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The ash-cake described by A. Mizrachi, or what is called by him jamrī (جَمْرِي), is also baked directly over coals and thought to be a delicacy in South-Arabia. [12] Nathan ben Abraham, the 11th-century Mishnah exegete, explains the method of making a type of ash cake (ma'asei re'afīm) in Palestine.
The history of Troy, New York extends back to the Mohican Indians. Troy is a city on the east bank of the Hudson River about 5 miles (8.0 km) north of Albany in the US State of New York . The Mohican
Other, less popular leavening agents included soured barley cakes, beer foam, or fermented grape juice. [10] Ash cake was the ancient Roman term for food produced in the ashes of a fire. This type of food may be the ancestor of Italian flatbread focaccia . [ 3 ]
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Troy I's fortifications were the most elaborate in northwestern Anatolia at the time. [13] [14] (pp9–12) Troy I was founded around 3000 BC on what was then the eastern shore of a shallow lagoon. It was significantly smaller than later settlements at the site, with a citadel covering less than 1 ha. However, it stood out from its neighbours in ...
While these day we often associate Fat Tuesday and the king cake with beads and booze, the cake tradition actually started with Three Kings Day, a holiday that happens 12 days after Christmas.
This method was passed down orally in Black families in the Antebellum South, and slave narratives describe how slaves cooked food this way. The word "ash" was appended to the name of some of the food thus prepared, as in "ash cake" and "ash roasted potatoes". Enslaved people placed food directly on hot ashes or coals to roast or bake their foods.
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