The Delicious History Podcast Project

Greetings, Food History Lovers!

It was a year ago that I first started this blog. It’s been an amazing journey so far, and I’ve be fortunate enough to find that there are quite a few people out there who are interested in the tasty world of Food History.¬†I now want to take the next step in sharing my food related historical tidbits with the world by creating a companion podcast to go with the website. I think it will be an fantastic way to build a larger following, as well as prove how fun and delicious history can be. Who doesn’t love a little food and humour with their education

Now here’s the tricky part. Thanks to a recent redundancy, I need your help you make this dream a reality. Podcasts need equipment, software, media hosting, artwork, and music – all of which need to be paid for. Because I can’t rely on the kindness of retailers to simply give me the resources I need, I’m hoping that some of my beloved readers can help me to get Delicious History onto the internet airwaves.The best part about pledging to the Delicious History Podcast Project is that every donation entitles you to a reward. That’s right, if we hit our target you not only get Delicious History in your earbuds, you also get a BONUS PRIZE. What’s not to love?

So if you love food, history or my good self, please help get Delicious History into an iTunes store near you! If you also wouldn’t mind reblogging or sharing the project with your friends and other fellow history lovers, I’d be eternally grateful.Simply follow the link below for more info or to make a pledge -Delicious History Podcast Project
Thank you in advance for supporting Delicious History and for making this first year in the blogosphere truly amazing.

A (Belated) Pancake Day Post

Nothing I could say would do this picture justice.

Welcome back, History Lovers.

After a bit of a hectic hiatus, I’m back to serve you up some of the most delicious food related tales from history.

My friend Sally wanted me to write a post on Pancake Day, and although it’s quite late, I’m still sticking to my word. In any case, pancakes are always worthy of examination so I doubt that anyone is going to get too upset over my tardiness.

Pancake Day, or Shrove Tuesday, is an annual event that falls 47 days before Easter Sunday. As such, the date varies from year to year and can fall anytime between 3 February – 9th of March. Pancake Day is of course the last day before the period of Lent begins, a time of strict abstinence that ends with Easter.

The name ‘shrove’ is derived from the old word ‘strive’ which means ‘to confess’. During the Middle Ages, people would confess their sins on Shrove Tuesday and ask for absolution from God before the commencement of Lent.

So how did pancakes come to be associated with such an important and solemn Christian tradition?

As previously mentioned, Lent is a time when one would give up luxuries, particularly those of the culinary persuasion. Traditionally, eggs and butter were two items that used to be forbidden during the time of Lent as they were considered to be a luxury. It’s believed that pancakes were made in order to use up the leftover eggs and butter. In modern times, people tend to be more inclined to give up things such as chocolate.

A modern-day Pancake Race. I seriously would love to get in on this action.

One of the more amusing traditions surrounding Pancake Day is the Pancake Race, which began in Olney, England in 1445. The contestants, traditionally women, carry a frying pan and race to over a 415 yard course to the finishing line. The rules are strict: contestants must toss their pancake at both the start and the finish of the race, as well as wear an apron and a scarf. When men want to participate, they must dress up as a housewife, usually with an apron and a bandanna.

This tradition was born out of a story about a woman cooking pancakes on Shrove Tuesday. She heard the shriving bell summoning her to confession, which she was running late for. The cut off time was 12pm, so she ran to church wearing her apron and still holding a frying pan with a pancake in it. The result of this was a tradition that has now lasted for over five hundred years.

Some tasty Shrove Tuesday pancake variations from around the United Kingdom include -

Welsh Pancakes – Also known as Welsh Cakes or Light cakes. They are made with sour cream and buttermilk, spread with butter and then piled on top of one another. Sometimes, various ingredients such as fish, cheese, sugar or jam (not altogether, gross) are added between each layer and then the pile is cut into quarters.

Gloucester Pancakes – Made with suet, which gives them a rich and grainy texture. They are traditionally served with golden syrup.

Harvest Pancakes – Often served to the poor, they are made with a mild ale, powdered ginger, and chopped apples. They are then cooked in lard and given to farm hands.

Rich Pancakes – Large and thin, these are made made with cream, nutmeg, and dark sherry before being fried in butter and getting the hell in my belly.

But wait, there’s more! Check out some of the Pancake Tuesday variations from around the world -

France - Mardis Gras, which translates to mean Fat Tuesday/Grease Tuesday. The name refers to the last night of eating rich, fatty foods before the ritual fasting of the Lenten season. Mardis Gras is also the name of the carnival season in New Orleans, which also finds its roots in the preparation for Lent. Celebrations are concentrated for about two weeks before and throughout Fat Tuesday.

Brazil - Terca-feira Gorda, which also translates to mean Fat Tuesday. The Brazilians celebrate with a three day carnival that concludes on Fat Tuesday.

Iceland – Sprengidagur, which translates to ‘bursting day’. I don’t think that needs any further explanation.

