History Of Ice Cream

Origin and History of Ice Cream

Hot summers end extreme heatwaves always pushed people to find some salvation and way to cool themselves. This quest enabled the creation of many innovative technical devices and traditions, but only one item of them all managed to capture our imagination and wishes, giving everyone time to enjoy their moments in the sun and cool themselves like never before. This is a story of ice cream.

 

History of Ice Cream

History of ice creams followed the rise of the modern human civilizations. Its incredible appeal and high manufacturing price fueled the minds of countless inventors, who trough centuries of trouble finally enabled the creation of the modern-day ice cream industry. Find out more about ice cream history, timeline, and popular types here.

Facts about Ice Cream

If you ever wanted to find out more about ice cream here you will find not only the most interesting facts but also information about most popular brands, effects of its use and much more.

Making Ice Cream

If you ever wanted to make your own ice cream or you are just interested in that process, here is the perfect starting point which has all the detailed information about ice cream ingredients and recipes.

Brief History of Ice Cream

First ice creams appeared in ancient Persia, some 2500 years ago, and in those early times, they were all based on the sweetened water that was iced, ground into little pieces and then decorated with various tasting toppings and fruits. This tradition of ice cream production slowly reached Greek and Roman empires, where ice creams were welcomed with open hands and used liberally by Roman nobility and royalty who had necessary money to fund the very expensive process of production. Sadly, after the fall of the Roman Empire, organized ice transport from mountains to the cities below stopped, and ice cream continued to be an even more expensive product. Little changed in the 1000 years following the fall of Rome, and only after Europe started exiting Dark Ages did ice cream managed to resurface in Renaissance Italy.

During 13th and 14th century, Italy was centre of the trade with the Middle East and Asia, and their contact with new and innovative recipes of ice cream enabled this summertime treat to slowly spread across entire Europe. This expansion of ice cream was not an easy one, and it happened only after Italian noblewoman Catherine de'Medici went to France to marry Duke de Orleans (future king of France) in 1533. There she introduced nobility of continental Europe with the wonders of the east – eating utensils, high heeled shoes and of course, ice cream. With nobility fueling its production, innovators, technicians and cooks all put their best efforts into developing the rise of ice cream popularity and availability across the world. North American street vendors started selling ice cream only a few decades after France and England, and the industrial revolution slowly but surely started working on elevating problems of continuous refrigeration.

A solution to that problem came only in 1926 when continuous refrigeration finally became reality with electrical freezers. This enabled industrial manufacturers to start producing very large quantities of this frozen treat, which slashed ice creams price to the acceptable levels for everyone. Large popularity of ice cream in the United States (especially during prohibition and market crash of the 1930s) did not shift to Europe until the start of World War II. After WW2, the ice cream industry received a massive expansion, enabling creation of countless ice cream flavours, artificial ingredients and accessible price. Today, the ice cream industry earns dozens of billions of dollars each year, with the United States being the largest consumer of this phenomenal summertime treat.

RECIPE OF THE DAY

ICE CREAM

INGREDIENT

·         1 cup milk of choice (I’ve used almond, half n half low fat and coconut milk- just use your fave and keep in mind higher fat content will make for a creamier consistency and fat is not bad.  I used full-fat coconut milk (I had a can opened that needed to be used) in today’s recipe.

·         2 cups frozen strawberries

·         optional: 2+ teaspoons sweetener of choice (I’ve found some brands of strawberries need more sweetener, so just give it a taste.)

·         optional: graham crackers for garnish

METHOD

1.   Add ingredients to your blender according to the recommended order.  (I used my Nutri-ninja for this, so it loads backwards.)

2.   Blend until ice cream consistency is achieved.  You may need to stop your blender to scrape sides.  Add more liquid or frozen strawberries as needed.

3.   Top with optional graham crackers and serve!

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Muglai Cuisine

HISTORY OF MUGLAI CUISINE

This type of Indian cuisine originated in northern India in places such as Uttar Pradesh, Delhi, and also among Muhajir ex-pats in Pakistan. Traces of Mughlai cuisine can also be found in the Indian cities of Bhopal and Hyderabad were Central Asian cuisine largely influenced its flavours. The official language of the Mughal Empire was Persian, so many Mughlai dishes also have Persian and Turkic names. Once prepared for royals and emperors, these dishes feature flavorful meals that combine the traditional spices and flavours that embodied Indian cuisine.

Some of the Muslim-influenced names in Mughlai dishes include biryani, pulao, kebabs, and kofta. The strong influence of Muslim cooking styles is evident throughout Mughlai meals as Mughals left a lasting impact on India. This is evident as Mughlai dishes are still very common and desired today.

