1.
Desert
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A desert is a barren area of land where little precipitation occurs and consequently living conditions are hostile for plant and animal life. The lack of vegetation exposes the unprotected surface of the ground to the processes of denudation, about one third of the land surface of the world is arid or semi-arid. This includes much of the regions where little precipitation occurs. Deserts can be classified by the amount of precipitation falls, by the temperature that prevails. Deserts are formed by weathering processes as large variations in temperature between day and night put strains on the rocks which consequently break in pieces, although rain seldom occurs in deserts, there are occasional downpours that can result in flash floods. Rain falling on hot rocks can cause them to shatter and the resulting fragments and this picks up particles of sand and dust and wafts them aloft in sand or dust storms. Wind-blown sand grains striking any solid object in their path can abrade the surface, rocks are smoothed down, and the wind sorts sand into uniform deposits. The grains end up as level sheets of sand or are piled high in billowing sand dunes, other deserts are flat, stony plains where all the fine material has been blown away and the surface consists of a mosaic of smooth stones. These areas are known as desert pavements and little further erosion takes place, other desert features include rock outcrops, exposed bedrock and clays once deposited by flowing water. Temporary lakes may form and salt pans may be left when waters evaporate, there may be underground sources of water in the form of springs and seepages from aquifers. Where these are found, oases can occur, plants and animals living in the desert need special adaptations to survive in the harsh environment. Plants tend to be tough and wiry with small or no leaves, water-resistant cuticles, some annual plants germinate, bloom and die in the course of a few weeks after rainfall while other long-lived plants survive for years and have deep root systems able to tap underground moisture. Animals need to cool and find enough food and water to survive. Many are nocturnal and stay in the shade or underground during the heat of the day and they tend to be efficient at conserving water, extracting most of their needs from their food and concentrating their urine. Some animals remain in a state of dormancy for long periods and they then reproduce rapidly while conditions are favorable before returning to dormancy. People have struggled to live in deserts and the surrounding lands for millennia. Nomads have moved their flocks and herds to wherever grazing is available, the cultivation of semi-arid regions encourages erosion of soil and is one of the causes of increased desertification. Many trade routes have been forged across deserts, especially across the Sahara Desert, large numbers of slaves were also taken northwards across the Sahara
2.
Culinary art
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Culinary arts, in which culinary means related to cooking, is the art of the preparation, cooking and presentation of food, usually in the form of meals. Table manners are sometimes referred to as a culinary art, culinarians are required to have knowledge of food science, nutrition and diet and are responsible for preparing meals that are as pleasing to the eye as well as to the palate. After restaurants, their places of work include delicatessens and relatively large institutions such as hotels and hospitals. Below is a list of the variety of culinary arts occupations. Consulting and Design Specialists – Work with restaurant owners in developing menus, the layout and design of dining rooms, restaurant management – Manage a restaurant, cafeteria, hotel dining area, etc. Food and Beverage Controller – Purchase and source ingredients in large hotels as well as manage the stores, entrepreneurship – Deepen and invest in businesses, such as bakeries, restaurants, or specialty foods. Food and Beverage Managers – Manage all food and beverage outlets in hotels, Food Stylists and Photographers – Work with magazines, books, catalogs, and other media to make food visually appealing. Food Writers and Food Critics – Communicate with the public on food trends, chefs and restaurants through newspapers, magazines, blogs, notables in this field include Julia Child, Craig Claiborne, and James Beard. Research and Development Kitchens – Develop new products for manufacturers and may also work in test kitchens for publications, restaurant chains, grocery chains. Sales – Introduce chefs and business owners to new products and equipment relevant to food production, instructors – Teach aspects of culinary arts in high school, vocational schools, colleges, recreational programs, and for specialty businesses. Training in culinary arts is possible in most countries around the world, with institutions government funded, privately funded or commercial. Web.17 Sept.2013 History of Culinary Arts,17 Sept.2013 The Food Timeline Beal, Eileen. Choosing a career in the restaurant industry, careers and jobs in the restaurant business, jobs, management, ownership. U. S. Department of Labor – Food Service Manager Information. Culinary Art - The Culinary Institute of Bologna – Chefs, Head Cooks, and Food Preparation Chef Training Classes Information. ]U. S Department of Labor – Chefs, Head Cooks, and Food Preparation and Serving Supervisors Information
3.
Lawrenceville, Georgia
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Lawrenceville is a city in and the county seat of Gwinnett County, Georgia, in the United States. It is a suburb of Atlanta, located approximately 30 miles northeast of downtown, as of the 2010 census, the population of Lawrenceville was 28,546. In 2015, the U. S. Census Bureau estimated the city population to be 30,493, Lawrenceville has six ZIP codes, and it is part of the 678/770/404 telephone area code, which is used throughout metropolitan Atlanta. Lawrenceville was incorporated by an act of the Georgia General Assembly on December 15,1821 and this makes Lawrenceville the second oldest city in the metropolitan Atlanta area. The city is named after Commodore James Lawrence, commander of the frigate Chesapeake during the War of 1812, Lawrence, a native of New Jersey, is probably best known today for his dying command, Dont give up the ship. William Maltbie, the towns first postmaster, suggested the name of Lawrenceville. In 1821, a permanent site for the county courthouse was selected and purchased, the four streets bordering the square were laid out along with streets in the village. Major Grace built the first permanent courthouse, a brick structure, the courthouse presently on the square was constructed in 1885. Courtland Winn served two terms as mayor starting in 1884 when he was 21 years old, the two most famous people born in Lawrenceville gained their fame elsewhere. Charles Henry Smith, born in 1826, left as a young man, during the Civil War he wrote humorous pieces for Atlanta newspapers under the name Bill Arp. He has been described as the Souths most popular writer of the late 19th century, ezzard Charles, born in 1921, grew up in Cincinnati, where opportunities for African-Americans were far better at the time than in the Deep South. He eventually became the World Heavyweight boxing champion by defeating Joe Louis by unanimous decision on September 27,1950, another resident, Oliver Hardy, became a world-renowned comic actor, a member of the film duo Laurel and Hardy from the 1920s to the 1940s. He lived as a child in downtown Lawrenceville around 1900, but his stay was brief, because his family moved often within Georgia. Lawrenceville was one of venues in the nation where Hustler magazine publisher Larry Flynt faced obscenity charges in the late 1970s. On March 6,1978, during a break in his Lawrenceville trial, he. Both survived, though Flynt was seriously disabled, years later, imprisoned serial killer Joseph Paul Franklin claimed to have been the shooter, but he never produced any proof and was not charged in the case. A heavily fictionalized treatment of the Flynt shooting can be seen in the 1996 movie The People vs, since 1988, Lawrenceville has been the headquarters of the Presbyterian Church in America. Lawrenceville is located in central Gwinnett County at 33°57′11″N 83°59′33″W
4.
Georgia (U.S. state)
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Georgia is a state in the southeastern United States. It was established in 1733, the last of the original Thirteen Colonies, named after King George II of Great Britain, Georgia was the fourth state to ratify the United States Constitution, on January 2,1788. It declared its secession from the Union on January 19,1861 and it was the last state to be restored to the Union, on July 15,1870. Georgia is the 24th largest and the 8th most populous of the 50 United States, from 2007 to 2008,14 of Georgias counties ranked among the nations 100 fastest-growing, second only to Texas. Georgia is known as the Peach State and the Empire State of the South, Atlanta is the states capital, its most populous city and has been named a global city. Georgia is bordered to the south by Florida, to the east by the Atlantic Ocean and South Carolina, to the west by Alabama, the states northern part is in the Blue Ridge Mountains, part of the Appalachian Mountains system. Georgias highest point is Brasstown Bald at 4,784 feet above sea level, Georgia is the largest state entirely east of the Mississippi River in land area. Before settlement by Europeans, Georgia was inhabited by the mound building cultures, the British colony of Georgia was founded by James Oglethorpe on February 12,1733. The colony was administered by the Trustees for the Establishment of the Colony of Georgia in America under a charter issued by King George II. The Trustees implemented a plan for the colonys settlement, known as the Oglethorpe Plan. In 1742 the colony was invaded by the Spanish during the War of Jenkins Ear, in 1752, after the government failed to renew subsidies that had helped support the colony, the Trustees turned over control to the crown. Georgia became a colony, with a governor appointed by the king. The Province of Georgia was one of the Thirteen Colonies that revolted against British rule in the American Revolution by signing the 1776 Declaration of Independence, the State of Georgias first constitution was ratified in February 1777. Georgia was the 10th state to ratify the Articles of Confederation on July 24,1778, in 1829, gold was discovered in the North Georgia mountains, which led to the Georgia Gold Rush and an established federal mint in Dahlonega, which continued its operation until 1861. The subsequent influx of white settlers put pressure on the government to land from the Cherokee Nation. In 1830, President Andrew Jackson signed the Indian Removal Act into law, sending many eastern Native American nations to reservations in present-day Oklahoma, including all of Georgias tribes. Despite the Supreme Courts ruling in Worcester v. Georgia that ruled U. S. states were not permitted to redraw the Indian boundaries, President Jackson and the state of Georgia ignored the ruling. In 1838, his successor, Martin Van Buren, dispatched troops to gather the Cherokee
5.
Biscuit
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Biscuit is a term used for a diverse variety of baked, commonly flour-based food products. The term is applied to two products in North America and the Commonwealth of Nations and Europe. The North American biscuit is typically a soft, leavened quick bread and this article covers the other type of biscuit, which is typically hard, flat and unleavened. In Commonwealth English and Hiberno-English, a biscuit is a baked product that would be called either a cookie or a cracker in the United States. Biscuits in the United Kingdom, the Isle of Man and Ireland are hard and may be savoury or sweet, such as biscuits, digestives, hobnobs, ginger nuts, rich tea, bourbons. In the Commonwealth Nations and Ireland, the term typically refers to only one type of biscuit, however. In the United States and some parts of English Canada, a biscuit is a bread, somewhat similar to a scone. Leavening is achieved through the use of baking powder or when using buttermilk baking soda, biscuits are usually referred to as either baking powder biscuits or buttermilk biscuits if buttermilk is used rather than milk as a liquid. A Southern regional variation using the term beaten biscuit is closer to hardtack than soft dough biscuits, the Old French word bescuit is derived from the Latin words bis and coquere, coctus, and, hence, means twice-cooked. This is because biscuits were originally cooked in a process, first baked. This term was adapted into English in the 14th century during the Middle Ages, in the Middle English word bisquite, to represent a hard. The Dutch language from around 1703 had adopted the word koekje to have a meaning for a similar hard. When continental Europeans began to emigrate to colonial North America, the two words and their same but different meanings began to clash, the words cookie or cracker became the words of choice to mean a hard, baked product. Further confusion has been added by the adoption of the word biscuit for a small leavened bread popular in the United States, according to the American English dictionary Merriam-Webster, a cookie is a small flat or slightly raised cake. In modern Italian usage, the term biscotto is used to refer to any type of hard twice-baked biscuit, and not only to the cantuccini as in the past. The need for nutritious, easy-to-store, easy-to-carry, and long-lasting foods on long journeys, however, this took up additional space on what were either horse-powered treks or small ships, reducing the time of travel before additional food was required. This resulted in early armies adopting the style of hunter-foraging, the introduction of the baking of processed cereals including the creation of flour provided a more reliable source of food. Egyptian sailors carried a flat, brittle loaf of bread called dhourra cake while the Romans had a biscuit called buccellum
6.
