The History Of Italian Food

The History Of Italian Food While some of the most popular dishes associated with the Italian culture include a tempting slice of pizza and a heaping plate of pasta, there is much more to the world of Italian cooking. Throughout the many regions in Italy, the distinctive cuisine of the Italians shines through in a wide-range of eating habits, styles of cooking, and selection of local ingredients. The changing of the times has also influenced Italian food, as the meals served in the pre-Roman era possess both similarities and differences in the cuisine of today.

The culinary history of Italy established a reputation more than 2,000 years ago, which includes an illustrious movement during the Roman Empire. Culturally, food preparation was quite important in the past where flashes of significance have been captured in the only surviving cookbook (Apicius), which dates back to the first century BC. The spread of Italian food diversity began after the fall of the Roman Empire when individual city states began to uphold separate identities and traditions. Each region began to display its own unique way of cooking, right down to the formation of a meatball to the characteristic cheeses and wine produced in a locale. The north developed Tuscan beef, while black truffles were very popular in Marches. Provolone and mozzarella cheeses developed in the south, as well as a host of interesting citrus fruits. Diverse types of bread, variations in pasta, and varying food preparation techniques also differed according to region. The southern regions of Italy embrace hard-boiled spaghetti, while the north often prefers a soft egg noodle. Milan is known for their risotto, while Bologna has a deep history regarding tortellini, and Naples is famous for their pizzas. Over the years, Italian cuisine has greatly evolved in part because of a wealth of outside influences that have added to its characteristic flavor and appeal. In the beginning, ancient Greek cookery became an integrated part of Italian cuisine. Eventually, a wealth of imports found their way into the kitchens of early Italians, who sent Roman ships to collect a variety of important foods, including wheat, wine, exotic ingredients, and fine spices from around the world. Some ships even traveled to faraway locations, such as China, to bring back edible resources that catapulted the depth and variety of Italian cooking styles. Coastal regions are known for their developments in delicious fish and seafood dishes. For example, the island of Sardinia supplies a more traditional and simple style of cuisine, which often incorporated delicacies, associated with the sea. Swordfish, lobster, anchovies, sardines, and other Mediterranean treats represent Italian cooking of the area. In Sicily (another island region), a great deal of the cooking drew heavily from North African influences. An Arab influence also affected cuisine on the island and within the rest of the south, especially with the introduction of various spices and sweets, such as the Sicilian ice cream cake called cassata. As for one of the most popular Italian dishes, while the history books often state that pasta was a product of the Chinese brought back by Venetian merchant, Marco Polo, it was actually a rediscovery of a food item eaten during Etruscan and Roman times. It is believed that the first pasta in Italy was made similar to the noodles of today - from the same durum wheat - which was cooked in ovens instead of boiled in water. Today, the differences in Italian cooking still show through in the distinctions between the north and the south. Each region still carries their own traditions in cooking that reflects deep history and culture with a never ending supply of main courses, appetizers, and desserts that continuously tempts the taste buds. The History Of Italian Food Related articles: Spring Valley Vitamins , ทำseo

Fannie May Chocolates - The History of an American Original

Fannie May Chocolates has had a long and somewhat tumultuous history, more indicative of the times than of their wonderfully rich brand of chocolates. Nearly a hundred years ago, H. Teller Archibald opened his now famous chocolate shop in Chicago, Illinois, intent on selling quality chocolates in the neighborhood. Over the next two-and-half decades, Archibald's dream grew to nearly 50 such stores, scattered conveniently around America. Fannie May was renowned for her gourmet chocolates and strong sense of commitment to excellence, a sense which would shortly lead to a temporary downfall.

With the arrival of World War II, many companies - not just chocolate companies - experienced an unprecedented shortage in the supplies they used to make their own specialty brands of chocolates, and so shifted their recipes temporarily to ingredients that were available. Archibald's company refused to do this, and paid the price by having to close their many retail stores much earlier in the day, when their original ingredients ran out. They simply refused to compromise quality, even to turn a profit. Sadly, the world doesn't often reward idealism, and the Fannie May floundered for a time.

Chocolate Christmas

Predictably, for such a candy company with a loyal base of customers, Fannie May returned to the scene in full force after the end of the War. A spirited campaign of chocolate-making vaulted off the return of their ingredients, and Fannie May introduced new chocolates that quickly became American favorites. The windfall from enabled them to buy a competitor-company (Fanny Farmer, no relation) in the early 1990s, and expand their operation.

Although Fannie May performed admirably for the half-century after World war II, their parent company - Archibald Candy Corporation - didn't do so well overall, and called it quits. This had the inevitable effect of bankrupting Fannie May, as well; although they would not be long without a capable suitor. Alpine Confections Corporation realized the utility of the history, profitability and customer base of Fannie May and bought the company shortly afterward, moving their base of operations to Ohio in the process, in the year 2004. This would not, however, be her final home.

Fannie May was always going to be worth something; particularly with the raves regarding her special Mint Meltaways, and two years after the move to Ohio, she was bought by the national conglomerate 1-800-Flowers.com, Inc for nearly 0 million, keeping the manufacture of her confectionary brands in Ohio, while allowing the headquarters to remain in her birthplace, Chicago Illinois. She has expanded her repertoire beyond chocolates and candy, and now delights her ever-growing fan base with gift baskets, gourmet foods other than chocolate (and, of course, as well as chocolate), and uniquely delicious trademark chocolate combinations.

Fannie May Chocolates - The History of an American Original

Fannie May chocolates is one of the most popular chocolates in America, with its long line of delectable milk chocolates and sweet combinations. Perfect for sharing with a friends or loved ones during the holidays, Chris fell in love with their mint-melt-aways when her husband introduced them to her. Whether as decorations for a Christmas tree or presents for Valentines Day, you simply can't go wrong with Fannie May.