Food History/Reference
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Chemistry Of Cooking -- A Biochemist Explains The Chemistry Of Cooking
January 1, 2009 — A biochemist and cook explains that cooking is all about chemistry and knowing some facts can help chefs understand why recipes go wrong. Because cooking is essentially a series of chemical reactions, it is helpful to know some basics. For example, plunging asparagus into boiling water causes the cells to pop and result in a brighter green.
WASHINGTON (Reuters) - Archeologists have unearthed the oldest wine-making facility ever found, using biochemical techniques to identify a dry red vintage made about 6,000 years ago in what is now southern Armenia.
At 6,000 years old, wine press is oldest yet found | Reuters
- National Cinnamon Crescent Day
Food Reference - Everything about Food from Articles and Trivia to Festivals and Recipes : FoodReference.com
Vintage Direct - A History of Gastronomy
The Dark Ages The evening meal, in Rome as in Greece of old, was the chief meal of the day, and, on special occasions, whenever dispensing hospitality, the Romans provided some form of entertainment for their guests towards the end of dinner.
Food - Wikipedia, the free encyclopedia
Food is any substance [ 1 ] consumed to provide nutritional support for the body.
The cuisine of ancient Egypt covers a span of over three thousand years, but still retained many consistent traits until well into Greco-Roman times.
Ancient Egyptian cuisine - Wikipedia, the free encyclopedia
Cookbook:Table of Contents - Wikibooks, open books for an open world
Ossobuco , when loosely translated from Italian, means hollowed bone; a reference to the large piece of marrow in the center of the veal shank bone.