Five Food Finds about Strawberries
- The garden strawberry, Fragaria × ananassa, is a hybrid species that is cultivated worldwide for its fruit, the (common) strawberry.
- The fruit (which is not a botanical berry, but an aggregate accessory fruit) is widely appreciated for its characteristic aroma, bright red color, juicy texture, and sweetness.
- It is consumed in large quantities, either fresh or in prepared foods such as preserves, fruit juice, pies, ice creams, and milkshakes.
- Artificial strawberry aroma is also widely used in many industrialized food products.
- The garden strawberry was first bred in Brittany, France, in the 1750s via a cross of Fragaria virginiana from eastern North America and Fragaria chiloensis, which was brought from Chile by Amédée-François Frézier in 1714.
Today’s Food History
on this day in…
1895 Louis Pasteur died. A French scientist, who showed that microorganisms were responsible for disease, food spoilage and fermentation. He developed the process for killing these organisms by heat, called Pasteurization.
1902 Emile Zola died. French writer and critic who was also known as a gourmand. His detailed descriptions of simple meals, banquets and eating in his novels are among the best to be found anywhere. He was also known for his own luxury dinner parties. “What will be the death of me are bouillabaisses, food spiced with pimiento, shellfish, and a load of exquisite rubbish which I eat in disproportionate quantities.”
1954 George Harrison Shull died. An American botanist, he is frequently called the ‘father of hybrid corn.’
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