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MY'STORY

The MOVE Fire

This is a personal recollection on the Move fire on May 13, 1985 Philadelphia police fired thousands of rounds at the MOVE house, city officials approved dropping an explosive device on the roof, the resulting fire was allowed to burn, 11 people—including five children—died, and 61 homes were destroyed. Philadelphia City Council later called it a “brutal attack carried out by the City of Philadelphia on its own citizens” and acknowledged that no individual faced criminal consequences for the bombing. One timeline correction worth preserving for the BHP record: the major previous MOVE-police confrontation was August 8, 1978, about seven years before the bombing, not a year or two earlier. Officer James Ramp was killed, other police and firefighters were wounded, nine MOVE members were later convicted, and television cameras recorded police beating Delbert Africa during his arrest. The 1985 MOVE Commission later specifically criticized city planners for failing to adequately use lessons from that 1978 confrontation. And that actually strengthens the point you’re making: 1985 did not happen without precedent or institutional memory. There had already been a deadly confrontation with MOVE, years of conflict, negotiations and police involvement before Osage Avenue.

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BLACK FACTS
The Truths They Never Taught You...

Ruler of the Mali Empire in the 14th century

Mansa Musa was the ruler of the Mali Empire in West Africa. Details recorded here should be sourced; unknown information is left blank.

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BHP gathered finds from its connected research sources. Showing the 4 strongest Black History matches.
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Wikipedia

European cuisine

Italian pizza. Pizza is considered one of the national dishes of Italy and its variants are among the most popular foods in the world.

European cuisine (also known as Continental cuisine) comprises the traditional cuisines of the various countries in Europe.[1]

The cuisines of European countries are diverse, although some common characteristics distinguish them from those of other regions.[2] Compared to traditional cooking of East Asia, meat holds a more prominent and substantial role in serving size.[3] Many dairy products are utilised in cooking.[4] There are hundreds of varieties of cheese and other fermented milk products. White wheat-flour bread has long been the prestige starch, but historically, most people ate bread, flatcakes, or porridge made from rye, spelt, barley, and oats.[5][6] Those better off would also make pasta, dumplings and pastries. The potato has become a major starch plant in the diet of Europeans and their diaspora since the European colonisation of the Americas. Maize is much less common in most European diets than it is in the Americas; however, cornmeal (polenta or mămăligă) is a major part of the cuisines of Poland, Italy, the Balkans and the Caucasus. Although flatbreads (especially those with toppings, such as pizza or tarte flambée) and rice are eaten in Europe, they are only staple foods in limited areas, particularly in Southern Europe. Salads—cold dishes with uncooked or cooked vegetables, sometimes with a dressing—are an integral part of European cuisine.

Formal European dinners are served in distinct courses. European presentation evolved from service à la française, or bringing multiple dishes to the table at once, into service à la russe, where dishes are presented sequentially. Usually, cold, hot and savoury, and sweet dishes are served strictly separately in this order, as hors d'œuvre (appetizer) or soup, as entrée and main course, and as dessert. Dishes that are both sweet and savoury were common earlier in Ancient Roman cuisine, but are today uncommon, with sweet dishes usually being served only as dessert. A service where the guests are free to take food by themselves is termed a buffet, and is usually restricted to parties or holidays.

Historically, European cuisine has been developed in the European royal and noble courts. European nobility was usually arms-bearing and lived in separate manors in the countryside. The knife was the primary eating implement (cutlery), and eating steaks and other foods that require cutting followed its adoption. This contrasted with East Asian cuisine, where the ruling class consisted of court officials, who had their food prepared in the kitchen, ready to be eaten with chopsticks. The knife was supplanted by the spoon for soups, while the fork was introduced later in the early modern period, in or around the 16th century. Today, most dishes are intended to be eaten with cutlery and only a few finger foods can be eaten with the hands in polite company.

