Ice Castles 2011 a Feast of Al-Andalus
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Sauces Reconsidered
SAUCES RECONSIDERED Rowman & Littlefield Studies in Food and Gastronomy General Editor: Ken Albala, Professor of History, University of the Pacific ([email protected]) Rowman & Littlefield Executive Editor: Suzanne Staszak-Silva ([email protected]) Food studies is a vibrant and thriving field encompassing not only cooking and eating habits but also issues such as health, sustainability, food safety, and animal rights. Scholars in disciplines as diverse as history, anthropol- ogy, sociology, literature, and the arts focus on food. The mission of Row- man & Littlefield Studies in Food and Gastronomy is to publish the best in food scholarship, harnessing the energy, ideas, and creativity of a wide array of food writers today. This broad line of food-related titles will range from food history, interdisciplinary food studies monographs, general inter- est series, and popular trade titles to textbooks for students and budding chefs, scholarly cookbooks, and reference works. Appetites and Aspirations in Vietnam: Food and Drink in the Long Nine- teenth Century, by Erica J. Peters Three World Cuisines: Italian, Mexican, Chinese, by Ken Albala Food and Social Media: You Are What You Tweet, by Signe Rousseau Food and the Novel in Nineteenth-Century America, by Mark McWilliams Man Bites Dog: Hot Dog Culture in America, by Bruce Kraig and Patty Carroll A Year in Food and Beer: Recipes and Beer Pairings for Every Season, by Emily Baime and Darin Michaels Celebraciones Mexicanas: History, Traditions, and Recipes, by Andrea Law- son Gray and Adriana Almazán Lahl The Food Section: Newspaper Women and the Culinary Community, by Kimberly Wilmot Voss Small Batch: Pickles, Cheese, Chocolate, Spirits, and the Return of Artisanal Foods, by Suzanne Cope Food History Almanac: Over 1,300 Years of World Culinary History, Cul- ture, and Social Influence, by Janet Clarkson Cooking and Eating in Renaissance Italy: From Kitchen to Table, by Kath- erine A. -
From-Pottage-To-Peacock.Pdf
2 From Pottage to Peacock: A Guide to Medieval Food Nicol Valentin Historyunfettered.com 3 4 In the beginning . There was food, and the food was tasty. Wine from Palestine, olive oil from Spain, tableware from Gaul: these were the things coming into Britain before the fall of Rome. In fact, thanks to the Romans, the British were introduced to a large selection of vegetables like garlic, onions, leeks, cabbages, turnips, asparagus, and those beloved peas. Spices like pepper, nutmeg, and ginger were introduced too. Things were grand, and then in 410 the Romans left. The world became fragmented. Towns disappeared, villas were abandoned, and society was in the midst of catastrophic collapse. No one had time to worry about imported wine or fancy spices. Slowly, however, pockets of stability returned. Chaos turned to order, and someone said, !I think it"s time for a really great dinner.# 5 First, the Bad Stuff ! Unfortunately, food was never a certainty in the medieval world. Starvation was always a possibility, no matter who you were. Crops failed, fields flooded, animals caught diseases, and any of these things could leave your table empty. Sometimes you got hit with more than one calamity. Even in the best conditions, you could still starve. If you found yourself in a town under siege, your choices were to surrender to a quick death by hanging or a slow one by starvation. Neither seems very appealing. If the crops were good and no one was knocking down your door with sword and ax, there was still more to watch out for. -
Olive Cocktail 4,5€ Crispy Fried Potatoes 3