COOKING

The preparation of Mughlai cuisine was likely time-consuming and very involved with the number of flavoured sauces and butter-based curries it's almost like it was created to make people want more food because it can be that indulgent! The names of these foods are also so intriguing, which may tempt people to try new dishes in the Mughlai style. Because the Mughals were Muslim and Hindus by religion, pork and beef are traditionally not a part of this cuisine and instead heavily consumed and used goat, fowls, sheep, and venison in addition to vegetarian-based dishes.

Most Indian restaurants interpret Mughlai dishes as mild to medium-hot cream and nut-based gravies, rice dishes with lots of nuts, dried fruits, and rich creamy desserts where you should expect spices like saffron, cinnamon, cardamom, cloves, and nutmeg. These popular Mughlai-style gravies also pair well with rice and bread.

Common dishes that feature traditional Mughlai flavours include biryani, kebabs, kofta (meatballs), pulao (or pilaf), and tandoor. Examples of these traditional dishes include Mughlai chicken, Mughlai biryani, Mughlai paratha, malai kofta, reshmi kebab, kadhai gosht, and murg tandoor. Traditional Mughlai desserts include the bread pudding Shani tukra, barfi, kalakand, and falooda.

Though many Mughlai meals are rich, decadent and savoury, they can always be lightened up by substituting healthier ingredients. With its historical roots, Mughlai cuisine is still very much alive in kitchens across the globe, whether at home or in restaurants.

RECIPE OF THE DAY

MUGLAI PARATHA

INGREDIENT

·         3 Cups whole wheat flour

·         1 cup all-purpose flour

·         2 tbsp ghee

·         2 cups water (for the dough)

·         Dry flour (for rolling)

·         Ghee (for frying)

·         4 Eggs

·         to taste salt

·         1/2 cup onions, finely chopped

·         to taste green chillies, chopped

·         4 tbsp coriander leaves, chopped

METHOD

1. Mix the whole-wheat flour, refined flour and the two tablespoons of ghee together.

2. Knead into a soft, sticky dough and cover and leave aside for 2-3 hours.

3. Divide the dough into 4 rounds, cover and leave to rest for about 15 minutes.

4. Heat a griddle over the stove. While it is getting hot, roll out one round.

5. The dough is sticky and soft, so you may need to dust it with flour frequently. Better still, pat it thinly with your palms if you can.

6. Keeping the heat on high, place the roti over the griddle, break an egg on to the centre of it, sprinkle with 2 tsp of onion, salt, green chillies and 1 tbsp of coriander leaves.

7. Lower heat to medium. To seal, fold over four ways towards the centre, so that the ends overlap, thus forming a square.

8. Make a trail of ghee around it to fry the underside.

9. When the underside is fried, smear the top with a generous helping of ghee and turn over to fry to a golden brown.

10. Serve hot with a chutney or yoghurt.

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HISTORY OF TEA 

Tea today is perceived as the quintessential British drink, but it has a long and complex history; its roots are deeply tied to ancient Chinese culture.

How tea was discovered

It is difficult to tell who invented tea or where and how the first cup of tea came to be brewed. Legend has it that the

discovery of tea was made when Emperor Shen Nung of China came across the Camellia sinensis plant back in 2737BC; a few leaves stirred by the wind fell into a pot of boiling water as his troops took refuge under the tree, giving the world its first taste of tea. Others claim that tea originated in 1500 BC–1046 BC in China and was discovered by the Shang Dynasty as a medicated drink. There are other gruesome tales that tell of the origin of tea; the founder of Chan Buddhism, Bodhidharma, accidentally fell asleep for nine years and woke up in such disgust that he decided to cut off his own eyelids. It’s believed that these took roots in the ground and grew to become the first tea bushes. Whether or not these legends have any real facts attached to them can never be decoded, but the fact of the matter is that tea has played a significant role in Asian culture for centuries and become a staple beverage. It is not just a curative but also a status symbol, and it comes as no surprise that its popularity spread to the world over the years.

The Origins of Tea

The widespread use of tea became evident in 206-220 AD by the Chinese Han Dynasty, but tea had been a part of Chinese culture long before that. Let’s learn more about the evolution of tea.

An overview of tea’s evolutionary journey within China:

Tea is believed to be discovered sometime between 30th century BC and 21st century BC. It was initially used as medicine in ancient China, where people chewed on fresh leaves for their refreshing and invigorating effect before they learned to brew it in water to make a drink out of it.

