tag:blogger.com,1999:blog-345554832024-03-15T18:13:07.690-07:00FOOD HISTORY
Delving into the captivating realm of food heritage, Food History emerges as a valuable tool for those interested in the subject. The platform provides a collection of articles that consistently explore different facets of food history. This investigation involves a comprehensive examination of its cultural importance, utilizing diverse approaches including economics, sociology, demography, and even literature.Unknownnoreply@blogger.comBlogger743125tag:blogger.com,1999:blog-34555483.post-78359733399536359352024-03-04T00:12:00.000-08:002024-03-04T00:12:44.416-08:00Ice Cream Pioneer Jacob Fussell Jacob Fussell (1819-1912), a Quaker native of Little Falls, Hartford County, Maryland, left an enduring imprint on America's culinary realm with his inventive pursuits in the dairy sector. Initially, Fussell ran a modest milk and cream delivery service in Baltimore, supplying "country fresh" dairy products sourced from farms in York County. As he navigated the city on his four delivery routes, Fussell frequently found himself with surplus milk and cream—an excess that sparked a delightful revelation.<br /><br />In a stroke of entrepreneurial brilliance, Fussell began repurposing his surplus dairy into small batches of ice cream, tapping into a market previously reserved for the wealthy. Before Fussell's innovations, ice cream was a rare delicacy, accessible only to the privileged few. Although insulated ice houses had emerged around 1800, paving the way for wider ice cream availability, it was Fussell who democratized its production and distribution.<br /><br />Establishing America's first ice cream factory in Pennsylvania, Fussell pioneered the mass production of ice cream, making it affordable for the general populace. With hand-cranked machines and a dedicated workforce, Fussell's factory churned out large quantities of ice cream, leveraging his access to abundant milk supplies to offer competitive prices.<br /><br />However, Fussell's impact extended beyond production efficiency. He transformed the retail landscape by introducing door-to-door delivery services, ensuring convenient access to his delicious treats. Expanding his operations, Fussell opened the first ice cream factory in Seven Valleys, Pennsylvania, in 1851, showcasing his steadfast commitment to innovation and growth.<br /><br />By the peak of his career, Fussell had built a formidable ice cream empire, with factories spanning the eastern seaboard of the United States. His visionary approach to manufacturing and distribution earned him the title of 'the father of the wholesale ice cream industry,' cementing his legacy as a pioneer whose creativity forever reshaped America's culinary scene.<br /><br />In essence, Jacob Fussell's journey from a humble dairy farmer to an ice cream tycoon epitomizes the quintessential American values of innovation, entrepreneurship, and perseverance. Through his pioneering endeavors, he not only democratized ice cream access but also laid the groundwork for the thriving ice cream industry that continues to delight taste buds globally.<br /><i>Ice Cream Pioneer Jacob Fussell<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJS-m6yGYtqzfzvQ8pBNM7XP7C4IUjPfldSOlA5aP3byNd-PJzZlR_VHZwQqVvDjjefowmyPXPCzCMIdoOT0mEmd1HjDXP2PuaCoL_PBVNzPTNSSsOgIYED4WndgzmRSrr9z2wBs8LokTZW1D21KvnzSUDdk7kET0a5Kf9S06XaeXAQDG3EYvBlQ/s399/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="399" data-original-width="283" height="467" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJS-m6yGYtqzfzvQ8pBNM7XP7C4IUjPfldSOlA5aP3byNd-PJzZlR_VHZwQqVvDjjefowmyPXPCzCMIdoOT0mEmd1HjDXP2PuaCoL_PBVNzPTNSSsOgIYED4WndgzmRSrr9z2wBs8LokTZW1D21KvnzSUDdk7kET0a5Kf9S06XaeXAQDG3EYvBlQ/w331-h467/2.jpg" width="331" /></a></div> </i>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-34555483.post-75735040843665941012024-02-28T07:30:00.000-08:002024-02-28T07:30:49.172-08:00Evolution of Extrusion Technology in Food ProcessingThe inception of food extrusion technology traces its roots back to antiquity, credited to the inventive genius of Archimedes of Syracuse, a revered Greek mathematician and physicist from 287–212 BC. Archimedes' pioneering creation, featuring a screw encased within a cylindrical chamber, sparked a revolution across multiple industries, laying the foundation for what we now recognize as extrusion technology.<br /><br />Initially devised for tasks such as water displacement, this rudimentary screw-in-barrel mechanism gradually found application in diverse sectors, encompassing metal fabrication, ceramics, concrete, plastics, and polymers, before eventually permeating into the realm of food and feed processing, albeit in more recent times.<br /><br />The evolution of extruders over the past two centuries underscores significant advancements. In 1797, Joseph Bramah secured the inaugural extrusion patent, introducing a method for crafting lead pipes using a ram-type apparatus coupled with a dummy block, forcibly extruding material through a die to form a continuous profile. Subsequent refinement by Thomas Burr in 1820, employing a hydraulic press, marked a pivotal leap forward in extrusion technology.<br /><br />The historical trajectory of food extrusion dates back to the 1870s when extruders found initial utility in sausage production, signaling early recognition of their potential in food processing. However, it wasn't until the 1930s that extrusion techniques gained prominence in the manufacturing of dry pasta and breakfast cereals, marking a significant milestone in the utilization of this technology within the food industry.<br /><br />Over time, extrusion technology has undergone democratization, transcending industrial confines to infiltrate domestic kitchens. Common kitchen appliances like meat grinders and select pasta makers leverage extrusion principles, illustrating the widespread adoption of this innovative technology in everyday culinary practices.<br /><br />In conclusion, the history of extrusion technology in food processing epitomizes a narrative of innovation and progress, spanning from its ancient origins to contemporary applications. With its lineage deeply intertwined with the ingenuity of luminaries such as Archimedes, extrusion technology continues to exert a transformative influence on the landscape of food production and processing, offering efficiency, versatility, and reliability to meet the evolving demands of the industry.<br /><i>Evolution of Extrusion Technology in Food Processing</i>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-34555483.post-45757066417322378302024-02-18T21:41:00.000-08:002024-02-18T21:54:41.940-08:00The Evolution of English Breakfast TeaEnglish Breakfast Tea holds a special place in the hearts and mugs of tea aficionados globally. Its extensive journey spans more than a century, marked by cultural shifts, royal influence, and changing tastes.<br /><br />The original version of English Breakfast Tea emerged in the vibrant city of Edinburgh, crafted by the skilled hands of Scottish Tea Master Drysdale. Around the 1700s, this hearty blend made its way into English homes, gradually replacing the traditional morning ale with its invigorating aroma and soothing warmth.<br /><br />The reign of Queen Anne likely played a significant role in popularizing tea as a morning beverage, laying the groundwork for Queen Victoria's era, during which the tea's reputation soared. Queen Victoria's affection for all things Scottish elevated the tea's status, cementing its place in English culture.<br /><br />The journey to prominence for this tea also witnessed a shift in its branding. Initially known simply as "Breakfast Tea," savvy tea merchants in London seized the opportunity to rename it "English Breakfast Tea," leveraging national pride and identity.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4XGdsG2bYOzjhqu-E246Ftzt8aS2DIB1SDCifcFX_Hy0RoS89QczPDAkUWkDsFLXif5fmwjsMujXDdQBmuai60mtKWCW6BXqSwt75jUc2pkIQGKAmxIY_GDpjvMTF9O9L-xcWfCcrGjgxS4XQcpUhyphenhyphennSsu9L4X4GinXPWqomS9sQKVUePX4tVqA/s1014/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="928" data-original-width="1014" height="369" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4XGdsG2bYOzjhqu-E246Ftzt8aS2DIB1SDCifcFX_Hy0RoS89QczPDAkUWkDsFLXif5fmwjsMujXDdQBmuai60mtKWCW6BXqSwt75jUc2pkIQGKAmxIY_GDpjvMTF9O9L-xcWfCcrGjgxS4XQcpUhyphenhyphennSsu9L4X4GinXPWqomS9sQKVUePX4tVqA/w403-h369/1.jpg" width="403" /></a></div>At its essence, English Breakfast Tea comprises a blend of high-quality Indian and Chinese black teas, delivering a robust flavor and deep amber color. As time progressed, the blend evolved with the inclusion of Keemun tea, prized for its fruity undertones and toasty aroma. Today, modern variations may feature Assam, Ceylon, and African teas, ensuring a well-balanced mix of strength, flavor, and hue.<br /><br />The hallmark of English Breakfast Tea lies in its distinctive qualities. With its full-bodied flavor and rich, malty scent, it pairs wonderfully with milk or a touch of lemon, accentuating its complexity. Moreover, its versatility extends beyond traditional brewing methods, with many enthusiasts enjoying it as a refreshing iced tea during warmer seasons.