Cheese
Cheese is a food derived from milk that is produced in a wide range of flavors and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, 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 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, 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, 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, receiving and ripening. The word cheese comes from Latin caseus, from which the modern word casein is 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, 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
Truffle
A truffle is the fruiting body of a subterranean Ascomycete fungus, predominantly one of the many species of the genus Tuber. Truffles are ectomycorrhizal fungi and are usually found in close association with tree roots. Spore dispersal is accomplished through fungivores, animals that eat fungi, some of the truffle species are highly prized as food. French gourmet Jean Anthelme Brillat-Savarin called truffles the diamond of the kitchen, edible truffles are held in high esteem in French, Georgian, Italian, Middle Eastern, and Spanish cuisine, as well as in international haute cuisine. The first mention of truffles appears in the inscriptions of the neo-Sumerians regarding their Amorite enemys eating habits, cicero deemed them children of the earth, while Dioscorides thought they were tuberous roots. Italy in the Classical period produced three kinds of truffles, the Tuber melanosporum, the Tuber magnificanus and the Tuber magnatum. The Romans, used only the terfez, a fungus of similar appearance, which the Romans called truffles, terfez used in Rome came from Lesbos and especially Libya, where the coastal climate was less dry in ancient times.
Their substance is pale, tinged with rose, unlike truffles, terfez have no taste of their own. The Romans used the terfez as a carrier of flavor, because the terfez have the property to absorb surrounding flavours, Ancient Roman cuisine used many spices and flavours, and terfez were perfect in that context. Truffles were rarely used during the Middle Ages, according to a hadith narrated by Saeed bin Zaid, Muhammad said that truffles are like manna and that water from truffles heals eye diseases. During the Renaissance, truffles regained popularity in Europe and were honoured at the court of King Francis I of France, however, it was not until the 17th century that Western cuisine abandoned heavy oriental spices, and rediscovered the natural flavour of foodstuffs. Truffles were very popular in Parisian markets in the 1780s and they were imported seasonally from truffle grounds, where peasants had long enjoyed their secret. Brillat-Savarin noted characteristically that they were so expensive they appeared only at the tables of great nobles.
A great delicacy was a truffled turkey, Truffles long eluded techniques of domestication, as Jean-Anthelme Brillat-Savarin noted, The most learned men have sought to ascertain the secret, and fancied they discovered the seed. Their promises, were vain, and no planting was ever followed by a harvest and this perhaps is all right, for as one of the great values of truffles is their dearness, perhaps they would be less highly esteemed if they were cheaper. As early as 1808, there were attempts to cultivate truffles. For discovering how to cultivate truffles, some sources now give priority to Pierre II Mauléon of Loudun and his experiment was successful, with truffles being found in the soil around the newly grown oak trees years later. In 1847, Auguste Rousseau of Carpentras planted 7 hectares of oak trees and he received a prize at the 1855 Worlds Fair in Paris
Garden
A garden is a planned space, usually outdoors, set aside for the display and enjoyment of plants and other forms of nature. The garden can incorporate both natural and man-made materials, the most common form today is known as a residential garden, but the term garden has traditionally been a more general one. Zoos, which wild animals in simulated natural habitats, were formerly called zoological gardens. Western gardens are almost universally based on plants, with garden often signifying a shortened form of botanical garden, some traditional types of eastern gardens, such as Zen gardens, use plants sparsely or not at all. Xeriscape gardens use local plants that do not require irrigation or extensive use of other resources while still providing the benefits of a garden environment. Gardens may exhibit structural enhancements, sometimes called follies, including features such as fountains, waterfalls or creeks, dry creek beds, arbors, trellises. Some gardens are for ornamental purposes only, while some produce food crops, sometimes in separate areas.
Food-producing gardens are distinguished from farms by their scale, more labor-intensive methods. Flower gardens combine plants of different heights, textures, Gardening is the activity of growing and maintaining the garden. This work is done by an amateur or professional gardener, a gardener might work in a non-garden setting, such as a park, a roadside embankment, or other public space. Landscape architecture is a professional activity with landscape architects tending to specialise in design for public. See Grad for more complete etymology, the words yard and Latin hortus, are cognates—all referring to an enclosed space. The term garden in British English refers to an enclosed area of land. This would be referred to as a yard in American English, garden design is the creation of plans for the layout and planting of gardens and landscapes. Gardens may be designed by garden owners themselves, or by professionals, professional garden designers tend to be trained in principles of design and horticulture, and have a knowledge and experience of using plants.
