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603) First pies Food historians confirm ancient people made pastry.

Recipes, cooking techniques, meal presence and presentations varied according to culture and cuisine.

In the cradles of civilization (Mediterranean region including Ancient Rome, Greece, Mesopotamia, Egypt and Arabia) the primary fat was olive oil.

When combined with ground grains, it produced a rudimentary type of pastry.

No one, least of all the early settlers, would probably proclaim their early pies as masterpieces of culinary delight.

The crusts were often heavy, composed of some form of rough flour mixed with suet." ---Oxford Encyclopedia of Food and Drink in America, Andrew F.

254) "If the basic concept of 'a pie' is taken to mean a mixture of ingredients encased and cooked in pastry, then proto-pies were made in the classical world and pies certainly figured in early Arab cookery.

The basic concept of pies and tarts has changed little throughout the ages.The derivation of the word may be from magpie, shortened to pie.The explanation offered in favour or this is that the magpie collects a variety of things, and that it was an essential feature of early pies that they contained a variety of ingredients." ---The Oxford Companion to Food, Alan Davidson, 2nd edition, Tom Jaine editor [Oxford University Press: Oxford] 2006 (p.The challenging part of researching these early pies is most of us rely on translators of original texts.These can vary according to scholarly proficiency and educated interpretation.

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