<br /><br />In summary, the enduring appeal of English Breakfast Tea transcends boundaries, captivating tea enthusiasts worldwide with its rich history and undeniable allure. From its humble beginnings in Scottish tea rooms to its global recognition, this iconic blend continues to adapt, reflecting the evolving preferences and rituals surrounding tea consumption. As we raise our cups to honor this beloved beverage, we celebrate not only its taste but also the centuries-old legacy it embodies.<br /><i>The Evolution of English Breakfast Tea</i>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-34555483.post-41616581126013108622024-02-09T07:20:00.000-08:002024-02-09T07:20:44.034-08:00Cereal Evolution TimelineBreakfast cereal, once a simple staple derived from grains, has evolved significantly throughout history. Initially, cereals like porridge or gruel required cooking in water or milk, a time-consuming process that demanded attention and resources. However, with the changing needs and lifestyles of society, breakfast cereal underwent a transformation to become the convenient and varied meal option we know today.<br /><br />During the American Civil War, Union soldiers recognized the value of hot breakfast cereals, especially when on the move or facing supply shortages. Resourceful cooks improvised with available ingredients to create makeshift dishes like "bully soup," concocted from watery cornmeal and crumbled hardtack. These early instances highlighted the importance of portable, easy-to-prepare foods in sustaining troops during challenging times.<br /><br />The development of precooked breakfast foods gained momentum in the 19th century, partly fueled by a growing interest in dietary diversity, particularly among certain vegetarians. Movements such as the Seventh-Day Adventist Church emphasized wholesome living and vegetarianism, inspiring innovations in food processing. Moreover, as digestive issues became prevalent among many Americans due to insufficient dietary fiber, there arose a need for easily digestible yet nutritious meal options.<br /><br />Dr. John Harvey Kellogg played a pivotal role in the evolution of breakfast cereal in the 19th century. Experimenting extensively in Battle Creek, Michigan, Kellogg developed various precooked cereal products, including granola and corn flakes. These innovations marked significant milestones in the history of breakfast cereal, offering convenient and nutritious alternatives to traditional cooked grains. Dr. James C. Jackson's granula, likely the first precooked cereal invented in 1863, laid the groundwork for Kellogg's later creations.<br /><br />Kellogg's cereal products gained widespread commercial success, albeit undergoing changes in their nutritional profile over time. Initially marketed as wholesome, whole-grain foods, competition in the industry led to the inclusion of sugar and other additives, particularly to appeal to children. This shift reflected evolving consumer preferences and the prioritization of taste and convenience in breakfast choices.<br /><br />As concerns regarding the nutritional content of cereals emerged, manufacturers responded by fortifying their products with additional nutrients in the 1970s. However, the marketing tactics employed, particularly those targeting young children with sugary, nutrient-poor cereals, faced criticism. In response, major corporations like Kellogg's and General Mills pledged to halt advertising cereals that did not meet US dietary standards for children in 2007, signaling a growing awareness of the importance of promoting healthier eating habits.<br /><br />Today, ready-to-eat cereals made from wheat, corn, or oats dominate the market, constituting over 75% of breakfast cereal consumption in the United States. Despite their evolution from humble beginnings as cooked grains to convenient, packaged products, breakfast cereals continue to serve as a convenient and popular choice for morning meals, catering to diverse tastes and dietary preferences.<br /><i>Cereal Evolution Timeline<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLyhmbCtDDd1MiKzOKGoT-sgCYQhfDAdd6BkW-8hDbP_sLaVWVP7xdeAjgCoTMGpm5p6PS_p283tOpHL1yzAJquwk5qbWyZV02VZ9Uc2MTrCOwd85QzU03RGpug8hDdhricc8ZY0ozeBYM5bPPyKL0IP425sps5APOIOcq2Yp3aS_0OrzJLPYbvg/s640/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="374" height="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLyhmbCtDDd1MiKzOKGoT-sgCYQhfDAdd6BkW-8hDbP_sLaVWVP7xdeAjgCoTMGpm5p6PS_p283tOpHL1yzAJquwk5qbWyZV02VZ9Uc2MTrCOwd85QzU03RGpug8hDdhricc8ZY0ozeBYM5bPPyKL0IP425sps5APOIOcq2Yp3aS_0OrzJLPYbvg/w292-h500/1.jpg" width="292" /></a></div><br /></i>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-34555483.post-63898787840074875712024-01-17T08:27:00.000-08:002024-01-17T08:27:55.537-08:00Milka chocolate History: Alpine DelightCrafted from Alpine milk, Milka has captivated consumers in Germany and beyond since 1901. The genesis of Milka is intricately linked to the presence of milk powder, dating back to 1901 when Swiss chocolatier Philippe Suchard created the inaugural Milka bar in Germany.<br /><br />Having established Chocolat Suchard in 1826, Suchard later relocated production to Serrières in 1880, marking its initial foray into the international market in Germany. Following Philippe Suchard's passing in 1884, his son-in-law Carl Russ assumed leadership and diligently expanded the factory. Suchard introduced chocolate milk in 1890, paving the way for the iconic Milka brand in 1901, complete with a distinct lilac-colored wrapper. The Milka script logo and lilac cover were officially trademarked in 1960.<br /><br />The distinguished brand owes its name to the amalgamation of two German words: Milch (milk) and Kakao (cacao). The 1970 merger of Suchard with Tobler led to the formation of Interfood, which subsequently joined forces with the Jacobs coffee company in 1982 to become Jacobs Suchard.<br /><br />In 1990, the American multinational agri-food company Kraft Foods acquired the majority of Suchard products, including Milka. Since 2012, Mondelez International, a U.S.-based company, has taken pride in being the owner of Milka.<br /><i>Milka chocolate History: Alpine Delight<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0ZEtkBd88GU9KylxjsvWinjSMkNZi0tZHhieIdKgcPfP8kVx0qPBRmsFAMncze7jb4i8Wb8zHNJMxr8j905n8pm9CM3QHSMWWPfdVBEYELTsrtPnEIhG-2du6vGP_nJPDXMXB6-EUVNcjzUp999GMiJPePuQn-eqlqWo-4JPY5IvQczNXiygsIA/s358/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="302" data-original-width="358" height="270" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0ZEtkBd88GU9KylxjsvWinjSMkNZi0tZHhieIdKgcPfP8kVx0qPBRmsFAMncze7jb4i8Wb8zHNJMxr8j905n8pm9CM3QHSMWWPfdVBEYELTsrtPnEIhG-2du6vGP_nJPDXMXB6-EUVNcjzUp999GMiJPePuQn-eqlqWo-4JPY5IvQczNXiygsIA/s320/1.jpg" width="320" /></a></div></i>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-34555483.post-3221873649411171472024-01-04T19:57:00.000-08:002024-01-04T19:57:29.233-08:00Egyptian Bread and CakesThe Egyptians grew a variety of crops, including grains, vegetables, and fruits, for consumption. However, their main focus in terms of diet revolved around essential crops, particularly barley, along with significant grains like einkorn wheat and emmer wheat, primarily used for making bread.<br /><br />It is suggested that the Egyptians learned the art of baking from the Babylonians. In their bread-making process, the Ancient Egyptians incorporated yeast, a skill initially developed for brewing beer. They maintained reserves of sourdough, a basic mixture of beneficial fermentation organisms, using portions of it to inoculate fresh doughs.<br /><br />After harvesting the grain, ancient Egyptians used grinding stones to transform it into flour. This coarse flour was mixed with water and kneaded to create bread dough.<br /><br />Egyptian cooks sometimes prepared bread in large bowls on the ground, where they would physically knead the dough with their feet. The shaped dough was then either formed into loaves or placed into cone-shaped molds and baked over an open fire.<br /><br />The Egyptians were innovators in the development of ovens. The earliest examples were cylindrical vessels made from baked Nile clay, featuring a tapered top to create a cone shape and an internal horizontal shelf-like partition.<br /><br />Due to their fondness for sweet flavors, ancient Egyptians used flour to make cakes. With the absence of sugar, they turned to honey, dates, and fruit juice as sweeteners. The initial cakes likely originated in ancient Egypt, with yeast contributing to their light and fluffy texture. Honey served as both a sweetener and a topping, while nuts and spices were added for extra flavor. In some cases, cakes were decorated with honey or syrup icing.<br /><i>Egyptian Bread and Cakes<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXpIgzbjBOhTh0blLVwoSGK98A-D_Vpp1ssC6EJ6Cbc8gqsFr0jNp56L1vWRX2jfrXQkot91XE6cyag9-yAFXIhqVuo9sOsIm56r43Zjz9ZoRSS7Ir1tgo5wxOnxS9I6e2i6vS_5o94TB9iQbup9TBNxe_bU7KmCOuMWxqR6OH0fxBMAPTKgQ6-w/s651/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="557" data-original-width="651" height="343" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXpIgzbjBOhTh0blLVwoSGK98A-D_Vpp1ssC6EJ6Cbc8gqsFr0jNp56L1vWRX2jfrXQkot91XE6cyag9-yAFXIhqVuo9sOsIm56r43Zjz9ZoRSS7Ir1tgo5wxOnxS9I6e2i6vS_5o94TB9iQbup9TBNxe_bU7KmCOuMWxqR6OH0fxBMAPTKgQ6-w/w401-h343/1.jpg" width="401" /></a></div></i>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-34555483.post-67473024048901394802023-12-22T06:52:00.000-08:002023-12-22T06:52:52.711-08:00M&M® Origin StoryForrest Mars Sr., son of the Mars Company founder Frank C. Mars, reproduced the idea for a confectionery in the 1930s after observing British soldiers enjoying Smarties, small chocolate beads with a durable colored shell, during the Spanish Civil War to prevent them from melting.