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Picarones are also featured in traditional Latin American music and poetry. This dessert is mentioned in the autobiographical memoirs Remembrances of thirty years (1810-1840) (Spanish: Recuerdos de treinta años (1810-1840)) by Chilean José Zapiola, who mentions that picarones were typically eaten in Plaza de Armas de Santiago (Chile) before ...
The malassada is believed to be derived from the filhós from mainland Portugal and Madeira, a product of the growing sugar industry during the sixteenth century. [5] It was exported throughout Macaronesia, where it was introduced to the Azores and Canary Islands, reaching as far as Brazil during the sixteenth and seventeenth centuries.
Herodotus believed that the Phoenicians originated from Bahrain, [16] [17] a view shared centuries later by the historian Strabo. [18] This theory was accepted by the 19th-century German classicist Arnold Heeren, who noted that Greek geographers described "two islands, named Tyrus or Tylos, and Aradus, which boasted that they were the mother country of the Phoenicians, and exhibited relics of ...
According to Spanish philologist and dialectologist Manuel Alvar López, alfajor is an Andalusian variant of the Castilian alajú, [5] derived from the Arabic word الفَاخِر, al-fakhir, meaning luxurious, and, contrary to some beliefs that it originated in the New World, was introduced to Latin America as alfajor.
Potato doughnuts share similar ingredients to normal doughnuts, but have all or most of the flour replaced with either mashed potatoes [14] or potato starch. [15]Potato doughnuts tend to be a light, fluffy variety of doughnut [16] and are usually topped with the same variety of frosting or toppings as other doughnuts. [16]
The history of Corsica goes back to antiquity, and was known to Herodotus, who described Phoenician habitation in the 6th century BCE. Etruscans and Carthaginians expelled the Ionian Greeks, and remained until the Romans arrived during the Punic Wars in 237 BCE. Vandals occupied it in 430 CE, followed by the Byzantine Empire a century later.
Cazuela is a typical dish of the Amazonas region in Peru.The dish is prepared and cooked differently in each province or district of the Amazonas. In Chachapoyas, the cazuela is prepared by boiling a piece of hen, a good piece of meat and a good piece of sheep.
A sopaipilla, sopapilla, sopaipa, or cachanga [1] is a kind of fried pastry and a type of quick bread served in several regions with Spanish heritage in the Americas. [note 1] The word sopaipilla is the diminutive of sopaipa, a word that entered Spanish from the Mozarabic language of Al-Andalus. [9]