Olive cocktail 4,5€ Crispy fried potatoes 3€ Our “bravas” 6,5€ “Cannoli” stuffed with baked iberian bacon 7,5€ Iberian Ham with toasted Catalan bread with tomato 16€ Flavored Hummus 6€ Muhammara (Slightly spiced Syrian Red Hummus) 6€ Futomakis: 2 Mediterranean, 2 Japanese (vegan) 8,5€ Homemade Guacamole 8,5€ Crepizza stuffed with cooked Mediterranean vegetables 7,5€ Low-temperature cooked free-range egg served on a basis of truffled potato parmentier 7€ TrufFle raviolis with foie sauce 9€ Mini croquettes stuffed with roasted meat 8€ Spinach croquettes or “gorgonzola” and walnut croquettes 8€ Cured Foie Can Marc style 9€ Cantabrian 000 anchovies served on toasted bread with tomato 12€ Deconstruction of Galician style octopus 10,5€ Scallops with strawberry chutney and wasabi 11€ Diced cod conFit with black garlic aioli 10,5€ Red tuna tartare, strawberries, wakame and black sesame 11,5€ Low-temperature cooked veal cheek with “ratafía” sauce 10,5€ Chicken breast medallions served on a vegetable pickle sauce and pinneaple chutney 8,5€ Galician beef mini burguer with Flavored onion 8€ Mini burguer of iberian pork loin and goat cheese with acid apple 8€ An assortment of chocolate textures 7,5€ (Brownie, crispy crushed cacao, creamy chocolate fudge and light foamy mousse) “Rus” (typical Catalan cake) and moscatell shot 8€ “Bisbalenc” (typical Catalan cake) and garnatxa shot 8€ Ice Creams and Sorbets by Sandro Desii: - Mascarpone with raspberries / Tangerine (vegan) / KéFir with pear 6€ - Chocolate with olive oil (vegan) / Lemon and basil (vegan) / Mexican Vanilla 5€ Bread 1,5€ Toasted catalan 3,5€ bread with tomato *important information for people with allergies or nutritional intolerances Ask our staff for the menu with extra information of all dishes and cocktails served at our establishment. -
HISTORY of the JEWS in ITALY the Jews of Italy Have Strong Bi
HISTORY OF THE JEWS IN ITALY The Jews of Italy have strong bi-cultural roots dating back to the second century BCE, when many Israelites, under the leadership of Judah Maccabeus, left the land of Israel to go the "Eternal City" (Rome). They also settled in Naples and in various localities in the southern part of the peninsula. Jews in pre- Christian Rome were very active in proselytizing their faith. It was not until the Jewish revolts in 132 CE, culminating in the destruction of the Second Temple in Jerusalem in 70 CE, that the Jewish-Roman alliance was broken and the Jews were forced into slavery. Approximately 10,000 Jews were transported to Rome to be used as work hands to help build the Coliseum. This image of history remains frozen in time for all to see in the ’Arch of Titus,’ where the Roman victory over the Jews is etched in stone. Although enslaved, the Jewish population in Rome flourished. Thirteen synagogues and numerous Jewish cemeteries were built. Many Jewish communities were established in southern and northern cities in Italy as well, such as Taranto, Ferrara and Milan. Nevertheless, many Romans despised the Jews and considered their rituals to be barbaric. Throughout history, the status of Italy’s Jews depended largely on who was in control of either the Roman Empire or the Church. The endorsement of Christianity as a ’legal’ religion in 313 CE by the Emperor Constantine marked a transition for Italy’s Jews from an era of acceptance to one of discrimination. The situation for the Jews worsened in 380 CE, when the Edict of Tessa Lonica of Teodosia recognizing Christianity as the official religion of the Empire was enacted, with very little tolerance for Judaism or other religions. -
How to Open a Restaurant the Modern Restaurateur’S Guide to Starting & Growing a Restaurant Business Alison Arth
How to Open a Restaurant The Modern Restaurateur’s Guide to Starting & Growing a Restaurant Business Alison Arth OpenTable - How to Open a Restaurant 1 Table of Contents 50 Introduction 4 How to Create a Brand 55 How to Write a Business Plan 5 How to Design Your Restaurant Construction 55 Why Writing A Business Plan Is Not Optional 5 Kitchen Design 57 What Your Business Plan Should Cover 8 Interior Design Building a Pitch Deck 11 58 62 How to Fund Your Restaurant 14 In the Weeds: Amanda Cohen Setting Up Your Business 14 How to Order and Purchase 64 Overview of Common Business Structures 15 What Do You Need? 64 Figuring Out How Much Money You Need 16 Key Considerations 65 Structuring Investor Payback & Ownership 17 Post-Opening Ordering & Purchasing 67 What to Expect from the Fundraising Process 20 69 More Financing Options 21 How to Build Your Team Recruit the Right People 73 How to Identify Locations, Choose a Interviewing 74 Site & Negotiate Your Lease 27 Assembling Your Team 75 Location vs. Site 27 78 Choosing a Site 29 How to Train Your Team How to Negotiate Your Lease 33 Start Early 78 Classroom Training 79 In the Weeds: Aaron London 40 Prepare Written Materials 82 How to Deal with Legal Regulations 42 Preview Events 83 Licenses, Permits, Inspections & Certificates 45 In the Weeds: Sean Heather 87 TEST CASE: Chez Ruth 46 OpenTable - How to Open a Restaurant 2 Table of Contents cont’d How to Create Your Menu 88 How to Create Buzz 106 Start with Trust 88 Get Your Story Straight 106 Art vs. -