<br /><br />Upon returning to the United States in 1940, Forrest Mars applied this inspiration to establish M&M Limited in Newark, New Jersey, where he developed candies encased in a sugar shell. The moniker "M&M®" was coined from the surnames of Forrest Mars and Bruce Murrie. Bruce, the son of Hershey executive William Murray, agreed to contribute chocolate, sugar, technology, and some capital. The initial machines used for producing M&M were modified from the equipment employed in making Hershey's Kisses.<br /><br />The inaugural M&M candies were manufactured in 1914 and packaged in a paper tube to prevent melting in warm weather. In 1932, subsequent to a disagreement with his father and business partner, Forrest Mars Sr. relocated to England, engaging in the production of Mars bars for military personnel.<br /><br />In March 1941, Mars secured a patent for his manufacturing process, and production kicked off in Newark, New Jersey. The chocolates were originally designed for effortless transport and consumption by soldiers during the war. Marketed in cardboard tubes, M&Ms sported a coating in brown, red, orange, yellow, green, or violet.<br /><br />Forrest Mars Sr. aimed to market chocolates throughout the year, particularly during the summer when sales typically dwindled. By enveloping the chocolate in a candy shell, M&Ms maintained their resistance to melting, enabling them to be marketed at any time.<br /><br />Throughout the war, M&Ms were exclusively distributed to the military, supplying heat-resistant and easily transportable chocolate for American soldiers' rations. Peanut-centered M&Ms made their debut in 1954, followed by almond-centered M&Ms in 1988, mint chocolate M&Ms in 1989, and peanut butter chocolate M&Ms featuring a peanut butter creme center surrounded by chocolate and a candy shell.<br /><i>M&M® Origin Story<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4o6468JkLWyls0XW9vAgKcmuCYKfAFrKxSvVihfeUA8neePA52XkXGNw3YW4x6mhbqCZUvwhCLJQ5mut61_jookShd4FuzBNeCkjnSpjisRrrMn1mzfJ5gN8DD3a9cpVh-WaE9ioNYPaHIYE3lxGEFpSnuK4cQwXTsT_vFC6il_TYa4zRiYFYzw/s173/3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="163" data-original-width="173" height="163" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4o6468JkLWyls0XW9vAgKcmuCYKfAFrKxSvVihfeUA8neePA52XkXGNw3YW4x6mhbqCZUvwhCLJQ5mut61_jookShd4FuzBNeCkjnSpjisRrrMn1mzfJ5gN8DD3a9cpVh-WaE9ioNYPaHIYE3lxGEFpSnuK4cQwXTsT_vFC6il_TYa4zRiYFYzw/s1600/3.jpg" width="173" /></a></div></i>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-34555483.post-32718724588334693112023-12-10T21:33:00.000-08:002023-12-10T21:33:28.323-08:00Liquorice in Ancient TimesLiquorice is sourced from the roots of the <i>Glycyrrhiza Glabra </i>plant, with its historical usage tracing back to prehistoric times in Europe, particularly well-documented among ancient Greeks. The plant's botanical name, derived from Greek words meaning "sweet root," underscores the recognition of liquorice's natural medicinal attributes across various ancient civilizations, including the Greeks, Egyptians, Chinese, and Hindus.<br /><br />Greek historian Herodotus lauded the Scythians for their military prowess, horsemanship, and efficiency in cavalry, noting their ability to endure prolonged thirst by consuming liquorice root and mare's milk.<br /><br />Theophrastus, a Greek botanist of the IV–III century BC, chronicled the early medicinal use of liquorice in Europe and speculated that the Greeks might have acquired knowledge of its pharmacological properties from the Scythians, who inhabited the region north and east of Greece.<br /><br />In the first century AD, ancient Greek physician and botanist Pedanius Dioscorides featured liquorice among the medicinal substances in his influential work, De Materia Medica. This compilation, encompassing approximately 650 plant-based remedies, served as a standard reference for over a millennium.<br /><br />Throughout ancient Roman times, liquorice retained its status as a well-known remedy, as attested by Roman authors like Aulus Cornelius Celsus, Scribonius Largus, Claudius Galen, Marcellus Empiricus, and Cassius Felix. Pliny the Elder, in the first century B.C., detailed various functions of licorice root, asserting its efficacy in lozenge form for voice clearing and delaying hunger and thirst. Romans even integrated liquorice into their military routines, with troops chewing the root as a medicinal stick while marching, recognizing its thirst-quenching properties.<br /><i>Liquorice in Ancient Times<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizRWbMTb63G7XrS4lZh9JHzoCMy51cEiKVIduGODXXpfv-Io1bxi5OkwfaAYGBBOTX6o293TkQJSJlOsf025C1dfM2Gi7UnHbS6YV0J0Mtc6EDtmit9GeLb_tpraKX2Pn1ICLvp5IgGc6FE6mnMetcC3p1zp_0Sv2NBYdZH-YXv4E_Kg7D1YPvzw/s520/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="363" data-original-width="520" height="223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizRWbMTb63G7XrS4lZh9JHzoCMy51cEiKVIduGODXXpfv-Io1bxi5OkwfaAYGBBOTX6o293TkQJSJlOsf025C1dfM2Gi7UnHbS6YV0J0Mtc6EDtmit9GeLb_tpraKX2Pn1ICLvp5IgGc6FE6mnMetcC3p1zp_0Sv2NBYdZH-YXv4E_Kg7D1YPvzw/s320/1.jpg" width="320" /></a></div></i>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-34555483.post-48052974839103994702023-10-15T02:27:00.008-07:002023-10-15T02:27:51.879-07:00A Glimpse into the History of The PoP Shoppe's Carbonated BeveragesThe story of The PoP Shoppe commenced in 1969, when two enterprising Canadian individuals embarked on the journey of selling soda with a distinctive array of flavors at their independent PoP Shoppe retail outlets. Here, customers would diligently return their empty bottles every week, placing them in unmistakable red PoP Shoppe-branded crates in exchange for a refund, while acquiring fresh bottles for their households.<br /><br />The Pop Shoppe consciously steered clear of conventional retail channels, opting to distribute their "pop" through franchised outlets and their proprietary stores, offering refillable bottles neatly arranged in 24-carton packages.<br /><br />Aside from the undeniable appeal of Pop Shoppe soda being priced at a mere 10 cents per bottle, patrons relished the opportunity to personally select their preferred flavors.<br /><br />By 1975, Pop Shoppes International Inc. had opened 11 outlets in the United States, and in Canada, the brand was outselling renowned heavyweights like Orange Crush and Hires Root Beer.<br /><br />However, during the early 1980s, sales encountered a deceleration, largely attributed to stiff competition from in-house label soft drink brands found in grocery stores. This downturn culminated in the original company ceasing operations in 1983, with its trademarks expiring in 1993.<br /><br />In a revival of fortunes, The Pop Shoppe re-emerged in 2004 with four distinct flavors and a novel bottle design. Instead of establishing new stores, The Pop Shoppe opted to position itself as a premium soda, progressively making appearances in local corner markets and restaurants. Its nostalgic appeal swiftly transformed it into a resounding success.<br /><i>A Glimpse into the History of The PoP Shoppe's Carbonated Beverages<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhurqv4oDwxhCgAkAvbjtiVSQ1qMBvCYObKYTDx7pgCrA6rEh0O4jpmJx5CdpM5PXUMjD22W4-lx58mpCT7AqmPdbk-SrzrCx29dwqtdpy90Z5-YBjjUf_zBmm7Zr_YicYJpda-NQX1Wty1iBNTE420Ko9zJUsWCEPfO4397Q80hqfdQ1vRiyHD0w/s620/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="620" data-original-width="406" height="413" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhurqv4oDwxhCgAkAvbjtiVSQ1qMBvCYObKYTDx7pgCrA6rEh0O4jpmJx5CdpM5PXUMjD22W4-lx58mpCT7AqmPdbk-SrzrCx29dwqtdpy90Z5-YBjjUf_zBmm7Zr_YicYJpda-NQX1Wty1iBNTE420Ko9zJUsWCEPfO4397Q80hqfdQ1vRiyHD0w/w271-h413/1.jpg" width="271" /></a></div></i>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-34555483.post-22819065117533280912023-09-22T08:03:00.001-07:002023-09-22T08:03:00.146-07:00Evolution of Breakfast Cereal in United StatesIn 1863, James Caleb Jackson, a religious conservative vegetarian, doctor, and advocate for health reform, introduced the first manufactured breakfast cereal. He created a product called "granula" by drying and hardening graham flour dough, requiring an overnight soak in milk to become edible. During this period, John Harvey Kellogg, also a religious vegetarian and sanitarium owner, presented his own version of "granula," which he later named "granola" to avoid legal conflicts with Jackson.<br /><br />Amid increasing competition within the cereal industry, Pillsbury made its entry in 1897 with Vitos, a cereal made from wheat. Simultaneously, The Quaker Oats Company brought innovation to the market during the 1910s with the promotion of Puffed Rice and Puffed Wheat, achieved through the expansion of rice grains under pressure.