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There is always a story behind every dish, and sometimes there is also some place in the world that serves as its namesake. There’s a rich-as-curry history of foods named after cities or countries around the world, making it entirely possible for you to check off your culinary and adventure bucket list with one simple order.
That stuff we love any excuse to spread all over, well, everything? It was named after a town called Dijon in France where it was first created. The French definitely did something right.
There is no morning treat like the smell of freshly made Belgian waffles. These babies apparently earned their name at the 1964/1965 New York’s World Fair, served by a food vendor from Brussels, Belgium.
When we think football parties, we think beer and buffalo wings, and if you haven’t yet figured it out: We have Buffalo, New York to thank for the latter. Legend has it that Teressa Bellissimo of a local eatery called Anchor Bar first whipped up and served Buffalo chicken wings in 1964 as a late night snack for her son’s friends.
You would think all sushi rolls should be named after places in Japan, but this one is a little different. The California roll owes its namesake to Ichiro Mashita, sushi chef at Los Angeles's Tokyo Kaikan who created it in the 1970s.
Though the debate over Pat’s versus Geno’s for the best cheesesteak in Philadelphia lives on, there is no debating where this delicious sandwich got its name. The Philly cheesesteak originated in Philadelphia, Pennsylvania in the 1930s.
Ask a Londoner what a London broil is, and there is a good chance you may get nothing but a blank stare in return. This was a dish that was created and named in the States. Sometimes things just happen.
Black Forest Cake
It’s hard to turn down a slice of black forest cake, and we have the Germans to thank for that. The cake is named after the country’s Black Forest, or Schwarzwald in German. Agreed — black forest is easier to say and still tastes the same!
Seven Seas Food Festival
Sip and sample your way around the world of international flavors, craft beers and wines, and enjoy live musical performances along the way.
Due to popular demand, Seven Seas Food Festival has now been extended through May 31!
Oceans of flavor and fun are waiting at SeaWorld. From foodies to families, everyone will find tasty delights among more than 125 distinct (and mostly new this year!) offerings.
Explore more than 25 unique recipes from around the world (plus a new vegan-only station) to pair with over 75 craft beers and over 25 cocktail and wine selections. Revitalize your taste buds as you share this welcoming, open-air experience Fridays, Saturdays & Sundays plus Memorial Day, now &ndash May 31. Add a taste of live acoustic guitar or jazz shows, and enjoy exciting sights and sounds at our new Polynesian dance presentations.
With exquisite flavors to top off educational animals presentations and extraordinary exhibits, our Seven Seas Food Festival is a voyage to stir the soul&mdashand warm the belly!
Per COVID-19 restrictions, attendance is limited to California in-state visitors, and now out-of-state visitors will be required to show proof of a fully completed COVID-19 vaccine (you are considered fully vaccinated two weeks after your second shot, or two weeks after the one-dose vaccine).
Your safety is important to us
SeaWorld is committed to the health and safety of our guests, employees, and the animals in our care. We have worked diligently with state and local health officials, outside consultants and attraction industry leaders to enhance our already strict health, safety and cleanliness standards. These protocols and guidelines will be modified based on evolving industry standards and methodologies, public health and governmental directives, and advancing scientific knowledge on the transmissibility of COVID-19.
All guests with existing tickets, Fun Cards, or Annual Passes must make a reservation to visit in advance in order to manage park capacity and maintain physical distancing. Requiring reservations allows the park to limit the number of guests on property each day, further enhancing the park&rsquos rigorous safety protocols.
"The BEST! Chocolate and biscuit is a classic Japanese combo, and these are both so much cuter than Pocky." —Taylor Nicole Anderson
There’s a lot of food that are delicious even if they’re technically rotten, like bagoong or century eggs. Hakarl, or rotten shark, is not one of them. It’s made by burying a sleeper shark and letting it ferment for 6-12 weeks. After that, it is hung and dried for several months. Finally it is cut up and served.
It is truly vile. Anthony Bourdain calls it he had ever eaten. Gordon Ramsay found it inedible as well. If you manage to eat one, Icelanders consider you a real man. Screw that, I’d prefer to be thought of as a sissy little boy than eat one.