History

[edit]

Medieval

[edit]
Main article: Medieval cuisine
A restored medieval kitchen inside Verrucole Castle, Tuscany, Italy
The Antica trattoria Bagutto in Milan, Italy, the oldest restaurant in Italy and the second in Europe[7]

In medieval times, a person's diet varied depending on their social class. However, cereal grains made up a significant part of a medieval person's diet, regardless of social class. Bread was common to both classes; it was eaten for lunch by working men, and thick slices of it were used as plates called trenchers.[8] People of the noble class had access to finely ground flours for their breads and other baked goods. Noblemen were allowed to hunt for deer, boar, rabbits, birds, and other animals, giving them access to fresh meat and fish for their meals.[9] Dishes for people of these classes were often heavily spiced.[10] Spices at that time were very expensive, and the more spices used in dishes, the more wealth the person needed to purchase such ingredients. Common spices used were cinnamon, ginger, nutmeg, pepper, cumin, cloves, turmeric, anise, and saffron.[11] Other ingredients used in dishes for the nobility and clergy included sugar, almonds and dried fruits like raisins.[12] These imported ingredients would have been very expensive and nearly impossible for commoners to obtain. When banquets were held, the dishes served would be spectacular, another way for the noblemen to show how rich they were. Sugar sculptures would be placed on the tables as decoration and to eat, and foods would be dyed vibrant colors with imported spices.[13]

Milan is home to the oldest restaurant in Italy and the second oldest in Europe, the Antica trattoria Bagutto, which has existed since at least 1284.[7] The diet of a commoner would have been much simpler. Strict poaching laws prevented them from hunting, and if they did hunt and were caught, they could have parts of their limbs cut off or they could be killed.[14] Much of the commoners' food would have been preserved in some way, such as through pickling or salting.[15] Breads would have been made using rye or barley, and any vegetables would likely have been grown by the commoners themselves.[16] Peasants would have likely been able to keep cows, and so would have access to milk, which then allowed them to make butter or cheese.[17] When meat was eaten, it would have been beef, pork, or lamb. Commoners also ate pottage, a thick stew of vegetables, grains, and meat.[18]

Early modern era

[edit]
Main article: Early modern European cuisine
Still life with a peacock pie, 1627, by Dutch artist Pieter Claesz, showing various dishes from the 17th century including roast meat, breads, nuts, wine, apples, dried fruits, along with an elaborate meat pie decorated like a peacock. While common in the warmer climates of Southern Europe, lemons would have been a relatively new introduction to the Netherlands, requiring growing in a orangery.

The cuisine of early modern Europe during the 16th through 19th centuries consisted of a mix of dishes inherited from medieval cuisine combined with innovations that persisted in the modern era.

The discovery of the New World, the establishment of new trade routes with Asia, and increased foreign influences from sub-Saharan Africa and the Middle East meant that Europeans became familiarized with many new foodstuffs. Spices that had been prohibitively expensive luxuries, such as pepper, cinnamon, cloves, nutmeg, and ginger,[19] soon became available to the majority of the population, and the introduction of new plants from the New World and India like maize, potato, sweet potato, chili pepper, cocoa, vanilla, tomato, coffee, and tea transformed European cuisine.

Though there was a great influx of new ideas, an increase in foreign trade, and a Scientific Revolution, preservation of foods remained traditional: drying, salting, smoking, or pickling in vinegar. Fare was naturally dependent on the season; a cookbook by Domenico Romoli called Panunto made a virtue of necessity by including a recipe for each day of the year.[20] Both doctors and chefs continued to characterize foodstuffs by their effects on the four humours: foods and beverages were considered to be heating or cooling, and moistening or drying, to the constitution.

Prosperity increased in Europe during this period, gradually reaching all classes and areas, and considerably changed the patterns of eating. Nationalism was first conceived in the early modern period, but it was not until the 19th century that the notion of a national cuisine emerged. Class differences were more important dividing lines, and it was almost always upper-class food that was described in recipe collections and cookbooks.

European cuisine by regions

Southern European cuisines

[edit]
See also: Balkan cuisine and Mediterranean cuisine

Central European cuisines

[edit]
See also: Alpine cuisine and Central European cuisine

Eastern European cuisines

[edit]
See also: Eastern European cuisine and List of dishes from the Caucasus

Northern European cuisines

[edit]

Western European cuisines

[edit]

See also

[edit]

