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He curdled half the milk and set it aside in wicker strainers. [21] A letter of Epicurus to his patron requests a wheel of hard cheese so that he may make a feast whenever he wishes. Pliny recorded the Roman tradition that Zoroaster had lived on cheese. [22] By Roman times, cheese-making was a common practice and food group.
Food history is an interdisciplinary field that examines the history and the cultural, economic, environmental, and sociological impacts of food and human nutrition.It is considered distinct from the more traditional field of culinary history, which focuses on the origin and recreation of specific recipes.
An early form of quiche can be found in Forme of Cury, a 14th-century recipe collection, as a Torte de Bry with a cheese and egg yolk filling. [ 113 ] Le Ménagier de Paris ("Parisian Household Book"), written in 1393, includes a quiche recipe made with three kinds of cheese, eggs, beet greens, spinach, fennel fronds, and parsley. [ 114 ]
The journey of the cheese took them to tracing the journey of the kefir culture, which is used to make the final cheese. Bronze Age dairy remains from the Xiaohe Cemetery.
The breeding of cattle, sheep and goats is attested in the Neolithic period by archaeological remains (bones) throughout Switzerland. There is no direct evidence of cheese production at this time, but the old age of many cattle exhumed in coastal stations on Lake Zurich suggests that at least their milk was exploited, and Germanic peoples already made butter at that time.
A 10th-century Arabic cookbook describes two types of kashk, one made of wheat and leaven and another of sour milk. By the Middle Ages the word had two meanings, one referring to barley flour or a mix of barley and cracked wheat, and another to mean a meat or fowl dish cooked overnight ( kashak or kashba).
Known as the "America's Dairyland," Wisconsin has a long history of milk and cheese production. The hats actually originate in Wisconsin's biggest city, Milwaukee, home to the Bucks and Brewers.
Cheese is valued for its portability, long shelf life, and high content of fat, protein, calcium, and phosphorus. Cheese is more compact and has a longer shelf life than milk. [3] Hard cheeses, such as Parmesan, last longer than soft cheeses, such as Brie or goat's milk cheese. The long storage life of some cheeses, especially when encased in a ...