Cake
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Cake is a form of sweet dessert that is typically baked. Typical cake ingredients are flour, sugar, eggs, butter or oil, a liquid, common additional ingredients and flavourings include dried, candied, or fresh fruit, nuts, cocoa, and extracts such as vanilla, with numerous substitutions for the primary ingredients. Cakes can also be filled with preserves or dessert sauces, iced with buttercream or other icings. Cake is often served as a dish on ceremonial occasions, such as weddings, anniversaries. There are countless cake recipes, some are bread-like, some are rich and elaborate, the term cake has a long history. The word itself is of Viking origin, from the Old Norse word kaka, the ancient Greeks called cake πλακοῦς, which was derived from the word for flat, πλακόεις. It was baked using flour mixed with eggs, milk, nuts and they also had a cake called “satura”, which was a flat heavy cake. During the Roman period, the name for cake became “placenta” which was derived from the Greek term, placenta were baked on a pastry base or inside a pastry case The Greeks invented beer as a leavener, frying fritters in olive oil, and cheesecakes using goats milk. In ancient Rome, basic bread dough was sometimes enriched with butter, eggs, and honey, latin poet Ovid refers his and his brothers birthday party and cake in his first book of exile, Tristia. Sponge cakes, leavened with beaten eggs, originated during the Renaissance, during the Great Depression, there was a surplus of molasses and the need to provide easily made food to millions of economically depressed people in the United States. One company patented a cake-bread mix in order to deal with this economic situation, in so doing, cake as it is known today became a mass-produced good rather than a home- or bakery-made specialty. Later, during the boom, other American companies developed this idea further, marketing cake mix on the principle of convenience. When sales dropped heavily in the 1950s, marketers discovered that the cake in a box rendered the cake-making function of housewives relatively dispiriting, in order to compensate for this situation, the marketing psychologist Ernest Dichter ushered in the solution to the cake mix problem, frosting. Ever since, cake in a box has become a staple of supermarkets, Cakes are broadly divided into several categories, based primarily on ingredients and mixing techniques. Although clear examples of the difference between cake and bread are easy to find, the classification has always been elusive. For example, banana bread may be considered either a quick bread or a cake. Butter cakes are made from creamed butter, sugar, eggs and they rely on the combination of butter and sugar beaten for an extended time to incorporate air into the batter. A classic pound cake is made with a pound each of butter, sugar, eggs, baking powder is in many butter cakes, such as Victoria sponge
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Tart
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A tart is a baked dish consisting of a filling over a pastry base with an open top not covered with pastry. The pastry is usually shortcrust pastry, the filling may be sweet or savoury, though modern tarts are usually fruit-based, tartlet refers to a miniature tart, an example would be egg tarts. The categories of tart, flan, quiche, and pie overlap, Tarts are thought to have either come from a tradition of layering food, or to be a product of Medieval pie making. Enriched dough is thought to have been first commonly used in 1550, in this period, they were viewed as high-cuisine, popular with nobility, in contrast to the view of a commoners pie. An early tart was the Italian crostata, dating to at least the mid-15th century and it has been described as a rustic free-form version of an open fruit tart. There are many types of tarts, with varieties including Treacle tart, meringue tart, tarte tatin. Another popular tart flavour is jam tarts, which may be different colours depending on the flavour of the jam used to fill them, tarte Tatin is an upside-down tart, of apples, other fruit, or onions. Savoury tarts include quiche, a family of savoury tarts with a custard filling, German Zwiebelkuchen onion tart. Gourmet Gifts,100 Delicious Recipes for Every Occasion to Make Yourself & Wrap with Style, media related to Tarts at Wikimedia Commons
8.
Cookie
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A cookie is a baked or cooked good that is small, flat, and sweet, usually containing flour, sugar and some type of oil or fat. It may include ingredients such as raisins, oats, chocolate chips or nuts. In most English-speaking countries except for the US and Canada, crisp cookies are called biscuits, chewier biscuits are sometimes called cookies even in the UK. Some cookies may also be named by their shape, such as squares or bars. Cookies or biscuits may be mass-produced in factories, made in bakeries or home-made. Cookies are often served with such as milk, coffee or tea. Factory-made cookies are sold in stores, convenience stores and vending machines. Fresh-baked cookies are sold at bakeries and coffeehouses, with the latter ranging from small business-sized establishments to multinational corporations such as Starbucks, in most English-speaking countries outside North America, including the United Kingdom, the most common word for a crisp cookie is biscuit. The term cookie is used to describe chewier ones. However, in many regions both terms are used, in Scotland the term cookie is sometimes used to describe a plain bun. Cookies that are baked as a layer on a sheet pan and then cut. According to the Scottish National Dictionary, its Scottish name derives from the form of the word cook, giving the Middle Scots cookie. It also gives an etymology, from the Dutch word koekje, the diminutive of koek. There was much trade and cultural contact across the North Sea between the Low Countries and Scotland during the Middle Ages, which can also be seen in the history of curling and, perhaps, golf. Cookies are most commonly baked until crisp or just long enough that they remain soft, Cookies are made in a wide variety of styles, using an array of ingredients including sugars, spices, chocolate, butter, peanut butter, nuts, or dried fruits. The softness of the cookie may depend on how long it is baked, a general theory of cookies may be formulated this way. Despite its descent from cakes and other sweetened breads, the cookie in almost all its forms has abandoned water as a medium for cohesion. Water in cakes serves to make the base as thin as possible, in the cookie, the agent of cohesion has become some form of oil
9.
Sandesh (confectionery)
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Sandesh is a Bengali dessert created with milk and sugar. Some recipes of Sandesh call for the use of chhena or paneer instead of milk itself, some people in the region of Dhaka call it pranahara which is a softer kind of sandesh, made with mawa and the essence of curd. A sweet dish by the name sandesh is mentioned in medieval Bengali literature, including Krittibas Ramayana, however, the ingredients of this original dish are not known. This dish was most likely different from the modern chhena-based sandesh and it is hard to determine when exactly sandesh started referring mainly to the chhena-based sweet instead of the kheer-based sweet. But it is known that by the half of the 19th century. The Portuguese influence may have led to introduction of cheese in sixteenth century, Sandesh can be made with the use of chhena or cottage cheese. The simplest kind of sandesh in Bengal is the makha sandesh and it is prepared by tossing the chhena lightly with sugar over low heat. The sandesh is essentially hot, sweetened chhana, when shaped into balls, it is called kanchagolla. For more complex and elaborately prepared sandesh, the chhana is dried and pressed, flavored with essence of fruits, and sometimes even colored, and cooked to many different levels of consistencies. Sometimes it is filled with syrup, blended with coconut or kheer, and molded into a variety of such as conch shells, elephants. Another variant is nolen gurer sandesh, which is made with gur or jaggery and it is known for its brown or caramel colour that comes from nolen gur
10.
Gelatin
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Gelatin or gelatine is a translucent, colorless, brittle, flavorless food derived from collagen obtained from various animal body parts. It is commonly used as an agent in food, pharmaceutical drugs, vitamin capsules, photography. Substances containing gelatin or functioning in a way are called gelatinous. It is found in most gummy candy, as well as other such as marshmallows, gelatin desserts, and some ice creams, dips. Gelatin for recipe use comes in the form of sheets, granules, instant types can be added to the food as they are, others need to be soaked in water beforehand. During hydrolysis, the molecular bonds between individual collagen strands are broken down into a form that rearranges more easily. Its chemical composition is, in respects, closely similar to that of its parent collagen. Photographic and pharmaceutical grades of gelatin generally are sourced from beef bones, Gelatin readily dissolves in hot water and sets to a gel on cooling. When added directly to water, it does not dissolve well. Gelatin also is soluble in most polar solvents, Gelatin solutions show viscoelastic flow and streaming birefringence. Solubility is determined by the method of manufacture, typically, gelatin can be dispersed in a relatively concentrated acid. Such dispersions are stable for 10–15 days with little or no changes and are suitable for coating purposes or for extrusion into a precipitating bath. The mechanical properties of gelatin gels are very sensitive to variations, the previous thermal history of the gels. The upper melting point is below human body temperature, a factor that is important for mouthfeel of foods produced with gelatin, the viscosity of the gelatin-water mixture is greatest when the gelatin concentration is high and the mixture is kept cool at about 4 °C. The gel strength is quantified using the Bloom test, the worldwide production amount of gelatin is about 375, 000–400,000 tonnes per year. On a commercial scale, gelatin is made from by-products of the meat, recently, fish by-products also have been considered suitable because they eliminate some of the religious obstacles surrounding gelatin consumption. Gelatin is derived from pork skins, pork, and cattle bones, the raw materials are prepared by different curing, acid, and alkali processes that are employed to extract the dried collagen hydrolysate. These processes may take weeks, and differences in such processes have great effects on the properties of the final gelatin products
11.
Ice cream
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Ice cream is a sweetened frozen food typically eaten as a snack or dessert. It is usually made from dairy products, such as milk and cream and it is typically sweetened with sugar or sugar substitutes. Typically, flavourings and colourings are added in addition to stabilizers, the mixture is stirred to incorporate air spaces and cooled below the freezing point of water to prevent detectable ice crystals from forming. The result is a smooth, semi-solid foam that is solid at low temperatures. It becomes more malleable as its temperature increases, the meaning of the phrase ice cream varies from one country to another. Phrases such as frozen custard, frozen yogurt, sorbet, gelato, products that do not meet the criteria to be called ice cream are labelled frozen dairy dessert instead. In other countries, such as Italy and Argentina, one word is used for all variants, analogues made from dairy alternatives, such as goats or sheeps milk, or milk substitutes, are available for those who are lactose intolerant, allergic to dairy protein, or vegan. Ice cream may be served in dishes, for eating with a spoon, or in cones, Ice cream may be served with other desserts, such as apple pie. Ice cream is used to other desserts, including ice cream floats, sundaes, milkshakes, ice cream cakes and even baked items. During the 5th century BC, ancient Greeks ate snow mixed with honey, the father of modern medicine, Hippocrates, encouraged his Ancient Greek patients to eat ice as it livens the life-juices and increases the well-being. In 400 BC, the Persians invented a special chilled food, made of water and vermicelli. The ice was mixed with saffron, fruits, and various other flavours, a frozen mixture of milk and rice was used in China around 200 BC. The Roman Emperor Nero had ice brought from the mountains and combined it with fruit toppings to create chilled delicacies, in the sixteenth century, the Mughal emperors used relays of horsemen to bring ice from the Hindu Kush to Delhi, where it was used in fruit sorbets. When Italian duchess Catherine de Medici married the Duke of Orléans in 1533, there is no historical evidence to support these legends, which first appeared during the 19th century. The first recipe in French for flavoured ices appears in 1674, recipes for sorbetti saw publication in the 1694 edition of Antonio Latinis Lo Scalco alla Moderna. Recipes for flavoured ices begin to appear in François Massialots Nouvelle Instruction pour les Confitures, les Liqueurs, et les Fruits, Massialots recipes result in a coarse, pebbly texture. Latini claims that the results of his recipes should have the consistency of sugar. Ice cream recipes first appeared in England in the 18th century, the recipe for ice cream was published in Mrs. Mary Ealess Receipts in London in 1718
12.
Pastry
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Pastry is a dough of flour, water and shortening that may be savoury or sweetened. Sweetened pastries are often described as bakers confectionery, the word pastries suggests many kinds of baked products made from ingredients such as flour, sugar, milk, butter, shortening, baking powder, and eggs. Small tarts and other baked products are called pastries. The French word pâtisserie is also used in English for the same foods, common pastry dishes include pies, tarts, quiches and pasties. Pastry can also refer to the dough, from which such baked products are made. Pastry dough is rolled out thinly and used as a base for baked products, pastry is differentiated from bread by having a higher fat content, which contributes to a flaky or crumbly texture. A good pastry is light and airy and fatty, but firm enough to support the weight of the filling, when making a shortcrust pastry, care must be taken to blend the fat and flour thoroughly before adding any liquid. This ensures that the granules are adequately coated with fat. On the other hand, overmixing results in long gluten strands that toughen the pastry, Shortcrust pastry Shortcrust pastry is the simplest and most common pastry. It is made with flour, fat, butter, salt and this is used mainly in tarts. It is also the pastry that is used most often in making a quiche, the process of making pastry includes mixing of the fat and flour, adding water, and rolling out the paste. A related type is the sweetened sweetcrust pastry, also known as pâte sucrée, in which sugar, Flaky pastry Flaky pastry is a simple pastry that expands when cooked due to the number of layers. It bakes into a crisp, buttery pastry, the puff is obtained by the shard-like layers of fat, most often butter or shortening, creating layers which expand in the heat of the oven when baked. Puff pastry Puff pastry has many layers that cause it to expand or puff when baked, Puff pastry is made using flour, butter, salt, and water. The pastry rises up due to the water and fats expanding as they turn into steam upon heating, Puff pastries come out of the oven light, flaky, and tender. Choux pastry Choux pastry is a very light pastry that is filled with cream. Unlike other types of pastry, choux is in closer to a dough before being cooked which gives it the ability to be piped into various shapes such as the éclair. Its name originates from the French choux, meaning cabbage, owing to its rough cabbage-like shape after cooking, Choux begins as a mixture of milk or water and butter which are heated together until the butter melts, to which flour is added to form a dough
13.
