Omnivorous humans are highly adaptable and have adapted to obtain food in many different ecosystems. Historically, humans secured food through two main methods: hunting and gathering and agriculture. As agricultural technologies increased, humans settled into agriculture lifestyles with diets shaped by the agriculture opportunities in their geography. Geographic and cultural differences has led to creation of numerous cuisines and culinary arts, including a wide array of ingredients, herbs, spices, techniques, and dishes. As cultures have mixed through forces like international trade and globalization, ingredients have become more widely available beyond their geographic and cultural origins, creating a cosmopolitan exchange of different food traditions and practices.
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A close-up view of kaassoufflés cooking in a deep fryer
Deep frying (also referred to as deep fat frying) is a cooking method in which food is submerged in hot fat, most commonly oil, as opposed to the shallow oil used in conventional frying done in a frying pan. Normally, a deep fryer or chip pan is used for this; industrially, a pressure fryer or vacuum fryer may be used. Deep frying may also be performed using oil that is heated in a pot. Deep frying is classified as hot-fat cooking method. Typically, deep frying foods cook quickly: all sides of a food are cooked simultaneously as oil has a high rate of heat conduction.
The term "deep frying" and many modern deep-fried foods were not invented until the 19th century, but the practice has been around for millennia. Early records and cookbooks suggest that the practice began in certain European countries before other countries adopted the practice.
In common usage, the term "berry" differs from the scientific or botanical definition of a fruit produced from the ovary of a single flower in which the outer layer of the ovary wall develops into an edible fleshy portion (pericarp). The botanical definition includes many fruits that are not commonly known or referred to as berries, such as grapes, tomatoes, cucumbers, eggplants, bananas, and chili peppers. Fruits commonly considered berries but excluded by the botanical definition include strawberries, raspberries, and blackberries, which are aggregate fruits and mulberries, which are multiple fruits. Watermelons and pumpkins are giant berries that fall into the category "pepos". A plant bearing berries is said to be bacciferous or baccate. Read more...
Worcestershire sauce is frequently used to enhance food and drink recipes, including Welsh rarebit, Caesar salad, oysters Kirkpatrick, and deviled eggs. As both a background flavour and a source of umami (the savoury fifth flavour), it is now also added to dishes that historically did not contain it, such as chili con carne and beef stew. It is also used directly as a condiment on steaks, hamburgers, and other finished dishes, and to flavour cocktails such as the Bloody Mary and Caesar.
A muffin is an individual-sized, baked product. It can refer to two distinct items, a part-raised flatbread that is baked and then cooked on a griddle (typically unsweetened) and a cupcake-like quickbread (often sweetened) that is chemically leavened and then baked in a mold. While quickbread muffins are often sweetened, there are savory varieties made with ingredients such as corn and cheese. The flatbread is of British or European derivation, and dates from at least the early 18th century, while the quickbread originated in North America during the 19th century. Both are common worldwide today. Read more...
The muffins pictured are a variation on the classic lemonpoppy seed muffin. Made with real lemon zest and covered with a lemon-flavored confectioners glaze, they are an ideal companion for a Sunday brunch.
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Lemon and mango pickles (achards) traditionally accompany meals in the northwestern coastal regions of Madagascar.
Malagasy cuisine encompasses the many diverse culinary traditions of the Indian Ocean island of Madagascar. Foods eaten in Madagascar reflect the influence of Southeast Asian, African, Indian, Chinese and European migrants that have settled on the island since it was first populated by seafarers from Borneo between 100 CE and 500 CE. Rice, the cornerstone of the Malagasy diet, was cultivated alongside tubers and other Southeast Asian staples by these earliest settlers. Their diet was supplemented by foraging and hunting wild game, which contributed to the extinction of the island's bird and mammalmegafauna. These food sources were later complemented by beef in the form of zebu introduced into Madagascar by East African migrants arriving around 1,000 CE. Trade with Arab and Indian merchants and European transatlantic traders further enriched the island's culinary traditions by introducing a wealth of new fruits, vegetables, and seasonings.
Throughout almost the entire island, the contemporary cuisine of Madagascar typically consists of a base of rice served with an accompaniment; in the official dialect of the Malagasy language, the rice is termed vary ([ˈvarʲ]), and the accompaniment, laoka ([ˈlokə̥]). The many varieties of laoka may be vegetarian or include animal proteins, and typically feature a sauce flavored with such ingredients as ginger, onion, garlic, tomato, vanilla, salt, curry powder, or, less commonly, other spices or herbs. In parts of the arid south and west, pastoral families may replace rice with maize, cassava, or curds made from fermented zebu milk. A wide variety of sweet and savory fritters as well as other street foods are available across the island, as are diverse tropical and temperate-climate fruits. Locally produced beverages include fruit juices, coffee, herbal teas and teas, and alcoholic drinks such as rum, wine, and beer. Read more...
A selection of Alaskan wild berries from Innoko National Wildlife Refuge. This selection of woodland berries, including raspberries and blueberries are actually false berries. The common use of the word berry, simply refers to any small, sweet, fleshy fruit. The botanical use of the word is based on which part of the plant's ovary develop into the fruit.
François Pierre La Varenne ( – Dijon ) was the author of Le cuisinier françois (1651), the founding text of modern French cuisine. La Varenne broke with the Italian traditions that had dominated medieval and Renaissance French cookery during 16th century. He was the foremost member of a group of French chefs, writing for a professional audience, who codified French cuisine for the age of Louis XIV. The others were Nicholas de Bonnefons, Le jardinier François (1651) and Les Délices de la Campagne (1654) and François Massialot, Le Cuisinier royal et bourgois, (1691), which was still being edited and modernized in the mid-18th century. La Varenne introduced the first bisque and Béchamel sauce. He replaced crumbled bread with roux as the base for sauces, and lard with butter. He was the first to use the concept of bouquet garni, fonds de cuisine (stocks) and reductions. It also contains the earliest recipe in print for the dessert mille-feuille.
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