References

[edit]
  1. ^ Culinary Cultures of Europe: Identity, Diversity and Dialogue. Council of Europe.
  2. ^ Kwan Shuk-yan (1988). Selected Occidental Cookeries and Delicacies, p. 23. Hong Kong: Food Paradise Pub. Co.
  3. ^ Lin Ch'ing (1977). First Steps to European Cooking, p. 5. Hong Kong: Wan Li Pub. Co.
  4. ^ Kwan Shuk-yan, pg 26
  5. ^ Alfio Cortonesi, "Self-sufficiency and the Market: Rural and Urban Diet in the Middle Ages", in Jean-Louis Flandrin, Massimo Montanari, Food: A Culinary History from Antiquity to the Present, 1999, ISBN 0231111541, p. 268ff
  6. ^ Michel Morineau, "Growing without Knowing Why: Production, Demographics, and Diet", in Jean-Louis Flandrin, Massimo Montanari, Food: A Culinary History from Antiquity to the Present, 1999, ISBN 0231111541, p. 380ff
  7. ^ a b "Antica trattoria Bagutto" (in Italian). Retrieved 29 November 2020.{{cite web}}: CS1 maint: deprecated archival service (link)
  8. ^ "British Library". www.bl.uk. Archived from the original on 31 July 2022. Retrieved 13 January 2022.
  9. ^ "Middle Ages Food and Diet". www.lordsandladies.org. Archived from the original on 21 December 2021. Retrieved 13 January 2022.
  10. ^ "British Library". www.bl.uk. Archived from the original on 31 July 2022. Retrieved 13 January 2022.
  11. ^ "Middle Ages Food and Diet". www.lordsandladies.org. Archived from the original on 21 December 2021. Retrieved 13 January 2022.
  12. ^ "British Library". www.bl.uk. Archived from the original on 31 July 2022. Retrieved 13 January 2022.
  13. ^ "British Library". www.bl.uk. Archived from the original on 31 July 2022. Retrieved 13 January 2022.
  14. ^ "Middle Ages Food and Diet". www.lordsandladies.org. Archived from the original on 21 December 2021. Retrieved 13 January 2022.
  15. ^ "British Library". www.bl.uk. Archived from the original on 31 July 2022. Retrieved 13 January 2022.
  16. ^ "Middle Ages Food and Diet". www.lordsandladies.org. Archived from the original on 21 December 2021. Retrieved 13 January 2022.
  17. ^ "Middle Ages Food and Diet". www.lordsandladies.org. Archived from the original on 21 December 2021. Retrieved 13 January 2022.
  18. ^ "British Library". www.bl.uk. Archived from the original on 31 July 2022. Retrieved 13 January 2022.
  19. ^ Grendler, Paul F. (2004). The Renaissance : an encyclopedia for student. New York: Charles Scribner's Sons. p. 90. ISBN 978-0684312835.
  20. ^ Romoli, La singolar dottrina, Venice, 1560.

Further reading

[edit]

Source: Wikipedia. Article content is retrieved live through the MediaWiki API.

Wikipedia

European cuisine

European cuisine (also known as Continental cuisine) comprises the traditional cuisines of the various countries in Europe. The cuisines of European countries are diverse, although some common characteristics distinguish them from those of other regions. Compared to traditional cooking of East Asia, meat holds a more prominent and substantial role in serving size. Many dairy products are utilised in cooking. There are hundreds of varieties of cheese and other fermented milk products. White wheat-flour bread has long been the prestige starch, but historically, most people ate bread, flatcakes, or porridge made from rye, spelt, barley, and oats. Those better off would also make pasta, dumplings and pastries. The potato has become a major starch plant in the diet of Europeans and their diaspora since the European colonisation of the Americas. Maize is much less common in most European diets than it is in the Americas; however, cornmeal (polenta or mămăligă) is a major part of the cuisines of Poland, Italy, the Balkans and the Caucasus. Although flatbreads (especially those with toppings, such as pizza or tarte flambée) and rice are eaten in Europe, they are only staple foods in limited areas, particularly in Southern Europe. Salads—cold dishes with uncooked or cooked vegetables, sometimes with a dressing—are an integral part of European cuisine. Formal European dinners are served in distinct courses. European presentation evolved from service à la française, or bringing multiple dishes to the table at once, into service à la russe, where dishes are presented sequentially. Usually, cold, hot and savoury, and sweet dishes are served strictly separately in this order, as hors d'œuvre (appetizer) or soup, as entrée and main course, and as dessert. Dishes that are both sweet and savoury were common earlier in Ancient Roman cuisine, but are today uncommon, with sweet dishes usually being served only as dessert. A service where the guests are free to take food by themselves is termed a buffet, and is usually restricted to parties or holidays. Historically, European cuisine has been developed in the European royal and noble courts. European nobility was usually arms-bearing and lived in separate manors in the countryside. The knife was the primary eating implement (cutlery), and eating steaks and other foods that require cutting followed its adoption. This contrasted with East Asian cuisine, where the ruling class consisted of court officials, who had their food prepared in the kitchen, ready to be eaten with chopsticks. The knife was supplanted by the spoon for soups, while the fork was introduced later in the early modern period, in or around the 16th century. Today, most dishes are intended to be eaten with cutlery and only a few finger foods can be eaten with the hands in polite company.

