0_Wizard
Spaghetti and meatballs is the greatest American dish! It consists of spaghetti, tomato sauce, and meatballs.
Spaghetti with meatballs (or spaghetti and meatballs) is an American dish consisting of spaghetti, tomato sauce and meatballs.
chosen_Spaghetti_with_meatballs_0
Spaghetti with meatballs
chosen_topic_0_Spaghetti_with_meatballs
Italian cuisine
Italian cuisine is food typical from Italy. It has developed through centuries of social and economic changes, with roots stretching to antiquity. Significant changes occurred with the discovery of the New World and the introduction of potatoes, tomatoes, bell peppers, maize and sugar beet, this last introduced in quantity in the 18th century. Italian cuisine is known for its regional diversity, especially between the north and the south of the Italian peninsula. It offers an abundance of taste, and is one of the most popular and copied in the world. It influenced several cuisines around the world chiefly that of the United States.
Pasta
Pasta () is a staple food of traditional Italian cuisine, with the first reference dating to 1154 in Sicily. Also commonly used to refer to the variety of pasta dishes, pasta is typically a noodle made from an unleavened dough of a durum wheat flour mixed with water or eggs and formed into sheets or various shapes, then cooked by boiling or baking. As an alternative for those wanting a different taste, or who need to avoid products containing gluten, some pastas can be made using rice flour in place of wheat. Pastas may be divided into two broad categories, dried ("pasta secca") and fresh ("pasta fresca").
Tomato sauce
Tomato sauce (also known as Neapolitan sauce, and referred to in Italy as Salsa di pomodoro) refers to any of a very large number of sauces made primarily from tomatoes, usually to be served as part of a dish (rather than as a condiment). Tomato sauces are common for meat and vegetables, but they are perhaps best known as sauces for pasta dishes. Tomatoes have a rich flavor, high liquid content, very soft flesh which breaks down easily, and the right composition to thicken into a sauce when they are cooked (without the need of thickeners such as roux). All of these qualities make them ideal for simple and appealing sauces.
Uruguayan cuisine
Uruguayan cuisine is a fusion of cuisines of several European countries, with a particular emphasis on Mediterranean food from Spain, Italy, Portugal and France. Other possible influences on the cuisine may result from immigration from countries such as Germany and Britain. The food is very similar to Argentine cuisine. The base of the country's diet is meat and animal products, mostly coming from beef but also chicken, lamb, pig and sometimes fish. Uruguayan gastronomy came from immigration, and did not come from the Amerindians, because the new colonies did not trust the natives. The preferred cooking methods for meats and vegetables are still boiling and roasting, but with modernization also came frying (see milanesas and chivitos).
Spaghetti with meatballs
Spaghetti with meatballs (or spaghetti and meatballs) is an American dish consisting of spaghetti, tomato sauce and meatballs. It is widely believed that spaghetti with meatballs was an innovation of early 20th-century Italian immigrants in New York City; the National Pasta Association (originally named the National Macaroni Manufacturers Association) is said to be the first organization to publish a recipe for it, in the 1920s. Italian writers often mock the dish as pseudo-Italian or non-Italian because, in Italy, meatballs are served only with egg-based baked pasta and are smaller. However, various kinds of pasta with meat are part of the culinary tradition of the Abruzzo, Apulia, Sicily, and other parts of southern Italy.
Breaded cutlet
Breaded cutlet is a dish made from coating a cutlet of meat with breading or batter and either frying or baking it. Breaded cutlet is known as schnitzel in German-speaking countries, cotoletta or scaloppine in Italy, escalope in France, "filete empanado" in Spain, milanesa in Latin America, katsu in Japan and Korea, and kotlet in Poland. Chicken fingers or chicken tenders are an American dish prepared by breading and deep frying the pectoralis minor muscle of the chicken, which is the smaller cut of the chicken breast located along its underside, attached to the ribs. Chicken fried steak (also known as country fried steak) is an American breaded cutlet dish that may have originated with German and Austrian immigrants to Texas in the 19th century.