Pie
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A pie is a baked dish which is usually made of a pastry dough casing that covers or completely contains a filling of various sweet or savoury ingredients. Pies are defined by their crusts, a filled pie, has pastry lining the baking dish, and the filling is placed on top of the pastry but left open. A top-crust pie has the filling in the bottom of the dish and is covered with a pastry or other covering before baking, a two-crust pie has the filling completely enclosed in the pastry shell. Shortcrust pastry is a kind of pastry used for pie crusts, but many things can be used, including baking powder biscuits, mashed potatoes. Pies can be a variety of sizes, ranging from bite-size to ones designed for multiple servings. The need for nutritious, easy-to-store, easy-to-carry, and long-lasting foods on long journeys, however, this took up additional space on what were either horse-powered treks or small ships, reducing the time of travel before additional food was required. This resulted in early armies adopting the style of hunter-foraging, the introduction of the baking of processed cereals including the creation of flour, provided a more reliable source of food. Egyptian sailors carried a flat brittle loaf of millet bread called dhourra cake. Early pies were in the form of flat, round or freeform crusty cakes called galettes consisting of a crust of ground oats, wheat, rye, sometime before 2000 BC, a recipe for chicken pie was written on a tablet in Sumer. Ancient Greeks are believed to have originated pie pastry, in the plays of Aristophanes, there are mentions of sweetmeats including small pastries filled with fruit. Nothing is known of the pastry used, but the Greeks certainly recognized the trade of pastry-cook as distinct from that of baker. The Romans made a plain pastry of flour, oil, and water to meats and fowls which were baked. A richer pastry, intended to be eaten, was used to make small pasties containing eggs or little birds which were among the items served at banquets. The 1st-century Roman cookbook Apicius makes various mentions of recipes which involve a pie case, by 160 BC, Roman statesman Marcus Porcius Cato, who wrote De Agri Cultura, notes the recipe for the most popular pie/cake called placenta. Also called libum by the Romans, it was more like a modern-day cheesecake on a pastry base, with the development of the Roman Empire and its efficient road transport, pie cooking spread throughout Europe. The Cornish pasty is an excellent adaptation of the pie to a working mans daily food needs, medieval cooks had restricted access to ovens due to their costs of construction and need for abundant supplies of fuel. Pies could be cooked over an open fire, while partnering with a baker allowed them to cook the filling inside their own locally defined casing. The earliest pie-like recipes refer to coffyns, with straight sealed sides, song birds at the time were a fine delicacy and protected by Royal Law
14.
Pudding
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Pudding is a kind of food that can be either a dessert or a savory dish. The word pudding is believed to come from the French boudin, originally from the Latin botellus, meaning small sausage, in the United Kingdom and some of the Commonwealth countries, the word pudding can be used to describe both sweet and savory dishes. Unless qualified, however, the term in everyday usage typically denotes a dessert, in the UK, savory dishes include Yorkshire pudding, black pudding, suet pudding and steak and kidney pudding. In Commonwealth countries these puddings are known as custards if they are egg-thickened, blancmange if starch-thickened, Pudding may also refer to other dishes such as bread pudding and rice pudding, although typically these names derive from the origin as British dishes. The most famous examples still surviving are black pudding, which was a favourite of King Henry VIII, Yorkshire pudding and haggis. The original pudding was formed by mixing various ingredients with a product or other binder such as butter, flour, cereal, eggs, and/or suet. These puddings are baked, steamed or boiled, depending on its ingredients, such a pudding may be served as a part of the main course or as a dessert. Boiled or steamed pudding was a main course aboard ships in the Royal Navy during the 18th and 19th centuries. Pudding was used as the dish in which daily rations of flour. Steamed pies consisting of a completely enclosed by suet pastry are also known as puddings. These may be sweet or savory and include such dishes as steak, the second and newer type of pudding consists of sugar, milk, and a thickening agent such as cornstarch, gelatin, eggs, rice or tapioca to create a sweet, creamy dessert. These puddings are made either by simmering on top of the stove in a saucepan or double boiler or by baking in an oven, often in a bain-marie. These puddings are easily scorched on the fire, which is why a double boiler is used, microwave ovens are also now often used to avoid this problem. Creamy puddings are typically served chilled, but a few, such as zabaglione and rice pudding, instant puddings do not require boiling and can therefore be prepared more quickly. Rice pudding The proverb The proof of the pudding is in the dates back to at least the 14th century. The phrase is attributed to the Spanish author Cervantes in his novel The Ingenious Gentleman Don Quixote. The phrase is often stated as the proof is in the pudding. Pink Floyds Another Brick In The Wall, Part 2 ends with the voice of a Scottish-accented schoolmaster shouting, If you dont eat your meat, how can you have any pudding if you dont eat your meat
15.
Custard
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Custard is a variety of culinary preparations based on a cooked mixture of milk or cream and egg yolk. Depending on how much egg or thickener is used, custard may vary in consistency from a thin pouring sauce to a thick pastry cream used to fill éclairs, most common custards are used as desserts or dessert sauces and typically include sugar and vanilla. Custard bases may also be used for quiches and other savory foods, sometimes flour, corn starch, or gelatin is added as in pastry cream or crème pâtissière. Custard preparation is an operation, because a temperature increase of 3–6 °C leads to overcooking and curdling. Generally, a fully cooked custard should not exceed 80 °C, a water bath slows heat transfer and makes it easier to remove the custard from the oven before it curdles. Mixtures of milk and eggs thickened by heat have long been part of European cuisine, examples include Crustardes of flessh and Crustade, in the 14th century English collection The Forme of Cury. These recipes include solid ingredients such as meat, fish, stirred custards cooked in pots are also found under the names Creme Boylede and Creme boiled. In modern times, the custard is sometimes applied to starch-thickened preparations like blancmange. While custard may refer to a variety of thickened dishes. Crème pâtissière is a key ingredient in many French desserts including mille-feuille and it is also used in Italian pastry and sometimes in Boston cream pie. Although egg thickens the custard, the effect is minimal, with the majority of thickening resulting from starch, corn flour or flour thicken at 100 °C and as such many recipes instruct the pastry cream to be boiled. Once cooled, the amount of starch in pastry cream sets the cream, when gelatin is added, it is known as crème anglaise collée. When starch is used alone as a thickener, the result is a blancmange, in the United Kingdom, custard has various traditional recipes some thickened principally with cornflour rather than the egg component, others involving regular flour, see custard powder. After the custard has thickened, it may be mixed with other ingredients, mixed with beaten egg whites and gelatin, it is chiboust cream, mixed with whipped cream. Beating in softened butter produces German buttercream or crème mousseline, a quiche is a savoury custard tart. Some kinds of timbale or vegetable loaf are made of a custard base mixed with chopped savoury ingredients, Custard royale is a thick custard cut into decorative shapes and used to garnish soup, stew or broth. In German it is known as Eierstich and is used as a garnish in German Wedding Soup, chawanmushi is a Japanese savoury custard, steamed and served in a small bowl or on a saucer. Chinese steamed egg is a similar but larger savoury egg dish, Custard may also be used as a top layer in gratins, such as the South African bobotie and many Balkan versions of moussaka
16.
Apple pie
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An apple pie is a fruit pie, in which the principal filling ingredient is apple. It is, on occasion, served with whipped cream or ice cream on top, the pastry is generally used top-and-bottom, making it a double-crust pie, the upper crust may be a circular or a pastry lattice woven of crosswise strips. Depending on the preference, the bottom of the double-crust may be baked first to prevent the bottom from getting soggy. Exceptions are deep-dish apple pie, with a top crust only, a survey showed that one out of five Americans chose apple pie over pumpkin and pecan pie. It is also said that apple pie making was brought to America by English settlers, Apple pie can be made with all sorts of different apples. The more popular cooking apples include, Bramley, Empire, Northern Spy, Granny Smith and these different types of apples affects the final texture and the length of cooking time required will vary, therefore people disagreeon if it affects the flavour or not. Dried or preserved apples were originally substituted only at times when fruit was unavailable. Along with the people commonly use, cinnamon, salt, butter. Though most of the old recipes dont include sugar due to the price or having a better sweetener option, Apple pie is often served in the style of à la Mode. Alternatively, a piece of cheese is, at times, placed on top of or alongside a slice of the finished pie, recipes for Dutch apple pie go back to the Middle Ages. An early Dutch cookbook from 1514, Een notabel boecxken van cokeryen and it was then baked in a typical Dutch oven. Once baked, the top crust would be cut out from the middle, at this point the book recommends adding several spices to the pie, namely, cardamom, ginger, cinnamon, nutmeg, clove, mace and powdered sugar. Finally, after mixing the ingredients into the pie with cream, traditional Dutch apple pie comes in two varieties, a crumb and a lattice style pie. Both recipes are distinct in that they call for flavourings of cinnamon and lemon juice to be added and differ in texture. Dutch apple pies may include such as full-cream butter, raisins and almond paste, in addition to ingredients such as apples and sugar. The basis of Dutch apple pie is a crust on the bottom and this crust is then filled with pieces or slices of apple, usually a crisp and mildly tart variety such as Goudreinet or Elstar. Cinnamon and sugar are mixed in with the apple filling. Atop the filling, strands of dough cover the pie in a holding the filling in place
17.
Confectionery
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Confectionery, also called sweets or candy, is sweet food. The term varies among English-speaking countries, in general, though, confectionery is divided into two broad and somewhat overlapping categories, bakers confections and sugar confections. Bakers confectionery, also called flour confections, includes principally sweet pastries, cakes, in the Middle East and Asia, flour-based confections are more dominant. Sugar confectionery includes sweets, candied nuts, chocolates, chewing gum and bubblegum, sweetmeats, pastillage, in some cases, chocolate confections are treated as a separate category, as are sugar-free versions of sugar confections. The words candy, sweets, and lollies are common words for the most common varieties of sugar confectionery, the confectionery industry also includes specialized training schools and extensive historical records. Traditional confectionery goes back to ancient times, and continued to be eaten through the Middle Ages into the modern era, generally, confections are low in micronutrients and protein but high in calories. They may be fat-free foods, although some confections, especially fried doughs, are high-fat foods, many confections are considered empty calories. Specially formulated chocolate has been manufactured in the past for use as a high-density food energy source. Confections are defined by the presence of sweeteners and these are usually sugars, but it is possible to buy sugar-free sweets, such as sugar-free peppermints. The most common sweetener for cooking is table sugar, which is chemically a disaccharide containing both glucose and fructose. Hydrolysis of sucrose gives a mixture called invert sugar, which is sweeter and is also a commercial ingredient. Finally confections, especially commercial ones, are sweetened by a variety of syrups obtained by hydrolysis of starch and these sweeteners include all types of corn syrup. Bakers confectionery includes sweet baked goods, especially those that are served for the dessert course, bakers confections are sweet foods that feature flour as a main ingredient and are baked. Major categories include cakes, sweet pastries, doughnuts, scones, Sugar confections include sweet, sugar-based foods, which are usually eaten as snack food. This includes sugar candies, chocolates, candied fruits and nuts, chewing gum, in the European Union, the Statistical Classification of Economic Activities in the European Community scheme matches the UN classification, under code number 10.82. Ice cream and sorbet are classified with dairy products under ISIC1050, NACE10.52, different dialects of English use regional terms for sugar confections, In Britain, Ireland, and some Commonwealth countries, sweets or, more colloquially, sweeties. In Australia and New Zealand, lollies, chewy and Chuddy are Australian slang for chewing gum. In North America, candy, although this generally refers to a specific range of confectionery
18.