<br /><br />In 1936, Ralston Purina introduced Shredded Ralston, an early precursor to Wheat Chex. This product underwent a name change to Wheat Chex in 1950. Following suit, General Mills joined the competition with Wheaties in the mid-1920s and Kix in the 1930s.<br /><br />The period after World War II saw a shift in cereal advertising towards children. General Mills capitalized on this trend with Wheaties and Kix, while Kellogg's played a significant role by launching Frosted Flakes and their memorable mascot, Tony the Tiger. This marked the beginning of a new era in television advertising. Notably, Frosted Flakes was one of the pioneering cereals to feature a cartoon character mascot, paving the way for others like the Trix Rabbit and Lucky the Leprechaun. The subsequent baby boom further drove cereal consumption, with the sugar content of cereals becoming a prominent selling point.<br /><i>Evolution of Breakfast Cereal in United States<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCulU_av9uhRbNNDvsopex_lLljr3oantPugV7H0OjT5auGfYHirpbL8KCI1x0695pyeGxMnVH0p3_3P1jOSZ83PDP4WGVp58jgmB-7khyOXHRfmOjNSFvkpuvbGXBd8yz6gvJw-JiWxO5muNJ8a1L8sxe6IN7SvUsacbZbRLe62mXWIRnsE2vJg/s410/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="248" data-original-width="410" height="237" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCulU_av9uhRbNNDvsopex_lLljr3oantPugV7H0OjT5auGfYHirpbL8KCI1x0695pyeGxMnVH0p3_3P1jOSZ83PDP4WGVp58jgmB-7khyOXHRfmOjNSFvkpuvbGXBd8yz6gvJw-JiWxO5muNJ8a1L8sxe6IN7SvUsacbZbRLe62mXWIRnsE2vJg/w391-h237/1.jpg" width="391" /></a></div></i>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-34555483.post-11849581787549870402023-08-26T00:24:00.007-07:002023-08-26T00:24:46.036-07:00Haleem's Evolution in HyderabadHaleem, a renowned culinary delight from Central Asia, manifests as a savory meat stew that garners special acclaim in Hyderabad, particularly during the month of Ramadan. Its origins can be traced back to the beloved Arabian dish known as Harees. The earliest recorded recipe for Harees dates back to the 10th century and is found in a cookbook compiled by the Arab scribe Abu Muhammad al-Muzaffar ibn Sayyar. This compilation featured dishes esteemed by prominent individuals in Baghdad, including kings, caliphs, lords, and leaders.<br /><br />With the expansion of the Arab empire into diverse territories, Harees made its way to various corners of the world. The introduction of Harees to the Indian subcontinent was facilitated by Arab soldiers from the Hyderabad Nizam's army, who introduced it to the city.<br /><br />It's believed that Arab traders also introduced this dish to India as "harees" during the 17th century, within the reign of the sixth Nizam, Mahbub Ali Khan. However, its true integration into Hyderabadi cuisine occurred during the rule of the seventh Nizam, Mir Osman Ali Khan.<br /><br />During that historical epoch, rulers introduced haleem, which had its origins in the Gulf countries and Iran. In these regions, the dish exhibited less spiciness and a mild sweetness due to the restrained use of spices. Gradually, it underwent evolution, becoming an indispensable element of Hyderabadi cuisine. Over time, the dish underwent an Indian metamorphosis through the addition of indigenous spices, dried fruits, clarified butter (known as "desi ghee"), and a distinctive cooking approach.<br /><br />This enhanced rendition, enriched with a fusion of local spices and ingredients, deviated from the original Arabian dish and embraced the name "Haleem."<br /><i>Haleem's Evolution in Hyderabad<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwO0_I113t09WOJd37zjTtlunLu9Lc_nOT4AXvQAZztcLALoPSRQCPfnwKV67NuLztMjnlWA9qZSPmTHP-RamIwvI05ykBQU11AEVVF3ykT0F4l33BmIAHMsiZFuR5vQjI5Inf98IPOv--pWTVUMX-g0XpZvz6PVER_9KvHuccgfa8pMemuMMGSQ/s662/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="527" data-original-width="662" height="255" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwO0_I113t09WOJd37zjTtlunLu9Lc_nOT4AXvQAZztcLALoPSRQCPfnwKV67NuLztMjnlWA9qZSPmTHP-RamIwvI05ykBQU11AEVVF3ykT0F4l33BmIAHMsiZFuR5vQjI5Inf98IPOv--pWTVUMX-g0XpZvz6PVER_9KvHuccgfa8pMemuMMGSQ/s320/1.jpg" width="320" /></a></div></i>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-34555483.post-65974531436632374782023-08-19T08:50:00.010-07:002023-08-19T08:50:52.856-07:00Pita Bread OriginsPita bread, an essential element of Middle Eastern and Mediterranean cuisine for approximately four millennia, is recognized by various names such as Pitta breads, Arabic bread, balady, shamy, Syrian bread, and pocket bread. These round, leavened, double-layered flatbreads originated in the Middle East.<br /><br />Around 14,500 years ago during the Stone Age, there is evidence suggesting that the Natufian people in what is now Jordan produced flatbread from untamed cereal grains.<br /><br />By 4,000 years ago, bread held significant cultural significance in societies like the Babylonian culture of Mesopotamia. This is where the earliest recorded documents and recipes for bread-making surfaced. Bread resembling pita, cooked in a tinûru (also referred to as tannur or tandoor), played a fundamental role in the diet, closely resembling today's tandoor bread, taboon bread, and Iraqi "laffa" flatbread.<br /><br />The term "pita," which essentially translates to "flatbread," was introduced by the Greeks. Its global diffusion was facilitated by the Bedouins, harking back to the origins and utility of pita bread. Bedouins engaged in exchanging pita for essential goods, contributing to its popularity as a trade item in markets.<br /><br />In contemporary times, pita can be made using a conventional indoor oven at high temperatures. Modern recipes often incorporate active baker's yeast, salt, and sometimes a small quantity of sugar to feed the yeast.<br /><br />Two distinct variations of pita exist: the pocket style, often filled with meats, vegetables, or falafels to form a sandwich, is crafted by placing thin dough over a convex surface above an open fire. The intense heat causes the dough to puff up as it cooks, resulting in two separate layers upon deflation. These can be seasoned and fried again to create crispy chips.<br /><br />The thicker Greek-style pita, with a single layer, serves as a tool for scooping and relishing an array of classic Middle Eastern dishes, including hummus and baba ghanouj.<br /><i>Pita Bread Origins<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_54W7oFW1537lv1sluUemN6_CS-bDrAO7YUHJ03Nz7WdJiYF0arXdQPdL3qNwLsjuIjk3N2QNU5_Vue8pGapJj-O8PfNibDSOCtHHDwRUPhn-Wd__tCQ3601R0xm6vRvFXPK740EuxBnSnDkaTTSG8rE7l6lWue9hoG-eUJFBqA4omp5BSMTdJw/s440/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="282" data-original-width="440" height="274" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_54W7oFW1537lv1sluUemN6_CS-bDrAO7YUHJ03Nz7WdJiYF0arXdQPdL3qNwLsjuIjk3N2QNU5_Vue8pGapJj-O8PfNibDSOCtHHDwRUPhn-Wd__tCQ3601R0xm6vRvFXPK740EuxBnSnDkaTTSG8rE7l6lWue9hoG-eUJFBqA4omp5BSMTdJw/w428-h274/1.jpg" width="428" /></a></div></i>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-34555483.post-19598710052111609052023-08-14T08:08:00.003-07:002023-08-14T08:08:57.060-07:00ConAgra Brands' HistoryConAgra Brands, Inc. engages in the manufacturing and distribution of processed and packaged foods. Its operations are divided into distinct segments: Grocery and Snacks, Refrigerated and Frozen, International, and Foodservice.<br /><br />Established in 1919 by Alva Kinney and Frank Little, ConAgra initially focused its activities on operating four-grain factories within the Nebraska Complex (NCM), with its headquarters situated in Grand Island, Nebraska. In 1922, Kinney expanded the company's scope by establishing a mill in Omaha, prompting the relocation of its headquarters to Omaha in the same year.<br /><br />The company sustained profitability until 1936, when Kinney retired. By 1940, the company had initiated flour production in its own mill and subsequently entered the livestock feed sector in 1942. Under the leadership of president R.S. Dickinson during the same year, ConAgra established its inaugural facility outside of its home state, in Alabama, which included a flour mill and animal feed plant.<br /><br />Originally named Nebraska Consolidated Mills, the company underwent a rebranding in 1971, adopting the name ConAgra. However, the 1970s brought considerable challenges, as the company encountered financial difficulties arising from unsuccessful expansions into the fertilizer, catfish, and pet product industries. Additionally, speculation on commodities adversely affected the company's profit margins on raw foods during this era. In 1974, C. Michael “Mike” Harper assumed leadership, utilizing his extensive experience in the food industry to rescue ConAgra from the verge of bankruptcy.<br /><br />In 1980, ConAgra embarked on a notable endeavor by acquiring more than 100 prepared food brands, with a strategic focus on the frozen food and packaged meat sectors. This trend of acquisitions persisted over the following two decades.<br /><br />In 2016, the company made a major announcement: the relocation of its headquarters from ConAgra Foods to Chicago, accompanied by a change in name to ConAgra Brands.