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

Food historians confirm the ancients crafted foods approximating pie.

Pie can be closed, open, small, large, savory or sweet.

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

195) ---Around the Roman Table: Food and Feasting in Ancient Rome, Patrick Faas [Palgrave Mac Millan: New York] 2003 ? Bakers who specialized in this treat were known as the episat mersi, so mersu-making was probably an involved and respected process." ---Cooking in Ancient Civilizations, Cathy K. 254) American pies "As a favored dish of the English, pies were baked in America as soon as the early settlers set up housekeeping on dry land.

Beyond mere preference, howevers, there was a practical reason for making pies, especially in the harsh and primitive conditions endured by the first colonists.

Some pie-type foods are made for individual consumption. pasties, turnovers, empanadas, pierogi, calzones..enjoyed by working classes and sold by street vendors.

Flaky pastry fruit-filled turnovers appeared in the early 19th century.The derivation of the word may be from magpie, shortened to pie.The explanation offered in favour or this is that the magpie collects a variety of things, and that it was an essential feature of early pies that they contained a variety of ingredients." ---The Oxford Companion to Food, Alan Davidson, 2nd edition, Tom Jaine editor [Oxford University Press: Oxford] 2006 (p.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).All figure prominently into the complicated history of this particular genre of food.

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