History of the Mince Pie

By Victoria Hansen |December 20th, 2015|

I find the history of food fascinating, take for example mince pies. On hearing the name, one might imagine it meant mince meat, but of course we mean fruit mince. But the history of these pies will enlighten you to how they got their name and why. Here's it is in […]

The History of Christmas

By Victoria Hansen |December 13th, 2015|

A child discovering the delights of Christmas for the first time is presented with a wonderful array of good things: trees with sparkling lights, carol singing, rich food such as iced cakes and biscuits, presents tucked into bulging stockings and days of excitement and parties. The modern holiday is in fact a cornucopia of […]

History of Aphrodisiac Foods

By Victoria Hansen |February 8th, 2015|

Aphrodisiacs were first sought out as a remedy for various sexual anxieties including fears of inadequate performance as well as a need to increase fertility. Procreation was an important moral and religious issue and aphrodisiacs were sought to insure both male and female potency.

Why Certain Foods
In ancient times a distinction was made between […]

History of Pates, Terrines & Galantines

By Victoria Hansen |January 4th, 2015|

Pates have been the staple of French chefs. They provide an opportunity to display the imagination and skill of and ambitious chef. Contrary to many restaurant patrons, pates are delicate, fine, exquisite specialties that require great culinary skill and passion to create. They consist of finely ground livers of: chicken, pigs, ducks, geese, and […]

Muffin History & Trivia

By Victoria Hansen |December 7th, 2014|

The name muffin is given to two types of breadstuffs, one a yeast-leavened item, and the other ”quick” bread raised with baking powder or bicarb soda. In the UK, “muffin” also refers to what is known in much of the English-speaking world as an English muffin. This yeast-raised muffin is the older of the […]

The Origins of the Italian Cuisine

By Victoria Hansen |November 9th, 2014|

Magna Grecia and the EtruscansThe history of Italian cooking begins with Magna Grecia, where the culture of the Greek colonies popularised the art. The daily fare was simple and sober (pork, salted fish, chickpeas, lentils, lupins, olive pickles and dried figs) but at banquets the food was more varied and plentiful (soups, game in […]

History of Hass Avocado

By Victoria Hansen |October 12th, 2014|

The original tree was really a mistake – a lucky chance seedling. In the late 1920's, Mr. Rudolph Hass, who was a postman, purchased seedling trees from A. R. Rideout of Whittier, for the purpose of developing two acres of budded trees of the Lyon variety. It was Rideout's custom to plant very small […]

History of Coffee

By Victoria Hansen |September 14th, 2014|

Ever since its migration from north-east Africa to Arabia many hundreds of years ago, this vital bean has played a multifaceted role in moulding history. That short hop across the Red Sea helped alter social, political and economic life not only in Africa and the Middle East, but in mainland Europe, Britain and the […]

12 Things You Might Not Have Known About Eggs

By Victoria Hansen |August 17th, 2014|

A hen requires 24 – 26 hours to produce an egg. Thirty minutes later, she starts all over again.
The eggshell may have as many as 17,000 tiny pores over its surface.
Through them, the egg can absorb flavours and odours.
Storing them in their cartons helps keep them […]

History of Stuffing or Farcemeat

By Victoria Hansen |July 20th, 2014|

Stuffing in the Middle Ages was known as farce, from the Latin farcire (and French farcir) meaning to stuff. Farce originally denoted a brief, light-hearted play stuffed in between lengthy religious productions to keep the audience from being bored. Forcemeat and farce were also common terms referring to a spiced chopped meat mixture, currently […]