<br /><br />ConAgra Brands proudly possesses a varied portfolio of consumer brands, encompassing well-known labels such as Hunt’s tomato products, Healthy Choice, Banquet, Armour, Bumble Bee, Louis Kemp, La Choy, Wesson, Country Pride, Blue Bonnet, Parkay, Marie Callender’s, Cook’s, Swift Premium, Butterball, Slim Jim, Chef Boyardee, Orville Redenbacher’s, PAM Cooking Spray, Van Camp’s, Peter Pan, and Swiss Miss.<br /><i>ConAgra Brands' History<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHYZk7JHAZlI7pGT0CC3_n1iMMRxKGcG1rwfRuHNN9W3aQO1XaZuwnoqWvtCebPuig_fGuwcIQh-L5T9fo4j6rXhB3SFe0FRsva-Ljx9EgoUb-4yp1uhPWBwIb12lUo0IeYoRzikmfS68fHTQb9yttAgIjd14PNPJU_8pKtb6MVCfhfm5hy1UB4w/s557/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="300" data-original-width="557" height="245" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHYZk7JHAZlI7pGT0CC3_n1iMMRxKGcG1rwfRuHNN9W3aQO1XaZuwnoqWvtCebPuig_fGuwcIQh-L5T9fo4j6rXhB3SFe0FRsva-Ljx9EgoUb-4yp1uhPWBwIb12lUo0IeYoRzikmfS68fHTQb9yttAgIjd14PNPJU_8pKtb6MVCfhfm5hy1UB4w/w457-h245/1.jpg" width="457" /></a></div></i>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-34555483.post-71757953392056436512023-08-08T19:54:00.003-07:002023-08-08T19:54:52.511-07:00History of St. Dalfour's Fruit SpreadsFounded in 1984 by Claude Kistner, the St. Dalfour company is situated in the Loire Valley in the southwestern part of France.<br /><br />The origins of St. Dalfour fruit spreads trace back to a family recipe from over a century ago, emerging during a time of sugar scarcity when fruit juices stepped in as sweeteners.<br /><br />The narrative of St. Dalfour commences in the rural French landscape during World War I, an era marked by severe constraints in accessing fundamental food supplies.<br /><br />To adapt, companions leaned on each other's benevolence. Among these associates was a neighboring winegrower who furnished Claude Kistner's grandmother, the company's founder, with grape "must" – a sugary residue of winemaking – to stand in for the limited white sugar.<br /><br />With the vineyard grape juice, the grandmother finessed these "sugar-less" formulas, resulting in a more nourishing and delectable fruit spread that swiftly gained favor within the family.<br /><br />In later years, buoyed by the encouragement of innovative friends, these cherished family recipes debuted in the market. Claude Kistner embraced this groundbreaking concept as the cornerstone of his entirely pure and natural product, devoid of supplemental sugar, preservatives, or synthetic coloring.<br /><br />Passed down over three generations, their formula solely employs 100% fruit, harnessing sun-ripened grape "must" as a natural sweetener. By using grape "must," the sweet derivative of winemaking, a healthier spread emerged that allowed the intrinsic goodness of the fruit to take the spotlight.<br /><br />In 1984, the St. Dalfour factory took root in the renowned Bordeaux region, famed for its vineyards and fruit-bearing trees.<br /><br />Today, St. Dalfour produces its fruit spreads in the nearby locale of Marmande, an area lauded for its remarkable terrain for cultivating fruit in orchards and fields. St. Dalfour holds the position of being the world's second-largest French fruit spread and jam brand, finding its way into more than 90 countries across the globe.<br /><i>History of St. Dalfour's Fruit Spreads<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwXGwdhBVXTtR0x7OXHQzbtELhYgKiMTisy9Zd07xPJCIZIiHKUzgvlaW05XcKuTSqQyp4sQ0AFIw0wjrxpcugIOyGo1DchnNHFvKWBpFEFITohSzOwcqmqFkjPpFJlmDC46ZyRjwNAeMO3GG96-RIP2GeWJQGyXxYctT877UxGWIxMlXbjqP7ZQ/s861/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="861" data-original-width="645" height="462" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwXGwdhBVXTtR0x7OXHQzbtELhYgKiMTisy9Zd07xPJCIZIiHKUzgvlaW05XcKuTSqQyp4sQ0AFIw0wjrxpcugIOyGo1DchnNHFvKWBpFEFITohSzOwcqmqFkjPpFJlmDC46ZyRjwNAeMO3GG96-RIP2GeWJQGyXxYctT877UxGWIxMlXbjqP7ZQ/w347-h462/1.jpg" width="347" /></a></div></i><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgba(69,89,164,.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 transparent; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 transparent; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 transparent; --tw-shadow: 0 0 transparent; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: #f7f7f8; border: 0px solid rgb(217, 217, 227); box-sizing: border-box; color: #374151; font-family: Söhne, ui-sans-serif, system-ui, -apple-system, "Segoe UI", Roboto, Ubuntu, Cantarell, "Noto Sans", sans-serif, "Helvetica Neue", Arial, "Apple Color Emoji", "Segoe UI Emoji", "Segoe UI Symbol", "Noto Color Emoji"; font-size: 16px; margin: 1.25em 0px 0px; white-space-collapse: preserve;">
</p>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-34555483.post-50058538127466645992023-08-04T08:27:00.004-07:002023-08-04T08:27:22.783-07:00The origin of Wall’s ice creamIt all commenced within a butcher's establishment situated in London's St. James’s Market, where T. Wall & Sons Ltd had engaged in sausage production since 1786. The venture was founded by Richard Wall.<br /><br />With prior experience in crafting sausages, Richard's grandson, Thomas (the 2nd), conceived the notion of manufacturing ice cream to augment summer sales. This concept was initially conceived in 1913, aimed at providing a refreshing treat for consumers.<br /><br />However, this concept came to an abrupt halt at the onset of World War I (July 28, 1914 – November 11, 1918), resulting in a suspension of production until the war's culmination. In 1922, Lever Brothers and Margarine Unie jointly acquired the business. The introduction of substantial commercial freezers from the United States marked the inception of the Wall’s ice cream brand. The momentum surged as Thomas Wall’s Factory in Acton, London, initiated ice cream production in 1922.<br /><br />The demand for Wall’s ice cream prompted vendors to traverse London's streets, selling their goods via horse-drawn carts. The incorporation of bicycle deliveries followed shortly after. By 1939, the contingent of Wall’s tricycle salespeople had grown to a robust 8,500.<br /><br />In 1960, Walls secured a partial ownership stake in Mr. Whippy, along with its fleet of soft-serve cream delivery vans, introducing an innovative avenue for reaching consumers. This eventually culminated in their complete acquisition of ownership by 1966.<br /><br />The landscape of the market underwent a profound transformation in 1974 due to the rise of supermarkets, leading Wall’s to transform Mr. Whippy into a franchised enterprise.<br /><br />Cornetto made its triumphant entry into the UK market in May 1976, perfectly timed with the heat wave of that year. The indelible advertising campaign, featuring the iconic serenading gondolier, made its debut the subsequent year.<br /><i>The origin of Wall’s ice cream<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK4CEQZMwBUTlzQimyLzN4SzkWxx6aMDDFZVlYE4AqdqDLqA52rcsj7WWgNkYfXr2m6VDV9w2lP_L5Ta1HkveFB6IBD6mmGnmqsU8JXX75q-fvdDj_N4IDzFtPYfTndMk34S9BrpRHIr7NKYKSCYZ_LwjUX4NxhRqxcGCUZbu1MxsLJP6uil6pUQ/s569/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="305" data-original-width="569" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK4CEQZMwBUTlzQimyLzN4SzkWxx6aMDDFZVlYE4AqdqDLqA52rcsj7WWgNkYfXr2m6VDV9w2lP_L5Ta1HkveFB6IBD6mmGnmqsU8JXX75q-fvdDj_N4IDzFtPYfTndMk34S9BrpRHIr7NKYKSCYZ_LwjUX4NxhRqxcGCUZbu1MxsLJP6uil6pUQ/w445-h239/1.jpg" width="445" /></a></div></i>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-34555483.post-63539165841197106802023-07-30T20:35:00.003-07:002023-07-30T20:35:19.797-07:00Maxwell House History In 1892, a unique coffee blend specially crafted for the Maxwell House Hotel in Nashville, Tennessee, USA, swiftly gained renown as Maxwell House™ coffee.<br /><br />Back in 1884, Joel Owsley Cheek relocated to Nashville and serendipitously met Roger Nolley Smith, a celebrated British coffee broker known for his extraordinary ability to discern a coffee's origin merely by sniffing the green beans. Together, they collaborated over the following years to perfect the blend.<br /><br />By 1892, Cheek approached the food buyer of the Maxwell House Hotel and generously offered him 20 pounds of his special blend without charge. The Maxwell House Hotel, constructed by Colonel John Overton Jr and named after his wife, Harriet Maxwell Overton, commenced construction in 1859 using slave labor and opened in the fall of 1869, at a cost of five hundred thousand dollars for the impressive five-story, 240-room establishment.<br /><br />Within a few days, the hotel ran out of Cheek's coffee, prompting discontent among patrons when the hotel reverted to its previous coffee. The patrons unmistakably preferred Cheek's blend, prompting the hotel to decide on exclusively procuring Cheek's blend. After six months, the hotel agreed to allow Cheek to name his coffee after this momentous achievement.<br /><br />Empowered by this triumph, Joel Cheek resigned from his position as a coffee broker and, in partnership with Maxwell Colbourne, founded the Nashville Coffee and Manufacturing Company. As one of the few individuals selling freshly roasted coffee, Cheek staunchly believed that his product surpassed other alternatives in terms of quality. To ensure its freshness and delightful flavor, he made sure the coffee reached customers within a week of being made.<br /><br />As a result, the Nashville Coffee and Manufacturing Company underwent a name change and became known as the "Cheek-Neal Coffee Company."