history
Iconic food and gustatory moments in history.
Memories Of Dhal And Tears
Memories Of Dhal And Tears When I think of home, I often remember my first husband’s Indian dhal, a dish that brings back a complex mix of emotions, both good and painful. This simple meal, full of flavor and warmth, symbolizes a challenging time in my life but stands as a testament to my resilience and growth.
By Marie381Uk 12 months ago in Feast
The Evolution of Our Kitchen
Ahh, the joys of being Penna Dutch... and obsessed with food. When my great-to-the-fourteenth ancestor, John Jacob Dreibelbis, came over as an indentured servant, he was given a parcel of land after working for seven years. His son, Jacob B, was the one who founded the farm at the end of town. Nowadays, owning a piece of land implies you're rich. Then? Dirt poor. The kitchen still has two shadowboxes of glued fish bones in patterns from the suckers they net-trapped in the river, the only part of the fish that's inedible.
By Meredith Harmon12 months ago in Feast
My Grandmother's Kulchatay. Runner-Up in A Taste of Home Challenge.
If I were to name one dish from my culture that defined me, I'd say it was kulchatay (pronounced /ku:l-cha-'tay/) from the northern rural region of Kyrgyzstan where I spent my summers as a child and teenager, on my grandparents’ farm.
By Lana V Lynx12 months ago in Feast
Popeta E Polenta
Many of my blood relatives were born in Italy including my mother Isabella who was born in Trieste. All of the women in the family were amazing cooks. As an American, I'm not really sure if that is an Italian thing, a Latin thing, or a Catholic thing. Having tasted many of the family dishes, I focused my attention mainly on lasagna to be my signature dish; However, I am not going to share that recipe for this challenge because I think that my lasagna is as Americanized as modern pizza. I'd rather talk about "Popeta E Polenta" as the cultural dish which is a bridge to my family's history. Most people have had burger patties and mashed potatoes, but not everyone is familiar with the Italian version known as "Popeta E Polenta". I believe of all the Italian dishes that I was raised on, "Popeta E Polenta" is the dish that carries on our generational history and tradition most accurately.
By Shanon Angermeyer Norman12 months ago in Feast
Cannelloni Chronicles: How Pasta Stuffed My Heart (and Stomach). AI-Generated.
Some dishes transcend taste. They carry memories, traditions, and the warmth of shared moments. For me, cannelloni isn’t just pasta—it’s a love letter from my nonna’s kitchen, wrapped in dough and smothered in sauce.
By Alain SUPPINI12 months ago in Feast
The Top 15 Snack Foods You'll Find In Germany
What Americans think of when they hear the term "snack," they think of common staples such as chips, cakes, cookies, candy bars, and sodas. Americans also don't think of street carts and markets as a great source for snacks and quick bites. But when you're in Germany, snacks look a little bit different and come in a lot of different varieties.
By Jenika Enoch12 months ago in Feast
The Recipe
Note: the following recipe allows for variations and additions, but the list of ingredients and instructions has been collated by experts with many years of experience in this field. And I have played around with the demands of the challenge...and so what?
By Kendall Defoe 12 months ago in Feast
The Top 12 Snack Foods You'll Find In Australia
What Americans think of when they hear the term "snack," they think of common staples such as chips, cakes, cookies, candy bars, and sodas. But when you're in Oceania, snacks can look a little bit different and come in a lot of different varieties.
By Jenika Enoch12 months ago in Feast
1930's Peanut Butter And Pickle Sandwhich Recipe
It’s hard to imagine now, with grocery aisles stocked to the brim and endless meal delivery apps at our fingertips, but there was a time when putting food on the table was a daily struggle. During the Great Depression of the 1930s, millions of families in America faced severe economic hardship, and meals became less about flavor and more about survival. It was in this era of ingenuity and necessity that the humble peanut butter and pickle sandwich found its moment.
By Ridleys Recipes12 months ago in Feast
Turning Wild Plants Into Life-Saving Ingredients
This article may seem like a strange one, but stay with me here. Did you know that you can make flour from a number of common plants, not just wheat? Perhaps you're wondering why this is even a topic worth learning about. In an emergency or crisis situation, you may need to know what you can substitute for flour and how to do it.
By Rootbound Homestead12 months ago in Feast
Millet Ugali, Kienyeji, and Mursik
Introduction Nestled in the scenic hills of Kenya’s Rift Valley is the Kalenjin community—a group known not only for their remarkable prowess in long-distance running but also for a rich culinary heritage that has been passed down through generations. At the heart of this culinary tradition lies a dish that encompasses the very essence of Kalenjin culture: a harmonious blend of ugali made from millet and maize, vibrant kienyeji vegetables, and the refreshing mursik, a traditional fermented milk drink. This dish is more than just sustenance; it is a profound symbol of community, identity, and resilience, anchored in the historical journey of the Kalenjin people.
By Daniel K. Lagat12 months ago in Feast
Turkey is making fake honey on an alarming scale.
Turkey is making fake honey on an alarming scale. Turkey one of the world's largest honey producers is facing a crisis as counterfeit honey floods the market. With an annual production of around 115,000 tons Turkey ranks second globally after China in honey production. The country's honey industry is valued at approximately €270 million $283.4 million with Germany and the United States being the largest importers. However the rise of adulterated honey containing sugar syrups artificial sweeteners and other additives has cast a shadow over the sector. This fraudulent practice not only threatens the integrity of Turkish honey but also poses risks to international markets where counterfeit honey could be unknowingly sold to consumers. The production of fake honey has been an ongoing issue but recent reports indicate that the problem has escalated. Turkish authorities have confiscated tons of adulterated honey with a total estimated value of around €25 million. In September 2024 police raided a facility in Ankara uncovering 8,150 tons of glucose fructose and sugar used in honey adulteration. Additionally they found 100,000 labels for different brands suggesting a large scale operation to distribute counterfeit products under legitimate brand names. The Turkish Ministry of Agriculture has identified 43 honey producers involved in adulteration and two of these manufacturers supply their products to major supermarket chains.
By Adnan Rasheedabout a year ago in Feast
