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Spoonbread
Spoonbread is a moist cornmeal-based dish prevalent in parts of the Southern United States. While the basic recipe involves the same core ingredients as cornbread — namely cornmeal, milk, butter, and eggs — the mode of preparation creates a final product with a soft, rather than crumbly, texture. As the name implies, the consistency is soft enough that it needs to be served and eaten with a spoon. Although named a "bread", spoonbread is closer in consistency and taste to many savory puddings, such as Yorkshire pudding. The basic recipe involves making a cornmeal mush from cornmeal and milk or water, which is then set aside to cool slightly. After that melted butter, beaten eggs, and any seasonings are stirred in, and the batter is poured into a buttered cast iron skillet or baking dish and baked until set. There are two basic variations, depending on how the eggs are treated: if the eggs are beaten whole, it creates a denser version with a pudding-like texture; if the eggs a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Berea, Kentucky
Berea is a List of cities in Kentucky, home rule-class city in Madison County, Kentucky, Madison County, Kentucky, in the United States. The town is best known for its art festivals, historic restaurants and buildings, and as the home to Berea College, a private liberal arts college. The population was 15,539 at the United States Census, 2020, 2020 census. It is one of the fastest-growing towns in Kentucky, having increased by 27.4% since 2000. Berea is a principal city of the Richmond, Kentucky, Richmond−Berea Richmond-Berea micropolitan area, Micropolitan Statistical Area, which includes Madison and Rockcastle County, Kentucky, Rockcastle counties. It was formally incorporated by the Kentucky Assembly, state assembly in 1890. Geography According to the United States Census Bureau, the city has a total area of , of which is land and (0.32%) is water. The city is located along Interstate 75 in Kentucky, Interstate 75, which runs to the west of downtown, with access from exits 76 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cornmeal
Cornmeal is a meal (coarse flour) or a cell membrane ground from dried corn. It is a common staple food, and is ground to coarse, medium, and fine consistencies, but not as fine as wheat flour can be.Herbst, Sharon, ''Food Lover's Companion'', Third Edition, Pg. 165, Barrons Educational Series Inc, 2001 In Mexico, very finely ground cornmeal is referred to as corn flour. When fine cornmeal is made from maize that has been soaked in an alkaline solution, e.g., limewater (a process known as nixtamalization), it is called masa harina (or masa flour), which is used for making arepas, tamales and tortillas. Boiled cornmeal is called polenta in Italy and is also a traditional dish and bread substitute in Romania. Types There are various types of cornmeal: *''Blue cornmeal'' is light blue or violet in color. It is ground from whole blue corn and has a sweet flavor. The cornmeal consists of dried corn kernels that have been ground into a fine or medium texture. *''Steel-ground yellow ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cornmeal
Cornmeal is a meal (coarse flour) or a cell membrane ground from dried corn. It is a common staple food, and is ground to coarse, medium, and fine consistencies, but not as fine as wheat flour can be.Herbst, Sharon, ''Food Lover's Companion'', Third Edition, Pg. 165, Barrons Educational Series Inc, 2001 In Mexico, very finely ground cornmeal is referred to as corn flour. When fine cornmeal is made from maize that has been soaked in an alkaline solution, e.g., limewater (a process known as nixtamalization), it is called masa harina (or masa flour), which is used for making arepas, tamales and tortillas. Boiled cornmeal is called polenta in Italy and is also a traditional dish and bread substitute in Romania. Types There are various types of cornmeal: *''Blue cornmeal'' is light blue or violet in color. It is ground from whole blue corn and has a sweet flavor. The cornmeal consists of dried corn kernels that have been ground into a fine or medium texture. *''Steel-ground yellow ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
United States
The United States of America (U.S.A. or USA), commonly known as the United States (U.S. or US) or America, is a country primarily located in North America. It consists of 50 states, a federal district, five major unincorporated territories, nine Minor Outlying Islands, and 326 Indian reservations. The United States is also in free association with three Pacific Island sovereign states: the Federated States of Micronesia, the Marshall Islands, and the Republic of Palau. It is the world's third-largest country by both land and total area. It shares land borders with Canada to its north and with Mexico to its south and has maritime borders with the Bahamas, Cuba, Russia, and other nations. With a population of over 333 million, it is the most populous country in the Americas and the third most populous in the world. The national capital of the United States is Washington, D.C. and its most populous city and principal financial center is New York City. Paleo-Americ ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Awendaw, South Carolina
Awendaw is a small fishing town in Charleston County, South Carolina, United States. The population was 1,294 at the 2010 census. Awendaw is part of the Charleston, South Carolina metropolitan area. History Awendaw was named by the Sewee tribe. Awendaw is thought to mean "Red Clay". It is also home to an oyster shell mound created by the Sewee tribe. It is the northernmost shell ring in a group that stretches south to the tip of Florida. Most of the mound is still intact. The rest of it was destroyed to construct roads and homes for the citizens of Awendaw. Awendaw was settled in 1696 as Wappetaw by settlers from Salem, Massachusetts, who had left after the Salem Witch Trials. The town was heavily damaged by Hurricane Hugo in September 1989, but did not receive as significant damage in 2004 when Hurricane Gaston made landfall in the region. In 1992, the town of Awendaw was first incorporated and elected Willam H. Alston as the first mayor. Alston served as mayor until 2009. Th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
The Food Timeline