<br /><br />In 1907, President Theodore Roosevelt stayed at the Maxwell House and reportedly praised the coffee as "good to the last drop."<br /><br />During the era of World War II, the company expanded into producing instant coffee, rapidly becoming a significant supplier to soldiers and households across America.<br /><br />In 1963, Maxwell House introduced a groundbreaking freeze-drying process that revolutionized the market, delivering a taste comparable to freshly brewed coffee, setting it apart from other instant coffee products.<br /><br />Maxwell House coffee has changed ownership and been produced by several companies, beginning with Cheek's very own Nashville Coffee and Manufacturing Company, followed by General Foods, and Kraft Foods Inc.<br /><i>Maxwell House History<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrYre3l68R8cAnpDm7zOJNpL80JInnMedzF5rq2HKHdBN72rSCvP7m1MtxOcYkVWWNYezZdjckhx0kvQ0FP0wYYbIOGBhtPwdY5_T5F5AqDiOYud_1wYwCwLkjKzU7_6hR9EeEywA5gnSVG1f32m2AVrQEXqsBYN8NitB7Vhe4lkE4TxxGeMXlmw/s743/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="743" data-original-width="743" height="395" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrYre3l68R8cAnpDm7zOJNpL80JInnMedzF5rq2HKHdBN72rSCvP7m1MtxOcYkVWWNYezZdjckhx0kvQ0FP0wYYbIOGBhtPwdY5_T5F5AqDiOYud_1wYwCwLkjKzU7_6hR9EeEywA5gnSVG1f32m2AVrQEXqsBYN8NitB7Vhe4lkE4TxxGeMXlmw/w395-h395/1.jpg" width="395" /></a></div></i>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-34555483.post-78634965698307802092023-07-26T08:33:00.002-07:002023-07-26T08:33:20.595-07:00Origin of Naan breadNaan, a traditional bread, is made by baking it in a tandoor oven and crafted from a mixture of flour, yeast, sugar, salt, ghee, water, and yogurt.<br /><br />The first known reference to Naan dates back to 1300 AC when the Indian poet and musician Amir Khusrow mentioned it, but its origins likely go even further back, possibly to the time when yeast was introduced to India from Egypt.<br /><br />During India's Mughal era in the 1520s, Naan held a special status as a delicacy exclusively enjoyed by nobles and royal families due to the limited number of skilled individuals who could make it.<br /><br />The name "Naan" is derived from the Persian word "nān," which simply means bread. In Iran, it serves as a general term for any type of bread. Similarly, other languages like Turkish, Uzbek, Uyghur, and Kazakh use variations of 'nan' to refer to flatbreads, showcasing the striking similarities across regions.<br /><br />Throughout history, Naan has been traditionally cooked in a hot tandoor oven, either in the ground or with hot wood charcoal, producing temperatures as high as 900°F (480°C). The dough is shaped into a ball and then slapped onto the interior walls of the tandoor, a clay oven.<br /><br />The Naan bread served in Indian restaurants worldwide likely originates from the culinary traditions of both India and Pakistan.<br /><br />Over the centuries, Naan has spread to various regions, including Myanmar, Afghanistan, Uzbekistan, Tajikistan, Iran, and the Chinese region of Xinjiang. As people migrated, Naan also found its way to the Persian Gulf.<br /><br />In the early 1800s, an English historian and clergyman named William Tooke mentioned Naan in his logs and later incorporated it into his etymological Encyclopedia of Russia. His work introduced the recipe and tradition of Naan bread to the Western world, where it continues to be a cherished part of Indian cuisine.<br /><i>Origin of Naan bread<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2tT-irG-8kV2f7J02keWt3cRLpFBEXkcnPgMojXeKHm_bTQDPxrB9E6Jv0bxb0NYnbXok7iE9QJLT7wqiQ21kml6RmTwJubTrK-BG2hr-bV8VCzaOLqMbvQHIHTNEGOF8TCw98bIbFktA2ctiV_BhWFlJLGOUhCG2VgxB_gVGUs2khvU5lgjZZg/s595/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="517" data-original-width="595" height="348" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2tT-irG-8kV2f7J02keWt3cRLpFBEXkcnPgMojXeKHm_bTQDPxrB9E6Jv0bxb0NYnbXok7iE9QJLT7wqiQ21kml6RmTwJubTrK-BG2hr-bV8VCzaOLqMbvQHIHTNEGOF8TCw98bIbFktA2ctiV_BhWFlJLGOUhCG2VgxB_gVGUs2khvU5lgjZZg/w401-h348/1.jpg" width="401" /></a></div></i>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-34555483.post-88124238821536229802023-07-19T05:40:00.003-07:002023-07-19T05:40:59.116-07:00History of Heath candy barThe creation of the first candy bar in 1847 is attributed to the Fry family of England. Around 1912, a new kind of candy known as "combination candy bars" emerged, consisting of chocolate bars filled with caramel, peanuts, marshmallow, and toffee. These ingredients, which became popular after the Civil War, were relatively novel additions that quickly gained favor among consumers. The Heath bar, an American candy bar renowned for its English toffee flavor, bears the name of the Heath brothers, Bayard and Everett Heath. Hailing from Illinois, these confectioners developed the Heath bar in the 1920s, successfully elevating it from a local delight to a nationally recognized candy bar.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjru-wLctXuOIVTv5ToF8oGENDEBvRIVlnczlChhmMnwwVSibKJN3s5ptFgj5RuDAUa0kjRMVKDoMIH5k2Hj4O0sCg1o8r50D03cg_fk6GpxSsrZiwr9Wf9YEt0qieinxcgF8W1Nmn4MFF54FMXEqV2qogewrhZNNTvexZdoQQB5UDEgJZmcRKm3g/s383/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="383" data-original-width="371" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjru-wLctXuOIVTv5ToF8oGENDEBvRIVlnczlChhmMnwwVSibKJN3s5ptFgj5RuDAUa0kjRMVKDoMIH5k2Hj4O0sCg1o8r50D03cg_fk6GpxSsrZiwr9Wf9YEt0qieinxcgF8W1Nmn4MFF54FMXEqV2qogewrhZNNTvexZdoQQB5UDEgJZmcRKm3g/s320/1.jpg" width="310" /></a></div>Born in 1870, Lawrence Seymour Heath earned an engineering degree from the University of Illinois at Urbana-Champaign in 1901. Throughout his career, he held various positions, including Latin and Greek instructor, school administrator, town engineer in Robinson, Illinois, surveyor, insurance and real estate salesman, dairyman, and assistant postmaster. In 1913, Lawrence purchased a confectionery shop in Robinson, Illinois, envisioning it as a business opportunity for his eldest sons, Bayard Heath and Everett Heath. The following year, the brothers established a combined candy store, ice cream parlor, and manufacturing operation, offering a diverse range of treats.<br /><br />As their business thrived, Lawrence Heath developed an interest in ice cream and opened a small dairy factory in 1915. Simultaneously, his sons continued expanding the confectionery business. In 1915, they reportedly obtained a toffee recipe from Vriner's Greek confectionery in Champaign through a traveling salesman. With some modifications to the recipe, the father and his two sons created the candy bar, leading to the establishment of the Heath Candy Company. Initially, the candy was marketed and sold under a different name in the 1920s. However, in 1928, they rebranded it as "Heath English Toffee" and promoted it as "America's Finest." Despite its modest 1-ounce size and a price of 5 cents, comparable to larger bars, the Heath bar gained tremendous popularity during the Great Depression.<br /><br />Until 1942, the candy was meticulously crafted by hand, utilizing traditional tools like a copper kettle, stirring paddle, marble slab, and rolling knife. In 1989, the Heath family sold the candy business to Leaf Inc., and in 1996, The Hershey Company acquired Leaf Inc., assuming the responsibility of producing Heath Bars. Hershey's also manufactures other beloved snacks such as Whatchamacallit and Reese's NutRageous Bar.<br /><i>History of Heath candy bar<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcPUHmP1hrOx6GkiSspr8YGXRsGUH8LFv0Ec6yt-wjufYJadBH_lc4oMESm3t61cHC87FbvVJDdvODNB5Wv-GMcfem1efU3-XTE83vOtbdq7QFsVmE8GQo7vKCkE5n4XSizkNf2vt4pWHMJEDuGiwCDfttd7yD-0Tco3c92UEYE7i0BlheR9LgWw/s800/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="446" data-original-width="800" height="215" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcPUHmP1hrOx6GkiSspr8YGXRsGUH8LFv0Ec6yt-wjufYJadBH_lc4oMESm3t61cHC87FbvVJDdvODNB5Wv-GMcfem1efU3-XTE83vOtbdq7QFsVmE8GQo7vKCkE5n4XSizkNf2vt4pWHMJEDuGiwCDfttd7yD-0Tco3c92UEYE7i0BlheR9LgWw/w386-h215/2.jpg" width="386" /></a></div></i>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-34555483.post-83863859598591872422023-07-13T20:54:00.005-07:002023-07-13T20:54:44.098-07:00Tartar Sauce OriginsTartar sauce gets its name from its association with steak tartare, a popular dish served in 19th-century France. Steak tartare consists of minced raw beef mixed with onions, capers, mushrooms, pepper, Worcestershire sauce, and other seasonings.<br /><br />Historical accounts suggest that Mongol warriors, known as Tatars or Tartars, used to tenderize meat by placing it under their saddles. It is believed that the Tartars seasoned their raw, saddle-battered steak and made yogurt from mare's milk infused with herbs. This yogurt was allowed to curdle by bouncing it in a goatskin saddle for several days, which is considered the origin of Tartar sauce.