Filipino cuisine
Filipino cuisine (Filipino: "Lutuing Filipino" or "Pagkaing Filipino") is composed of the cuisines of 135 distinct ethno-linguistic tribes found within the Philippine archipelago, however, majority of mainstream Filipino dishes that compose Filipino cuisine are from the cuisines of the Bikol, Chabakano, Hiligaynon, Ilokano, Kapampangan, Meranaw, Pangasinan, Sebwano (or Bisaya), Tagalog, and Waray ethno-linguistic tribes. The style of cooking and the food associated with it have evolved over many centuries from their Austronesian origins (shared with Malaysian and Indonesian cuisines) to a mixed cuisine of Indian, Chinese, Spanish, and American influences, in line with the major waves of influence that had enriched the cultures of the archipelago, as well as others adapted to indigenous ingredients and the local palate.
1_Apprentice
Wow that's interesting, was spaghetti discovered in america?
0_Wizard
No but spaghetti with meatballs was a 20th century innovation of Italian immigrants in New York City.
It is widely believed that spaghetti with meatballs was an innovation of early 20th-century Italian immigrants in New York City; the National Pasta Association (originally named the National Macaroni Manufacturers Association) is said to be the first organization to publish a recipe for it, in the 1920s.
chosen_Spaghetti_with_meatballs_0
Spaghetti with meatballs
chosen_topic_0_Spaghetti_with_meatballs
Italian Americans
Italian Americans ( or "italo-americani" ) are an ethnic group consisting of Americans who have full or majority-ancestry from Italy. Italian Americans are the fourth largest white ethnic group in the United States (not including American ethnicity, an ethnonym used by many in the United States; overall, Italian Americans rank seventh, behind German American, African American, Irish American, Mexican American, English American, and American)..   About 5.5 million Italians immigrated to the United States from 1820 to 2004. Immigration began to increase during the 1870s, when more than twice as many Italians immigrated (1870–79: 46,296) than during the five previous decades combined (1820–69: 22,627).
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.
Italian Brazilians
Italian Brazilians (, ) are Brazilian citizens of full or partial Italian descent. There are no official numbers about how many Brazilians have Italian ancestry, as the national census conducted by IBGE does not ask the ancestry of the Brazilian people. In the last census to ask about ancestry, from 1940, 1,260,931 Brazilians said to be the child of an Italian father, while 1,069,862 said to be the child of an Italian mother. Italians were 285,000 and naturalized Brazilians, 40,000. Therefore, Italians and their children were just over 3.8% of Brazil's population in 1940. A 1999 survey, conducted by the sociologist, former president of the Brazilian Institute of Geography and Statistics (IBGE), Simon Schwartzman, indicated that 10.5% of Brazilian respondents claimed to have Italian ancestry; hence they would make up around 20 million descendants in a national population of 200 million.
Spaghetti with meatballs
Spaghetti with meatballs (or spaghetti and meatballs) is an American dish consisting of spaghetti, tomato sauce and meatballs. It is widely believed that spaghetti with meatballs was an innovation of early 20th-century Italian immigrants in New York City; the National Pasta Association (originally named the National Macaroni Manufacturers Association) is said to be the first organization to publish a recipe for it, in the 1920s. Italian writers often mock the dish as pseudo-Italian or non-Italian because, in Italy, meatballs are served only with egg-based baked pasta and are smaller. However, various kinds of pasta with meat are part of the culinary tradition of the Abruzzo, Apulia, Sicily, and other parts of southern Italy.
New York City
The City of New York, often called New York City or simply New York, is the most populous city in the United States. With an estimated 2016 population of 8,537,673 distributed over a land area of about , New York City is also the most densely populated major city in the United States. Located at the southern tip of the state of New York, the city is the center of the New York metropolitan area, one of the most populous urban agglomerations in the world with an estimated 23.7 million residents as of 2016. A global power city, New York City has been described as the cultural, financial, and media capital of the world, and exerts a significant impact upon commerce, entertainment, research, technology, education, politics, and sports.
Anti-Italianism
Anti-Italianism or Italophobia is a negative attitude regarding Italian people or people with Italian ancestry, often expressed through the use of prejudice or stereotypes. Its opposite is Italophilia. Anti-Italianism in the United States resulted among some Americans in reaction to the period of large-scale immigration of Italians, mostly from southern Italy and Sicily, beginning in the latter part of the nineteenth century. Italians, who had lived in North America from the beginning of the seventeenth century, and who were mostly from northern and central Italy, were respected artisans, musicians, soldiers, merchants, missionaries, educators, artists and architects.