Lynne Olver (1958–2015) was a librarian and food historian, and the sole author of the Food Timeline website. Personal life Olver graduated from the University of Albany (SUNY). She was a librarian at the Morris County Library, New Jersey, and became its director in 2009. The Food Timeline In 1999, Olver created ''The Food Timeline'', a history website documenting culinary history, food history and recipes. The website has since become a major information source for culinary history. Almost all of the website's information comes from Lynne's personal library of over 2,000 books. Unlike many other food related websites, Olver gave citations to almost every statement on her site so that readers can verify her claims. Her research has been cited in peer-reviewed journals. Following her death, the site was given to her family, who chose to remove social media accounts associated with the Food Timeline, but kept the website running in a state of dormancy. As such, the website ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Baking Powder
Baking powder is a dry chemical leavening agent, a mixture of a carbonate or bicarbonate and a weak acid. The base and acid are prevented from reacting prematurely by the inclusion of a buffer such as cornstarch. Baking powder is used to increase the volume and lighten the texture of baked goods. It works by releasing carbon dioxide gas into a batter or dough through an acid–base reaction, causing bubbles in the wet mixture to expand and thus leavening the mixture. The first ''single-acting'' baking powder, which releases carbon dioxide at room temperature as soon as it is dampened, was developed by food manufacturer Alfred Bird in England in 1843. The first ''double-acting'' baking powder, which releases some carbon dioxide when dampened, and later releases more of the gas when heated by baking, was first developed by Eben Norton Horsford in the U.S. in the 1860s. Baking powder is used instead of yeast for end-products where fermentation flavors would be undesirable, where ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Baking Soda
Sodium bicarbonate (IUPAC name: sodium hydrogencarbonate), commonly known as baking soda or bicarbonate of soda, is a chemical compound with the formula NaHCO3. It is a salt composed of a sodium cation ( Na+) and a bicarbonate anion ( HCO3−). Sodium bicarbonate is a white solid that is crystalline, but often appears as a fine powder. It has a slightly salty, alkaline taste resembling that of washing soda ( sodium carbonate). The natural mineral form is nahcolite. It is a component of the mineral natron and is found dissolved in many mineral springs. Nomenclature Because it has long been known and widely used, the salt has many different names such as baking soda, bread soda, cooking soda, and bicarbonate of soda and can often be found near baking powder in stores. The term ''baking soda'' is more common in the United States, while ''bicarbonate of soda'' is more common in Australia, United Kingdom and Ireland. and in many northern/central European countries it is called '' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Soul Food
Soul food is an ethnic cuisine traditionally prepared and eaten by African Americans, originating in the Southern United States.Soul Food originated with the foods that were given to enslaved Black people by their white owners on Southern plantations during the Antebellum period; however, it was strongly influenced by the traditional practices of West Africans and Southeastern Native Americans from its inception. Due to the historical presence of African Americans in the region, soul food is closely associated with the cuisine of the American South although today it has become an easily identifiable and celebrated aspect of mainstream American food culture. The expression "soul food" originated in the mid-1960s, when "soul" was a common word used to describe African-American culture. Origins Soul food originated in the Deep South, mainly Alabama, Mississippi and Georgia, where there was a large population of enslaved peoples. The term ''soul food'' became popular in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
James Hemings
James Hemings (17651801) was the first American to train as a chef in France. He was African American and born in Virginia in 1765. At 8 years old, he was enslaved by Thomas Jefferson . He was an older brother of Sally Hemings and a half-sibling of Jefferson's wife Martha Jefferson, with whom he shared John Wayles as father. It was said that Wayles had taken James's mother, who was his slave, as his mistress. Being his slave, she could not consent and the term mistress may be misleading. As a young man, Hemings was selected by Jefferson to accompany him to Paris when the latter was appointed Minister to France. There Hemings was trained to be a French chef; independently, he took lessons to learn how to speak the French language. He returned to the United States with Jefferson, likely because of kinship ties with his large Hemings family at Monticello. Jefferson continued to pay Hemings wages as his chef when he worked for Jefferson in Philadelphia. Hemings negotiated with Jef ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
French Cuisine
French cuisine () is the cooking traditions and practices from France. It has been influenced over the centuries by the many surrounding cultures of Spain, Italy, Switzerland, Germany and Belgium, in addition to the food traditions of the regions and colonies of France. In the 14th century, Guillaume Tirel, a court chef known as "Taillevent", wrote ''Le Viandier'', one of the earliest recipe collections of medieval France. In the 17th century, chefs François Pierre La Varenne and Marie-Antoine Carême spearheaded movements that shifted French cooking away from its foreign influences and developed France's own indigenous style. Cheese and wine are a major part of the cuisine. They play different roles regionally and nationally, with many variations and ''appellation d'origine contrôlée'' (AOC) (regulated appellation) laws. Culinary tourism and the ''Guide Michelin'' helped to acquaint commoners with the ''cuisine bourgeoise'' of the urban elites and the peasant cuisine o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nantucket Island
Nantucket () is an island about south from Cape Cod. Together with the small islands of Tuckernuck and Muskeget, it constitutes the Town and County of Nantucket, a combined county/town government that is part of the U.S. state of Massachusetts. It is the only such consolidated town-county in Massachusetts. As of the 2020 census, the population was 14,255, making it the least populated county in Massachusetts. Part of the town is designated the Nantucket CDP, or census-designated place. The region of Surfside on Nantucket is the southernmost settlement in Massachusetts. The name "Nantucket" is adapted from similar Algonquian names for the island, but is very similar to the endonym of the native Nehantucket tribe that occupied the region at the time of European settlement. Nantucket is a tourist destination and summer colony. Due to tourists and seasonal residents, the population of the island increases to at least 50,000 during the summer months. The average sale price fo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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