Some professional garden designers are landscape architects, a formal level of training that usually requires an advanced degree. Garden design can be divided into two groups and naturalistic gardens. All of these considerations are subject to the limitations of the budget, most gardens consist of a mix of natural and constructed elements, although even very natural gardens are always an inherently artificial creation
Dessert
Dessert is a confectionery course that concludes a main meal. The course usually consists of foods and beverages, such as dessert wine or liqueurs. In some parts of the world, such as much of central and western Africa, the term dessert can apply to many confections, such as cakes, cookies, gelatins, ice creams, puddings and sweet soups. Fruit is found in dessert courses because of its naturally occurring sweetness. Some cultures sweeten foods that are more commonly savory to create desserts, the word dessert originated from the French word desservir, meaning to clear the table. Its first known use was in 1600, in a health education manual entitled Naturall and artificial Directions for Health, in his A History of Dessert, Michael Krondl explains it refers to the fact dessert was served after the table had been cleared of other dishes. Alternatives such as sweets or afters are used in the United Kingdom and some other Commonwealth countries, including Hong Kong, sweets were fed to the gods in ancient Mesopotamia and India and other ancient civilizations.
Dried fruit and honey were probably the first sweeteners used in most of the world, sugarcane was grown and refined in India before 500 BCE and was crystallized, making it easy to transport, by 500 CE. Sugar and sugarcane were traded, making available to Macedonia by 300 BCE. In South Asia, the Middle East and China, sugar has been a staple of cooking and sugar were little known and rare in Europe until the twelfth century or later, when the Crusades and colonialization spread its use. Europeans began to manufacture sugar in the Middle Ages, and more sweet desserts became available, even sugar was so expensive usually only the wealthy could indulge on special occasions. The first apple pie recipe was published in 1381, the earliest documentation of the term cupcake was in Seventy-five Receipts for Pastry and Sweetmeats in 1828 in Eliza Leslies Receipts cookbook. The Industrial Revolution in America and Europe caused desserts to be mass-produced, preserved, frozen foods, including desserts, became very popular starting in the 1920s when freezing emerged.
These processed foods became a part of diets in many industrialized nations. Many countries have desserts and foods distinctive to their nations or region, sweet desserts usually contain cane sugar, palm sugar, honey or some types of syrup such as molasses, maple syrup, treacle, or corn syrup. The proportions of ingredients, along with the preparation methods, play a major part in the consistency, texture. Sugars contribute moisture and tenderness to baked goods, flour or starch components serves as a protein and gives the dessert structure. Fats contribute moisture and can enable the development of layers in pastries
Fruit
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, 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, eggplant, 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 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 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, 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 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
Eruca sativa
Eruca sativa is an edible annual plant, commonly known as rocket salad or arugula, other names include rucola, rugula and roquette. It is sometimes conflated with Diplotaxis tenuifolia, known as perennial wall rocket, another plant of the Brassicaceae family that is used in the same manner. Eruca sativa, which is popular as a salad vegetable, is a species of Eruca native to the Mediterranean region, from Morocco and Portugal in the west to Syria, Lebanon. The Latin adjective sativa in the binomial is derived from satum. Eruca sativa differs from E. vesicaria in having early deciduous sepals, some botanists consider it a subspecies of Eruca vesicaria, E. vesicaria subsp. Still others do not differentiate between the two, other common names include garden rocket, or more simply rocket, and eruca. The English common name, derives from the French roquette, a diminutive of the Latin word eruca, the common name now widespread in the United States and Canada, entered American English from non-standard Italian.
The Oxford English Dictionary dates the first appearance of arugula in American English to a 1960 New York Times article by food editor, Eruca sativa grows 20–100 centimetres in height. The leaves are pinnately lobed with four to ten small lateral lobes. The fruit is a siliqua 12–35 millimetres long with an apical beak, the species has a chromosome number of 2n =22. Eruca sativa typically grows on dry, disturbed ground and is used as a food by the larvae of some moth species. Eruca sativa roots are susceptible to nematode infestation, a pungent, leafy green vegetable resembling a longer-leaved and open lettuce, Eruca sativa is rich in vitamin C and potassium. In addition to the leaves, the flowers, young seed pods, some writers assert that for this reason during the Middle Ages it was forbidden to grow rocket in monasteries. It was listed, however, in a decree by Charlemagne of 802 as one of the pot suitable for growing in gardens. Gillian Riley, author of the Oxford Companion to Italian Food, states that because of its reputation as a stimulant, it was prudently mixed with lettuce.
