This Week in Food History – 03/20/2017

Stuffed pasta is first recorded in Medieval times cookbooks (5th to 15th century). Of course, such books were rare, but we do know that, in Europe, pasta might have been filled with meat and spices. But another version of the dish, also served at that time, stands out: pasta stuffed with cheese, honey and nuts.… Continue reading This Week in Food History – 03/20/2017

This Week in Food History – 03/13/2017

March 13 is National Ginger Ale Day. Ginger Ale is a fairly young beverage. Its predecessor, ginger beer, was indeed an alcoholic beverage consumed in England in the 1800’s. It was brewed from a concoction of water, lemon juice, ginger, sugar and a culture of fermented organisms similar to that used in Kombucha. The alcohol content was… Continue reading This Week in Food History – 03/13/2017

This Week in Food History – 03/06/2017

  They were first sold by a Hoboken, New Jersey grocer 105 years ago today. They are the world’s most popular cookies, present on the shelves of food markets in well over 100 countries. Most people take them apart to eat them. If you guessed Oreo, you’re right on the button… hmm, the cookie. The… Continue reading This Week in Food History – 03/06/2017

This Week in Food History – 02/27/2017

Today is National Strawberry Day. Nothing fancy. Ah, but this little fruit has accompanied humans throughout history. Our more primate-like ancestors nibbled on it, naturally. Humans of later eras considered it an ornament rather than a delicacy, as evidenced by the writings of 1st century A.D. poet Virgil. Interestingly, the original strawberry was considerably smaller… Continue reading This Week in Food History – 02/27/2017