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Pomodoro means 'tomato' in Italian. [1] More specifically, pomodoro is a univerbation of pomo ('apple') + d ('of') + oro ('gold'), [2] possibly owing to the fact that the first varieties of tomatoes arriving in Europe and spreading from Spain to Italy and North Africa were yellow, with the earliest attestation (of the archaic plural form pomi d'oro) going back to Pietro Andrea Mattioli (1544).
The art of pasta making and the devotion to the food as a whole has evolved since pasta was first conceptualized. In 2008, it was estimated that Italians ate over 27 kg (60 lb) of pasta per person, per year, easily beating Americans, who ate about 9 kg (20 lb) per person. [34]
The company was founded by Callisto and Marcellino Mutti (1862–1941) [4] under the name Fratelli Mutti in Piazza di Basilicanova, as a tomato preservation business. [ 3 ] In 1911, the “two lions” trademark was registered and the company obtained its first award with the First-Class Gold Medal certificate at the International Industry and ...
Food preservation may also include processes that inhibit visual deterioration, such as the enzymatic browning reaction in apples after they are cut during food preparation. By preserving food , food waste can be reduced, which is an important way to decrease production costs and increase the efficiency of food systems , improve food security ...
1895 – Refrigeration for domestic and commercial drink preservation introduced in the United States and the United Kingdom, respectively. 1913 – The Haber process, also called the Haber–Bosch process, made it possible to produce ammonia, and thereby fertilize, on an industrial scale.
Nicolas Appert (17 November 1749 – 1 June 1841) was a French confectioner and inventor who, in the early 19th century, invented airtight food preservation.Appert, known as the "father of food science", [1] described his invention as a way "of conserving all kinds of food substances in containers".
On top of that, many of the more popular cheeses in Europe are actually lactose-free cheeses, as they're often made from goat and sheep milk, like Spanish Manchego, Italian Pecorino, as well as ...
It may also be understood as the science of ensuring that a society is food secure and has access to safe food that meets quality standards. [1] Early scientific research into food technology concentrated on food preservation. Nicolas Appert's development in 1810 of the canning process was a decisive event. The process wasn't called canning ...