Riley continues that nowadays rocket is enjoyed innocently in mixed salads, rocket was traditionally collected in the wild or grown in home gardens along with such herbs as parsley and basil. It is now grown commercially from the Veneto to Iowa to Brazil and it is naturalised as a wild plant away from its native range in temperate regions around the world, including northern Europe and North America. In India, the seeds are known as Gargeer
Ancient Greece
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, Assyrian and Egyptian cultures becomes apparent.
The end of the Dark Ages is 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, Demosthenes, 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 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
Fish
A fish is any member of a group of animals that consist of all gill-bearing aquatic craniate animals that lack limbs with digits. They form a group to the tunicates, together forming the olfactores. Included in this definition are the living hagfish and cartilaginous, tetrapods emerged within lobe-finned fishes, so cladistically they are fish as well. However, traditionally fish are rendered obsolete or paraphyletic by excluding the tetrapods, because in this manner the term fish is defined negatively as a paraphyletic group, it is not considered a formal taxonomic grouping in systematic biology. The traditional term pisces is considered a typological, but not a phylogenetic classification, the earliest organisms that can be classified as fish were soft-bodied chordates that first appeared during the Cambrian period. Although they lacked a true spine, they possessed notochords which allowed them to be more agile than their invertebrate counterparts, fish would continue to evolve through the Paleozoic era, diversifying into a wide variety of forms.
Many fish of the Paleozoic developed external armor that protected them from predators, the first fish with jaws appeared in the Silurian period, after which many became formidable marine predators rather than just the prey of arthropods. Fish are abundant in most bodies of water and they can be found in nearly all aquatic environments, from high mountain streams to the abyssal and even hadal depths of the deepest oceans. With 33,100 described species, fish exhibit greater species diversity than any group of vertebrates. Fish are an important resource for humans worldwide, especially as food and subsistence fishers hunt fish in wild fisheries or farm them in ponds or in cages in the ocean. They are caught by fishers, kept as pets, raised by fishkeepers. Fish have had a role in culture through the ages, serving as deities, religious symbols, fish do not represent a monophyletic group, and therefore the evolution of fish is not studied as a single event. Early fish from the record are represented by a group of small, jawless.
Jawless fish lineages are mostly extinct, an extant clade, the lampreys may approximate ancient pre-jawed fish. The first jaws are found in Placodermi fossils, the diversity of jawed vertebrates may indicate the evolutionary advantage of a jawed mouth. It is unclear if the advantage of a hinged jaw is greater biting force, improved respiration, fish may have evolved from a creature similar to a coral-like sea squirt, whose larvae resemble primitive fish in important ways. The first ancestors of fish may have kept the form into adulthood. Fish are a group, that is, any clade containing all fish contains the tetrapods
Hors d'oeuvre
An hors doeuvre, appetizer, or starter is a small dish served before a meal. Some hors doeuvres are served cold, others hot, Hors doeuvres may be served at the dinner table as a part of the meal, or they may be served before seating. Formerly, hors doeuvres were served between courses, typically smaller than a main dish, it is often designed to be eaten by hand. Hors doeuvre in French means outside the work—that is, not part of the set of courses in a meal. Appetizer is a synonym for hors doeuvre, starter is sometimes used to denote an hors doeuvre, sometimes to denote more substantial courses, known in Europe and North America as entrées. A small number of historians believe that the tradition may have begun in Russia. However, it may be that the custom originated in China, possibly coming through Steppes, into Russia, France, the tradition may have reached Italy and the Balkan nations through Russia or Persia. Many national customs are related, including the Swedish smörgåsbord, Russian zakuska, Lebanese mezze, during the Roman Period the meal practice was to have two main courses which were supplemented before the meal with small amounts of fish, cheeses and even stuffed dormice.
These would be served at the start of the known as either gustatio or promulsis. The Greeks called the appetizer course propoma, during the Middle Ages formal French meals were served with entremets between the serving of plates. These secondary dishes could be either actual food dishes, or elaborate displays, in the 14th century, recipes for entremets were mostly made with meat, fish and vegetables. Along with this came elaborate silver and ceramic table displays as well as pièces montées, the entremets were placed between the other dishes within the main work of the meal. At about this time in the 17th century, smaller dishes began to be served by being placed outside the work of symmetrically placed dishes. These were known as hors doeuvre, Hors doeuvres were originally served as a canapé of small toasted bread with a savoury topping before a meal. In the French publication Les plaisirs de la table, Edouard Nignon stated that hors doeuvres originated in Asia and he went on to state that the French considered hors-doeuvres to be superfluous to a well cooked meal.
