Italiano
Chicken and “Auspicia”
The ancient Romans firmly believed in auspicia: observing natural phenomena and connecting them to the will of the Gods.
A very popu...
17
Jan
Tag Archives: Professional Kitchen
25
Nov
The Soviet cuisine
Perhaps not everyone knows that Soviet cuisine also had its vademecum: Kniga o vkusnoi i zdorovoi pishche (The Book of Tasty and Health...
23
Nov
War sausages
They were tough times in the UK during the Great War.
For both, the troops and the citizens in the Homeland.
In fact, the army en...
22
Nov
Escoffier and the “Brigade de Cuisine”
Here's a post about a chef who has perhaps changed the professional catering industry forever: Auguste Escoffier.
Born in Nice, Fran...
18
Nov
The Xitomatl
The history of the tomato is somehow fascinating.
Do you know that it was among the first artificially selected fruits? It is native...
20
May
Caciocavallo of the emigrant
By the early 20th century, immigration had become a mass phenomenon in the United States.
Facing hordes of desperate people from Eur...
11
May
The art of Carvery
Yes, because carving food is an art: that was the main point of "Il trinciatore" (the Carver), the book written by Vincenzo Cervio, the...
06
May
There’s something (frying) in the air
So, buckwheat isn't properly "wheat".
Hay fever isn't a "fever"
And air fryers aren't actually "fryers".
Don't get me wrong: I'm n...
16
Apr
The Wunderkammer
From the second half of the 16th century, and up to more or less the beginning of the 19th, a phenomenon had been quite popular among t...
15
Apr
Bart Simpson and the plughole
Do you like the Simpsons? Well, I have loved them, ever since I was a child.
Anyway, in one episode (Bart vs. Australia), Lisa expla...