Greece - Apocreas, meaning ‘of the meat’. The name is significant because its the last chance to eat meat due to being forbidden during Lent.

Yep, the solemn season of Lent was indeed born out of naked frolicking and drunken debauchery, also known as Saturnalia

I think that one of the most interesting facts about Pancake Day, and the Lenten season in general, is its origin. Despite being a Catholic holiday, its beginnings can be found in Saturalia,  an ancient Roman festival that honoured the God Saturn. The holiday was celebrated with a sacrifice at the Temple of Saturn in the Roman Forum and with a public banquet. This was followed by private gift-giving, continual partying, and a general carnival atmosphere that overturned societal norms. Naturally, the Catholic Church adopted the festival and turned it into a farewell to all things indulgent, as well as a season for religious discipline.

After much consideration and research, I have decided that despite my love of pancakes with maple syrup and bacon, I would much rather party on down with the Romans.


The History of the Macaron

Greetings, food history lovers!

Welcome to my first installment of¬† the High Tea Special that I promised in my Earl Grey post. If you may remember, I’m doing this in conjunction with a High Tea for Habitat that I’m hosting this Saturday.

Today we’re going to be looking into the history of the macaron – a magically delicious French biscuit that is typically filled with a rich ganache. Are you as excited as I am?

Macarons are typically known as being traditional French biscuits, however, evidence suggests that they actually originated in Italy and were introduced to France when Catherine de’Medici married King Henry II in 1543. When she moved to France, it is believed that she brought along her cooks and bakers and introduced a variety of pastries to the French.

If you haven’t heard of the name de’Medici, I highly recommend that you read up on them. They’re one of the original bad ass Italian crime families.

A delicious selection of macarons that I would dearly love to shove in my mouth right now.

Interestingly, the Italian origin of the Macaron can actually be found within the name itself. You may have noticed that it is incredibly similar to macaroni, and this is no coincidence.¬† To quote the Men in Black 3 ballad by Pitball, “To understand the future, you gotta go back in time.” As such, this etymology-rich section of the tale begins in 827 when Arab troops from Ifriqiya (modern Tunisia) landed in Sicily, establishing a Muslim emirate that introduced many new foods to Europe.

Along with lemons, rice and pistachios,  the Arabs also brought a rich repertoire of nut-based sweets, including almond paste candies wrapped in dough. Those familiar with macaron creation will already know that ground almonds or almond power are a key ingredient to the biscuits.

Another important Sicilian food tradition at this time was of course pasta, and it managed to merge with the almond tradition, resulting in foods with characteristics of both. Early pastas were often sweet, and could be fried or baked, as well as boiled. Many recipes from this period have both savory cheese and a sweet almond-paste versions. Their primary purpose was to be foods appropriate for Lent. For example, the almond pastry caliscioni had both almond and cheese variations, and was the ancestor of the calzone.

Out of this culinary morass arose the word maccarruni, the Sicilian ancestor of our modern words macaroni, macaroon, and macaron. We don’t know whether maccarruni came from Arabic or derives from another Italian dialect word. But like other dough products of the period, it‚Äôs probable that the word maccarruni referred to two distinct but similar sweet, doughy foods, one resembling gnocchi, and the other more like marzipan.

With the etymology lesson behind us, let’s fast forward to 1792. Despite the introduction of the macaron to France some two centuries earlier, it only gained fame when two Carmelite nuns baked and sold them in order to support themselves during the French Revolution. These macarons were a simple combination of ground almonds, egg whites and sugar. No flavours. No filling.

It wasn’t until the early 1900s that we saw the creation of the modern-day macaron by Pierre Desfontaines. He was the pastry chef and owner of the Parisian caf√©,¬†Ladur√©e. He decided to take two macarons and fill them with ganache, and it was an instant success. Today,¬†Ladur√©e continues to be at the forefront of macaron creation and distribution. No longer a humble almond cookie, the macaron has transformed into a versatile treat, coming in a variety of colours and flavours. With each new season, Ladur√©e pays tribute to its most famous creation by inventing a new flavour.

In recent years, macarons have gained in popularity world-wide. Any self-respecting and trendy cafe or bakery have them on offer. Ladurée itself has gone global, its most recent cafe opening in Sydney.

Before I finish, I should probably point out that macarons are not to be confused with macaroons. Let’s examine the differences

Macaron

The shells are often made of egg whites, icing sugar, granulated sugar, almond powder or ground almond, and food coloring and usually filled with a flavored buttercream, ganache or jam.

A delicious chocolate Macaron

Macaroon
Macaroons also call for egg whites in addition to ground or powdered nuts or coconut. They look a little something like this:

A Macaroon – it looks just a tad different

In closing, I propose an important philosophical question – What is your favourite macaron flavour?

Did you enjoy this post? Would you like to hear it in your earbuds? If so, I humbly ask you to take the time to donate $1 to the Delicious History Podcast Project.Only $500 is needed make this dream a reality, and all donations over $10 receive a reward!