By 722 BC – 221 BC, the Chinese started to brew the leaves, adding to the concoction other ingredients like ginger, tangerine peel, scallion, and cornel. Tea became a part of their food, and the Lei Cha of Tu Jia is evidence of this. This concoction was mixed with rice and eaten as a meal, rather than enjoyed like a beverage.

It was only between 202 BC and 220 AD that tea evolved as a beverage in China, offered as a refreshing drink to officials and noble lords. By then varieties of tea had been discovered, and rare kinds were brought to emperors as gifts because it was a coveted trade object. It is also during this period that trading of tea became a commercial activity.

In the years that followed, between 420 and 589 BC, tea drinking became popular as a Chinese tradition. Its consumption increased rapidly, and methods for cultivating tea started to be explored to keep up with demands.

In Lu Yu’s Cha Jing’s time, tea cultivation became prosperous. In the years between 618 and 907 BC, the Tang Dynasty planted several tea trees all over the country and Japanese monks traveled back to their own countries with a few seeds. From here on, tea left the Chinese soils for the first time and was introduced to Japan.

Years 960 – 1279 BC saw more development, as varieties of scented tea were explored in Wu Yi Tea from Fujian Province in China.

Between the years of 1271 – 1368 BC, there was a remarkable development in tea crafting methods. Machine made tea was tried out, though the commoners still used loose tea for their drinking practices. Tea Cakes and Tuocha were still popular as tribute given to royal and noble Lords in exchange for favours, as these were still indulgent items that were also the best in quality.

It was during the Ming dynasty that the concept of roasting tea leaves came into being. Years between 1368 and 1644 as the time that the leaves were made into strips and cakes were replaced with loose tea leaves to make drinks.

When the Qing dynasty ruled China in the years from 1636 – 1911, tea had become a staple and various species like the yellow tea, oolong tea, green tea, white tea, dark tea, flower tea, black tea and more had become quite popular. As the export of tea became popular, tea brought foreign trade to Chinese shores and became a popular drink.

Tea’s revolutionary journey across continents

By the end of the 3rd century AD, tea had become China’s number one beverage. By 8th century AD Chinese were already trading tea to Tibet, the Arabs, the Turks, to the nomadic tribes of the Indian Himalayas, and also along the “silk road” into India. It was not until the 16th century that tea reached European soils, and it was only in the 17th century that the British were introduced to tea.

It is during these globetrotting travels that tea underwent another change. The delicate leaves of tea suffered great damage on their long voyage from China to Europe, and profit-conscious tea producers had to look into other means to make the leaves retain their freshness and potency. They took to researching more sophisticated means of manufacturing, packaging and even transportation so that they could get their exports to their destination in good condition. What was being made and exported thus far was the green tea, which was delicate and definitely unsuited for a long journey by sea. This led to the birth of black tea.

From green to black tea was less about performing a miracle but more science. All tea – green, black, white, oolong, puerh and yellow tea, come from the same plant – Camellia sinensis that’s native to China! The various types are made possible from the methods used to cultivate and process these leaves.

This is why, when Europeans found that green tea didn’t reach them in an expected condition, they took to oxidizing the leaves naturally before drying them to help retain the freshness a little longer. This gave a darker color to the brew and became known as Black Tea, the most popular type of tea in the world. And while the Chinese still love their tea green (comes as no surprise considering how healthy they are as a nation), the Europeans became the connoisseurs of black tea.

RECIPIE OF THE DAY
MICROWAVE BESAN LADOO

INGRETIENTS

·         1 cup Besan / Chickpea Flour

·         3/4 cup Powdered Sugar

·         6 tbsp Ghee (melted)

·         1/4 tsp Cardamom Powder

·         Almonds for garnish

METHOD

·         In a microwave safe bowl, add the besan and ghee and combine very well.

·         Microwave on high (mine is 800 W) for 3 minutes, stirring after every 1 minute.

• Reduce the power to 50% and microwave for another 2 – 3 minutes, stirring every minute.
• If you feel besan is raw microwave for one more minute.
• Remove and let it cool completely.
• Once cooled, add the cardamom powder and sugar powder.
• Combine well with your hands for a few minutes.
• Take a small portion of the mixture and roll into a round shape ball.
• If you are not able to shape it, add some warm ghee till the mixture is able to bind together.
• Store them in an airtight container.

                                                                                                              

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SMOOTHIE

Around the turn of the 20th century, soda fountain jerks were hand-tossing stainless steel cups of creamy milkshakes from milk, ice cream, and flavored syrups. But the fruit smoothie hadn’t even been thought of yet, nor was it possible until Fred Waring marketed Steve Poplawski’s new invention, which came to be known as a blender.