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvIIdCKAK_r8zatixoCfICw_UQr6QHGN5PSsNy0uyq-QphE6_NsnMLNNF_cXs4VdLrzpjYPB_QsnAcGbu-ctfUkiKRJofUU6zXzKc2T-3AywMT_mN2pgcFnfa3O_jbWILWYFJUSsjCglT0-PQ6kfebsBXocIhhKwpeUKDodVuRky2o2IqpO0_AkQ/s1609/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="888" data-original-width="1609" height="223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvIIdCKAK_r8zatixoCfICw_UQr6QHGN5PSsNy0uyq-QphE6_NsnMLNNF_cXs4VdLrzpjYPB_QsnAcGbu-ctfUkiKRJofUU6zXzKc2T-3AywMT_mN2pgcFnfa3O_jbWILWYFJUSsjCglT0-PQ6kfebsBXocIhhKwpeUKDodVuRky2o2IqpO0_AkQ/w403-h223/2.jpg" width="403" /></a></div>The French, renowned for their production of mayonnaise and aioli sauce, may have adopted the term "tartar" based on their spelling of the Tatar name, Tartare. Mentions of Tartar sauce can be found in 19th-century French cookbooks as a condiment to accompany beef tartare.<br /><br />Today, tartar sauce is widely used as a condiment for seafood. It pairs well with various seafood options, including cod, salmon, haddock, shrimp, and pollock. In the 1920s, Hellman's introduced commercially available jarred tartar sauce, making it more convenient to purchase from grocery stores instead of preparing it from scratch.<br /><i>Tartar Sauce Origins<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO1AOJC6JnMafAxUsueo07iZ42FktqR5HgGzNSofUuQAoasLVLlgngCZf0-I9wqT-KNlUW3a3u181itRlQoeGkHee7SHgr8ovIpSnKheWJwtG92BQVbn7ws3RjNuEq2UD0eohktIeN93rXCZtrHy1smO-7anH0_HVgASfnE0mXjhaTpxLfdM7SMw/s1827/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1827" data-original-width="1399" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO1AOJC6JnMafAxUsueo07iZ42FktqR5HgGzNSofUuQAoasLVLlgngCZf0-I9wqT-KNlUW3a3u181itRlQoeGkHee7SHgr8ovIpSnKheWJwtG92BQVbn7ws3RjNuEq2UD0eohktIeN93rXCZtrHy1smO-7anH0_HVgASfnE0mXjhaTpxLfdM7SMw/s320/1.jpg" width="245" /></a></div></i>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-34555483.post-54261580451662816102023-07-09T08:28:00.005-07:002023-07-09T08:28:37.067-07:00Evolution of churning process in butter productionThere is a widely held belief that the practice of milking animals and the origins of butter making predate the systematic and permanent recording of human activities. The use of equipment has played a crucial role in the development of butter making.<br /><br />Butter, a dairy product, is produced by churning fresh or fermented cream or milk to separate the butterfat from the buttermilk. This method of converting milk fat into butter has been employed since ancient times as a means of preserving milk fat. While butter is primarily made from cow's milk, it can also be derived from the milk of other mammals such as sheep, goats, buffalo, and yaks.<br /><br />The earliest butter churns consisted of a wooden container and a plunger, which were used to agitate the cream until butter formed. These were commonly referred to as plunge churns or dash churns. Subsequently, butter churns were made with containers crafted from wood, ceramics, or galvanized iron, incorporating paddles for the churning process. Later, centrifugal butter churns were introduced, where the paddles remained fixed while the container spun, enabling better separation of butter from buttermilk.<br /><br />Factory butter making was virtually nonexistent until the mid-nineteenth century. Most butter was produced on farms using cream obtained through gravity creaming. The cream was poured into a wooden churn and subjected to shear and mild aeration with the assistance of a stirrer or by rotating the vessel. Once fat clumps formed, the buttermilk was separated, and the resulting mass of butterfat was collected and excess moisture was removed.<br /><br />Towards the end of the 19th century, the commercial cream separator was introduced, and by the mid-20th century, continuous churns became commercially available.<br /><br />The first butter factories emerged in the United States in the early 1860s. In the late 1870s, the centrifugal cream separator was introduced, eliminating the need to rely on the natural rising of cream to the top of milk. Initially, whole milk was transported to butter factories where cream separation took place. However, as cream-separation technology became more compact and affordable, farmers began separating cream on their own farms and sending only the cream to the factories.<br /><br />The recognition of the benefits of heat treatment in improving the shelf life of dairy products led to the establishment of creameries where milk was separated. The increased availability of larger quantities of cream further spurred the mechanization of butter making.<br /><i>Evolution of churning process in butter production<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbDs-8CyWbBSXckrmQIvSx0NUvP4NhKmWLpPLUaR7t5PN8S_6gZJNwfkZPgr9OXWjJb__B1Gmb4JmHCb632yXGVScXWRWfpX8MwDd579aZp62YUGNaopyeZmwIkXbH4yd5Ch50n-9L-M0I5dyHw6f1YK0d8EDgbzAYvd68XLimxl1XIthM1_1psg/s445/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="390" data-original-width="445" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbDs-8CyWbBSXckrmQIvSx0NUvP4NhKmWLpPLUaR7t5PN8S_6gZJNwfkZPgr9OXWjJb__B1Gmb4JmHCb632yXGVScXWRWfpX8MwDd579aZp62YUGNaopyeZmwIkXbH4yd5Ch50n-9L-M0I5dyHw6f1YK0d8EDgbzAYvd68XLimxl1XIthM1_1psg/w411-h360/1.jpg" width="411" /></a></div></i>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-34555483.post-15474576881726079202023-07-04T20:40:00.000-07:002023-07-04T20:40:01.376-07:00History of canola oilRapeseed oil has been used in Asia for cooking and lighting purposes for many centuries. However, during the 18th century with the introduction of steam engines, it was discovered that rapeseed oil, which contains a high level of erucic acid, had better adhesion to metal surfaces in steam engines compared to other oils.<br /><br />In the early 1950s, the National Research Council and private oil processors in Canada conducted experiments to explore the potential of rapeseed for edible applications. This research was motivated by the agricultural prospects of rapeseed and the need to find an alternative cash crop for Prairie farmers.<br /><br />The production of canola oil began in Canada in 1974. Canola oil is derived from rapeseed using traditional plant breeding techniques that successfully reduced the levels of erucic acid and glucosinolate.<br /><br />Canola was developed from rapeseed cultivars of <i>Brassica napus</i> and <i>B. rapa</i> at the University of Manitoba, Canada, by Keith Downey and Baldur R. Stefansson in the early 1970s.<br /><br />The term 'Canola' is a blend of 'Canadian' and 'ola,' which means oil. In 1978, the Western Canadian Oilseed Crushers' Association trademarked the term canola to distinguish the new low-erucic acid and low-glucosinolate varieties and their products from the older rapeseed varieties.<br /><i>History of canola oil<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisDhvEGcNXKFKyWNpY9CVDNbcFzAxWQJuQwruZkjFvmPrvaNcBd7wDZYinbef73i3-pO4cAMJzcZRrPR-MTNNLIiceRpizsKR3hKiZHl8bDUb3M10k3UjrZBDVoOSQ1Jq17lU3iOWZdZciIx8-whScfnzQt7EZnsWBfGUQ0LV88w9CTxE0ToflRw/s996/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="576" data-original-width="996" height="262" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisDhvEGcNXKFKyWNpY9CVDNbcFzAxWQJuQwruZkjFvmPrvaNcBd7wDZYinbef73i3-pO4cAMJzcZRrPR-MTNNLIiceRpizsKR3hKiZHl8bDUb3M10k3UjrZBDVoOSQ1Jq17lU3iOWZdZciIx8-whScfnzQt7EZnsWBfGUQ0LV88w9CTxE0ToflRw/w453-h262/1.jpg" width="453" /></a></div></i>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-34555483.post-32983927362869960602023-06-26T08:56:00.004-07:002023-06-26T08:56:46.826-07:00History of guar gumGuar gum is a gel-forming fiber from the seed of the guar plant. It is used to thicken foods and is also used as a dietary supplement. In cosmetics, guar gum is added to toothpaste and other substances in similar containers for constant tube extrusion. Guar gum’s thickening ability gives creams and lotions their texture. <br /><br />The of species <i>Cyamopsis senegalensis</i> was originally taken from Africa to South Asian subcontinent by Arab traders as fodder for horses probably sometime between the 9th and 13th centuries A.D. <br /><br />Guar has been used for centuries in Pakistan and India as a vegetable (eaten green like snap beans), as cattle food, and as a green manure crop in agriculture. It was introduced to the United States from India in the early 1900s. <br /><br />Guar gum has been introduced to the food industry in the 20th century as the main substitute for locust bean gum. <br /><br />Guar gum industry developed in the 1940s and 1950s in United States. Guar was brought into the United States before World War I primarily as a green manure but was not used in industrial applications until 1943 and probably it was the main reason why it has been studied to a limited scale. <br /><br />After World War II there was a major shortage of locust bean gun which adversely affected the textile and paper industries. At that time guar gum was found as the most suitable for scarce bean gum. In 1953 the extraction technology of guar gum was commercialized in USA and India after decade of period. <br /><br />Its commercial evolution was developed at the University of Arizona by a man named Whistler (1948) at Purdue who closely studied the molecular structure of the guar plant.