Dessert wine
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Dessert wines, sometimes called pudding wines, are sweet wines typically served with dessert. There is no definition of a dessert wine. In the UK, a wine is considered to be any sweet wine drunk with a meal, as opposed to the white fortified wines drunk before the meal. In the United States, by contrast, a wine is legally defined as any wine over 14% alcohol by volume. Examples include Sauternes and Tokaji Aszú, makers of dessert wines want to produce a wine containing high levels of both sugar and alcohol, yet the alcohol is made from sugar. There are many ways to increase sugar levels in the final wine, add sugar, either, before fermentation as sugar or honey after fermentation as unfermented must. Add alcohol before all the sugar is fermented, this is called fortification, some grape varieties, such as Muscat, Ortega and Huxelrebe, naturally produce a lot more sugar than others. Green harvesting reduces the number of bunches on an early in the summer. Unfortunately the vigneron cannot control the sun, but a year can help sugar levels a lot. But most of the Muscats of ancient times were made this way. Honey was added to wine in Roman times, for sweetness, today sugar is usually added in order to boost the alcohol levels of flabby, unripe wines rather than for sweetness, although a degree of chaptalization is permitted in the wines of many countries. German wines must declare whether they are natural or not, in any case, the reserve of sweetness is a German technique in which unfermented must is added to the wine after fermentation. This increases the sweetness of the wine, and dilutes the alcohol somewhat—in Germany the final wine can contain no more than 15% Süssreserve by volume. Süssreserve allows winemakers to fully ferment the wine without having to worry about stopping fermentation before all the sugar has gone, since sulphites are used to stop fermentation, this technique reduces the usage of sulphites. Süssreserve is used by makers of German-style wines, particularly in New Zealand. The main fortified wines drunk with dessert are sweet sherry, particularly Pedro Ximénez, the Pedro Ximenez dessert wine is unique because it is a raisin wine that is then fortified and aged in a solera system like other sherries. Other sweet sherries such as Bristol Cream may also be drunk as dessert wine, regardless of the grape, fermentation is stopped with up to 10% of 95% grape spirit. The Muscats are made in a somewhat oxidised style, the Grenaches less so, such wines were described by the Romans, and northern Italy is home to a number of passito wines, where the grapes are dried on straw, on racks, or hung from the rafters
19.
Liqueur
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A liqueur is an alcoholic beverage made from a distilled spirit that has been flavored with fruit, cream, herbs, spices, flowers or nuts and bottled with added sugar or other sweetener. Liqueurs are typically sweet, they are usually not aged for long after the ingredients are mixed. In the United States and Canada, where spirits are often called liquor, there is confusion over liqueurs and liquors. You can distinguish them from each other because liqueurs are quite sweet and often syrupy in consistency, most liqueurs have a lower alcohol content than spirits, but some contain as much as 55% ABV. Liqueurs are historical descendants of herbal medicines, they were made in Italy as early as the 13th century and were prepared by monks. Nowadays, liqueurs are made worldwide and are served in many ways, by themselves, poured over ice, with coffee, mixed with cream or other mixers to create cocktails and they are often served with or after a dessert. Liqueurs are also used in cooking, some liqueurs are prepared by infusing certain woods, fruits, or flowers in either water or alcohol and adding sugar or other items. Others are distilled from aromatic or flavoring agents, layered drinks are made by floating different-colored liqueurs in separate layers. Each liqueur is poured slowly into a glass over the back of a spoon or down a glass rod, so that the liquids of different densities remain unmixed, the word liqueur comes from the Latin liquifacere via French. Liqueurs Liqueurs at The Cooks Thesaurus
20.
Coffee
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Coffee is a brewed drink prepared from roasted coffee beans, which are the seeds of berries from the Coffea plant. The genus Coffea is native to tropical Africa, and Madagascar, the two most commonly grown are the highly regarded arabica, and the less sophisticated but stronger and more hardy robusta. Once ripe, coffee berries are picked, processed, and dried, dried coffee seeds are roasted to varying degrees, depending on the desired flavor. Roasted beans are ground and brewed with boiling water to produce coffee as a beverage. Coffee is slightly acidic and can have an effect on humans because of its caffeine content. Coffee is one of the most popular drinks in the world and it can be prepared and presented in a variety of ways. It is usually served hot, although iced coffee is also served, the earliest credible evidence of coffee-drinking appears in the middle of the 15th century in the Sufi shrines of Yemen. It was here in Arabia that coffee seeds were first roasted and brewed in a way to how it is now prepared. Coffee seeds were first exported from East Africa to Yemen, as the coffea arabica plant is thought to have been indigenous to the former, yemeni traders took coffee back to their homeland and began to cultivate the seed. By the 16th century, it had reached Persia, Turkey, from there, it spread to Europe and the rest of the world. Coffee is an export commodity, it is the top agricultural export for numerous countries and is among the worlds largest legal agricultural exports. It is one of the most valuable commodities exported by developing countries, green coffee is one of the most traded agricultural commodities in the world. Consequently, the markets for fair trade coffee and organic coffee are expanding. The first reference to coffee in the English language is in the form chaona, dated to 1598 and understood to be a misprint of chaoua, equivalent, in the orthography of the time, to chaova. This term and coffee both derive from the Ottoman Turkish kahve, by way of the Italian caffè and it has also been proposed that the source may be the Proto-Central Semitic root q-h-h meaning dark. Alternatively, the word Khat, a plant widely used as stimulant in Yemen and Ethiopia before being supplanted by coffee has been suggested as a possible origin, the expression coffee break was first attested in 1952. The term coffee pot dates from 1705, other accounts attribute the discovery of coffee to Sheikh Omar. According to the ancient chronicle, Omar, who was known for his ability to cure the sick through prayer, was exiled from Mocha in Yemen to a desert cave near Ousab
21.
Cheese
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Cheese is a food derived from milk that is produced in a wide range of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, during production, the milk is usually acidified, and adding the enzyme rennet causes coagulation. The solids are separated and pressed into final form, Some cheeses have molds on the rind, the outer layer, or throughout. Most cheeses melt at cooking temperature, hundreds of types of cheese from various countries are produced. Their styles, textures and flavors depend on the origin of the milk, whether they have been pasteurized, the content, the bacteria and mold, the processing. Herbs, spices, or wood smoke may be used as flavoring agents, the yellow to red color of many cheeses, such as Red Leicester, is produced by adding annatto. Other ingredients may be added to some cheeses, such as pepper, garlic. For a few cheeses, the milk is curdled by adding acids such as vinegar or lemon juice, most cheeses are acidified to a lesser degree by bacteria, which turn milk sugars into lactic acid, then the addition of rennet completes the curdling. Vegetarian alternatives to rennet are available, most are produced by fermentation of the fungus Mucor miehei, cheesemakers near a dairy region may benefit from fresher, lower-priced milk, and lower shipping costs. Cheese is valued for its portability, long life, and high content of fat, protein, calcium, generally speaking, hard cheeses, such as parmesan last longer than soft cheeses, such as Brie or goats milk cheese. The long storage life of some cheeses, especially when encased in a protective rind, There is some debate as to the best way to store cheese, but some experts say that wrapping it in cheese paper provides optimal results. Cheese paper is coated in a plastic on the inside. A specialist seller of cheese is known as a cheesemonger. Becoming an expert in this field requires some formal education and years of tasting and hands-on experience, the cheesemonger is responsible for all aspects of the cheese inventory, selecting the cheese menu, purchasing, receiving, storage, and ripening. The word cheese comes from Latin caseus, from which the modern word casein is also derived, the earliest source is from the proto-Indo-European root *kwat-, which means to ferment, become sour. The word cheese comes from chese and cīese or cēse, the Online Etymological Dictionary states that cheese comes from Old English cyse, cese. from West Germanic *kasjus, from Latin caseus cheese. The Online Etymological Dictionary states that the word is of. unknown origin, perhaps from a PIE root *kwat- to ferment, Old Norse ostr, Danish ost, Swedish ost are related to Latin ius broth, sauce, juice. When the Romans began to make hard cheeses for their legionaries supplies and it is from this word that the French fromage, proper Italian formaggio, Catalan formatge, Breton fourmaj, and Provençal furmo are derived
22.
Nut (fruit)
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A nut is a fruit composed of a hard shell and a seed, which is generally edible. In a general context, however, a variety of dried seeds are called nuts. The translation of nut in certain languages frequently requires paraphrases, as the word is ambiguous. Most seeds come from fruits that naturally free themselves from the shell, unlike nuts such as hazelnuts, chestnuts, and acorns, which have hard shell walls and originate from a compound ovary. The general and original usage of the term is less restrictive, and many nuts, such as almonds, pecans, pistachios, walnuts, common usage of the term often refers to any hard-walled, edible kernel as a nut. A nut in botany is a dry fruit with one seed in which the ovary wall becomes increasingly hard as it matures. Most nuts come from the pistils with inferior ovaries and all are indehiscent, true nuts are produced, for example, by some plant families of the order Fagales. Order Fagales Family Fagaceae Beech Chestnut Oak Stone-oak Tanoak Family Betulaceae Hazel, in botany, this term specifically refers to a pyrena or pyrene, which is a seed covered by a stony layer, such as the kernel of a drupe. Walnuts and hickories have fruits that are difficult to classify and they are considered to be nuts under some definitions, but are also referred to as drupaceous nuts. Tryma is a term for hickory fruits. In common use, a nut is, as the name implies. This most often comes up regarding allergies, where people are allergic specifically to peanuts. A nut in cuisine is a less restrictive category than a nut in botany. Any large, oily kernels found within a shell and used in food are called nuts. Nuts are an important source of nutrients for humans and wildlife. Because nuts generally have an oil content, they are a highly prized food. A large number of seeds are edible by humans and used in cooking, eaten raw, sprouted, or roasted as a food, or pressed for oil that is used in cookery. Nuts are also a significant source of nutrition for wildlife, Nuts used for food, whether true nut or not, are among the most common food allergens
23.
Umami
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Umami, or savory taste, is one of the five basic tastes. It has been described as brothy or meaty, people taste umami through taste receptors specific to glutamate. Glutamate is widely present in foods, such as meat broths and fermented products. Since umami has its own rather than arising out of a combination of the traditionally recognized taste receptors. A loanword from the Japanese, umami can be translated as pleasant savory taste and this neologism was coined in 1908 by Japanese chemist Kikunae Ikeda from a nominalization of umai delicious. The compound 旨味 is used for a general sense of a food as delicious. Scientists have debated whether umami was a basic taste since Kikunae Ikeda first proposed its existence in 1908, in 1985, the term umami was recognized as the scientific term to describe the taste of glutamates and nucleotides at the first Umami International Symposium in Hawaii. Umami represents the taste of the amino acid L-glutamate and 5’-ribonucleotides such as guanosine monophosphate and it can be described as a pleasant brothy or meaty taste with a long lasting, mouthwatering and coating sensation over the tongue. The sensation of umami is due to the detection of the anion of glutamate in specialized receptor cells present on the human. Some 52 peptides may be responsible for detecting umami taste and its effect is to balance taste and round out the overall flavor of a dish. Umami enhances the palatability of a variety of foods. Glutamate in acid form imparts little taste, whereas the salts of glutamic acid, known as glutamates. GMP and IMP amplify the taste intensity of glutamate, adding salt to the free acids also enhances the umami taste. Monosodium L-aspartate has an umami taste about four times less intense than MSG whereas ibotenic acid, glutamate has a long history in cooking. In the late-1800s, chef Auguste Escoffier, who opened restaurants in Paris and London, created meals that combined umami with salty, sour, sweet and he did not know the chemical source of this unique quality, however. Umami was first scientifically identified in 1908 by Kikunae Ikeda, a professor of the Tokyo Imperial University and he found that glutamate was responsible for the palatability of the broth from kombu seaweed. He noticed that the taste of kombu dashi was distinct from sweet, sour, bitter, professor Shintaro Kodama, a disciple of Ikeda, discovered in 1913 that dried bonito flakes contained another umami substance. In 1957, Akira Kuninaka realized that the ribonucleotide GMP present in shiitake mushrooms also conferred the umami taste, one of Kuninakas most important discoveries was the synergistic effect between ribonucleotides and glutamate
24.
