The truth about French fries: Are they really French?
Okay, so even if French fries may not have been invented in France, they are still regarded as French. Belgium’s southern French-speaking Wallonia and western Flemish-speaking Flanders are located there (Flanders).
There is disagreement over whether the name “French fries” came from Wallonia or not.
The Belgian Slant on French Fries
When villagers around the River Meuse caught fish and fried it for dinner centuries ago, it was an unexpected dish that gave rise to the French fry. However, the river would freeze over throughout the winter, preventing them from going fishing.
The only meal they still had access to was potatoes because they couldn’t fish. They would fry them in the same manner after being sliced into pieces that resembled the miniature fish.
This is something that villagers are thought to have been doing since the 1600s. However, this technique was not identified until World War I, when curious foreign soldiers did.Because this occurred in the French-speaking region of Belgium, they were known as “French” fries.
A Few Interesting Food Stories from The French Side
A recipe for “pomme de terres frites,” or fried potatoes, was included in a cookbook that belonged to Thomas Jefferson and was released in 1824. It is believed that he brought the recipe home from his travels in France.The customary potatoes that are diced very thinly for fries are not called for in the recipe. Instead of the strips we are familiar with (and adore), these were potato shavings, which were rounder and more like coins.
Additionally, they only really gained popularity in the 1870s and the first decade of the 1900s (which begins to fit with our Belgian chronology for the arrival into America… suspicious?)
Who Should Get Credit for the French fry, then?
Whether the Belgian narrative is accurate is still the subject of some heated discussions.
The murky element, though, is that France would rather no one than Belgium received credit. which raises some red flags for me.
The French contend that since Adam and Eve had potatoes, people have practically been cooking with them from the beginning of time and anyone might have invented something as easy as frying potato slices at that time.
Therefore, Belgium is submitting a petition to UNESCO to have the fry recognized as an official symbol of their heritage while France spends time debating that. That alone makes me believe that Belgium should win this match.
Origins of Whiskey in Surprising Food
Today, there is a widespread misconception that the Scott family created whiskey. Given that Scottish Whisky is known as Scotch over the world, it is simple to believe. What is the origin of whiskey as an unexpected food?
The earliest civilizations to develop methods for distilling water were the Mesopotamians and Greeks. Then this method was employed to create wine by monks in mainland Europe.
The first recorded production of whiskey as we know it today, however, really took place in Ireland.
They have proof that the clan chief passed away from alcohol intoxication in 1405. According to historians, whiskey is what caused this.
What Gives Scotch Such a Big Name Advantage Over Irish Whiskey?
I visited the Irish Whiskey Museum during a recent trip to Ireland. What they think is the real whiskey origin narrative was revealed to us. I basically left thinking that the Scotts had “stolen” Irish whisky.
The history of this surprising meal dates back to the 19th century, when Irishman Andrew Usher created a quicker whiskey distillation method. By accelerating production, distilleries would be able to sell more products for less money.
His approach was rejected by Irish distilleries as being unauthentic.
Usher introduced his new invention to the Scotts out of frustration, and they immediately loved the concept. What is now known as blended whisky was created by Andrew Usher.
Therefore, Scotland was able to accelerate production and sales thanks to an Irishman, which enabled them to expand internationally. Irish whiskey sales significantly decreased, while Scotch sales were on the up.Finally, in recent years, Ireland has begun to establish itself once more in the whiskey industry. However, they age it for 3 years and 1 day rather than the required minimum of 3 years to ensure they are superior to the Scotts.
The unanticipated food source of fish and chips
I had to taste fish and chips as soon as I arrived in London. However, the roots of this pub favorite’s meal are somewhat unexpected. This type of fried fish is not at all British or even from London.
In actuality, Jewish immigrants from Portugal who were fleeing persecution brought this dish to the UK. In a way, it makes more sense for it to originate in Portugal than than London as Portugal is known for exporting fish.
Okay, so this version of fried fish differs slightly from the traditional dish that we are all familiar with. To begin with, it was breaded rather than fried. The main distinction, though, was that it was consumed cold because it was a normal Shabbat lunch.
No cooking is permitted on Shabbat since it is traditional to stop from working as it is a day of rest. There was no way to reheat the fish because it was cooked on Friday and only consumed on Saturday (Shabbat).
How Did Fish Meet Chips? : Food History Stories
Although this component is truly English, it wasn’t intended to be eaten at a bar. Once more, we may thank the Jews for it! Evidently, the Shabbat fish stayed fresh overnight thanks to some fried potatoes. The rest is now in the past
Inventive Food Origins: Crescent = Croissants
These delectable pastries aren’t even quite French in origin. They are thought to be based on the Kipferl, a specialty of Austria.
A Kipferl is a 13th-century pastry in the form of a crescent that can be either simple or filled with nuts. It is intended to taste like vanilla almonds and be buttery and light. Beginning in the 16th century, the kipferl became a common breakfast item in Austria. Not yet familiar?
The recipe that we all know and love today was created in the 17th century by an Austrian man who created the puff pastry, a crucial component of the ideal croissant.
Then, How Did It Get French?
Actually, there are a number of theories as to how this meal got to be French. My favorite is that Marie-Antoinette, who was the Archduchess of Austria before becoming the Queen of France, would let them into the palace clandestinely so they might taste a little bit of home.
However, the tale of Austrian August Zang, who established a high-end pastry business in France in the early 19th century, has the most historical support. Because of its crescent-like shape, the kipferl became known as the croissant. Crescent is a word used in French.
Crème Brulee: Three-Way Conflict
It appears that the French enjoy claiming ownership of a variety of foods, which causes them to become embroiled in food conflicts. I assure you that this is the last one. Crêpes are thus secure!
Crème brûlée, yum! A traditional French delicacy with exquisite custard hidden behind caramelized sugar. It turns out that France is engaged in a three-way food war with Spain and England over who invented it first.
It’s difficult to determine who has the proper claim to this, say historians. Custard gained popularity in the medieval times and spread throughout Europe. But the mystery of who created the caramelized sugar topping remains.
Only in the 19th century in France did the dish get its current name. However, a French cookbook from 1691 contains the oldest recorded mention of a dessert similar to this.
Early versions of this dessert did not, however, have the sugar burned on top. An already prepared caramel disc was instead placed on top to serve.
The Side of Catalonia
The Catalans have an 18th-century recording of “crema Catalana,” their take on crème brûlée. Cold custard with caramelized sugar on top is the same concept as creme brulee, although there are several nuances.
To begin with, it is cooked on the stove slowly rather than on a bain marie. The use of milk instead of cream, cornstarch, and just the egg yolk instead of the entire egg makes the recipe slightly different as well.
An original custard dessert with burnt sugar on top was created in the 17th century by a Trinity College student in Cambridge.
Trinity Burnt Cream earned its moniker because the sugar was burned to include the school insignia on it. In addition to being thicker than modernized crème brûlée, it is also less sweet.
Some English people dispute that the meal is even remotely the same due to these variances. However, their rendition is still available for you to order and review so you can decide what you think of this traditional dish.
Source: afternoonteareads | Please Dm for any credit or for the removals
Read more from us: What childhood food ads do you remember