The 7 Most Ridiculous Ghost Stories from Around the World
As we've pointed out before, you can tell a lot about a people from their folklore. Even their ghost stories speak volumes about all of the underlying neuroses that create our nightmares.
But then there are some ghost stories that just leave you absolutely freaking baffled. We're talking about spooks like .
Approximately 100 percent of the people reading this are about to get their Halloween costume idea for next year. You'll see.
Watch out, whatever-the-hell-costume-this-is!
The thing is, considering how consistently insane they are, Japanese ghost stories are about as formulaic as an episode of House. Typically, most of them read like this: Some traveler happens upon a mysterious stranger, mysterious stranger reveals that he's some sort of insanely deformed ghost and then the victim runs screaming, or the spirit disappears, or someone gets eaten by something.
Which brings us to the story of the Shirime. In this tale, a samurai warrior is walking around Kyoto late one night when he is accosted by some naked pervert, seemingly the dumbest rapist in all of Japan.
Before the samurai can draw steel and carve this guy up, however, the perv bends over and .
. reveals he has a huge eyeball peering out of his ass.
That's about where the story ends.
Yeah, Japanese folklore takes the "keep it simple, stupid" approach to spooky bullshit. They just ask you to imagine a samurai staring down at some guy mooning him with an eye up his ass, and make up your own ending.
Variations of the theme might replace the Shirime with a snake-necked woman, or a woman without a face, or a chick with a slit mouth, or that thing from Pan's Labyrinth. Basically, give somebody eyes where they wouldn't usually have eyes, and make them chase a samurai around, and you've got a Japanese ghost story.
If you thought Japan had a kinky and disturbing mythology, we'd like to introduce you to Malaysia. Specifically, the Hantu Tetek, whose name is most commonly translated as "breast ghost," but we're pretty sure that "titty specter," "booby phantom" and "gazongular apparition" are all just as acceptable.
Censored due to paranormal activity.
As you may have guessed, these female spirits have an impossibly humongous rack, and their entire shtick is to float around, smothering attractive and virile young men with their ectoplasmic unfunbags. And while you might think that doesn't sound like a bad way to go, put away those Ouija boards, gentlemen, because this one just gets weirder.
You can take them back out when it's time to ask Hitler for quiche recipes.
First of all, the jug spook is said to be a hideously obese old hag, and her triple-Z-cup namesakes are on her back.
It seems the Hantu Tetek has been appropriated in Malaysia as a kind of bogeyman story to keep children in line, as a version of the story has the ghost hunting down kids who stray too far or stay out too late, and wrapping them up in her titties so nobody will ever find them again.
OK, so there are worse ways to die.
Fair enough, but geez, isn't there some less-obscure threat that we can use as a deterrent in this situation? We mean, Occam's razor, people. Even in Malaysia, you're more likely to be attacked by grizzly bears than by marauding ghouls with weaponized bazongas.
Many American localities have their own individual roaming-monster stories to bring in the tourists and scare the crap out of them for profit. New Jersey, for example, has the Jersey Devil. Missouri, not wanting to be outdone, vomited out some bizarre story about a pig skeleton with bear claws that reads like a mash-up between Red Riding Hood and Pumpkinhead.
Way to steal shit from Missouri, Blizzard.
As the story goes, a powerful but more or less benevolent witch lived alone with a pet razorback hog named Raw Head. The hog was able to walk and talk like a man, because hey, magic. Up until now, it sounds like a Disney musical cartoon, but it only gets edgier and less family-friendly from here.
One day, some asshole hunter decided that it was easier to shoot domesticated talking pigs than it was to go into the forest and bag some regular non magic ones, so he snuck into the witch's yard and kidnapped Raw Head, butchering him and making a day's income on the meat. At this point we'd like to stress that we can think of probably a hundred more profitable uses for a talking pig than carving it into regular pork chops, but hey, we're not from Missouri.
Sometimes the universe throws you a freebie.
