausage making but we know that the process began as a way to preserve meat that couldn't be immediately eaten.