MORE →
Wikipedia

Central European cuisine

Central European cuisine consists of the culinary customs, traditions and cuisines of the nations of Central Europe. The cuisines within each country in the region is strongly influenced by the local climate. For example, German, Austrian and Swiss cuisines show many similarities, yet differ from the highlander cuisines in their respective countries, while in settlements closer to rivers or lakes, more fish and various seafood can be found more frequently. More mountainous areas near the Alps house dishes that contain cheese, milk and butter among other dairy products. While Croatia, Hungary, Lithuania, Poland, Slovakia and Slovenia are often geographically regarded as Central European, their cuisines are considerably dissimilar to the cuisines of Austria, Germany and Switzerland. Lithuanian, Polish and Slovak cuisine are often alternatively regarded as part of the eastern European culinary sphere due to ties with East Slavic cuisines. Croatian, Hungarian and Slovenian cuisine are often associated with Balkan cuisine, as a result of significant shared cultural and gastronomic ties. During the Bronze Age and Iron Age the basic foods were pulses, wild fruits and nuts, and cereals. Archaeobotanical evidence has shown that a large number of new foodstuffs were introduced to Central Europe under Roman rule, becoming incorporated into (rather than replacing) local culinary flavors. Because chickpeas, gourd, black pepper, pistachio, almond, dates, olives, melons and rice were difficult to cultivate locally they remained imported luxuries, out of reach for most. Evidence has been found for dill, celery seeds and other seasonings at Bibracte and other excavation sites.

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Wikipedia

Eastern European cuisine

Eastern European cuisine encompasses many different cultures, ethnicities, languages, and histories of Eastern Europe. The cuisine of the region is strongly influenced by its climate and still varies, depending on a country. For example, East Slavic countries of the Sarmatic Plain (Belarusian, Russian and Ukrainian cuisine) show many similarities.

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Wikipedia

Early modern European cuisine

The cuisine of early modern Europe (c. 1500–1800) was a mix of dishes inherited from medieval cuisine combined with innovations that would persist in the modern era. The discovery of the New World, the establishment of new trade routes with Asia and increased foreign influences from sub-Saharan Africa and the Middle East meant that Europeans became familiarized with a multitude of new foodstuffs. Spices that previously had been prohibitively expensive luxuries, such as pepper, cinnamon, cloves, nutmeg, and ginger, soon became available to the majority population, and the introduction of new plants coming from the New World and India like maize, potato, sweet potato, chili pepper, cocoa, vanilla, tomato, coffee, and tea transformed European cuisine forever. Though there was a great influx of new ideas, an increase in foreign trade and a Scientific Revolution, preservation of foods remained traditional: preserved by drying, salting, and smoking or pickling in vinegar. Fare was naturally dependent on the season: a cookbook by Domenico Romoli called "Panunto" made a virtue of necessity by including a recipe for each day of the year. Everywhere both doctors and chefs continued to characterize foodstuffs by their effects on the four humours: they were considered to be heating or cooling to the constitution, moistening or drying. There was a very great increase in prosperity in Europe during this period, which gradually reached all classes and all areas, and considerably changed the patterns of eating. Nationalism was first conceived in the early modern period, but it was not until the 19th century that the notion of a national cuisine emerged. Class differences were far more important dividing lines, and it was almost always upper-class food that was described in recipe collections and cookbooks.

MORE →
TOPIC OF THE DAY

Greenwood / Black Wall Street

Before the 1921 destruction of Tulsa’s Greenwood District, Black residents had created a remarkable center of business and community life. The district included stores, professional offices, entertainment venues and homes owned by Black citizens. Understanding Greenwood means learning what was built—not only what was burned.

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TRIVIA QUESTION OF THE DAY

Which heavyweight champion was known as the “Brown Bomber”?

Joe Louis.