How a fiery bowl of booze became a Christmas classic.
Bochet vanished for centuries, but meadmakers are bringing it back
The Oakland-based Kitazawa Seed Company, America’s oldest company specializing in Asian vegetable seeds and the world’s largest distributor of Asian seeds outside Asia
Jin-Gyu learned the ancient art of onggi pot-making from his parents. Today, he is the youngest of about 20 people left in Korea who are certified to properl...
Compared to porcelain, onggi has a microporous structure and has been found to assist in the fermentation in food processing such as the preparation of gochujang (fermented chili pepper, bean and rice paste), doenjang (fermented bean paste), kimchi (fermented seasoned vegetables), and soy sauce. Onggi with proper porosity and permeability needs to be used to produce an optimally ripened quality in fermented foods. Fine-tuned onggi containers are, in fact, suitable for many different kinds of fermented products.[6] Since early times, Korea has been famous for fermented foods. In ancient Chinese historiography, in the Biographies of the Wuhuan, Xianbei, and Dongyi (traditional Chinese: 烏丸鮮卑東夷傳) in the Records of Wèi (traditional Chinese: 魏志), which is part of the Records of the Three Kingdoms, there is this remark: "Goguryeo people have a custom of making fermented foods".[7] The abundance of soybeans, which grow naturally in Korea, the fresh fishery resources from the sea surrounding the Korean Peninsula and a proper climate for microbial development, all give account of the importance of fermentation as food processing. The development and refinement of onggi ware also contributed to the development of fermented dishes within Korean cuisine. Large onggi ware were stored on the jangdokdae, an elevated floor near the house.[8]
It’s honestly not that insane to say that the cookie/biscuit, if you include its predecessors, is one of the most important foods in human history.
Essentially every culture had some version of this, made with whatever flour they could grow and process. Such items were portable, long-lasting sources of calories. Ground millet, sorghum, peas, and, eventually, wheat have been used for these hard, flat crackers, which were then rehydrated when it came time to eat. Usually, they were baked twice: once to cook them, at a relatively high heat, and then again for longer at lower heat to fully dry them out.
A new fresco depicting an Italian flatbread has been discovered at Pompeii. Culinary archaeologist Farrell Monaco offers a recipe to make it and explains why it's not a pizza.
From its name, to its hazy origins, to its drug interactions, there’s a lot going on beneath that thick rind.
