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'Cuisine of the Necessary' Peasant food is “the cuisine of the necessary,” as the food journalist Mark Bittman once put it. Take ratatouille for example. In the 18th century, rural French ...
Peasant Food Production and Food Supply in Relation to the Historical Development of Commodity Production in Pre-colonial and Colonial Tanganyika. Service paper / University of Dar es Salaam. Bureau of resource assessment and land use planning. 72 pages. Dyer, Christopher (1989).
Schweinshaxe is one of the formerly typical peasant foods, in which recipes were composed to make inexpensive and tough cuts of meat more palatable (cf. for beef the popular Sauerbraten). Such inexpensive cuts usually require long periods of preparation; the meat is sometimes marinated for days, and in the case of big cuts up to a week.
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' cooked water ') is a hot broth-based bread soup in Italian cuisine that was originally a peasant food. Its preparation and consumption dates back to ancient history, and it originated in the coastal area known as the Maremma, in southern Tuscany and northern Lazio. The dish was invented in part as a means to make hardened, stale bread edible.
To get a comparable amount of food from a potato, you have to grow a potato, dig it up, clean it off, and pop it in the oven. That's it. Of course, it tastes even better with sour cream and chives.
Food portal; Pages in category "Peasant food" The following 27 pages are in this category, out of 27 total. This list may not reflect recent changes. Peasant foods; A ...
Although they couldn't afford to eat at their favorite Georgetown restaurants, my parents discovered that they could easily afford to make top-notch gourmet food at home. Show comments Advertisement