Fruit
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In botany, a fruit is the seed-bearing structure in flowering plants formed from the ovary after flowering. Fruits are the means by which angiosperms disseminate seeds, accordingly, fruits account for a substantial fraction of the worlds agricultural output, and some have acquired extensive cultural and symbolic meanings. On the other hand, in usage, fruit includes many structures that are not commonly called fruits, such as bean pods, corn kernels, tomatoes. The section of a fungus that produces spores is called a fruiting body. Many common terms for seeds and fruit do not correspond to the botanical classifications, however, in botany, a fruit is the ripened ovary or carpel that contains seeds, a nut is a type of fruit and not a seed, and a seed is a ripened ovule. Examples of culinary vegetables and nuts that are botanically fruit include corn, cucurbits, eggplant, legumes, sweet pepper, in addition, some spices, such as allspice and chili pepper, are fruits, botanically speaking. g. Botanically, a grain, such as corn, rice, or wheat, is also a kind of fruit. However, the wall is very thin and is fused to the seed coat. The outer, often edible layer, is the pericarp, formed from the ovary and surrounding the seeds, the pericarp may be described in three layers from outer to inner, the epicarp, mesocarp and endocarp. Fruit that bears a prominent pointed terminal projection is said to be beaked, a fruit results from maturation of one or more flowers, and the gynoecium of the flower forms all or part of the fruit. Inside the ovary/ovaries are one or more ovules where the megagametophyte contains the egg cell, after double fertilization, these ovules will become seeds. The ovules are fertilized in a process starts with pollination. After pollination, a tube grows from the pollen through the stigma into the ovary to the ovule, later the zygote will give rise to the embryo of the seed, and the endosperm mother cell will give rise to endosperm, a nutritive tissue used by the embryo. As the ovules develop into seeds, the ovary begins to ripen and the ovary wall, in some multiseeded fruits, the extent to which the flesh develops is proportional to the number of fertilized ovules. The pericarp is often differentiated into two or three distinct layers called the exocarp, mesocarp, and endocarp, in some fruits, especially simple fruits derived from an inferior ovary, other parts of the flower, fuse with the ovary and ripen with it. In other cases, the sepals, petals and/or stamens and style of the fall off. When such other floral parts are a significant part of the fruit, it is called an accessory fruit, since other parts of the flower may contribute to the structure of the fruit, it is important to study flower structure to understand how a particular fruit forms. There are three modes of fruit development, Apocarpous fruits develop from a single flower having one or more separate carpels
25.
William Vaughan (writer)
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Sir William Vaughan was a Welsh writer and colonial investor. He was the son of Walter Vaughan and was born at Golden Grove, Carmarthenshire and he was descended from an ancient prince of Powys. He was brother to John Vaughan, 1st Earl of Carbery and Henry Vaughan, William was educated at Jesus College, Oxford, where he matriculated on 4 February 1592, and graduated B. A. on 1 March 1595, M. A. on 16 November 1597. He supplicated for the law degree of B. C. L. on 3 December 1600, but before taking its he went abroad, travelled in France and Italy, and visited Vienna, being incorporated at Oxford on 23 June 1605. In 1616 he bought a grant of land, the southern Avalon Peninsula of the island of Newfoundland, from the London, in 1617 he sent Welsh colonists to Renews to establish a permanent colony, which he called Cambriol, it eventually failed. The colonists were ill equipped, without a leader, and had built for themselves mere shacks for shelter for the winter. In 1618 Vaughan sent out a second batch of settlers under the command of Richard Whitbourne, by 1619 Vaughan signed over part of his grant to Henry Cary. Vaughan’s brother had convinced him to also to give up a portion of his tract to George Calvert and this area George Calvert had established his Colony of Avalon. Vaughan retained the southern portion of his tract determined by a line drawn from Renews to Placentia Bay, further attempts at colonizing Trepassey on two occasions had also failed. After the return of Whitbourne, Vaughan visited his colony in 1622, Vaughan apparently paid another visit to Cambriol, but his plans for its prosperity were foiled by the severe winters. In 1628 he transferred his interests to the colony of Virginia and he died at his house of Torcoed, Carmarthenshire, in August 1641. His chief work is The Golden Grove, a guide to morals, politics and literature, in which the manners of the time are severely criticized, plays being denounced as folly. The section in praise of poetry borrows much from earlier writers on the subject, the Golden Fleece … transported from Cambriol Colchis, by Orpheus junior is the most interesting of his other works. Attribution This article incorporates text from a now in the public domain, Chisholm, Hugh. This article incorporates text from a now in the public domain, Vaughan. Biography at the Dictionary of Canadian Biography Online Text of The Golden Fleece
26.
Food industry
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The Food Industry is a complex, global collective of diverse businesses that supplies most of the food consumed by the world population. Only subsistence farmers, those who survive on what they grow, the food Industry includes, Agriculture, raising of crops and livestock, and seafood Manufacturing, agrichemicals, agricultural construction, farm machinery and supplies, seed, etc. The Food Standards Agency, a government body in India, describes it thus. the whole food industry – from farming and food production, packaging and distribution, to retail and catering. The Economic Research Service of the USDA uses the food system to describe the same thing, The U. S. food system is a complex network of farmers. Those links include makers of farm equipment and chemicals as well as firms that provide services to agribusinesses, such as providers of transportation and financial services. The system also includes the marketing industries that link farms to consumers, and which include food and fiber processors, wholesalers, retailers. The term food industries covers a series of activities directed at the processing, conversion, preparation, preservation. Many food industries depend almost entirely on agriculture or fishing. Agriculture is the process of producing food, feeding products, fiber and other desired products by the cultivation of certain plants, the practice of agriculture is also known as farming. Scientists, inventors, and others devoted to improving farming methods,1 in 3 people worldwide are employed in agriculture, yet it only contributes 3% to global GDP. Agronomy is the science and technology of producing and using plants for food, fuel, fibre, agronomy encompasses work in the areas of plant genetics, plant physiology, meteorology, and soil science. Agronomy is the application of a combination of sciences, agronomists today are involved with many issues including producing food, creating healthier food, managing environmental impact of agriculture, and extracting energy from plants. Food processing includes the methods and techniques used to transform raw ingredients into food for human consumption, Food processing takes clean, harvested or slaughtered and butchered components and uses them to produce marketable food products. There are several different ways in which food can be produced, one off production, This method is used when customers make an order for something to be made to their own specifications, for example a wedding cake. The making of products could take days depending on how intricate the design is. Batch production, This method is used when the size of the market for a product is not clear, a certain number of the same goods will be produced to make up a batch or run, for example a bakery may bake a limited number of cupcakes. This method involves estimating consumer demand, mass production, This method is used when there is a mass market for a large number of identical products, for example chocolate bars, ready meals and canned food. The product passes from one stage of production to another along a production line, just-in-time, This method of production is mainly used in restaurants
27.
Sugarcane
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It has stout, jointed, fibrous stalks that are rich in the sugar sucrose, which accumulates in the stalk internodes. The plant is two to six meters tall, all sugar cane species interbreed and the major commercial cultivars are complex hybrids. Sugarcane belongs to the grass family Poaceae, an important seed plant family that includes maize, wheat, rice, and sorghum. Sucrose, extracted and purified in specialized factories, is used as raw material in the food industry or is fermented to produce ethanol. Ethanol is produced on a large scale by the Brazilian sugarcane industry, sugarcane is the worlds largest crop by production quantity. In 2012, The Food and Agriculture Organization estimates it was cultivated on about 26×106 hectares, in more than 90 countries, Brazil was the largest producer of sugar cane in the world. The next five major producers, in decreasing amounts of production, were India, China, Thailand, Pakistan, the world demand for sugar is the primary driver of sugarcane agriculture. Cane accounts for 80% of sugar produced, most of the rest is made from sugar beets, sugarcane predominantly grows in the tropical and subtropical regions. Other than sugar, products derived from sugarcane include falernum, molasses, rum, cachaça, bagasse, in some regions, people use sugarcane reeds to make pens, mats, screens, and thatch. The young, unexpanded inflorescence of tebu telor is eaten raw, steamed, or toasted, the Persians, followed by the Greeks, discovered the famous reeds that produce honey without bees in India between the 6th and 4th centuries BC. They adopted and then spread sugarcane agriculture, merchants began to trade in sugar from India, which was considered a luxury and an expensive spice. Sugarcane is a tropical, perennial grass that forms lateral shoots at the base to produce multiple stems, the stems grow into cane stalk, which when mature constitutes around 75% of the entire plant. A mature stalk is composed of 11–16% fiber, 12–16% soluble sugars, 2–3% nonsugars. A sugarcane crop is sensitive to the climate, soil type, irrigation, fertilizers, insects, disease control, varieties, the average yield of cane stalk is 60–70 tonnes per hectare per year. However, this figure can vary between 30 and 180 tonnes per hectare depending on knowledge and crop management approach used in sugarcane cultivation, sugarcane is a cash crop, but it is also used as livestock fodder. Sugarcane is indigenous to tropical South and Southeast Asia, different species likely originated in different locations, with Saccharum barberi originating in India and S. edule and S. officinarum in New Guinea. It is theorized that sugarcane was first domesticated as a crop in New Guinea around 6000 BC, New Guinean farmers and other early cultivators of sugarcane chewed the plant for its sweet juice. The exact date of the first cane sugar production is unclear, the earliest evidence of sugar production comes from ancient Sanskrit and Pali texts
28.
Crusades
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The First Crusade arose after a call to arms in a 1095 sermon by Pope Urban II. Urban urged military support for the Byzantine Empire and its Emperor, Alexios I, the response to Urbans preaching by people of many different classes across Western Europe established the precedent for later Crusades. Volunteers became Crusaders by taking a vow and receiving plenary indulgences from the church. Some were hoping for apotheosis at Jerusalem, or forgiveness from God for all their sins, others participated to satisfy feudal obligations, gain glory and honour, or find opportunities for economic and political gain. Many modern Historians have polarised opinions of the Crusaders behaviour under Papal sanction, to some it was incongruous with the stated aims and implied moral authority of the papacy and the Crusades, to the extent that on occasions that the Pope excommunicated Crusaders. Crusaders often pillaged as they travelled, while their leaders retained control of captured territory rather than returning it to the Byzantines. During the Peoples Crusade thousands of Jews were murdered in what is now called the Rhineland massacres, Constantinople was sacked during the Fourth Crusade rendering the reunification of Christendom impossible. These tales consequently galvanised medieval romance, philosophy and literature, but the Crusades also reinforced the connection between Western Christendom, feudalism, and militarism. Crusade is not a term, instead the terms iter for journey or peregrinatio for pilgrimage were used. Not until the word crucesignatus for one who was signed with the cross was adopted at the close of the century was specific terminology developed. The Middle English equivalents were derived from old French, croiserie in the 13th–15th centuries, croisade appeared in English c1575, and continued to be the leading form till c1760. By convention historians adopt the term for the Christian holy wars from 1095, the Crusades in the Holy Land are traditionally counted as nine distinct campaigns, numbered from the First Crusade of 1095–99 to the Ninth Crusade of 1271/2. Usage of the term Crusade may differ depending on the author, pluralists use the term Crusade of any campaign explicitly sanctioned by the reigning Pope. This reflects the view of the Roman Catholic Church that every military campaign given Papal sanction is equally valid as a Crusade, regardless of its cause, justification, generalists see Crusades as any and all holy wars connected with the Latin Church and fought in defence of their faith. Popularists limit the Crusades to only those that were characterised by popular groundswells of religious fervour – that is, only the First Crusade, Medieval Muslim historiographers such as Ali ibn al-Athir refer to the Crusades as the Frankish Wars. The term used in modern Arabic, ḥamalāt ṣalībiyya حملات صليبية, campaigns of the cross, is a loan translation of the term Crusade as used in Western historiography. The Islamic prophet Muhammad founded Islam in the Arabian Peninsula, the resulting unified polity in the seventh and eighth centuries led to a rapid expansion of Arab power. This influence stretched from the northwest Indian subcontinent, across Central Asia, the Middle East, North Africa, southern Italy, tolerance, trade, and political relationships between the Arabs and the Christian states of Europe waxed and waned
29.
