0_Wizard
Do you like cooking?
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Cooking banana
Cooking bananas are banana cultivars in the genus "Musa" whose fruits are generally used in cooking. They may be eaten while ripe or unripe and are generally starchy. Some cooking bananas are also referred to as green bananas or plantains. ( , )  The term "plantain" is loosely applied to any banana cultivar that is eaten when cooked. However, there is no formal botanical distinction between bananas and plantains. Cooking is also a matter of custom, rather than necessity. Ripe plantains can be eaten raw, since the starches are converted to sugars as they ripen. In some countries, there may be a clear distinction between plantains and bananas, but in other countries, where many more cultivars are consumed, the distinction is not made in the common names used.
Pottery in the Indian subcontinent
Pottery in the Indian subcontinent has an ancient history and is one of the most tangible and iconic elements of regional art. Evidence of pottery has been found in the early settlements of Mehrgarh from the Indus Valley Civilization. Today, it is a cultural art that is still practiced extensively in India, Bangladesh, Nepal, Sri Lanka and Pakistan. Until recent times all Indian pottery has been earthenware, including terracotta. Hindu traditions historically discouraged the use of pottery for eating off, which probably explains the noticeable lack of traditions of fine or luxury pottery in South Asia, in contrast to East Asia and other parts of Eurasia.
Lucena, Philippines
Lucena, officially the City of Lucena (), is a first class highly urbanized city and it is the capital city of the province of Quezon, Philippines and the only first class Highly Urbanized City located in the Calabarzon Region. According to the , it has a population of people, making it the most populous area in the province. For statistical and geographical purposes, Lucena City is grouped with Quezon but governed administratively independent from the province. In the 1570s, Captain Juan de Salcedo first explored what was the province of Tayabas. The Franciscan priests Juan de Plasencia and Diego de Oropesa between 1580 and 1583 founded its town, also named Tayabas.
Judith Jones
Judith Jones (née Bailey; March 10, 1924 – August 2, 2017) was an American writer and editor, best known for having rescued "The Diary of Anne Frank" from the reject pile. Jones also championed Julia Child's "Mastering the Art of French Cooking". She retired as senior editor and vice president at Alfred A. Knopf in 2011. Jones was also a cookbook author and memoirist. She won multiple lifetime achievement awards, including the James Beard Foundation Lifetime Achievement Award in 2006. Jones joined Knopf in 1957 as an assistant to Blanche Knopf and editor working mainly on translations of French writers such as Albert Camus and Jean-Paul Sartre.
Apron
An apron is a garment that is worn over other clothing and covers mainly the front of the body. It may have several different purposes and is today perhaps most known as a functional accessory that layers over one's outfit to protect one's clothes and skin from incidental stains and marks. However, the apron may also be worn as a purely decorative garment, for hygienic reasons and to protect from dangers such as excessive heat. As a top layer that covers the front body, the apron is also worn as a uniform, adornment, ceremonial garb or fashion statement. Apron styles adapt to the tastes of the times to suite the values and jobs of the current culture.
List of Food Wars!: Shokugeki no Soma characters
"" is a manga series written by Yūto Tsukuda and illustrated by Shun Saeki, serialized in "Weekly Shōnen Jump". 27 tankōbon volumes have been released. An anime adaptation has aired 49 episodes over 3 seasons. The story follows protagonist and title character Sōma Yukihira as he transfers to the elite Tōtsuki Culinary Academy, an extremely competitive atmosphere, where only the top 1% of students graduate in. Under the motto "Cooking is Everything", students are judged on their cooking for admission to the academy and in many classes, tournaments and events. Competition may lead to a Shokugeki, a cooking match held in an indoor stadium, where students stake their pride and futures as chefs.
Cuisine of the United States
The cuisine of the United States reflects its history. The European colonization of the Americas yielded the introduction of a number of ingredients and cooking styles to the latter. The various styles continued expanding well into the 19th and 20th centuries, proportional to the influx of immigrants from many different nations; such influx developed a rich diversity in food preparation throughout the country. Early Native Americans utilized a number of cooking methods in early American Cuisine that have been blended with early European cooking methods to form the basis of American Cuisine. When the colonists came to the colonies, they farmed animals for clothing and meat in a similar fashion to what they had done in Europe.
