is this forum comprise of food history on the fondation of the catering and evoution of recipes as well as the discoveries of ingredients and the productions for commerce and access to day to day cooks and chefs? as well as the evolutions of the fashions of eating through the ages and era's?
I should think to open and write articles and post various stuff on the subject. as it is obvious that through the ages the eating habits have been shaped with events from wars to discoveries of different land and others customs.
as for example a point of the feeding habits and sections of it, that was orientated with a deep knowledges of understanding the values of Spices and the herbals effects, some employed for technic to tenderise meats and bringing the values of the ingredients employed to highest ground (for example to facilitate the digestions or to eliminate certains undisposable effects on our bodies such as Flatulences or elses!..............
it seams a great date to start such Forum but its seams that no start has been made since 2002. a date for me quite precise in me building various thesis as well as learning more and more about the history and the changes of what occured during the era's from the far back the rise of human been to present day. with a study on the grounds of the food Engineers as well as the Gourmands of the era's such as Dumas and others or the Cooks from Home country houses from America's , Britains or the professional chefs such as Taillevent (Guillaume Tirrel) or A Careme and many.
recently I got in the studies of the origine of the Food produce such as the vegetables and else.
lets start 1800's Monsieur Viard recipes for preserves I will translate some if you ask
sadly I have to go to work now.
and I will seek a great recipe from Taillevent that I found long time ago. at the vatican library
How to repair a too salted soup. that is a start of historical facts. but then there is a twist in that story from that far back era.
|Violets preserve: you take 4 onces of spring violets, and 2 pound of sugar. you brake the violets in a mortar; your sugar been at small crack, you taking it off the fire and throw in the violets pulp, and you mix them that they take each other within the other. when the sugar start to puff up, you pour in the cassings.|
Chocolates Preserves: you take 4 onces of chocolate and 2 pound of sugar. you melt the chocolate in a quantity of clarified sugar, suffuciant for it to become well liquide; then throw it in with the rest of sugar that has been brought to small crack. stire well the mix and follow the same operation as the Violets preserve.
|Cinamon Preserves: that one I like it has a flower Guimauve then that flower can be replace with La Mauve Sylvestre also call the faulth Guimauve. love to play with that one|
|Pistachios Preserves: you take 6 once of pistachios and 2 pound of sugar. you pour boiling water on the pistachios. when the skin remove itself easyly, throw them on a Tamis, and pour some cold water on them. you can start to peel them. you cut them very fine pieces. throw them in the sugar cooked small crack. the you follow same operations and intructions from the other preserves|
|Grilled Almonds Preserves: you 6 onces almonds and 2 pound of suga, you peel the almonds and cut them in small filets, placing them on a parchemin paper in an oven. when they are brown, taking them off the oven and throw them in the sugar cooked to small crack. follow the process of above.|