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603) First pies Food historians confirm ancient people made pastry.Recipes, cooking techniques, meal presence and presentations varied according to culture and cuisine.The first pies were very simple and generally of the savory (meat and cheese) kind.Flaky pastry fruit-filled turnovers appeared in the early 19th century.A piecrust used less flour than bread and did not require anything as complicated as a brick oven for baking.More important, though, was how pies could stretch even the most meager provisions into sustaining a few more hungry mouths...
French and Italian Renaissance chefs are credited for perfecting puff pastry and choux.Moreover, there are several editions of ancient texts and recipe numbers/titles do not always match.Food historians confirm the ancients crafted foods approximating pie.Modern pie, as we Americans know it today, descends from Medieval European ingredients (fat=suet, lard, butter) and technology (pie plates, freestanding pies, tiny tarts).
"The idea of enclosing meat inside a sort of pastry made from flour and oil originated in ancient Rome, but it was the northern European use of lard and butter to make a pastry shell that could be rolled out and moulded that led to the advent of true pie." ---An A-Z of Food & Drink, John Ayto [Oxford University Press: Oxford] 2002 (p.Some pie-type foods are made for individual consumption. pasties, turnovers, empanadas, pierogi, calzones..enjoyed by working classes and sold by street vendors.