By Ian Crofton
Ever questioned the place noodles got here from? How Worcester Sauce was once invented? or maybe who the "Cucumber King of Burma" was once? starting with the hippo soup eaten in Africa in 6000 BC, via to the damaging blowfish loved in modern Japan, A Curious historical past of foods and drinks unearths the unusual origins of the food and drinks fed on all through history.
From the pheasant brains and flamingo tongues scoffed by means of the Roman emperor Vitellius, to the bizarre makes use of of licorice (once a therapy for sore feet), Ian Crofton uses unique sources--including journals, cookbooks and manuals--to display the unusual, unique and informative tales at the back of the food loved by way of our ancestors.
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Additional resources for A Curious History of Food and Drink
American Saloon Staff, c. 1900 In 1842, a pale lager brew was cooked up in the town of Plze (Pilsen), Bohemia. By World War I, this newly fashionable Pilsener dominated the world beer market. The close of the nineteenth century saw the demise of a large number of regional specialties everywhere. People were less interested in the quaint and sometimes quirky products of their hometowns, and now wanted the new, pale, clear, massproduced modern beers. Two world wars on top of many earlier conflicts led to rationing and tax policies that encouraged weaker beers.
If you are thinking of starting a small brewery, it is essential—even if you don’t plan to be the brewer yourself—that you learn to brew. Craft brewing is a very product-focused business, and you can’t afford not to know as much as possible about how the product is made. Simply the best beer Without a doubt, well-made homebrew is the best beer in the world. With some practice, you can brew with greater control, and with more and better ingredients than the typical microbrewery. Your beer can be superbly conditioned, adjunct-free, unfiltered, and unpasteurized.
This usually takes another two weeks. Draft beer can be carbonated in a similar process, or by simply hooking up a tank of CO2 to the keg and allowing a week or so for the gas to permeate the beer. What is an Enzyme? Enzymes are proteins that act as catalysts, facilitating chemical reactions. They are prime movers for just about all of the chemical reactions in life, a number of which are key to brewing. There are a few you need to get to know personally. Enzymes are not general-purpose catalysts; each one is tailored to a particular chemical reaction, or even a single step of one.
A Curious History of Food and Drink by Ian Crofton