The Coronation of Timothy and Gabrielle Fall, AS 48
The Coronation of Timothy and Gabrielle Fall, AS 48 A European Feast by the Guild of St. Lawrence, Shire of Abhainn Ciach Ghlais The recipes for this feast were chosen by members of the St. Lawrence (cook’s) guild in July, August and September of 2013. Individuals who chose, adapted, redacted and test-cooked the recipe are noted after each recipe. As coordinators of the feast, I would like to thank everyone who generously donated their time and efforts over the last 3 months to cook these dishes, the countless ones we tried (and now have in our collective back pockets for future feasts) and to taste the fruits of our labors. Please feel free to contact us if you would like further information on anything in this recipe collection. Gille MacDhnouill Starters Bread & Butter, Eggplant pancakes, Roman peacock duck chicken sliders, Ein condimentlin (pickled vegetables), Ravioli the Lombardian way 1st course Roast pig w/ garlic sauce and mustard, Genovese tart, Sweet Potatoes with Rose Syrup Entrée Hypocras Jelly Fish Pies 2nd course: Meat tile, Mushrooms of the first night, Roman cabbage (broccoli), Savory toasted cheese A sweets sideboard with tarts, custards, flans, fresh and preserved fruits. Feast Menu, Fall Coronation, AS48 2 Starters Eggplant Isfîriyâ [eggplant pancakes] Cook peeled eggplants in water and salt until done. Take out of the water and grate them to bits in a dish, with grated bread crumbs, eggs, pepper, coriander, cinnamon, some murri naqî’ and oil. Beat all until combined, then fry [the batter into] thin breads [crepes or pancakes], following the instructions for making isfîriyya Simple Isfîriyâ Break however many eggs you like into a big plate and add some sourdough, dissolved with a commensurate number of eggs, and also pepper, coriander, saffron, cumin, and cinnamon. -
Anonymous Andalusian Cookbook
Anonymous Andalusian Cookbook Kitab al tabikh fi-l-Maghrib wa-l-Andalus fi `asr al-Muwahhidin, li- mu'allif majhul. The Book of Cooking in Maghreb and Andalus in the era of Almohads, by an unknown author. i 13th Century Al-Andalus Cookbook Table of Contents PREFACE ...............................................................................................................................................................1 CHAPTER 1: HEALTHFUL COOKING .........................................................................................................................6 According to Hippocrates.................................................................................................................................6 On What Foods Should be Taken Alone and Should Not be Mixed with Other Foods...................................6 The Customs that Many People Follow in Their Countries .............................................................................6 Breads..............................................................................................................................................................7 Hygiene............................................................................................................................................................7 Basic Ingredients .............................................................................................................................................8 Utensils ..........................................................................................................................................................10 -
Intellectual Property, Traditional Knowledge And
