A Short Introduction to Italian Cooking Terms
One occasionally hears mention of the following terms in Italian
cooking-- battuto, soffritto, trito, crudo, al dente, and insaporire...
In Spain, an appetizer, called an entremése, is a complement to
a meal while a tapa is something altogether different...
What is Couscous and How Does One Prepare It?
is one of the staple foods of the Maghrib (western North
What is a Meze?
Nearly every Middle Eastern
or Mediterranean cookbook I’ve ever looked at understandably describes the
Middle and Neat Eastern and North African mazza or meze or mezze as “appetizers...
Mediterranean Take-Out Food in the Middle Ages
During the Middle Ages,
eating “take-out,” was a popular, common, and in some cases necessary way of
eating in both the Muslim and Christian Mediterranean...
Cassoulet is a bean stew cooked in an earthenware
casserole, hence the name...
Origin of "Macaroni and Cheese"
Since the Kraft Company put it in a box in 1937 every American kid grew
up with macaroni and cheese...
What is Brandade?
Brandade is a mashed salt cod blended with olive oil
and a little garlic until it is a smooth cream...
History of the Fork
The history of the fork has
never been written, and when it is, it will be a study of the rules of
etiquette in society...
A History of Eggplant Parmesan
Eggplant Parmesan, parmigiana
di melanzane in Italian, is one of the classic preparations of southern
Effects of the Growth of Arborculture in 16th century France
Throughout the coastal Mediterranean, from Murcia in Spain to Provence,
fish were fried in olive oil in the sixteenth century...
History of Spaghetti Carbonara
The whole story of the origin of this dish and its place in cucina romana is vague...