The blender was first sold to drugstores with soda fountains and to bars and restaurants with bars. Milkshakes were the first drinks to be made in the new blender machines. These new machines didn’t come to be used on the beaches of California until around the mid-1960s.

The earliest fruit smoothies were thick, frozen drinks made from orange juice, strawberries, and ice, and although they shared the electric blender in common with the longer-standing milkshake, smoothies were a completely different drink aimed at cooling and refreshing beach-goers. Catering to the resurgence of macrobiotic vegetarianism in the United States, restaurants added smoothies to their menus, and the drink spread around the country.

Many commercial products have evolved since the late 1960s, and now the word smoothie is generic, meaning a thick drink blended from fruit juice and fruit. Today the international smoothie industry is a multibillion-dollar revenue generator with new drinks sporting supplements and herbal tinctures along with other healing substances.

Cookbook authors have expanded the smoothie category to include vegetables and dairy, bringing it right back to the milkshake. But the true smoothie will always be the icy cold fruit juice, fresh fruit, and ice beach quencher.

 

RECIPE OF THE DAY

BRUSCHETTA

Ingredients:
2 lbs. tomatoes
1/2 onion
4 cloves garlic
1 bunch basil
4 Tbsps. extra virgin olive oil
Salt and pepper
Italian bread or baguette

Instructions:
Dice and chop the tomatoes, onions, garlic, and basil, then add the olive oil and salt and pepper to taste. Slice the bread and toast it in the oven for a few minutes, then serve with the tomato mixture piled on top.

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HISTORY OF ALCOHOL

HISTORY OF ALCOHOL

Fermented grain, fruit juice and honey have been used to make alcohol (ethyl alcohol or ethanol) for thousands of years.

Fermented beverages existed in early Egyptian civilization, and there is evidence of an early alcoholic drink in China around 7000 B.C. In India, an alcoholic beverage called sura, distilled from rice, was in use between 3000 and 2000 B.C.

The Babylonians worshiped a wine goddess as early as 2700 B.C. In Greece, one of the first alcoholic beverages to gain popularity was mead, a fermented drink made from honey and water. Greek literature is full of warnings against excessive drinking.

Several Native American civilizations developed alcoholic beverages in pre-Columbian times. A variety of fermented beverages from the Andes region of South America were created from corn, grapes or apples, called “chicha.”

In the sixteenth century, alcohol (called “spirits”) was used largely for medicinal purposes. At the beginning of the eighteenth century, the British parliament passed a law encouraging the use of grain for distilling spirits. Cheap spirits flooded the market and reached a peak in the mid-eighteenth century. In Britain, gin consumption reached 18 million gallons and alcoholism became widespread.

The nineteenth century brought a change in attitudes and the temperance movement began promoting the moderate use of alcohol—which ultimately became a push for total prohibition.

In 1920 the US passed a law prohibiting the manufacture, sale, import and export of intoxicating liquors. The illegal alcohol trade boomed and by 1933, the prohibition of alcohol was cancelled.

Today, an estimated 15 million Americans suffer from alcoholism and 40% of all car accident deaths in the US involve alcohol.

 

RECIPE OF THE DAY

HOT CARAMEL JAM RECIPE

Ingredients

• Milk (1 cup)
• Caramel Sauce (1 tbsp)
• Mixed Fruit Jam (1 tbsp)
• Instant Coffee (1.5 teaspoon)

Directions

1. 1.Boil milk till it comes to a boil. Simmer for 3 to 4 mins.
2. 2.Take coffee, mixed fruit jam, and caramel sauce together in a cup and mix well.
3. 3.Add in a tsp of hot milk and beat till creamy.
4. 4.Add whole hot milk and mix well.
5. 5.Garnish with coffee powder, caramel sauce and serve hot.

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MOZZARELLA

MOZZARELLA

Mozzarella cheese is a sliceable curd cheese originating in Italy. Traditional Mozzarella cheese is made from milk of water buffalos herded in very few countries such as Italy and Bulgaria. As a result, most of the Mozzarella cheeses available now are made from cow's milk.An Italian Traditional Specialty Guaranteed (TSG) food product, Mozzarella cheese is not aged like most cheeses. It is eaten fresh and within few hours after it is made.

Fresh Mozzarella cheese is one of those easy-to-make-at-home cheeses used while making variety of recipes, including salads, meats, seafood, and vegetables.

Other types of Mozzarella:
Mozzarella di Bufala, also known as 'buffalo mozzarella', is made from domesticated water buffalo milk.

