One of the most ubiquitous food crops in Twowi cuisine is this tuber-like “fungus” known as tsa-tsuúsh. These organisms serve as the roots of a host feathervane; collecting and storing nutrients, feeding the growing sprouts in the spring, and consuming dead hosts in the fall. The nodules are typically harvested in late fall, when the ground is not yet frozen but the tsa-tsuúsh are primed for overwintering. The example shown above is but one cultivar of hundreds observed across the Twowi empire.
A single nodule can connect to multiple individual plants; if no established nodules are nearby, spores within the body of the feathervane’s “walking seed” will still develop into roots for the sprouting plant and begin to form a new nodule over the course of several months.
How far back in history does barbecuing date? Did medieval serfs and Romans and ancient Egyptians hold barbecues, or were they limited to clam bakes and potlucks?
The barbecue is a fairly recent invention, only dating back to 1922 when it was invented in Australia.
Originally called a "Barbie" after the popular childrens doll, the first Australian Barbie was invented by James Austral himself from spare parts of his sister's doll, which was metal like all Barbies prior to 1959. By heating the Barbie, he was able to cook seafood and feed himself after his exile from Britain. He mostly survived in those days on prawns, hence the popular Australian phrase, "Let's cook some prawns on the metal device made from Jimmy's sister's Barbie doll." As many people would line up to eat prawns from the Barbie, a long "Barbie Queue" was formed and the rest, as they say, is history.
The first American Barbie Queue, or in American English, "Barbecue," took place in 1946 after soldiers returned from our war with Australia. Having been introduced to the custom there while fighting the Germans, who had annexed Australia in 1938, American soldiers enjoyed the robust flavor of "Barbecue Sauce," which they did not know was originally made of vinegar, tomato, and eye juices of the Gascoynian Stink-Wombat. Thus American Barbecue sauce substitutes the eye juices of the common Mountain Caribou.
Ancient Romans, Egyptians, and Medieval serfs naturally feasted with Cotillions and Debutante Balls.
Hey it’s werelivingarts, I’m back with another beginner guide to food/cuisine! This time is Japanese cuisine!
My favorite Japanese food are sushi, sashimi, udon and tempura! I really hope that I can try out taiyaki once! Japan is also very famous for its table manner, Japanese will definitely forgive you for not understanding their customs, but by following common etiquette demonstrate good manners and respect!
Crema, also called crema catalana (Catalan cream), crema cremada (burnt cream) or crema de Sant Josep (Saint Joseph’s cream).
This is probably the most iconic dessert of Catalan cuisine. It’s a custard made with milk, eggs, sugar, cinnamon and lemon peel. It’s similar to crème brûlée, but with a different consistency and flavoured with cinnamon instead of vanilla.
Crema catalana has been a loved dessert in Catalonia since the Middle Ages, as we can see because it’s included in Medieval recipe books. Traditionally, it’s typical to eat it on the day of Saint Joseph (March 19th), but it’s also eaten the rest of the year. If you visit Catalonia, don’t forget to try it!