The witch, infuriated by the death of her abomination against God, cast a spell over its bones so that they could walk and talk again, but rather than the cute little Disney piggy he once was, Raw Head returned as a bloody, skeletal engine of vengeance. He swore to get his own back against the hunter, but not before suiting up Batman-style with body parts from several other dead animals: the fangs of a panther, the claws of a bear and the bushy tail of a raccoon.
When he meets up with his own killer, most versions of the story include this cute but obviously plagiarized fairytale routine.
Do you have any idea how hard it is to find pictures of a skeletal pig/panther/bear-coon?
"Land o' Goshen, what have you got those big eyes fer?" he snapped, thinking the kids were trying to scare him with some crazy mask.
"To see your grave," Raw Head rumbled very softly.
"Land o' Goshen, what have you got those big claws fer?" he snapped. "You look ridiculous."
"To dig your grave," Raw Head intoned softly, his voice a deep rumble that raised the hairs on the back of the hunter's neck.
"Land o' Goshen, what have you got that crazy tail fer?"
"To sweep your grave," Raw Head boomed.
We have no idea what "Land o' Goshen" means, but to cut a long story short, the skeleton hog eats the hunter and then steals his horse and clothes. Legend has it that old Raw Head, still just a pig skeleton with rotting animal bits, can still be seen riding through the Ozark Mountains every Halloween on his stolen horse and wearing presumably ill-fitting man-clothes.
7 Of The Oldest Recipes In History
How old is the meal you're eating right now? No, I'm not asking "how long has it been in the fridge" I want to know how ancient the recipe for the food that you're consuming right now is. For some common foods, the answer is "extremely" — some of our favorite recipes have been used by human beings for thousands of years. And it isn't always the most basic foodstuffs that have the longest pedigree. Alongside staples like beer and roast boar, some of the most ancient recipes in human history involve elaborate instructions for foods like almond milk, hangover cures and fancy cakes. Which makes sense: we've always been a species that enjoys stuffing its face and passing down the knowledge about how to do it properly.
The archaeology of food is a genuine area of scholarly study, and for understandable reason: food is the cornerstone of any human civilization, with ties to class divides, technology, crops, religion, ceremonies and morals. So, no, that meat pie is not just a meat pie. The audience for recipes has changed radically throughout history, too one of the oldest recipes on this list was made to be read only by cooks for medieval nobles, while another was concealed in an abbey library for hundreds of years food knowledge hasn't always been easily available to the masses. Now, however, you can enjoy the fruits of scholarly labour by making a 10th-century hangover stew or an 8,000-year-old pudding. They may taste faintly disgusting to your modern palate (and, considering that many of these recipes were created before modern hygiene standards, I'd not necessarily advise you to try to whip them up on your own) but hey, it's real history brewing in your crockpot.
1. Beer, 3400-2900 BC
The oldest beer recipe in the world was only discovered this week, but it wasn't entirely a "recipe" in the traditional sense: it was a breakdown of ingredients found in a beer-making facility uncovered in a dig site in China. Archaeologists exploring the site found brewing equipment dating back to around 3400 BC, in very early Chinese history, and sent off leftover traces from the jugs they'd found. The result? A very modern-sounding malted combination of millet, barley, Chinese pearl barley and tubers.
Ancient evidence of brewing has popped up all over the world, from Iran to Egypt — but for now, this particular facility has been crowned the oldest in human history. While the makers didn't write down their secret formula per se, you can bet a company will probably be marketing "the world's oldest beer" as soon as possible.
2. Nettle Pudding, 6000 BC
Nettles, while edible, aren't usually seen as tasty fodder, though foragers across Britain in particular say they're lovely as a soup or in a risotto (as long as they're prepared in some way that takes out their famous sting). But the oldest recipe in the United Kingdom, dating back 8000 years, involves them as the prime ingredient. I know, I'm not really envying ancient Britons much either.
The nettle recipe was uncovered as part of a 2007 investigation by the University of Wales Institute, which labeled it the oldest in the history of Britain: while it was only recorded in 6000 BC, it may actually be as much as two thousand years older than that. That's one hell of a pedigree for a dish that's pretty no-fuss: the researchers say it's essentially nettles boiled with barley and water. "Pudding," in this context, is used in its older sense as a savory term.