INTELLECTUAL PROPERTY, TRADITIONAL KNOWLEDGE AND BIODIVERSITY IN THE GLOBAL ECONOMY: THE POTENTIAL OF GEOGRAPHICAL INDICATIONS FOR PROTECTING TRADITIONAL KNOWLEDGE-BASED AGRICULTURAL PRODUCTS By Teshager Worku Dagne Submitted in partial fulfilment of the requirements for the degree of Doctor in the Science of Law at Dalhousie University Halifax, Nova Scotia March 2012 © Copyright by Teshager Worku Dagne, 2012 DALHOUSIE UNIVERSITY Schulich School of Law The undersigned hereby certify that they have read and recommend to the Faculty of Graduate Studies for acceptance a thesis entitled “INTELLECTUAL PROPERTY, TRADITIONAL KNOWLEDGE AND BIODIVERSITY IN THE GLOBAL ECONOMY: THE POTENTIAL OF GEOGRAPHICAL INDICATIONS FOR PROTECTING TRADITIONAL KNOWLEDGE-BASED AGRICULTURAL PRODUCTS” by Teshager Worku Dagne in partial fulfilment of the requirements for the degree of Doctor in the Science of Law. Dated: March 1, 2012 External examiner: _________________________________ _________________________________ Research Supervisors: _________________________________ Examining Committee _________________________________ _________________________________ Departmental Representative: _________________________________ ii DALHOUSIE UNIVERSITY DATE: March 1, 2012 AUTHOR: Teshager Worku Dagne TITLE: INTELLECTUAL PROPERTY, TRADITIONAL KNOWLEDGE AND BIODIVERSITY IN THE GLOBAL ECONOMY: THE POTENTIAL OF GEOGRAPHICAL INDICATIONS FOR PROTECTING TRADITIONAL KNOWLEDGE-BASED AGRICULTURAL PRODUCTS DEPARTMENT OR SCHOOL: Schulich School of Law DEGREE: J.S.D. CONVOCATION: May YEAR: 2012 Permission is herewith granted to Dalhousie University to circulate and to have copied for non-commercial purposes, at its discretion, the above title upon the request of individuals or institutions. I understand that my thesis will be electronically available to the public. The author reserves other publication rights, and neither the thesis nor extensive extracts from it may be printed or otherwise reproduced without the author’s written permission. -
Viking Recipes
Viking Recipes Meat deserts 1. Viking Lamb 36. Angels food 2. Leg of Lamb with Mint and Garlic 37. Cheese and saffron tart Butter 38. Wheat and Hazelnut Pudding 3. Apple Bacon 39. Blackberry Patties 4. Boiled Pork 40. Fruit Pudding (Kissell) 5. Honey-Roasted Chicken 41. Springtime Fritters 6. Meat Soups 42. Pancake with Berries 7. Kale and Salt Pork 43. Färskost (Skyr) 8. Boiled Chicken with Leeks and 44. Honey Nut Cake Prunes 45. Honey Cream 9. Tabahajah 46. Sweet Wine Cakes 10. Chicken Stew With Beer 47. Stuffed Dates 48. Emeles 49. Cream Bastarde fish 50. Lozenges or Curd Cheese Pastries 11. Fish Soup 12. Baked fish in bread 13. Trout with Herbs breads 14. Viking Fish Soup 51. Irish Wheat Soda Bread 15. Rökt Fisk (Smoked Fish) 52. Tavern Bread 16. Fresh Oysters 53. Flatbread / Shardbread (Shortbread) 17. Honey-glazed Shrimps 54. Rye Bread 55. Flatbread 56. Basic Oatcakes vegetable 57. Barley Bread 18. Turnip Soup 58. Viking Recipe – Bread 19. Green Soup 59. Osyrat Kornbröd (Barley Flatbread) 20. Leek & cheese pie with barley pastry 60. Viking Barley Bagels: Unleavened 21. Baked Beets Barley Buns 22. Glazed Carrots 23. Carrot Casserole 24. Pea Chops porridge 25. Stewed Peas 61. Kornmjölsgröt (Barley Porridge) 26. Rutabaga Cubes 62. Porridge 27. Broad Beans 28. Pea Soup 29. Barley Pudding beverages 30. Garlic Mushrooms 63. A Delicious Apple Drink 31. Nässelsoppa (Nettle Soup) 64. Herbal Drink 32. Kokt Svinmålla (Boiled 65. Sandy’s simple Mead Recipe Lambsquarters) 66. Mead (Honey Wine) 33. Honey Glazed Root Vegetables 34. Salad Oxogarita Archaeological Finds of Ninth- and Tenth- 35. -
Daf Ditty Pesachim 44:From and Murri to Kamach
Daf Ditty Pesachim 44:from and Murri to Kamach 1 2 3 After discussing leaven in a mixture, the Gemara states a more general principle. Rabbi Abbahu said that Rabbi Yoḥanan said: With regard to all prohibitions of the Torah, a permitted substance does not join together with a prohibited substance. If one eats a permitted food with a prohibited food, and together they constitute the minimum prohibited measure, he is exempt from punishment for this act of consumption. This principle applies to all halakhot except for the prohibitions of a nazirite, who is liable for eating a mixture of that kind, as the Torah said with regard to a nazirite: “He shall abstain from wine and strong drink; he shall drink no vinegar of wine, or vinegar of strong drink, nor shall he drink anything soaked in grapes” (Numbers 6:3). This verse indicates that a nazirite is prohibited from consuming not only wine and vinegar, but also any food that was soaked in these liquids. And Ze’eiri said: Permitted and prohibited substances also combine with regard to the prohibition against offering leaven on the altar, as it states: “For no [kol] leaven and no [kol] honey shall be offered as a burnt-offering before the Lord” (Leviticus 2:11). This indicates that one is also liable for sacrificing leaven in a mixture (Tosafot) in addition to the liability for sacrificing pure leaven. 