History of Italian Americans in Boston
Not all of the 5.3 million Italians who immigrated to the United States between 1820 and 1978 came through Ellis Island. Many came through other ports, including the Port of Boston. Exactly how many stayed in Boston is not known, but it was enough to make Italians the second largest ancestry group in Boston, after the Irish. Most settled initially in the North End; others settled in East Boston, the West End, Roxbury, and other neighborhoods. Most of Boston's Italian immigrants were southern Italians who had little money and could not speak English. They faced many hardships in the early years, including exploitation and discrimination.
1_Apprentice
How is spaghetti made?
0_Wizard
It is made of milled wheat and rolled into a thin sheet before being cut.
Like other pasta, spaghetti is made of milled wheat and water and sometimes enriched with vitamins and minerals.
partner_Spaghetti_3
Spaghetti
partner_2_Spaghetti
Sheet metal
Sheet metal is metal formed by an industrial process into thin, flat pieces. Sheet metal is one of the fundamental forms used in metalworking and it can be cut and bent into a variety of shapes. Countless everyday objects are fabricated from sheet metal. Thicknesses can vary significantly; extremely thin sheets are considered foil or leaf, and pieces thicker than 6 mm (0.25 in) are considered plate. Sheet metal is available in flat pieces or coiled strips. The coils are formed by running a continuous sheet of metal through a roll slitter. In most of the world, sheet metal thickness is consistently specified in millimeters.
Research in lithium-ion batteries
Research in lithium-ion batteries has produced many proposed refinements of lithium-ion batteries. Ideas used have focused on improving energy density, safety, charge time, cycle durability, flexibility, and cost. As of 2014 few of these innovations had appeared in commercial products. Anodes have traditionally been made of graphite. In 2015, researchers at Massachusetts Institute of Technology developed a quick charge battery that has four times the energy density of typical lithium-ion batteries. The battery uses tiny capsules of titanium dioxide filled with aluminium. The aluminium yolk has space to expand and contract inside the shell.
Grain quality
In agriculture, grain quality depends on the use of the grain. In ethanol production, the chemical composition of grain such as starch contents is important, in food and feed manufacturing, properties such as protein, oil and sugar are significant, in milling industry soundness is the most important factor to consider and for seed producer, the high germination percentage (viability of seed) and seed dormancy is the important feature to consider, for consumers the properties like color and flavor will be important. Overall quality of grain is affected by several factors includes, growing practices, time and type of harvesting, postharvest handling, storage management and transportation practices.
Copper in architecture
Copper has earned a respected place in the related fields of architecture, building construction, and interior design. From cathedrals to castles and from homes to offices, copper is used for a variety of architectural elements, including roofs, flashings, gutters, downspouts, domes, spires, vaults, wall cladding, and building expansion joints. The history of copper in architecture can be linked to its durability, corrosion resistance, prestigious appearance, and ability to form complex shapes. For centuries, craftsmen and designers utilized these attributes to build aesthetically pleasing and long-lasting building systems.
Architectural glass
Architectural glass is glass that is used as a building material. It is most typically used as transparent glazing material in the building envelope, including windows in the external walls. Glass is also used for internal partitions and as an architectural feature. When used in buildings, glass is often of a safety type, which include reinforced, toughened and laminated glasses. Cast glass windows, albeit with poor optical qualities, began to appear in the most important buildings in Rome and the most luxurious villas of Herculaneum and Pompeii. One of the earliest methods of glass window manufacture was the "crown glass" method.
Spaghetti
Spaghetti () is a long, thin, solid, cylindrical pasta. "Spaghettoni" is a thicker form of spaghetti, while "capellini" is a very thin spaghetti. It is a staple food of traditional Italian cuisine. Like other pasta, spaghetti is made of milled wheat and water and sometimes enriched with vitamins and minerals. Authentic Italian spaghetti is made from durum wheat semolina, but elsewhere it may be made with other kinds of flour. Typically the pasta is white because refined flour is used, but whole wheat flour may be added. Originally, spaghetti was notably long, but shorter lengths gained in popularity during the latter half of the 20th century and now it is most commonly available in lengths.