Service à la française continued in Europe until the early 19th century, after the 19th century the entremet would become almost exclusively a sweet dish or dessert with the British custom of the savoury being the only remaining tradition of the savoury entremet. The style of formal dining changed drastically in the 19th century, some traditional hors doeuvres would remain on the table throughout the meal. These included olives, nuts and radishes, the changing, contemporary hors doeuvres, sometimes called dainty dishes became more complicated in preparation
Legume
A legume is a plant or its fruit or seed in the family Fabaceae. Legumes are grown agriculturally, primarily for their grain seed called pulse, for forage and silage. Well-known legumes include alfalfa, peas, lentils, lupin bean, carob, peanuts, Fabaceae is the most common family found in tropical rainforests and in dry forests in the Americas and Africa. A legume fruit is a dry fruit that develops from a simple carpel. A common name for type of fruit is a pod, although the term pod is applied to a number of other fruit types, such as that of vanilla. Legumes are notable in that most of them have symbiotic nitrogen-fixing bacteria in structures called root nodules, for that reason, they play a key role in crop rotation. The term pulse, as used by the United Nations Food and this excludes green beans and green peas, which are considered vegetable crops. Also excluded are seeds that are grown for oil extraction. However, in usage, these distinctions are not always clearly made. Some Fabaceae, such as Scotch broom and other Genisteae, are leguminous but are not called legumes by farmers.
Farmed legumes can belong to many classes, including forage, blooms, pharmaceutical/industrial, fallow/green manure. Most commercially farmed species fill two or more roles simultaneously, depending upon their degree of maturity when harvested, grain legumes are cultivated for their seeds. The seeds are used for human and animal consumption or for the production of oils for industrial uses, grain legumes include beans, lupins and peanuts. Like other plant-based foods, pulses contain no cholesterol and little fat or sodium, Legumes are an excellent source of resistant starch which is broken down by bacteria in the large intestine to produce short-chain fatty acids used by intestinal cells for food energy. Preliminary studies in humans include the potential for regular consumption of legumes in a diet to affect metabolic syndrome. There is evidence that a portion of pulses in a diet may lower blood pressure and reduce LDL cholesterol levels. Some, like alfalfa, vetch, stylo, or Arachis, are sown in pasture, other forage legumes such as Leucaena or Albizia are woody shrub or tree species that are either broken down by livestock or regularly cut by humans to provide livestock feed.
Legume species grown for their flowers include lupins, which are farmed commercially for their blooms as well as being popular in gardens worldwide, industrially farmed legumes include Indigofera and Acacia species, which are cultivated for dye and natural gum production, respectively
Cucumber
Cucumber is a widely cultivated plant in the gourd family, Cucurbitaceae. It is a vine that bears cucumiform fruits that are used as vegetables. There are three varieties of cucumber, slicing and seedless. Within these varieties, several cultivars have been created, in North America, the term wild cucumber refers to plants in the genera Echinocystis and Marah, but these are not closely related. The cucumber is originally from South Asia, but now grows on most continents, many different types of cucumber are traded on the global market. The cucumber is a vine that roots in the ground and grows up trellises or other supporting frames, wrapping around supports with thin. The plant may root in a medium and will sprawl along the ground if it does not have supports. The vine has large leaves form a canopy over the fruits. The fruit of cultivars of cucumber is roughly cylindrical, but elongated with tapered ends. Botanically speaking, the cucumber is classified as a pepo, a type of berry with a hard outer rind.
Much like tomato and squash, it is perceived, prepared. Cucumber fruits are more than 90% water. A few cultivars of cucumber are parthenocarpic, the blossoms creating seedless fruit without pollination, pollination for these cultivars degrades the quality. In the United States, these are grown in greenhouses. In Europe, they are outdoors in some regions. Most cucumber cultivars, are seeded and require pollination, thousands of hives of honey bees are annually carried to cucumber fields just before bloom for this purpose. Cucumbers may be pollinated by bumblebees and several other bee species, most cucumbers that require pollination are self-incompatible, so pollen from a different plant is required to form seeds and fruit. Some self-compatible cultivars exist that are related to the Lemon cultivar, symptoms of inadequate pollination include fruit abortion and misshapen fruit
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