Colonialization
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Colonization is a process by which a central system of power dominates the surrounding land and its components. The term is derived from the Latin word colere, which means to inhabit, Colonization was linked to the spread of tens of millions from Western European states all over the world. In many settled colonies, Western European settlers formed a majority of the population. Examples include the Americas, Australia and New Zealand and these colonies were occasionally called neo-Europes. In other places, Western European settlers formed minority groups, who were dominant in their places of settlement. When Britain started to settle Australia, New Zealand and various smaller islands. Terra nullius meaning empty land in Latin, due to the absence of European farming techniques, the land was deemed unaltered by man and therefore treated as uninhabited, despite the presence of indigenous populations. In the 19th century, laws and ideas such as Mexicos General Colonization Law, in ancient times, maritime nations such as the city-states of Greece and Phoenicia often established colonies to farm what they believed was uninhabited land. Land suitable for farming was often occupied by migratory barbarian tribes who lived by hunting and gathering, to ancient Greeks and Phoenicians, these lands were regarded as simply vacant. However, this did not mean that conflict did not exist between the colonizers and local/native peoples, Greeks and Phoenicians also established colonies with the intent of regulating and expanding trade throughout the Mediterranean and Middle East. Another period of colonization in ancient times was during the Roman Empire, the Roman Empire conquered large parts of Western Europe, North Africa and West Asia. In North Africa and West Asia, the Romans often conquered what they regarded as civilized peoples, as they moved north into Europe, they mostly encountered rural peoples/tribes with very little in the way of cities. In these areas, waves of Roman colonization often followed the conquest of the areas, the decline and collapse of the Roman Empire saw the large-scale movement of people in Eastern Europe and Asia. During this period there were the movements of peoples establishing new colonies all over western Europe. The events of time saw the development of many of the modern day nations of Europe like the Franks in France and Germany. In West Asia, during Sassanid Empire, some Persians established colonies in Yemen, the Vikings of Scandinavia also carried out a large-scale colonization. The Vikings are best known as raiders, setting out from their homelands in Denmark, southern Norway and southern Sweden. In time, the Vikings began trading, and established colonies, the Vikings discovered Iceland and established colonies before moving onto Greenland, where they briefly held some colonies
30.
Herodotus
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Herodotus was a Greek historian who was born in Halicarnassus in the Persian Empire and lived in the fifth century BC, a contemporary of Socrates. The Histories is the work which he is known to have produced. Despite Herodotus historical significance, little is known of his personal life and his place in history and his significance may be understood according to the traditions within which he worked. His work is the earliest Greek prose to have survived intact, of these only fragments of Hecataeuss work survive yet they allow us glimpses into the kind of tradition within which Herodotus wrote his own Histories. In his introduction to Hecataeus’s work, Genealogies, This points forward to the ‘folksy’ yet ‘international’ outlook typical of Herodotus. Yet, one scholar has described the work of Hecataeus as “a curious false start to history” since despite his critical spirit. It is possible that Herodotus borrowed much material from Hecataeus, as stated by Porphyry in a recorded by Eusebius. But Hecataeus did not record events that had occurred in living memory, unlike Herodotus, Herodotus claims to be better informed than his predecessors by relying on empirical observation to correct their excessive schematism. For example, He argues for continental asymmetry as opposed to the theory of a perfectly circular earth with Europe. Yet, he retains idealizing tendencies, as in his notions of the Danube. His debt to previous authors of prose ‘histories’ might be questionable, however, this point is one of the most contentious issues in modern scholarship. It is on account of the strange stories and the folk-tales he reported that his critics in early modern times branded him “The Father of Lies”. Even his own contemporaries found reason to scoff at his achievement, similarly, the Athenian historian Thucydides dismissed Herodotus as a “logos-writer”. Moreover, Thucydides developed a historical topic more in keeping with the Greek world-view, the interplay of civilizations was more relevant to Greeks living in Anatolia, such as Herodotus himself, for whom life within a foreign civilization was a recent memory. Modern scholars generally turn to Herodotus’s own writing for reliable information about his life, supplemented with ancient yet much later sources, modern accounts of his life typically go something like this, Herodotus was born at Halicarnassus around 484 BC. His name is not mentioned later in the tribute list of the Athenian Delian League, the epic poet Panyassis – a relative of Herodotus – is reported to have taken part in a failed uprising. Herodotus expresses affection for the island of Samos, and this is an indication that he might have lived there in his youth. So it is possible that his family was involved in an uprising against Lygdamis, leading to a period of exile on Samos, Herodotus wrote his Histories in the Ionian dialect, yet he was born in Halicarnassus, which was a Dorian settlement
31.
Ancient Greece
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Ancient Greece was a civilization belonging to a period of Greek history from the Greek Dark Ages of the 12th-9th centuries BC to the end of antiquity. Immediately following this period was the beginning of the Early Middle Ages and this was followed by the period of Classical Greece, an era that began with the Greco-Persian Wars, lasting from the 5th to 4th centuries BC. Due to the conquests by Alexander the Great of Macedonia, Hellenistic civilization flourished from Central Asia to the end of the Mediterranean Sea. Classical Greek culture, especially philosophy, had a influence on ancient Rome. For this reason Classical Greece is generally considered to be the culture which provided the foundation of modern Western culture and is considered the cradle of Western civilization. Classical Antiquity in the Mediterranean region is considered to have begun in the 8th century BC. Classical Antiquity in Greece is preceded by the Greek Dark Ages and this period is succeeded, around the 8th century BC, by the Orientalizing Period during which a strong influence of Syro-Hittite, Jewish, Assyrian, Phoenician and Egyptian cultures becomes apparent. The end of the Dark Ages is also dated to 776 BC. The Archaic period gives way to the Classical period around 500 BC, Ancient Periods Astronomical year numbering Dates are approximate, consult particular article for details The history of Greece during Classical Antiquity may be subdivided into five major periods. The earliest of these is the Archaic period, in which artists made larger free-standing sculptures in stiff, the Archaic period is often taken to end with the overthrow of the last tyrant of Athens and the start of Athenian Democracy in 508 BC. It was followed by the Classical period, characterized by a style which was considered by observers to be exemplary, i. e. classical, as shown in the Parthenon. This period saw the Greco-Persian Wars and the Rise of Macedon, following the Classical period was the Hellenistic period, during which Greek culture and power expanded into the Near and Middle East. This period begins with the death of Alexander and ends with the Roman conquest, Herodotus is widely known as the father of history, his Histories are eponymous of the entire field. Herodotus was succeeded by authors such as Thucydides, Xenophon, Demosthenes, Plato, most of these authors were either Athenian or pro-Athenian, which is why far more is known about the history and politics of Athens than those of many other cities. Their scope is limited by a focus on political, military and diplomatic history, ignoring economic. In the 8th century BC, Greece began to emerge from the Dark Ages which followed the fall of the Mycenaean civilization, literacy had been lost and Mycenaean script forgotten, but the Greeks adopted the Phoenician alphabet, modifying it to create the Greek alphabet. The Lelantine War is the earliest documented war of the ancient Greek period and it was fought between the important poleis of Chalcis and Eretria over the fertile Lelantine plain of Euboea. Both cities seem to have suffered a decline as result of the long war, a mercantile class arose in the first half of the 7th century BC, shown by the introduction of coinage in about 680 BC
32.
Achaemenid Empire
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The Achaemenid Empire, also called the Persian Empire, was an empire based in Western Asia, founded by Cyrus the Great. The empires successes inspired similar systems in later empires and it is noted in Western history as the antagonist of the Greek city-states during the Greco-Persian Wars and for the emancipation of the Jewish exiles in Babylon. The Mausoleum at Halicarnassus, one of the Seven Wonders of the Ancient World, was built in a Hellenistic style in the empire as well. By the 7th century BC, the Persians had settled in the portion of the Iranian Plateau in the region of Persis. From this region, Cyrus the Great advanced to defeat the Medes, Lydia, Alexander, an avid admirer of Cyrus the Great, conquered the empire in its entirety by 330 BC. Upon his death, most of the former territory came under the rule of the Ptolemaic Kingdom and Seleucid Empire. The Persian population of the central plateau reclaimed power by the second century BC under the Parthian Empire, the historical mark of the Achaemenid Empire went far beyond its territorial and military influences and included cultural, social, technological and religious influences as well. Many Athenians adopted Achaemenid customs in their lives in a reciprocal cultural exchange. The impact of Cyruss edict is mentioned in Judeo-Christian texts, the empire also set the tone for the politics, heritage and history of modern Iran. Astronomical year numbering Dates are approximate, consult particular article for details Due to the duration of their reigns, Smerdis, Xerxes II. The Persian nation contains a number of tribes as listed here, the Pasargadae, Maraphii, and Maspii, upon which all the other tribes are dependent. Of these, the Pasargadae are the most distinguished, they contain the clan of the Achaemenids from which spring the Perseid kings. Other tribes are the Panthialaei, Derusiaei, Germanii, all of which are attached to the soil, the Achaemenid Empire was created by nomadic Persians. The Achaemenid Empire was not the first Iranian empire, as by 6th century BC another group of ancient Iranian peoples had established the short lived Median Empire. The Iranian peoples had arrived in the region of what is today Iran c.1000 BC and had for a number of centuries fallen under the domination of the Neo-Assyrian Empire, based in northern Mesopotamia. However, the Medes and Persians, Cimmerians, Persians and Chaldeans played a role in the overthrow of the Assyrian empire. The term Achaemenid means of the family of the Achaemenis/Achaemenes, despite the derivation of the name, Achaemenes was himself a minor seventh-century ruler of the Anshan in southwestern Iran, and a vassal of Assyria. At some point in 550 BC, Cyrus rose in rebellion against the Medes, eventually conquering the Medes and creating the first Persian empire
33.
Sugar
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Sugar is the generic name for sweet, soluble carbohydrates, many of which are used in food. There are various types of derived from different sources. Simple sugars are called monosaccharides and include glucose, fructose, the table sugar or granulated sugar most customarily used as food is sucrose, a disaccharide of glucose and fructose. Sugar is used in prepared foods and it is added to some foods, in the body, sucrose is hydrolysed into the simple sugars fructose and glucose. Other disaccharides include maltose from malted grain, and lactose from milk, longer chains of sugars are called oligosaccharides or polysaccharides. Some other chemical substances, such as glycerol may also have a sweet taste, low-calorie food substitutes for sugar, described as artificial sweeteners, include aspartame and sucralose, a chlorinated derivative of sucrose. Sugars are found in the tissues of most plants and are present in sufficient concentrations for efficient commercial extraction in sugarcane, the world production of sugar in 2011 was about 168 million tonnes. The average person consumes about 24 kilograms of sugar each year, equivalent to over 260 food calories per person, since the latter part of the twentieth century, it has been questioned whether a diet high in sugars, especially refined sugars, is good for human health. Sugar has been linked to obesity, and suspected of, or fully implicated as a cause in the occurrence of diabetes, cardiovascular disease, dementia, macular degeneration, the etymology reflects the spread of the commodity. The English word sugar ultimately originates from the Sanskrit शर्करा, via Arabic سكر as granular or candied sugar, the contemporary Italian word is zucchero, whereas the Spanish and Portuguese words, azúcar and açúcar, respectively, have kept a trace of the Arabic definite article. The Old French word is zuchre and the contemporary French, sucre, the earliest Greek word attested is σάκχαρις. The English word jaggery, a brown sugar made from date palm sap or sugarcane juice, has a similar etymological origin – Portuguese jagara from the Sanskrit शर्करा. Sugar has been produced in the Indian subcontinent since ancient times and it was not plentiful or cheap in early times and honey was more often used for sweetening in most parts of the world. Originally, people chewed raw sugarcane to extract its sweetness, sugarcane was a native of tropical South Asia and Southeast Asia. Different species seem to have originated from different locations with Saccharum barberi originating in India and S. edule, one of the earliest historical references to sugarcane is in Chinese manuscripts dating back to 8th century BC that state that the use of sugarcane originated in India. Sugar was found in Europe by the 1st century AD, but only as an imported medicine and it is a kind of honey found in cane, white as gum, and it crunches between the teeth. It comes in lumps the size of a hazelnut, sugar is used only for medical purposes. Sugar remained relatively unimportant until the Indians discovered methods of turning sugarcane juice into granulated crystals that were easier to store, crystallized sugar was discovered by the time of the Imperial Guptas, around the 5th century AD
34.