1_Apprentice
I love to cook! What's your favorite dish?
0_Wizard
All staples of american cuisine such as hamburger and hotdog, I really love its history.
The cuisine of the United States reflects its history.
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Cuisine of the United States
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Latin American cuisine
Latin American cuisine is the typical foods, beverages, and cooking styles common to many of the countries and cultures in Latin America. Latin America is a highly diverse area of land that holds various cuisines that vary from nation to nation. Some items typical of Latin American cuisine include maize-based dishes arepas, pupusas, tacos, tamales, tortillas and various salsas and other condiments (guacamole, pico de gallo, mole, chimichurri, chili, aji, pebre). These spices are generally what give the Latin American cuisines a distinct flavor; yet, each country of Latin America tends to use a different spice and those that share spices tend to use them at different quantities.
Cuisine of the Midwestern United States
Midwestern cuisine is a regional cuisine of the American Midwest. It draws its culinary roots most significantly from the cuisines of Central, Northern and Eastern Europe, and Native North America, and is influenced by regionally and locally grown foodstuffs and cultural diversity. Everyday Midwestern home cooking generally showcases simple and hearty dishes that make use of the abundance of locally grown foods. Its culinary profiles may seem synonymous with "American food." Quoted in a 2007 interview with the "Daily Herald", Chef Stephen Langlois, a pioneer in the Midwestern local food movement, described it: "Think of Thanksgiving dinner.
Cuisine of the United States
The cuisine of the United States reflects its history. The European colonization of the Americas yielded the introduction of a number of ingredients and cooking styles to the latter. The various styles continued expanding well into the 19th and 20th centuries, proportional to the influx of immigrants from many different nations; such influx developed a rich diversity in food preparation throughout the country. Early Native Americans utilized a number of cooking methods in early American Cuisine that have been blended with early European cooking methods to form the basis of American Cuisine. When the colonists came to the colonies, they farmed animals for clothing and meat in a similar fashion to what they had done in Europe.
History of the hamburger
The Hamburger most likely first appeared in the 19th or early 20th century. The modern hamburger was a product of the culinary needs of a society rapidly changing due to industrialization, the emergence of the working class and middle class and the demand for mass-produced, affordable food that could be consumed outside of the home. Americans contend they were the first to combine two slices of bread and a steak of ground beef into a "hamburger sandwich" and sell it. Part of the controversy over the origin of the hamburger is because the two basic ingredients, bread and beef, were prepared and consumed separately for many years before their combination.
Cuisine
A cuisine is a style of cooking characterized by distinctive ingredients, techniques and dishes, and usually associated with a specific culture or geographic region. A cuisine is primarily influenced by the ingredients that are available locally or through trade. Religious food laws, such as Hindu, Islamic and Jewish dietary laws, can also exercise a strong influence on cuisine. Regional food preparation traditions, customs and ingredients often combine to create dishes unique to a particular region. Some factors that have an influence on a region's cuisine include the area's climate, the trade among different countries, religiousness or sumptuary laws and culinary culture exchange.
Culture of the United States
The culture of the United States of America is primarily Western, but is influenced by African, Native American, Asian, Polynesian, and Latin American cultures. It also has its own social and cultural characteristics, such as dialect, music, arts, social habits, cuisine, and folklore. The United States of America is an ethnically and racially diverse country as a result of large-scale migration from many countries throughout its history. Many American cultural elements, especially from popular culture, have spread across the globe through modern mass media. America stands as the most prominent cultural force today.
Italian-American cuisine
Italian-American cuisine is a style of Italian cuisine adapted throughout the United States of America. Italian-American food has been shaped throughout history by various waves of immigrants and their descendants, called Italian Americans. As immigrants from the different regions of Italy settled throughout the various regions of the United States, many brought with them a distinct regional Italian culinary tradition. Many of these foods and recipes developed into new favorites for the townspeople and later for Americans nationwide. Prominent American chefs and cooks working in the Italian-American tradition include Giada De Laurentiis, Mario Batali, Michael Chiarello, Frank Pellegrino, Rocco DiSpirito, Tom Colicchio, and Lidia Bastianich.