3. Meat Pie, 1700 BC
I'm Australian, and our nation is very devoted to the art of the meat pie. So it is thoroughly unsurprising to me to know that this delicacy has been enjoyed for over three thousand years. The source for the earliest meat pie recipe comes from ancient Mesopotamia specifically, from tablets dating to 1700 BC, which were only translated from ancient Assyrian by French academic and chef Jean Bottero in 1985.
The three tablets, which are currently held by Yale University, contain detailed recipes for stews (there's a gazelle one, if you're interested), plus the ancient pie recipe. We're not entirely sure what kinds of birds the recipe requires, but with its emphasis on the gizzards as well as the rest of the bird, it's a testament to nose-to-tail eating:
4. Roast Boar, 4th-5th Century AD
This is one of the most famous ancient cookbooks in history: the De Re Coquinaria,a Roman recipe collection also called Apicius after a famous Roman gourmet. (He himself only contributed about three-fifths of the recipes, and the copies we have date from long after his death.) It's divided into ten sections on various culinary topics, from "The Careful Housekeeper" to "The Quadruped," and contains hundreds of recipes, many of which are the earliest examples of their kind.
Along with more exotic fare for Roman audiences like roast dormouse and the liver of sows, the De Re Coquinaria contains less challenging stuff like straightforward roast boar. It tells you a lot about Roman cooking that Apicius gives two ways of cooking boar and seven different sauces to serve with it, but here's the mainstay:
5. Hangover Cure Stew, 900 AD
The oldest Arabic cookbook was published in ancient Baghdad by Ibn Sayyar al-Warraq under the name The Book Of Dishes , and he didn't leave anything to chance: it contains a whopping 600 dishes for a variety of occasions. But the most famous one is the kishkiyya, otherwise known as the "hangover stew".
al-Warraq's book likely contains a lot of recipes that are older than him (he died in 961 AD), but we have no way of knowing just how ancient the kishkiyya really is. Regardless, it's full of goodness, including meat, chopped green vegetables and large amounts of herbs, and simmers into a rich broth. The full recipe is rather complicated, but if your head is aching after a night on the tiles, it likely won't hurt you.
6. Frumenty, 1381
Frumenty is one of those dishes that underpinned an entire society for ages— in this case, medieval European communities — and has since vanished without a trace. It was essentially boiled wheat cooked in almond broth with sweet flavorings and added fruit, and was eaten alongside savory dishes like meat, because the sweet/savory divide is in many ways essentially a modern invention. We have several recipes for frumenty, but the oldest dates from The Forme Of Cury, a medieval recipe collection dating back to 1381.
To the modern palate, frumenty tastes closest to porridge, and some contemporary chefs have tried to recreate the 14th century recipe for their own restaurants. If you feel inclined, you can try too, but The Forme Of Cury is maddeningly imprecise, so don't get out your kitchen scales in readiness. It's also in Middle English, so you'll need a translation:
Nym clene Wete and bray it in a morter wel that the holys gon al of and seyt yt til it breste and nym yt up. and lat it kele and nym fayre fresch broth and swete mylk of Almandys or swete mylk of kyne and temper yt al. and nym the yolkys of eyryn. boyle it a lityl and set yt adoun and messe yt forthe wyth fat venyson and fresh moton.
[Take clean wheat and crush it in a morter well that the hulls go all by them selves. Take fair fresh broth and milk of almonds or sweet milk of cows and temper it all. and take the yolks of eggs. Boil it a little and set it down and present it forth with fat venison and fresh mutton.]"
7. Linzer Torte, 1653
If you're looking for the oldest known confection in the world, you needn't look further than the linzer torte, a tart with jam and a lattice pastry top. Its reputation as the most ancient of the cake recipes is down to the fact that its lineage has been traced back further than any other. It shows up not only in a 1696 recipe, but in a Veronese manuscript dating back to 1653, which was found in the Admont Abbey in Austria in 2005, causing shockwaves in the admittedly small world of historical pastry.