Middle Ages
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In the history of Europe, the Middle Ages or Medieval Period lasted from the 5th to the 15th century. It began with the fall of the Western Roman Empire and merged into the Renaissance, the Middle Ages is the middle period of the three traditional divisions of Western history, classical antiquity, the medieval period, and the modern period. The medieval period is subdivided into the Early, High. Population decline, counterurbanisation, invasion, and movement of peoples, the large-scale movements of the Migration Period, including various Germanic peoples, formed new kingdoms in what remained of the Western Roman Empire. In the seventh century, North Africa and the Middle East—once part of the Byzantine Empire—came under the rule of the Umayyad Caliphate, although there were substantial changes in society and political structures, the break with classical antiquity was not complete. The still-sizeable Byzantine Empire survived in the east and remained a major power, the empires law code, the Corpus Juris Civilis or Code of Justinian, was rediscovered in Northern Italy in 1070 and became widely admired later in the Middle Ages. In the West, most kingdoms incorporated the few extant Roman institutions, monasteries were founded as campaigns to Christianise pagan Europe continued. The Franks, under the Carolingian dynasty, briefly established the Carolingian Empire during the later 8th, the Crusades, first preached in 1095, were military attempts by Western European Christians to regain control of the Holy Land from Muslims. Kings became the heads of centralised nation states, reducing crime and violence, intellectual life was marked by scholasticism, a philosophy that emphasised joining faith to reason, and by the founding of universities. Controversy, heresy, and the Western Schism within the Catholic Church paralleled the conflict, civil strife. Cultural and technological developments transformed European society, concluding the Late Middle Ages, the Middle Ages is one of the three major periods in the most enduring scheme for analysing European history, classical civilisation, or Antiquity, the Middle Ages, and the Modern Period. Medieval writers divided history into periods such as the Six Ages or the Four Empires, when referring to their own times, they spoke of them as being modern. In the 1330s, the humanist and poet Petrarch referred to pre-Christian times as antiqua, leonardo Bruni was the first historian to use tripartite periodisation in his History of the Florentine People. Bruni and later argued that Italy had recovered since Petrarchs time. The Middle Ages first appears in Latin in 1469 as media tempestas or middle season, in early usage, there were many variants, including medium aevum, or middle age, first recorded in 1604, and media saecula, or middle ages, first recorded in 1625. The alternative term medieval derives from medium aevum, tripartite periodisation became standard after the German 17th-century historian Christoph Cellarius divided history into three periods, Ancient, Medieval, and Modern. The most commonly given starting point for the Middle Ages is 476, for Europe as a whole,1500 is often considered to be the end of the Middle Ages, but there is no universally agreed upon end date. English historians often use the Battle of Bosworth Field in 1485 to mark the end of the period
35.
Eliza Leslie
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Eliza Leslie, frequently referred to as Miss Leslie, was an American author of popular cookbooks during the nineteenth century. She also wrote household management books, etiquette books, novels, short stories and articles for magazines, Leslie was born on November 15,1787 in Philadelphia, Pennsylvania to Lydia Baker and Robert Leslie, both originally from Maryland. Her father, a clock and watchmaker, was a friend of Benjamin Franklin, the family moved to England in 1793 when Leslie was five years old for about six years. She was the eldest of five children, two of her siblings, Charles Robert Leslie, who lived in London, and Anna Leslie, were artists. Her brother Thomas Jefferson Leslie graduated from West Point and her sister, Martha “Patty. Following her father’s death in 1803, her mother operated a series of boarding houses. They moved from their home on High Street to a house on South Sixth Street, then Spruce Street. Leslie attended the school of the famed Mrs. Seventy-Five Receipts for Pastry, Cakes. Leslie’s Directions for Cookery, in its Various Branches, sold at least 150,000 copies and stayed in print into the 1890s and it was a generalized work, written to appeal to all classes and to city or rural dwellers from all regions. Some of her nine cookbooks were more specialized, using the French she learned as a child, Leslie translated French recipes for Domestic French Cookery and wrote an entire book on cornmeal recipes, The Indian Meal Book. She was a writer of fiction and nonfiction works for juveniles. She also contributed to Godey’s Lady’s Book, Graham’s Magazine, Saturday Gazette, Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats 1836. Pencil Sketches, or, Outlines of Characters and Manners,1833, Directions for Cookery, in its Various Branches 1844 The Gift, A Christmas and New Year’s Present 1837, 1839-40, 1842-45 Miss Leslies Ladys New Receipt-Book 1850 The Indian Meal Book,1847. The Ladys Receipt-Book, A Useful Companion for Large or Small Families,1847, amelia, or, A Young Ladys Vicissitudes,1848. Miss Leslies Ladys New Receipt-Book,1850, Miss Leslies Directions for Cookery,1851. Stories for Summer Days and Winter Nights, the Female Prose Writers of America, With Portraits, Biographical Notices, and Specimens of their Writings. Philadelphia, E. H. Butler & Co. pp. 17–25
36.
Cookbook
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A cookbook is a kitchen reference publication that typically contains a collection of recipes. Modern versions may also include illustrations and advice on purchasing quality ingredients or making substitutions. Cookbooks can also cover a variety of topics, including cooking techniques for the home, recipes and commentary from famous chefs, institutional kitchen manuals. Ancient Mesopotamian recipes have been found on three Akkadian tablets, dating to about 1700 BC, the earliest collection of recipes that has survived in Europe is De re coquinaria, written in Latin. An early version was first compiled sometime in the 1st century and has often attributed to the Roman gourmet Marcus Gavius Apicius. An Apicius came to designate a book of recipes, the current text appears to have been compiled in the late 4th or early 5th century, the first print edition is from 1483. It records a mix of ancient Greek and Roman cuisine, but with few details on preparation, an abbreviated epitome entitled Apici Excerpta a Vinidario, a pocket Apicius by Vinidarius, an illustrious man, was made in the Carolingian era. In spite of its date it represents the last manifestation of the cuisine of Antiquity. The earliest cookbooks known in Arabic are those of al-Warraq and al-Baghdadi, chinese recipe books are known from the Tang dynasty, but most were lost. One of the earliest surviving Chinese-language cookbooks is Hu Sihuis Yinshan Zhengyao, Hu Sihui, Buyantu Khans dietitian and therapist, recorded a Chinese-inflected Central Asian cuisine as eaten by the Yuan court, his recipes were adapted from foods eaten all over the Mongol Empire. Eumsik dimibang, written around 1670, is the oldest Korean cookbook, after a long interval, the first recipe books to be compiled in Europe since Late Antiquity started to appear in the late thirteenth century. About a hundred are known to have survived, some fragmentary, low and High German manuscripts are among the most numerous. Among them is Daz buch von guter spise written c.1350 in Würzberg and Kuchenmeysterey, recipes originating in England include the earliest recorded recipe for ravioli and Forme of Cury, a late 14th-century manuscript written by chefs of Richard II of England. With the advent of the press in the 16th and 17th centuries, numerous books were written on how to manage households. In Holland and England competition grew between the families as to who could prepare the most lavish banquet. By the 1660s, cookery had progressed to an art form, many of them published their own books detailing their recipes in competition with their rivals. Many of these books have now been translated and are available online, by the 19th century, the Victorian preoccupation for domestic respectability brought about the emergence of cookery writing in its modern form. Although eclipsed in fame and regard by Isabella Beeton, the first modern writer and compiler of recipes for the home was Eliza Acton
37.
Industrial Revolution
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The Industrial Revolution was the transition to new manufacturing processes in the period from about 1760 to sometime between 1820 and 1840. The Industrial Revolution began in Great Britain and most of the important technological innovations were British, aided by these legal and cultural foundations, an entrepreneurial spirit and consumer revolution drove industrialisation in Britain, which would be emulated in countries around the world. A change in marrying patterns to getting married later made able to accumulate more human capital during their youth. The Industrial Revolution marks a turning point in history, almost every aspect of daily life was influenced in some way. In particular, average income and population began to exhibit unprecedented sustained growth, mechanised textile production spread from Great Britain to continental Europe in the early 19th century, with important centres of textiles, iron and coal emerging in Belgium, and later in France. Since then industrialisation has spread throughout much of the world, the precise start and end of the Industrial Revolution is still debated among historians, as is the pace of economic and social changes. Economic historians are in agreement that the onset of the Industrial Revolution is the most important event in the history of humanity since the domestication of animals and plants. The term Industrial Revolution applied to change was becoming more common by the late 1830s. Friedrich Engels in The Condition of the Working Class in England in 1844 spoke of an industrial revolution, however, although Engels wrote in the 1840s, his book was not translated into English until the late 1800s, and his expression did not enter everyday language until then. Credit for popularising the term may be given to Arnold Toynbee, some historians, such as John Clapham and Nicholas Crafts, have argued that the economic and social changes occurred gradually and the term revolution is a misnomer. This is still a subject of debate among some historians, the commencement of the Industrial Revolution is closely linked to a small number of innovations, beginning in the second half of the 18th century. By the 1830s the following gains had been made in important technologies, Textiles – mechanised cotton spinning powered by steam or water greatly increased the output of a worker, the power loom increased the output of a worker by a factor of over 40. The cotton gin increased productivity of removing seed from cotton by a factor of 50, large gains in productivity also occurred in spinning and weaving of wool and linen, but they were not as great as in cotton. Steam power – the efficiency of steam engines increased so that they used between one-fifth and one-tenth as much fuel, the adaptation of stationary steam engines to rotary motion made them suitable for industrial uses. The high pressure engine had a power to weight ratio. Steam power underwent an expansion after 1800. Iron making – the substitution of coke for charcoal greatly lowered the fuel cost for pig iron, using coke also allowed larger blast furnaces, resulting in economies of scale. The cast iron blowing cylinder was first used in 1760 and it was later improved by making it double acting, which allowed higher furnace temperatures
38.
Fat
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Fat is one of the three main macronutrients, along with carbohydrate and protein. Fats, also known as triglycerides, are esters of three fatty acid chains and the alcohol glycerol, the terms oil, fat, and lipid are often confused. Oil normally refers to a fat with short or unsaturated fatty acid chains that is liquid at room temperature, lipid is the general term, as a lipid is not necessarily a triglyceride. Fats, like lipids, are generally hydrophobic, and are soluble in organic solvents. Fat is an important foodstuff for many forms of life, and they are a necessary part of the diet of most heterotrophs. Some fatty acids that are set free by the digestion of fats are called essential because they cannot be synthesized in the body from simpler constituents, there are two essential fatty acids in human nutrition, alpha-linolenic acid and linoleic acid. Other lipids needed by the body can be synthesized from these, fats and other lipids are broken down in the body by enzymes called lipases produced in the pancreas. Fats and oils are categorized according to the number and bonding of the atoms in the aliphatic chain. Fats that are saturated fats have no double bonds between the carbons in the chain, unsaturated fats have one or more double bonded carbons in the chain. The nomenclature is based on the end of the chain. This end is called the end or the n-end. Thus alpha-linolenic acid is called an omega-3 fatty acid because the 3rd carbon from that end is the first double bonded carbon in the counting from that end. Some oils and fats have double bonds and are therefore called polyunsaturated fats. Unsaturated fats can be divided into cis fats, which are the most common in nature, and trans fats. Unsaturated fats can be altered by reaction with hydrogen effected by a catalyst and this action, called hydrogenation, tends to break all the double bonds and makes a fully saturated fat. However, trans fats are generated during hydrogenation as contaminants created by a side reaction on the catalyst during partial hydrogenation. Saturated fats can stack themselves in a closely packed arrangement, so they can easily and are typically solid at room temperature. For example, animal fats tallow and lard are high in saturated fatty acid content and are solids, olive and linseed oils on the other hand are unsaturated and liquid
39.
Egg as food
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Eggs are laid by female animals of many different species, including birds, reptiles, amphibians, mammals, and fish, and have been eaten by humans for thousands of years. Bird and reptile eggs consist of an eggshell, albumen. The most popular choice for egg consumption are chicken eggs, other popular choices for egg consumption are duck, quail, roe, and caviar. Egg yolks and whole eggs store significant amounts of protein and choline, due to their protein content, the United States Department of Agriculture categorizes eggs as Meats within the Food Guide Pyramid. Despite the nutritional value of eggs, there are potential health issues arising from egg quality, storage. Chickens and other egg-laying creatures are widely kept throughout the world, in 2009, an estimated 62.1 million metric tons of eggs were produced worldwide from a total laying flock of approximately 6.4 billion hens. There are issues of variation in demand and expectation, as well as current debates concerning methods of mass production. In 2012, the European Union banned battery husbandry of chickens, bird eggs have been valuable foodstuffs since prehistory, in both hunting societies and more recent cultures where birds were domesticated. The chicken was probably domesticated for its eggs before 7500 BCE, chickens were brought to Sumer and Egypt by 1500 BCE, and arrived in Greece around 800 BCE, where the quail had been the primary source of eggs. In Thebes, Egypt, the tomb of Haremhab, built about 1420 BCE, shows a depiction of a man carrying bowls of ostrich eggs and other large eggs, presumably those of the pelican, as offerings. In ancient Rome, eggs were preserved using a number of methods, the Romans crushed the shells in their plates to prevent evil spirits from hiding there. In the Middle Ages, eggs were forbidden during Lent because of their richness, the word mayonnaise possibly was derived from moyeu, the medieval French word for the yolk, meaning center or hub. Egg scrambled with acidic fruit juices were popular in France in the 17th century, the dried egg industry developed in the 19th century, before the rise of the frozen egg industry. In 1878, a company in St. Louis, Missouri started to transform egg yolk and white into a light-brown, the production of dried eggs significantly expanded during World War II, for use by the United States Armed Forces and its allies. In 1911, the egg carton was invented by Joseph Coyle in Smithers, British Columbia, early egg cartons were made of paper. Bird eggs are a food and one of the most versatile ingredients used in cooking. They are important in many branches of the food industry. The most commonly used bird eggs are those from the chicken, duck and goose eggs, and smaller eggs, such as quail eggs, are occasionally used as a gourmet ingredient in western countries
40.
