Apple valley mn dating speed dating saigon

12 Mar

These can vary according to scholarly proficiency and educated interpretation.

Moreover, there are several editions of ancient texts and recipe numbers/titles do not always match.

272) About pastry Food historians trace the genesis of pastry to ancient mediterranean paper-thin multi-layered baklava and filo.

Returning crusaders introduced these sweet recipes to Medieval Europe where they were quickly adopted.

More important, though, was how pies could stretch even the most meager provisions into sustaining a few more hungry mouths...

No one, least of all the early settlers, would probably proclaim their early pies as masterpieces of culinary delight.

The figs were retired from the sauce pan long before the meat was done and they were served around the ham as a garnish.] Compare with this Latin text, English translation and modern instructions: "Pernam, ubi eam cum caricis plurimis elixa veris et tribus lauri foliis, detracta cute tessellatim indicis et melle complebis.

Food historians confirm the ancients crafted foods approximating pie.

Modern pie, as we Americans know it today, descends from Medieval European ingredients (fat=suet, lard, butter) and technology (pie plates, freestanding pies, tiny tarts).

The basic concept of pies and tarts has changed little throughout the ages.

Cooking methods (baked or fried in ancient hearths, portable colonial/pioneer Dutch ovens, modern ovens), pastry composition (flat bread, flour/fat/water crusts, puff paste, milles feuilles), and cultural preference (pita, pizza, quiche, shepherd's, lemon meringue, classic apple, chocolate pudding).