If you want to make the exact linzer torte of the Admont manuscript, you'll likely find something very different to the ones you'd get today. The book that broke the news, Wie mann die Linzer Dortten macht (How To Make The Linzer Torte), explains that linzer torte recipes have changed massively over the centuries, sometimes not even including the typical jam and lattice top. If you'd like to make one, it's probably best to stick to the version on Austria's national website.
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While haroset &mdash the ubiquitous Passover spread (or is it a relish?) &mdash is present on every seder plate, each Jewish community has their own, very distinct version, incorporating everything from walnuts to chestnuts, dates to bananas, and cinnamon to black pepper.
Most agree that haroset represents the mortar used by Jewish slaves in Egypt. But, you know, two Jews, three opinions. Some say that haroset is a symbol of the apple orchards where Jewish slaves secretly procreated, inspired by a verse from the Song of Songs.
There&rsquos actually no mention of haroset in the Torah, or a blessing for it in the Hagaddah. It first pops up in the Mishnah, or Oral Torah, where Rabbis seem to have assigned meaning to a pre-existing condiment. Gil Marks, author of the Encyclopedia of Jewish Food, dates haroset back two thousand years, explaining it was &ldquoprobably influenced by fruit relishes serves at the Roman symposium.&rdquo At these symposiums, explains David Arnow, author of Creating Lively Passover Seders, free men discussed philosophy while drinking a lot of wine and &ldquodipping&rdquo food into nut-and-spice mixtures.
There are seemingly endless combinations of nuts, spices, and fruits when it comes to haroset. Let&rsquos get into them.
Greece and Turkey
Balkan haroset tends to be heavy on the raisins, which are sometimes mashed in vinegar or lemon juice. Walnuts, almonds, and sweet wine are also common ingredients. Turkish Jews add a citrus zing with orange or lemon zest and/or juice. Sound good so far? They&rsquove also been known to add a pinch of ground brick (yes, you read correctly). Try this recipe (sans brick) for a taste.
This New Cookbook Helps People Who Lost Their Sense of Smell Because of Covid Cook Again
Taste and Flavour builds recipes for those missing a sense of smell or taste.
Thanks to vaccination progress, there&aposs a bit of optimism on the horizon that the worst parts of pandemic life could soon be over for most of us sooner rather than later. But for those who actually contracted Covid-19 and are still suffering from what&aposs increasingly been referred to as "long covid," the struggle may outlive vaccinations and mask mandates.
While it&aposs still too early for the medical community to fully grasp the long-term implications of the coronavirus, a number of those who contracted it still suffer from a diminished (or even nonexistent) sense of smell and taste. While perhaps not the most serious of potential symptoms comparatively speaking, it certainly saps the pleasure out of eating and negatively affects one&aposs quality of life.
Luckily, a team of two British chefs wants to help long Covid sufferers get a little joy back in the kitchen and at the dinner table with help from a series of recipes specifically tailored to their disappointing "new normal." Written by Ryan Riley and Kimberly Duke, Taste & Flavour features recipes specifically engineered to delight those with a missing or distorted sense of smell (which is a significant factor in the sense of taste).
The duo&aposs experience cooking for those missing a sense of taste or smell comes from their work at Life Kitchen, a free Sunderland, England cooking school they co-opened to help cancer patients get a boost from finding the joy in cooking and eating during a difficult time. As the pandemic wore on and one of Covid&aposs signature symptoms became more commonplace, Riley and Duke got to work adapting their strategy for an emerging class of smell-challenged eaters.
Riley and Duke&aposs Taste & Flavour process started by presenting covid long-haulers with about 300 recipes to narrow them down to a list of 17 that passed the "taste" test. That means emphasizing texture as much as possible, while ramping up the umami in order to stimulate the salivary glands. Simultaneously, the recipes also avoid certain foods like garlic, onions, and even chocolate that suddenly taste terrible to those missing a normal sense of smell.
If you or a food lover you know is struggling with long Covid, it&aposs more than worth downloading a free digital copy of Taste & Flavour (or pay ਲ਼.00 to ship a hard copy anywhere in mainland UK). And if you&aposve ever been curious about what an umami biscuit might taste like, you can grab a copy too.