Mozzarella Fior di Latte is produced from fresh, pasteurised or unpasteurised cow milk, while Low-moisture mozzarella is made from whole or part skimmed milk. And last, but not least, Mozzarella affumicata is a smoked variety of Mozzarella.

RECIPE OF THE DAY

PEPPERONI PIZZA QUESADILLA

Ingredients:
1 Italian herb flatbread
2 Tbsps. pizza sauce
1/3 cup shredded Italian cheese
1/8 tsp. dried basil
5 slices of pepperoni

Instructions:
Spread the pizza sauce over entire flatbread, then sprinkle about 2 tablespoons of the cheese and basil on one side and cover with pepperoni slices. Add the remaining cheese on top and fold the bread. Cook over medium-heat for about three minutes on one side, then another minute after flipping.

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SPICES

SPICES

Cardamom

Indigenous to the land of the Malabar Coast in India, this spice belongs to the ginger family of spices and is the third most expensive spice in the world, mainly because it is hand-harvested and requires a lot of manual work. While the green cardamom has a mild and light eucalyptus tone to it, the black cardamom is spicy, smoky and generally used only for its seeds. The most common use for cardamom is to enhance the flavor of tea and puddings.

Turmeric

Another spice belonging to the ginger family, turmeric is probably the most commonly used spice in India. Turmeric was predominantly used as a dye and in Siddha medicine for thousands of years. Derived from the roots of Curcuma Longa, a leafy plant native to India, turmeric has an earthy consistency, and a warm aroma and taste. Mainly used for its flavor and color, turmeric also has antiseptic qualities and is therefore used for its health benefits as well.

Saffron

Saffron is the most expensive spice in the world. Originating in Kashmir and derived from the stigma of crocus flowers, saffron is believed to be more valuable than gold. The most striking feature of this spice is its pungent, honey-like aroma. The deeper the color of saffron, the purer it is. It is often used after being soaked in water or milk, which softens its strong aroma and taste.

Cumin

Cumin derives from the parsley family and is used to add a smoky note and a robust aroma to most Indian curries and vegetables. Fried in its dry form and roasted before use, cumin seed is usually the first spice added while cooking Indian dishes. It is also dry roasted and converted to powder before being added to dishes like pudding and buttermilk. It is used to flavor rice, stuffed vegetables, many savory dishes and curries. Since it burns easily and can become overpowering, it is used sparingly.

Asafoetida

Derived from the resin taken from plants within the parsley family, asafoetida is usually added to hot oil before all other ingredients. It is valued for its truffle-like flavor and roasted garlic aroma, and is used as a condiment and flavoring agent in Indian food. It is famously used as a main ingredient in the Indian snack, chewer. Grown predominantly in Kashmir and in some parts of Punjab, asafoetida is very useful for its anti-flatulence properties!

Cinnamon

Cinnamon, widely used in Hyderabadi Biryani, is a sweet-tasting spice with a warm and woody aroma. These properties make it a great ingredient to be used in cakes and desserts. Apart from adding flavor to food, cinnamon also has various health benefits; thought to help prevent cancer and lower blood pressure. It is predominantly grown along the Western Ghats of Kerela and Tamil Nadu. While the origins of this spice can be traced back to India, it is also native to Sri Lanka.

Coriander

Coriander is a member of the parsley family, and its seeds are oval in shape, ridged, and turn from bright green to beige when ripe. This spice tastes sweet and tangy, with a slightly citrusy flavor. This omnipresent spice is probably the oldest in the world and is widely grown in the states of Rajasthan and Madhya Pradesh. Widely used, coriander seeds are also used as an alternative to salt.

Mustard Seeds

In Indian cooking, brown mustard seeds are more commonly used than the black mustard seeds. These seeds can be fried whole in order to flavor oil that is then used for cooking raw food. This favored oil can also be used as a garnish. While the seeds are native to Rome, the earliest reference to their use are in stories of Buddha, where he uses these seeds to save a boy’s life.

 

Red Chili Powder

Red chili powder is made from the seeds of red chilies. Being the hottest part of the chili, the powder is exceptionally strong and used in small quantities. Originating in the Americas, the powder was introduced to India by the Portuguese and has since become an integral part of Indian cooking. The chili is also used in its whole form in various South Indian curries.

RECIPIE OF THE DAY

Cran-Apple Salad

Ingredients

·         1 can (14 ounces) whole-berry cranberry sauce

·         1 medium unpeeled tart apple, diced

·         1 celery rib, thinly sliced

·         1/2 cup chopped walnuts

Directions

• Combine the cranberry sauce, apple and celery. Cover and refrigerate until serving. Stir in walnuts just before serving.

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