<br /><b>History of guar gum<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4Uw0YJSxiKK3hFMVLyV6i1UNyNfZSH4ksuZlbgqnsHFfhbUlJSPg5kNEBwP5dc-7BOyKf1yu3AFwUjg09A2AqYf5IofTCzaKbwRLrzOSRHw8qN2JcDyjJ9AavETE1mufD6gzX9fC8OEpEoXiWOGFbU7N1HbrhR1eoBjyKBiL4J58qd-X3Hl2zvA/s220/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="136" data-original-width="220" height="221" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4Uw0YJSxiKK3hFMVLyV6i1UNyNfZSH4ksuZlbgqnsHFfhbUlJSPg5kNEBwP5dc-7BOyKf1yu3AFwUjg09A2AqYf5IofTCzaKbwRLrzOSRHw8qN2JcDyjJ9AavETE1mufD6gzX9fC8OEpEoXiWOGFbU7N1HbrhR1eoBjyKBiL4J58qd-X3Hl2zvA/w357-h221/1.jpg" width="357" /></a></div></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-34555483.post-47241301079104277532023-06-19T10:55:00.003-07:002023-06-19T10:55:54.981-07:00Espresso - coffee-brewing method of Italian originEspresso is a process of brewing coffee and is made by forcing high-pressured hot water through very finely ground coffee beans. <br /><br />In 1884, Angelo Moriondo submits a patent for the first machine to brew large batches of coffee using steam and water. It held a name of "New steam machinery for the economic and instantaneous confection of coffee beverage, method 'A. Moriondo”. Moriondo’s machine was never produced commercially and no examples survive. <br /><br />The espresso was invented by Milanese inventor, back in the early 20th century. The drink was created by businessman Luigi Bezzera who was experimenting with coffee to see how he could make his brew faster. He patented an improved espresso machine in 1901 <br /><br />The name "caffé espresso" translates to "pressed out coffee", referring to the water being pushed through the finely ground coffee at a very high pressure. <br /><br />In 1903, he owned a manufacturing business, and it was frustrating him that making a cup of coffee would take up so much time. Later, he discovered that adding steam pressure to the machine not only cut the time it took to create the brew, but it also created a much stronger drink. <br /><br />In 1905, Bezzera’s patent was bought by a Desidero Pavoni who started to produce espresso machines and founding “La Pavoni” company. He commercialized the world’s first espresso machine. <br /><br />Espresso makes its debut at the 1906 World’s Fair in Milano. Luigi Bezzera and Desidero Pavoni have taken Moriondo’s idea and created a machine with a vertical boiler that brews a single cup of coffee in seconds. It is the first time people experience coffee made expressly for them: espresso. <br /><br />The first espresso machine was installed in the United States in 1927. It was a "La Pavoni" machine and was installed at Reggio's in New York. By the 1940s, the process of making espresso had been properly fine-tuned, creating the espresso known and used cross the world.<br /><b>Espresso - coffee-brewing method of Italian origin<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLsrz0p9BZQYSpEJYlTNjJe9bMayuI8NuCZif66rl5eTn9cljAa6xVhymdqTqNKk4PYMTCoe_-kgL8GiCDatGpuJtTwxaALw34Sw5y239r_1D8iai77QM50wUVXjxMZOTqxrRF3fHR44ilo0vNDX7bgf0hUXWebb9G6hk1Fl-UwKuO88WRO8LpRA/s318/Screenshot%202023-06-20%20013335.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="156" data-original-width="318" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLsrz0p9BZQYSpEJYlTNjJe9bMayuI8NuCZif66rl5eTn9cljAa6xVhymdqTqNKk4PYMTCoe_-kgL8GiCDatGpuJtTwxaALw34Sw5y239r_1D8iai77QM50wUVXjxMZOTqxrRF3fHR44ilo0vNDX7bgf0hUXWebb9G6hk1Fl-UwKuO88WRO8LpRA/w408-h200/Screenshot%202023-06-20%20013335.png" width="408" /></a></div></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-34555483.post-85063291151625600982023-06-16T09:21:00.005-07:002023-06-16T09:21:40.000-07:00The history and origin of paneerPaneer represents one of the soft varieties of cheese family and is used in culinary dishes/snacks. About 5% of milk produced in India is converted into paneer. <br /><br />The word paneer comes from the Persian, Armenian and Azerbaijani word panirpeynir' -- both of which refer to various preserved cheeses. Paneer means the product obtained from cow or buffalo milk or a combination thereof by precipitation with sour milk, lactic acid or citric acid. <br /><br />The earliest evidence of the word's usage can be found among the Bakhtiari, a nomadic Iranian tribe from the Isfahan region, who developed a cheese called paneer-khiki, which literally translates to 'container and skin'. <br /><br />People during the Kusana and Saka Satavahana periods (AD 75–300) used to consume a solid mass, whose description seems to the earliest reference to the present-day paneer. The solid mass was obtained from an admixture of heated milk and curd. <br /><br />It is believed that the nomads of south west Asia were the first to develop several distinctive heat and acid coagulated varieties of cheese. According to a theory, the Mongols were out on a long trip, riding horses that were carrying milk in Mushkis (bags made of raw hide). However, the heat of deserts and the rennet in the leather turned the milk into paneer. They tasted the resultant product and found it to be rather delicious. <br /><br />It was brought to India, primarily in North India, in the 16th century by the Persian and Mughals where it was made with either goat or sheep rennet and mixed with various Indian spices and vegetables. <br /><br />The process of modern paneer making is derived from the Portuguese method of ‘breaking’ milk using an acid like lemon juice. Earlier milk was coagulated using heat and sour milk or by proteolytic enzymes from creeper like Putika or bark of Palasa.<br /><b>The history and origin of paneer<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXpjqllxQzhUfNQvHhYsg2w2OBcMskEg7gvdLfSiQV9Noqwe0VDryE_3yaT1i7Ch7PauPrzXbRaISqclpR7_EN2IU52Bn5RrJ9Zfw6NG04tviy7pnwsP-1LpwVPXhMyHNTnsO7edf6_4yoRTm-owNyOUWzEyPMt5HU93AZ9TcEyt8yQhSN85U/s687/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="498" data-original-width="687" height="286" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXpjqllxQzhUfNQvHhYsg2w2OBcMskEg7gvdLfSiQV9Noqwe0VDryE_3yaT1i7Ch7PauPrzXbRaISqclpR7_EN2IU52Bn5RrJ9Zfw6NG04tviy7pnwsP-1LpwVPXhMyHNTnsO7edf6_4yoRTm-owNyOUWzEyPMt5HU93AZ9TcEyt8yQhSN85U/w394-h286/1.jpg" width="394" /></a></div></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-34555483.post-2834129145460960282023-06-09T23:01:00.005-07:002023-06-09T23:07:28.008-07:00History extraction of corn oilCorn oil is a pale-yellow oil procured from the kernel of corn. Refined corn oil is considered to be the best edible oil used internationally. The first commercial production of corn oil took place in 1889. <br /><br />Corn oil has a similar origin story to that of corn starch since both products resulted from the inventions of one man: Thomas Kingsford, a British immigrant who came up with a process for wet milling corn. <br /><br />The wet milling process, invented by Thomas Kingsford in 1842, was critical to the origin of commercially manufactured oil and starch from corn. Before Kingsford’s inventions, corn was not considered a good source of starch or oil. Thomas Kingsford working at Wm. Colgate & Company in Jersey City, NJ, convinced his employer to try a new alkali process for extracting starch from corn. <br /><br />The first commercial corn oil for cooking purposes was extracted in 1898 and 1899. The machine of corn oil was invented by Benjamin Hudnut and Theodore Hudnut which belongs to the Hudnut Hominy Company of Indiana that is used to extract corn oil during that period. <br /><br />Theodore devoted at least seven years to perfecting machines to crush Indian corn or maize into cereal. Hudnut opened his first plant in Edinburgh, Ind., near Louisville, in 1852. He closed that mill to serve as a lieutenant in the 19th Indiana Regiment Indiana during the Civil War before returning home in 1864. <br /><br />During the war, Hudnut opened mills in Indianapolis and Mattoon, Ill. In 1872, with assistance from Terre Haute banker John S. Beach, Hudnut opened another mill in Hod Smith’s former grain warehouse at the northwest corner of Third and Chestnut streets. <br /><br />Hudnut and his son Benjamin patented the process and machinery for extracting oil from grain. The Hudnuts’ corn oil product was marketed as Mazoil and was first marketed in 1899. Theodore continued to improve the efficiency of his equipment. Experiments to upgrade the quality of the final product continued until Theodore’s death. The oil was an attractive option to animal-based oils because of its shelf life. It would grow in popularity but would not become a national household staple until the 1960s. <br /><br />Mazoil was an odorless but transparent golden liquid which gained instant acceptance for cooking. Local Hudnut mills sold one gallon retail containers for 75 cents each; 75-gallon packages were available to wholesalers. In the 1950s, scientists found out that the corn oil is also helpful in reducing serum cholesterol levels in humans.<br /><b>History extraction of corn oil<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu65FhsDt1N029mzeilsUEqnk5SnzTdK5omlzTEsK9pUVUwIdmzDn3aoAs9RuEsAqT_7OJFw2t_c4pOcGLoktn_GtWZM6HV17khU4EEs-CobWrx8rYGE9CGkZNilBq4LJGxz692unRLXNmu0FFDPtGFbXmNAL4oAEEXZs9a4YJ9_zB0agfhlk/s276/2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="153" data-original-width="276" height="233" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu65FhsDt1N029mzeilsUEqnk5SnzTdK5omlzTEsK9pUVUwIdmzDn3aoAs9RuEsAqT_7OJFw2t_c4pOcGLoktn_GtWZM6HV17khU4EEs-CobWrx8rYGE9CGkZNilBq4LJGxz692unRLXNmu0FFDPtGFbXmNAL4oAEEXZs9a4YJ9_zB0agfhlk/w421-h233/2.jpg" width="421" /></a></div></b>Unknownnoreply@blogger.com