Posts tagged “foodimentally smart

Cheese

Posted on July 7, 2010

Although the name may sound German, this is an American cheese.  It was created in 1882 (1892?) by Emil Frey, an apprentice cheesemaker in Monroe, New York. He named the cheese after a singing society, where the owner of the cheese factory had taken the first samples of the new cheese. It is a cow’s milk cheese, with an edible pale yellow crust, and a semisoft, pale interior with a mildly pungent flavor and distinct aroma. zuɐɹʞɹəpəıl

Legume

Posted on July 7, 2010

These small legumes of the pea family are grown for there seeds, which may be dried and used in soups and stews, and are also ground into a flour. The plant itself is used as fodder. It is most likely the oldest cultivated legume, and is believed to be native to southwestern Asia, perhaps northern Syria. Seeds have been found in Egyptian tombs dating from the 12 Dynasty (2400 B.C.), and there is also evidence of their cultivation as early as 6,000 B.C.  They are widely cultivated throughout Asia, parts of Europe and North Africa, and more than 5 million acres are grown worldwide (1990). They are a staple in much of the Middle East and India. They are rich in protein and carbohydrates,…

Posted on July 7, 2010

Aloysia triphylla, or Lippia citriodora is an herb that originated in South America. It has long, narrow pointed leaves with a pleasant, sharp lemon scent and flavor, quite different than other lemon-scented herbs, it has been described as ‘lemon perfume.’ This herb was brought to Europe in the 17th or 18th century, and has been popular in France for many years. It is used to make tea, as a seasoning herb, and as a perfume and soap fragrance. It has recently become popular in the U.S. ɐuəqɹəʌ uoɯəl

  

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