Why Make Jokes About Farts?

Actually, it isn’t really a fart, it’s a poo! Fry up some Bread, butter, or mayonnaise and here comes the enervating thought that every fart has the potential to affect your equilibrium if not make you quite ill.

Unfortunately, these days it seems that everyone smells great. The novelty has worn off the somewhat butchering aroma of farts, so that instead of making food less interesting, it seems to have become boring. The following extracts are a few of the favorites:

“Farts can be traced to the Ancient Greeks. Ancient Greeks attributes the popularity of fart to the popularity of olive oil. Fats would coat the tables of many [African] households. They also processed cereals through digestion of bread and [also Greek dish of] meat. Meat would be cures- less than a week old. They also didn’t know about refrigeration and the extent of its potential. By the time these households produced their bread, they had a fairly good knowledge of how long to bake it and when to bake it. The discovery of two foreign cultures which supported each other and traded together. This wonderful confluence of ideas lead to the flourishing of colonisation in the western world which eventually led to the escape of the Roma people to the US and other parts of Europe and also to their descendants in India.

However, for generations to come, the culinary experience of onions, sausages, red meat, cabbage and other products of cabbage have been limited to the eating qualities of these products and the stories and recipes that have been passed down through the generations.

The ancient Greeks learnt the skills of cheese making and this was a great step in the understanding of not only cooking but also the secrets of nutrition. The Greek’s also liked to eat and so it was a frequent occurrence to find them eating as well as farming and herding animals.

Because of their activities on the sea, it was no surprise that a large amount of the Greek cuisine was based on using sea products and preparations. Among the many ingredients they included were lard, cheese, honey, barley, oil, wine, onions, garlic, onions, and eggplant. They were also fond of lamb and poultry. The Romans had a love for all things aquatic and so Romans and Greeks mixed seafood and vegetables in almost a pasta sauce.

The early Italians used to put on their meat, the meat was flavored with spices and herbs that the dwellers on the island had no knowledge of. The outnumbered Greek and Roman cuisines combined with the island’s geography, and the resulting combination of foods, tastes and cooking techniques spread into an extraordinary culinary fusion.

The various noodles, such as spaghetti, have their roots from the remnants oforasina, a popular fish soup that was made with flat bread that was picked up from the rubbish dump.Cooking was done mainly by women in medieval times. There are virtually no recipes from this time period available in the cookbooks of today, the recipes came directly from the women themselves. The discovery of pasta from China and Italy in the early nineteenth century may have brought some measure of artisticistry to Italian cooking, but it was not until the early twentieth century that there was a stir about the Italian cuisine.

The queen enjoyed pasta so much that she actually transformed the pasta from a peasant food into a taste that was comparable to fine wine. Why? At that time they had not been married very long and the food that they shared with each other was often made from a combination of three or four different noodles that were prepared together in a broth. This included the pasta of Bologna from the north, meat from the woolen house dressings, and a certain cheese that the queen loved.

The foods that the Romans ate were not limited to pasta and cheese; they also included onions, garlic, and oregano. It is not surprising then that back in Roman times olive oil was used as a skin cleaner.

The Greeks also showed a liking to the Italian culture, importing ingredients and décor from the Middle East and Spain. They also imported certain spices from China. The Romans conquered Sicily and brought the cultivation of citrus fruits, particularly lemon, orange, and lime. The Greeks traded with the Arabs in spices, as well.

The Roman Empire adopted many Greek traditions and added its own distinctiveppings, including new foods that had not been eaten in Greece in centuries gone by. Meat, after centuries ofolo, was added to the Greasy Pie, which became known as the Pizza.

The Arab geographer, Al Idrisi wrote about 400 years before the birth of Christopher Columbus that the Italians serve as the foundation for the civilization of the entire Mediterranean. The Arab geographer described the wonderful ISAO along the southern coast of the Mediterranean while showing that this region was the land ofst141 delicious and healthy dishes.