4 Rav Dimi sat and stated this halakha that a permitted substance does not join together with a prohibited substance to constitute the requisite measure, except in the case of a nazirite. -
Culinary Herbs and Spices: Their Bioactive Properties, the Contribution of Polyphenols and the Challenges in Deducing Their True Health Benefits
Int. J. Mol. Sci. 2014, 15, 19183-19202; doi:10.3390/ijms151019183 OPEN ACCESS International Journal of Molecular Sciences ISSN 1422-0067 www.mdpi.com/journal/ijms Review Culinary Herbs and Spices: Their Bioactive Properties, the Contribution of Polyphenols and the Challenges in Deducing Their True Health Benefits Elizabeth I. Opara 1,* and Magali Chohan 2 1 School of Life Sciences, Kingston University, Penrhyn Road, Kingston upon Thames KT1 2EE, UK 2 School of Sport, Health and Applied Science, St. Mary’s University, Waldegrave Road, Strawberry Hill, Twickenham TW1 4SX, UK; E-Mail: [email protected] * Author to whom correspondence should be addressed; E-Mail: [email protected]; Tel.: +44-(0)-20-8417-2047. External Editor: Chang Won Choi Received: 14 July 2014; in revised form: 18 September 2014 / Accepted: 26 September 2014 / Published: 22 October 2014 Abstract: Herbs and spices have been used for both culinary and medicinal purposes for centuries. Over the last decade, research into their role as contributors of dietary polyphenols, known to possess a number of properties associated with reducing the risk of developing chronic non-communicable diseases, has increased. However, bearing in mind how these foods are consumed, normally in small quantities and in combination with other foods, it is unclear what their true benefit is from a health perspective. The aim of this review is to use the literature to discuss how preparative and digestive processes, bioavailability and interactions between foods may influence the bioactive properties of these foods, and whether or not polyphenols are responsible for these properties. -
From 13Th Century Anadalusia
The Feast of Three Princes A Second Meal, From 13th Century Anadalusia Compiled and adpapted by Edwin Latorre 0 1 Table of Contents Recipes 1. Jimli 3 2. Guiso de Lentejos (A dish of lentils) 7 3. Eggplant Isfiriya 9 4. Simple Flatbread 11 5. Zulabiyya 12 Shopping List 14 Suggestions for Preparation 15 Sources 16 2 1. Jimli with Meatballs Jimli is a tangy meat stew with a warm, spicy flavor. The addition of the meatballs to the stew adds variety to both flavor and texture. meatballs “Take meat from the shoulder and the leg of a ram, without tendons or veins, and pound it very hard. Add a little oil, pepper, cinnamon or lavender, a little onion juice, a little salt, another little bit of egg and a little fine flour.” - From the Anonymous Andalusian Cookbook of the 13th Century1 For Meatballs 1 lb Ground Beef 2 tablespoons Olive Oil 1 teaspoon Salt 1 teaspoon Ground Black Pepper ½ teaspoon Ground Cinnamon 1 Medium Onion 1 teaspoon Water 1 Egg beaten 1 tablespoons All Purpose Flour Preparation time: 20 - 30 minutes Cooking time: 30 - 40 minutes. 1. Peel and cut the onion into chunks 2. In a blender, food processor or mortar puree the onion with a teaspoon of water until it becomes pulp. 3. Crack and beat in the egg in a small bowl. 1Perry, Charles, translator. An Anonymous Andalusian Cookbook of the 13th Century . D avidFriedman.com - Recreational Medievalism , thttp://www.daviddfriedman.com/Medieval/Cookbooks/Andalusian/andalusian4.htm?fbclid=IwAR3cSw5C3ByFmwcbXcYQ JnUjU-0DBrurZzZnn44nIUdYna5RG2QI0MfVNPM#Heading133 3 4. In a large mixing bowl, thoroughly combine the meat, salt, black pepper, cinnamon and oil together in a bowl.