Coffee bean
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A coffee seed, commonly called coffee bean, is a seed of the coffee plant, and is the source for coffee. It is the pit inside the red or purple fruit often referred to as a cherry, just like ordinary cherries, the coffee fruit is also a so-called stone fruit. Even though the coffee beans are seeds, they are referred to as beans because of their resemblance to true beans, the fruits – coffee cherries or coffee berries – most commonly contain two stones with their flat sides together. A small percentage of cherries contain a seed, instead of the usual two. The peaberry occurs only between 10 and 15% of the time, and it is a common belief that they have more flavour than normal coffee beans. Like Brazil nuts and white rice, coffee beans consist mostly of endosperm, the two most economically important varieties of coffee plant are the Arabica and the Robusta, 75–80% of the coffee produced worldwide is Arabica and 20% is Robusta. Arabica beans consist of 0. 8–1. 4% caffeine and Robusta beans consist of 1. 7–4% caffeine, according to popular legend, the coffee plant was discovered in Ethiopia by a goatherd named Kaldi. Significant dates The first coffee plant was found in the mountains of Yemen, then by 1500, it was exported to the rest of the world through the port of Mokha in Yemen. Roasted beans first sold on retail market –1865 Important spray-drying techniques developed in 1950s Distribution South America is now responsible for about 45% of the worlds total coffee exports, most of this coffee is grown in Brazil. The United States imports more coffee than any other nation, the per capita consumption of coffee in the United States in 2011 was 4.24 kg, and the value of coffee imported exceeded $8 billion. As of 2015, Americans consumed approximately 400 million cups of coffee per day, Coffee plants grow within a defined area between the Tropics of Cancer and Capricorn, termed the bean belt or coffee belt. The Oxford English Dictionary suggests that the European languages generally appear to have gotten the name from Turkish kahveh, about 1600, another common theory is that the name derives from Kaffa Province, Ethiopia, where the species may have originated. The coffea tree averages from 5–10 m in height, as the tree gets older, it branches less and less and bears more leaves and fruits. Coffea plants are grown in several feet apart. Some farmers plant fruit trees around them or plant the coffee on the sides of hills, ideally, Arabica coffee beans are grown at temperatures between 15 and 24 °C and Robusta at 24–30 °C and receive between 15 and 30 cm of rainfall per year. Heavy rain is needed in the beginning of the season when the fruit is developing and this selective picking gives the growers reason to give their coffee a certain specification called operation cherry red. In rare circumstances, the Asian palm civet eats coffee berries and excretes the beans and these beans are called kopi luwak, and can be processed further into a rare and expensive coffee. Two methods are used to process coffee berries
41.
Meringue
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A binding agent such as salt, cornstarch or gelatin may also be added to the eggs. The addition of powdered sugar, which usually contains corn starch, the key to the formation of a good meringue is the formation of stiff peaks by denaturing the protein ovalbumin via mechanical shear. They are light, airy and sweet confections, however this claim is contested, the Oxford English Dictionary states that the French word is of unknown origin. It is sure nevertheless that the name meringue for this confection first appeared in print in François Massialots cookbook of 1692, the word meringue first appeared in English in 1706 in an English translation of Massialots book. Slowly baked meringues are still referred to as pets in the Loire region of France due to their light, Meringues were traditionally shaped between two large spoons, as they are generally at home today. Meringue piped through a bag was introduced by Antonin Carême. Different preparation techniques produce these results, French Meringue or basic meringue is the method best known to home cooks. Fine white sugar is beaten into egg whites, Italian Meringue is made with boiling sugar syrup, instead of caster sugar. This leads to a more stable soft meringue which can be used in various pastries without collapsing. In an Italian meringue, a hot syrup is whipped into softly whipped egg whites till stiff. This type of meringue is safe to use without cooking and it will not deflate for a long while and can be either used for decoration on pie, or spread on a sheet or Baked Alaska base and baked. Swiss Meringue is whisked over a bain-marie to warm the egg whites and this forms a dense, glossy marshmallow-like meringue. Protein distribution in egg whites is as follows, ovalbumin, conalbumin/ ovotransferrin, ovomucoid, ovoglobulins, lysozyme, ovoglobulins drive foaming, ovomucin is the main stabilization agent, and the remainder of the proteins interact to contribute to overall foaming and stability. When egg whites are beaten, some of the bonds in the proteins break, causing the proteins to unfold. When these egg white proteins denature, their hydrophobic regions are exposed, the use of a copper bowl, or the addition of cream of tartar is required to additionally denature the proteins to create the firm peaks, otherwise the whites will not be firm. Plastic bowls, wet or greasy bowls will likely result in the mix being prevented from becoming peaky. Wiping the bowl with a wedge of lemon to remove any traces of grease can often help the process, consequently, meringue becomes soggy when refrigerated or stored in a high-humidity environment. This quality also explains the problem called weeping or sweating, in which beads of moisture form on all surfaces of the meringue, sweating is a particular problem for French meringues in which the granulated sugar is inadequately dissolved in the egg whites, and for high-moisture pie fillings
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Chocolate chip cookie
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A chocolate chip cookie is a drop cookie that originated in the United States and features chocolate chips as its distinguishing ingredient. The traditional recipe combines a dough composed of butter and both brown and white sugar, semi-sweet chocolate chips and vanilla, variations include recipes with other types of chocolate as well as additional ingredients such as nuts or oatmeal. There are also versions with ingredient substitutions such as vegan chocolate chips, vegan margarine. The chocolate chip cookie was invented by the American chef Ruth Graves Wakefield in 1938 and she invented the recipe during the period when she owned the Toll House Inn, in Whitman, Massachusetts. In this era, the Toll House Inn was a restaurant that featured home cooking. It is often reported that she accidentally developed the cookie. In fact, Wakefield stated that she invented the cookie. She said, We had been serving a thin butterscotch nut cookie with ice cream, everybody seemed to love it, but I was trying to give them something different. So I came up with Toll House cookie, wakefields cookbook, Toll House Tried and True Recipes, was first published in 1936 by M. Barrows & Company, New York. The 1938 edition of the cookbook was the first to include the recipe Toll House Chocolate Crunch Cookie which rapidly became a favorite cookie in American homes. During WWII, soldiers from Massachusetts who were stationed overseas shared the cookies they received in care packages from home with soldiers from other parts of the United States. Soon, hundreds of soldiers were writing home asking their families to them some Toll House cookies. Thus began the craze for the chocolate chip cookie. Every bag of Nestlé chocolate chips sold in North America has a variation of her original recipe printed on the back, almost all baking-oriented cookbooks will contain at least one type of recipe. Practically all commercial bakeries offer their own version of the cookie in packaged baked or ready-to-bake forms, there are at least three national chains that sell freshly baked chocolate chip cookies in shopping malls and standalone retail locations. Several businesses—including Doubletree hotels, Citibank, Aloha, and Midwest Airlines—offer freshly baked cookies to their patrons to differentiate themselves from their competition, there is an urban legend about Neiman Marcus chocolate chip cookie recipe that has gathered a great deal of popularity over the years. Some recipes also include milk or nuts in the dough, depending on the ratio of ingredients and mixing and cooking times, some recipes are optimized to produce a softer, chewy style cookie while others will produce a crunchy/crispy style. Regardless of ingredients, the procedure for making the cookie is fairly consistent in all recipes, First, next, the eggs and vanilla extract are added followed by the flour and leavening agent
43.
German chocolate cake
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German chocolate cake, originally Germans chocolate cake, is a layered chocolate cake from the United States filled and topped with a coconut-pecan frosting. It owes its name to an English-American chocolate maker named Samuel German, Sweet baking chocolate is traditionally used for the chocolate flavor in the actual cake, but few recipes call for it today. The filling and/or topping is a made with egg yolks and evaporated milk, once the caramel is cooked, coconut. Occasionally, a chocolate frosting is spread on the sides of the cake, maraschino cherries are occasionally added as a garnish. Its roots can be traced back to 1852 when American Samuel German developed a type of baking chocolate for the American Bakers Chocolate Company. The brand name of the product, Bakers Germans Sweet Chocolate, was named in honor of him, on June 3,1957, a recipe for Germans Chocolate Cake appeared as the Recipe of the Day in the Dallas Morning Star. It was created by Mrs. George Clay, a homemaker from 3831 Academy Drive and this recipe used the baking chocolate introduced 105 years prior and became quite popular. General Foods, which owned the Bakers brand at the time, took notice, sales of Bakers Chocolate are said to have increased by as much as 73% and the cake would become a national staple. The possessive form was dropped in subsequent publications, forming the German Chocolate Cake identity, the recipe still remains popular to this day and has been adopted by baking companies. June 11 is National German Chocolate Cake Day in America
44.
Dried fruit
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Dried fruit is fruit from which the majority of the original water content has been removed either naturally, through sun drying, or through the use of specialized dryers or dehydrators. Dried fruit has a tradition of use dating back to the fourth millennium BC in Mesopotamia, and is prized because of its sweet taste, nutritive value. It is also part of a mixture of distilled spirits and spices, today, dried fruit consumption is widespread. Nearly half of the dried fruits sold are raisins, followed by dates, prunes, figs, apricots, peaches, apples and these are referred to as conventional or traditional dried fruits, fruits that have been dried in the sun or in heated wind tunnel dryers. Many fruits such as cranberries, blueberries, cherries, strawberries, some products sold as dried fruit, like papaya, kiwi fruit and pineapple are most often candied fruit. Dried fruits retain most of the value of fresh fruits. The specific nutrient content of the different dried fruits reflects their fresh counterpart, traditional dried fruit such as raisins, figs, dates, apricots and apples have been a staple of Mediterranean diets for millennia. Drying or dehydration also happened to be the earliest form of preservation, grapes, dates. Early hunter-gatherers observed that these fallen fruit took on an edible form, the latest recorded mention of dried fruits can be found in Mesopotamian tablets dating to about 1700 BC, which contain what are probably the oldest known written recipes. These early civilizations used dates, date juice evaporated into syrup and they included dried fruits in their breads for which they had more than 300 recipes, from simple barley bread for the workers to very elaborate, spiced cakes with honey for the palaces and temples. Because cuneiform was very complex and only scribes who had studied for years could read it, it is unlikely that the tablets were meant for everyday cooks or chefs, instead they were written to document the culinary art of the times. Many recipes are quite elaborate and have rare ingredients so we may assume that they represent Mediterranean haute cuisine, the date palm was one of the first cultivated trees. It was domesticated in Mesopotamia more than 5,000 years ago and it grew abundantly in the Fertile Crescent and it was so productive that dates were the cheapest of staple foods. Because they were so valuable they were recorded in Assyrian and Babylonian monuments. The villagers in Mesopotamia dried them and ate them as sweets, whether fresh, soft-dried or hard-dried, they helped to give character to meat dishes and grain pies. They were valued by travelers for their energy and were recommended as stimulants against fatigue, Figs were also prized in early Mesopotamia, Israel and Egypt where their daily use was probably greater than or equal to that of dates. As well as appearing in paintings, many specimens have been found in Egyptian tombs as funerary offerings. In Greece and Crete, figs grew very readily and they were the staple of poor and rich alike, grape cultivation first began in Armenia and the eastern regions of the Mediterranean in the 4th century BC
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