My Lord Lumley’s Peas Potage
Most of the peas in the soup are strained. The reason for leaving them whole, say’s Digby, “is only to show that it is peas potage.”
Mussels, Bacon, and Pullets
Robert May prefaced his eight-volume cookbook with the modest admission that “God and my own conscience would not permit me to bury these experiences in the grave. “When The Accomplished Cook was the first published in 1660, he had served some fifty-five years as a professional cook in a dozen noble places. Mays experiences were fast becoming démodé in a nation infatuated with French cuisine and in such dishes as the above he took his readers back to “those golden days wherein were practiced the triumphs and tragedies of cookery to be good rather than to seem so. “We took the liberty of changing the oysters with mussels.
Fanfare The FourtheCONCERT
The Introduction of your Musicians and Singers as each is about to entertain while the Tenor carries a Tambourine.
Fanfare The Fifthe
Announcing the passing of theSalutis and after that the Quaich,we wish you health and fortune.
Fanfare The Sixthe
Announcing the passing of the Drinks.
The Orders given by the Mayor for the Men in black pants:
I have here seven brace of onions, two quart of vinegar, three green onions, six cloves of garlic, two quart of Putili, pork, a pound of potatoes, viz. three onions and two pounds of potatoes. I have also here seven onions and two pounds of potatoes also and half a pound of cabbage, etc.
The Customers have now been buying their portions in quantities of seven to ten people before the tasting begins.
Fanfare The Seventhe
Time to taste, say the Customers.
One by one they give their opinions.
The cream of the milk, the white of the eggs, the broth of the peas, the oysters, the meat of the kidneys, the fish, the onions, the potatoes, the bread, the cakes, and the wine.
The cream of the milk, the white of the eggs, the broth of the peas, the oysters, the meat of the kidneys, the fish, the onions, the potatoes, the bread, the cakes, and the wine until the cup is full. Then they all drink and say “That was well.”
The excellence of the dish is the Excellence of the Cook!
Theblooming of the candles, the filling of the places, the covering of the table, the sitting on the chair by the window, Favorites made by the cooks or the Maid of Honor, flowers, pictures, candles, might be scarce, but those blazings are beautiful.
You have brought your serving dish, your most adored one, filled with hot oil and steaming spices.
Your knife, fork, spoon, meat and vegetables are waiting for your table.
The meal will be served in a tea box or on a china mug, either steaming or roasting.
You will have tea, comcha, horchata, water, and you might also have coffee, if your landlady is generous.
You will have tea and coffee with the meal.
After dinner, coffee and tea gentle wine are brought you where you may appreciate the hospitality of the host.
It is Traditionally that the host searches out the best for the food and beverage.
The food is cooked with love, care, and attention to culinary details, including the color, aroma, taste, heat, and seasoning of each dish.
The cookingEthnic Rites of Home Cookingin the transcultural context
enlighten the consumers about the traditional content of ethnic and cultural foods and help them understand the food habits of different ethnic societies.
452 BC: The frankfurter comes into Europe from Germany andurstware is created. The frankfurter is a pig shaped container, stuffed with shredded cabbage and meat. In Europe there is a relation between the frankfurter and the cabbage. The cabbage grows to maturity before the frankfurter does. The grains of the cabbage are what give the Kairosaal what it is looking for. The rich people of the East Indies and Malaysia eat Kairosas.
1295: The first white settlers arrive in America. The Spanish also founded New Mexico and California. By the late 1200’s the Franciscan monks begin to settle in the Americas, calling themselves “cooks.” In 1506, the Spanish explorer Cortez landed in Mexico, famous for their chili peppers.
Some food borders will have history that is tied to the people that were lucky enough to be native to that area.
About The Author
Helena Eater
How much does the quality of food really matter? If you eat food that tastes good, your life will be better. If you eat food that tastes bad, your life will be worse. The difference between good and evil is partly subjective: what tastes good to me might taste bad to you. The difference is also partly objective: what restaurants I think serve good food might serve lousy food to you. But if we stick to objective measures — measures such as how much weight people gain or lose — we can cut through some of the subjectivity.
