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The generic name Theobroma is derived from the Greek for "food of the gods"; from θεός (theos), meaning 'god' or 'divine', and βρῶμα (broma), meaning 'food'. The specific name cacao is the Hispanization of the name given to the plant in indigenous Mesoamerican languages such as kakaw in Tzeltal , Kʼicheʼ and Classic Maya ; kagaw in ...
Some foods have always been common in every continent, such as many seafood and plants. Examples of these are honey, ants, mussels, crabs and coconuts. Nikolai Vavilov initially identified the centers of origin for eight crop plants, subdividing them further into twelve groups in 1935. [1]
Chipa (Spanish pronunciation:, Guarani pronunciation:) is a type of small, baked, cheese-flavored rolls, a popular snack and breakfast food in Paraguay. [1] The recipe has existed since the 18th century and its origins lie with the Guaraní people of Asunción.
Evidence also indicates that, long before the flavor of the cacao seed (or bean) became popular, the sweet pulp of the chocolate fruit, used in making a fermented (5.34% alcohol) beverage, first drew attention to the plant in the Americas. [18] The cocoa bean was a common currency throughout Mesoamerica before the Spanish conquest.
A traditional sweet snack made of finely sliced, sun-dried breadfruit chips deep-fried in coconut oil and dipped in heated treacle or sugar syrup is known as rata del petti. [22] In India, fritters of breadfruit, called jeev kadge phodi in Konkani or kadachakka varuthath in Malayalam, are a local delicacy in coastal Karnataka and Kerala.
Fritos is an American brand of corn chips that was created in 1932 by Charles Elmer Doolin and has been produced since 1961 by the Frito-Lay division of PepsiCo.Fritos are made by deep-frying extruded whole cornmeal, unlike the similar tortilla chips, which are made from cornmeal and use the nixtamalization process (known as masa).
The chips melt best at temperatures between 104 and 113 °F (40 and 45 °C). The melting process starts at 90 °F (32 °C), when the cocoa butter starts melting in the chips. The cooking temperature must never exceed 115 °F (46 °C) for milk chocolate and white chocolate, or 120 °F (49 °C) for dark chocolate, or the chocolate will burn.
Model tray for making chicha, Peru, Chancay-Chimu, north central-coast, c. 1400 AD, silvered copper, Krannert Art Museum The exact origin of the word chicha is debated. One belief is that the word chicha is of Taino origin and became a generic term used by the Spanish to define any and all fermented beverages brewed by indigenous peoples in the Americas. [4]