Pasta
Pasta () is a staple food of traditional Italian cuisine, with the first reference dating to 1154 in Sicily. Also commonly used to refer to the variety of pasta dishes, pasta is typically a noodle made from an unleavened dough of a durum wheat flour mixed with water or eggs and formed into sheets or various shapes, then cooked by boiling or baking. As an alternative for those wanting a different taste, or who need to avoid products containing gluten, some pastas can be made using rice flour in place of wheat. Pastas may be divided into two broad categories, dried ("pasta secca") and fresh ("pasta fresca").
1_Apprentice
Who coined the word spaghetti?
0_Wizard
Probably a really old Italian guy. But Italians often mock spaghetti and meatballs are usually only used in baked dishes or dishes with eggs.
Italian writers often mock the dish as pseudo-Italian or non-Italian because, in Italy, meatballs are served only with egg-based baked pasta and are smaller.
chosen_Spaghetti_with_meatballs_0
Italian cuisine
Italian cuisine is food typical from Italy. It has developed through centuries of social and economic changes, with roots stretching to antiquity. Significant changes occurred with the discovery of the New World and the introduction of potatoes, tomatoes, bell peppers, maize and sugar beet, this last introduced in quantity in the 18th century. Italian cuisine is known for its regional diversity, especially between the north and the south of the Italian peninsula. It offers an abundance of taste, and is one of the most popular and copied in the world. It influenced several cuisines around the world chiefly that of the United States.
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.
Pasta
Pasta () is a staple food of traditional Italian cuisine, with the first reference dating to 1154 in Sicily. Also commonly used to refer to the variety of pasta dishes, pasta is typically a noodle made from an unleavened dough of a durum wheat flour mixed with water or eggs and formed into sheets or various shapes, then cooked by boiling or baking. As an alternative for those wanting a different taste, or who need to avoid products containing gluten, some pastas can be made using rice flour in place of wheat. Pastas may be divided into two broad categories, dried ("pasta secca") and fresh ("pasta fresca").
Spaghetti with meatballs
Spaghetti with meatballs (or spaghetti and meatballs) is an American dish consisting of spaghetti, tomato sauce and meatballs. It is widely believed that spaghetti with meatballs was an innovation of early 20th-century Italian immigrants in New York City; the National Pasta Association (originally named the National Macaroni Manufacturers Association) is said to be the first organization to publish a recipe for it, in the 1920s. Italian writers often mock the dish as pseudo-Italian or non-Italian because, in Italy, meatballs are served only with egg-based baked pasta and are smaller. However, various kinds of pasta with meat are part of the culinary tradition of the Abruzzo, Apulia, Sicily, and other parts of southern Italy.
Borscht
Borscht () is a sour soup popular in several Eastern European cuisines, including Ukrainian, Russian, Polish, Belarusian, Lithuanian, Romanian, Ashkenazi Jewish and Armenian cuisines. The variety most commonly associated with the name in English is of Ukrainian origin and includes beetroots as one of the main ingredients, which gives the dish its distinctive red color. It shares the name, however, with a wide selection of sour-tasting soups without beetroots, such as sorrel-based green borscht, rye-based white borscht and cabbage borscht. Borscht derives from an ancient soup originally cooked from pickled stems, leaves and umbels of common hogweed ("Heracleum sphondylium"), a herbaceous plant growing in damp meadows, which lent the dish its Slavic name.
Regional street food
Street foods, ready-to-eat food or drink sold in a street or other public place, such as a market or fair, by a hawker or vendor, often from a portable stall, have variations within both regions and cultures. For example, Dorling Kindersley describes the street food of Viet Nam as being "fresh and lighter than many of the cuisines in the area" and "draw[ing] heavily on herbs, chile peppers and lime," while street food of Thailand is "fiery" and "pungent with shrimp paste... and fish sauce" with New York City's signature street food being the hot dog, although the offerings in New York also range from "spicy Middle Eastern falafel or Jamaican jerk chicken to Belgian waffles."
Neapolitan cuisine
Neapolitan cuisine has ancient historical roots that date back to the Greco-Roman period, which was enriched over the centuries by the influence of the different cultures that controlled Naples and its kingdoms, such as that of Aragon and France. Since Naples was the capital of the Kingdom of Naples, its cuisine took much from the culinary traditions of all the Campania region, reaching a balance between dishes based on rural ingredients (pasta, vegetables, cheese) and seafood dishes (fish, crustaceans, mollusks). A vast variety of recipes is influenced by the local aristocratic cuisine, such as "timballo" and the "", pasta or rice dishes with very elaborate preparation, and dishes from popular traditions prepared with inexpensive but nutritionally healthy ingredients, like "pasta e fagioli" (pasta with beans) and other pasta dishes with vegetables.
