Easter.Pasta has become synonymous with Italian cuisine. Italian immigrants brought pasta and pizza with them wherever they went in the world. However, contrary to expectations, pasta did not originate in Italy. Surprisingly, the origin of pasta lies thousands of kilometers from the Italian Peninsula. One of the most popular theories about the origin of pasta is that it was brought to Italy by the Venetian merchant Marco Polo (1254-1324) from China. The Italians went to China during the Yuan Dynasty (1271-1368), and the Chinese have been eating noodles since 3000 BC. in Qinghai province. Opponents of this theory argue that, from the point of view of the manufacturing process, pasta is not really Chinese noodles. In addition, Italian historical sources report that a Genoese soldier included a basket of dried pasta in his inventory. This happened in 1279, and Marco Polo did not return from China until 1295. Most food historians believe that the Arabs, especially those from the present-day Libyan region, should be considered to have brought pasta, spinach, eggplant, and sugar. sugarcane in the Mediterranean basin. Pasta is believed to have been introduced to Italy during the Arab conquest of Sicily in the 9th century AD. In the twelfth century, the Italians learned from the Arabs the method of drying pasta to preserve it during travel. A testament to this version is the fact that in many ancient Sicilian pasta recipes there is a gastronomic introduction in Arabic. In the work “Tabula Rogeriana”, made in the twelfth century, it is stated that pasta was prepared in large quantities in Trabia so as to feed the Calabria region and the surrounding Muslim and Christian areas. “Tabula Rogeriana” (“Roger Map”) was drawn by the Arab geographer Al-Idrisi in 1154 for the Norman king Roger II of Sicily, where the author lived for nearly eighteen years, working on commentaries and map illustrations. The map, with captions written in Arabic, shows the entire continent of Eurasia, the northern part of the African continent, but not the Horn of Africa and the region of Southeast Asia.
Insect.In 2015, the National Agency for Food Safety, Environment and Occupational Health (ANSES) published a study that clarified and complemented comments from the Food and Agriculture Organization of the United Nations (FAO) on insect consumption. Indeed, the FAO has high hopes for the adoption of insects as food by Western cultures. However, ANSES would like to remind you of the many dangers associated with eating insects. According to Agency representatives, there are two types of risks: 1. risks associated with the consumption of insects (chemical hazards and allergens; physical hazards: shell, carapace, etc.). 2. risks associated with insect breeding conditions. 1. Insects contain what they eat… 2. Hazards associated with parasites. Just like pork or beef, insects can carry parasites. There are far too few studies on this topic, and even fewer that highlight the impact of insect parasites on humans. In other parts of the world, such as Asia, eating insects is part of traditional food culture. In Europe, this practice already has a large following, but does not benefit from any official regulations! According to current data, the most commonly consumed insects are beetles, caterpillars, bees, wasps and ants, followed by grasshoppers, crickets, crickets, hemipterans, termites, dragonflies and flies. Insect consumption, or entomophagy, has been on the rise in Europe for several years. According to the National Agency for Food Safety (ANSES), this practice involves a major risk to public health. (Daniel Botănoiu)
Recommendation. Customer to waiter: – I don’t want any surprises. I admit that I only have 50 lei. What do you recommend … for this money? Waiter: – Another restaurant!
Scotland.For about three days and three nights, McJohn Scotland had been watching, attentive and tender, on his wife’s head. At dawn, the poor woman died. Sad. McJohn went into the kitchen and told the old waiter (who lived with them because there was no other alternative): – For breakfast, fry only one slice of bread, not two, as usual!
Payment notes.Unusual bill. “Archives store documents of high historical value. Do you know how artists were paid two and a half centuries ago? Interesting receipts are kept from a great actress from the time of the Empress Maria Theresa (1740-1780), about her wages, beyond sung arias. Back then, every extra move was paid: – Arias sung – 6 crowns; – Fly once in the air – 1 crown; – I was completely drenched with water – 1 crown. For a collection of 2 palms, only 8 crowns are given. On the other hand, good money paid, 34 kroner, for jumping in the water and kicking… Good that they didn’t shoot “doubles” back then. And here’s another “bill” – amazing, delicious, I say … from 1831: Marin Tudose, a painter, that is, a church painter, was called to restore the church painting “St. Mine”, smoked and removed in several places . Carefully, he wrote down all the work done: “1. I put a new tail on St. Peter’s cock, and straightened the tail; 2. I crucified the robber on the right and put a new finger on him; 3. I put wings on the Archangel Gabriel; 4. I washed Caiaphas’ servant and smeared his cheeks with red color; 5. I renewed the sky, added two stars and cleansed the moon; 6. I reddened hellfire, I put a tail on Lucifer and sharpened his nails; 7. I repaired St. Anthony’s mantle and put two buttons on the front; 8. For the son of Tobias, who traveled with the angel Gabriel, I put a new belt around his waist; 9. I washed Absalom’s donkey ears and put shoes on; 10. I put on Noah’s ark and put a patch on the bottom of it ; 11. I bleached St. Nicholas’ beard; 12. I sharpened St. George’s spear and greened the dragon’s tail; 13. I washed St. Mary’s dress; 14. I wore the devil’s tail from St. Marina and patch his nails.” (Eugen endrea, “Journal of Israel”)