#culinary-history

#culinary-history

The connection between marsh mallow the herbaceous perennial, also known as althaea officinalis, and marshmallow the puffy cylindrical sweet, is historic. In the 19th century, the sap of the plant was still a key ingredient of its confectionary namesake, along with sugar and egg whites. But that connection has long been severed: the modern industrial marshmallow is derived from a mixture of sugar, water and gelatine. Its main ingredient is air.

Originally called omelette à la neige (snow omelet) in reference to thefluffy snow-like appearance of the meringue, île flottante (floating island)has a lengthy history that dates back to the seventeenth century. (It issaid to have been a favorite dessert of the French royal court during thereign of King Louis XIV.) The beloved dessert can now be found in manyculinary traditions worldwide. The Austrians know it

One thing about me? I love to eat and drink. It's honestly the only thing that can pull me out of the occasional existential crisis. And while I'm busy inhaling my favorite snacks, I often catch myself wondering, "Who thought of this?" Well, turns out, a lot of our beloved foods weren't invented by culinary geniuses; instead, they were happy accidents. Researching one origin story sent me spiraling into a rabbit hole of delicious mistakes that turned into global favorites. Here's a list of them.

You walk into an ice cream parlor and face a wall of colorful choices: Will it be a decadently rich chocolate chip kind of day? Or will it be something fruitier, like cherry or tutti frutti? At a fancier spot, you might even venture into pistachio or salted caramel territory. No matter what you choose, every scoop has a backstory - some of which might be older (or newer) than you'd expect.

Is a teeny tiny po'boy that holds a single oyster. a little bit ridiculous? Yes and is it delicious? That too. I think maybe I forgot fine dining can be all of these things at once until I went to Emeril's in New Orleans. You might associate Emeril's with the famous first name-only celebrity chef who opened it in 1990, but the restaurant was recently taken over by his son.

Anyone can tell you how to cook Italian food - a preliminary search on YouTube will throw up millions of meticulously detailed tutorials competing for your attention. However, when you want to understand why Italians cook the way that they do, you'll want to turn to the culinary maestros and virtuosos at the forefront of this cuisine, from Marcella Hazan and Anna del Conte to Nancy Silverton. But you wouldn't want to consider the Italian cookbooks written by them as simple recipe books, either.

Every city would be blessed to have an array of great locals' spots like Mexico City's cantinas. The venues run the gamut in style and clientele, attracting all kinds of customers. Some are century-old gems, giving visitors a peek into the city's long culinary history. And the food, ranging from free drinking snacks to house specialties worth seeking out, goes well beyond bar bites you might find elsewhere.

When Gabriella Gonzalez Martinez was a teenager, she would grab chamoy-flavored candy from the tiendita, a corner store up the street from her high school in a Los Angeles suburb. She still felt the pull of its sour-spicy-sweet tang as an adult living in Portland, Ore. Now a pastry chef, she treats the classic Mexican condiment as an invitation to play in the kitchen.

Sole meunière is a classic French recipe that translates to "miller's wife," referencing the process of flouring the fish before frying it in butter. This dish requires carefully sourced Dover sole which, when prepared correctly, delivers a delicate and nuanced flavor.

King Henry VII's love for roast beef not only influenced culinary traditions but also gave rise to the nickname 'Beefeaters' for his guards, highlighting the royal impact on food customs.

"We've been coming here forever, for decades. It's almost like a cocoon in here! Is it not cool enough? I'm sorry, this place is very cool. This place was cool before people knew what cool was."

Saleratus, an obsolete leavening agent from the 1800s, was made from bicarbonate of potash and became a staple for pioneers, eventually replaced by baking soda.

Jerk seasoning carries generations of cultural significance, embodying the history, legacy, and enduring spirit of people who experienced colonialism in Jamaica.

Goulash is not just a dish but a cultural symbol originating from Hungary, crafted by gulyás, or cattle herders, who made hearty stews to sustain their travels.

The vibrant green citrus adds a bright burst of acidity to tacos and is an essential part of authentic Mexican cooking.

"Pretty much all our customers walk here or come by public transportation," he noted.

General Tso's chicken is a Chinese-American dish not commonly eaten in China; it was first produced in Taiwan by Hunanese chef Peng Chang-kuei to suit the tastes of an American admiral.

The modern surf and turf carries the message of a happy splurge and symbol of abundance, mirroring lavish historical meals that displayed wealth and generosity.

Fish and chips is often considered a quintessential English dish, yet it actually originates from Spanish and Portuguese refugees who brought battered fish to the UK in the 16th century.

Grated food was a big deal that carried some prestige back in the day. Ancient Greek cheese graters have been found in burial sites, indicating their cultural significance.

Granita is an ancient Sicilian treat originally made with shaved snow, fruit syrups and citrus... Eventually, they swapped the snow for sweetened water and it became a balanced, icy treat.

The Reuben, made with corned beef and sauerkraut, offers a hearty experience, while the Rachel, featuring pastrami or turkey with coleslaw, presents a lighter, creamier alternative.

"You always like to keep going, at least I do. But we had a great 19 years."

This effortless dessert brings the good vibes. Any dessert you set on fire is impressive, and its components remind me of my Black life - not a monolith.

The blackening technique pioneered by Paul Prudhomme in the 1980s transformed how fish was cooked and popularized a cooking trend that remains notable today.