1_Apprentice
Do you know the number of calories in a meal of sphagetti? I mean how healthy are they to eat?
0_Wizard
It all depends on what you add to the pasta. In southern italy, meat is commonly eaten with pasta.
However, various kinds of pasta with meat are part of the culinary tradition of the Abruzzo, Apulia, Sicily, and other parts of southern Italy.
chosen_Spaghetti_with_meatballs_0
Pasta
self_2_Pasta
Pasta
Pasta () is a staple food of traditional Italian cuisine, with the first reference dating to 1154 in Sicily. Also commonly used to refer to the variety of pasta dishes, pasta is typically a noodle made from an unleavened dough of a durum wheat flour mixed with water or eggs and formed into sheets or various shapes, then cooked by boiling or baking. As an alternative for those wanting a different taste, or who need to avoid products containing gluten, some pastas can be made using rice flour in place of wheat. Pastas may be divided into two broad categories, dried ("pasta secca") and fresh ("pasta fresca").
Italian cuisine
Italian cuisine is food typical from Italy. It has developed through centuries of social and economic changes, with roots stretching to antiquity. Significant changes occurred with the discovery of the New World and the introduction of potatoes, tomatoes, bell peppers, maize and sugar beet, this last introduced in quantity in the 18th century. Italian cuisine is known for its regional diversity, especially between the north and the south of the Italian peninsula. It offers an abundance of taste, and is one of the most popular and copied in the world. It influenced several cuisines around the world chiefly that of the United States.
Neapolitan cuisine
Neapolitan cuisine has ancient historical roots that date back to the Greco-Roman period, which was enriched over the centuries by the influence of the different cultures that controlled Naples and its kingdoms, such as that of Aragon and France. Since Naples was the capital of the Kingdom of Naples, its cuisine took much from the culinary traditions of all the Campania region, reaching a balance between dishes based on rural ingredients (pasta, vegetables, cheese) and seafood dishes (fish, crustaceans, mollusks). A vast variety of recipes is influenced by the local aristocratic cuisine, such as "timballo" and the "", pasta or rice dishes with very elaborate preparation, and dishes from popular traditions prepared with inexpensive but nutritionally healthy ingredients, like "pasta e fagioli" (pasta with beans) and other pasta dishes with vegetables.
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.
Food and drink prohibitions
Some people abstain from consuming various foods and beverages in conformity with various religious, cultural, legal or other societal prohibitions. Many of these prohibitions constitute taboos. Many food taboos and other prohibitions forbid the meat of a particular animal, including mammals, rodents, reptiles, amphibians, fish, molluscs, crustaceans and insects, which may relate to a disgust response being more often associated with meats than plant-based foods. Some prohibitions are specific to a particular part or excretion of an animal, while others forgo the consumption of plants or fungi.
Uruguayan cuisine
Uruguayan cuisine is a fusion of cuisines of several European countries, with a particular emphasis on Mediterranean food from Spain, Italy, Portugal and France. Other possible influences on the cuisine may result from immigration from countries such as Germany and Britain. The food is very similar to Argentine cuisine. The base of the country's diet is meat and animal products, mostly coming from beef but also chicken, lamb, pig and sometimes fish. Uruguayan gastronomy came from immigration, and did not come from the Amerindians, because the new colonies did not trust the natives. The preferred cooking methods for meats and vegetables are still boiling and roasting, but with modernization also came frying (see milanesas and chivitos).
Israeli cuisine
The Israeli cuisine ( "ha-mitbach ha-yisra’eli") comprises local dishes by people native to Israel and dishes brought to Israel by Jews from the Diaspora. Since before the establishment of the State of Israel in 1948, and particularly since the late 1970s, an Israeli Jewish fusion cuisine has developed. Israeli cuisine has adopted, and continues to adapt, elements of various styles of Jewish cuisine, particularly the Mizrahi, Sephardic and Ashkenazi styles of cooking. It incorporates many foods traditionally eaten in Middle Eastern and Mediterranean cuisines, and foods such as falafel, hummus, msabbha, shakshouka, couscous, and za'atar are now widely popular in Israel.