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Recipes and Food History by Ron Skaar

Recipes and Food History by Ron Skaar

Recipes and Food History by Ron Skaar
The Persian Vegetable by Ron Skaar- March 2017 The Persian Vegetable by Ron Skaar- March 2017
March 1, 2017
by Ron Skaar

Spinach originally grew along the Tigris in antiquated Arabia. From there it was introduced thru India and Nepal, ending up as a delicacy in ancient China. In the east it was known as the “Persian vegetable”. 

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Rooting For Us All - January 2017 by Ron Skaar Take the Cake - February 2017
February 1, 2017
by Ron Skaar

The most primitive people in the world began to cook cakes, shortly after they figured out how to make flour. On the first day of spring, ancient Celts rolled cakes down a hill hoping to persuade the sun to keep rotating. Further east, the Chinese offered up round cakes at harvest time in honor of their moon goddess.

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Rooting For Us All - January 2017 by Ron Skaar Rooting For Us All - January 2017
January 4, 2017
by Ron Skaar

Root vegetables, nourishing and hardy, have been an important food source for thousands of years. When nomadic people began to settle down to domesticate animals, agriculture moved along fast. Like wheat, edible roots could be sheltered in fields to grow in size and quality.

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Caviar of Grains - December 2016 Caviar of Grains - December 2016
November 25, 2016
by Ron Skaar

Buckwheat was one of the earliest crops to be domesticated, some 5,000 to 6,000 years ago, in Southeast Asia. Its cultivation spread to Central Asia and Tibetan plateaus, where it grew at the worlds highest elevations. 

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Caviar of Grains - November 2016 Caviar of Grains - November 2016
October 26, 2016
by Ron Skaar

Wild rice has been a Native American food for at least 1,000 years. Its ancient grains have been found in layers of the earth dating back to the Stone Age. Wild rice is a cool climate water grass, a distant relative of rice and the only cereal grain native to North America.

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Feeling One’s Oats- by Ron Skaar Feeling One’s Oats - October 2016
September 28, 2016
by Ron Skaar

Hot cereals have been consumed since the dawn of civilization. Oat grains were found in Egypt amidst the ruins of the 12th Dynasty. The oldest known cultivated oats date back to the Bronze age, unearthed in Swiss caves.

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The Multi-Layered Ice Cream CakeWill there be anything else? - September 2016 Women Under the Culinary Influence - September 2016
September 1, 2016
by Ron Skaar

Food service, during colonial times, was a hodgepodge of taverns, inns, brandy shops,  and grog houses. In 1648 nearly a fourth of all buildings in New Amsterdam were brewery houses.

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The Multi-Layered Ice Cream Cake Women Under the Culinary Influence - August 2016
August 1, 2016
by Ron Skaar
In 1747, The Art of Cookery was published in England “By a Lady”. The lady was Hanna Glasse and her cookbook was a best seller for a century. She significantly updated culinary practices and her book became the standard in English and American homes. Hanna shared her skills for safety in the kitchen and was considered the “mother of the modern dinner party”, and the “first domestic goddess”!
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Tomato and Melon Salad with Seared Scallops The Mellow Melon - July 2016
June 29, 2016
by Ron Skaar

Catherine de Medici, the 16th century bon vivant, was extraordinarily found of the muskmelon. When she complained one day of feeling ill, her rival at the French court, Queen Jeanne of Navarre, blamed it on the number of melons Catherine consumed.

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Oranges with Rosemary-Infused Honey Community Cookin' - by Ron Skaar - May 2016
May 1, 2016
by Ron Skaar

Our ancient ancestors huddled together around boiling open pits while roasting mammoth meat. Coals, dating from 20,000 B.C., identify these earthen ovens found in Central Europe. By the 5th and 6th century B.C., the Greeks were using enclosed ovens heated by wood.

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Oranges with Rosemary-Infused Honey The Bee's Knees - by Ron Skaar
April 1, 2016
by Ron Skaar

Since the dinosaur era, insects have been intricately involved in pollination. The first fossil record of bees dates back to 50 million years ago, with their socialization occurring half way thru that time. 


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Humane Husbandry - by Ron Skaar - February 2016 Humane Husbandry - by Ron Skaar
February 2, 2016
by Ron Skaar

Our primate ancestors were surviving primarily on plant foods at the beginning of the Stone Age. Drastic climate change destroyed vegetation which led these hominids to feed on the new abundance of animal carcasses. This high-protein food source probably helped speed up our evolution and certainly aided in their migrations.

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A Culinary Couple - by Ron Skaar - January 2016 A Culinary Couple - by Ron Skaar - January 2016
January 1, 2016
by Ron Skaar

The story of soup probably goes back to the beginnings of cooking history. Stone Age cooks tossed glowing hot rocks into liquids to make them boil. Broth, a clear thin and easily digested soup, which often contained medicinal herbs, had been prescribed for invalids since antiquity. 

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The Rich Rhizome- by Ron Skaar - December 2015 The Rich Rhizome- by Ron Skaar - December 2015
December 3, 2015
by Ron Skaar
Native to tropical Asia, the Indians and Chinese have used ginger as a spice and tonic root since very early times. Ancient Greeks were the first to bring dried ginger to the Mediterranean and later on, the Romans exported the root from India. 
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Evolution to a Vegetable Diet - by Ron Skaar - November 2015 Restaurant Review: Catelli’s in Geyserville
December 1, 2015
by Ron Skaar

I remembered Mama. Nearly forty years ago, while visiting friends in Cloverdale, we were all graciously welcomed, (they by their first names), on our entry to Virginia “Mama” Catelli’s bustling establishment. That same warmth, exuberance and good food awaits guests today, at Catelli’s in Geyserville.

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Evolution to a Vegetable Diet - by Ron Skaar - November 2015 Evolution to a Vegetable Diet - by Ron Skaar - November 2015
November 2, 2015
by Ron Skaar

Numerous ancient philosophers chose to follow a vegetarian diet. Pythagoras, who concocted the theorem for triangles, was an outspoken advocate of animal rights in ancient Greece. Other Greeks, notably Plato, plus Roman philosophers Seneca the younger, Ovid and Plotinus followed suit. 

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The Food Hit of a Century - by Ron Skaar - October 2015 The Food Hit of a Century - by Ron Skaar
October 1, 2015
by Ron Skaar

Doughnuts have been enjoyed for thousands of years. Ancient Roman chefs were deep frying fruits and pastries, to accompany aristocratic side dishes. Several petrified fried cakes, with holes, were unearthed in pre-historic southwestern Native American caves. 

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The Food Hit of a Century - by Ron Skaar - October 2015 The Food Hit of a Century - by Ron Skaar
October 1, 2015
by Ron Skaar

Doughnuts have been enjoyed for thousands of years. Ancient Roman chefs were deep frying fruits and pastries, to accompany aristocratic side dishes. Several petrified fried cakes, with holes, were unearthed in pre-historic southwestern Native American caves. 

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A Place to Start - by Ron Skaar - January 2015 Piquant Pleasures - by Ron Skaar - September 2015
September 1, 2015
by Ron Skaar

Preserving food in brine began 4,000 years ago, around 2030 B.C. A cucumber native to India, was first pickled by agrarians living in the Tigris Valley. Later on, down the Nile River, Cleopatra coveted pickles as a prized beauty secret. Mentioned twice in the Bible the brined cucumber accompanied travelers on long journeys, especially at sea.

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A Place to Start - by Ron Skaar - January 2015 The Quest for the Perfect Frozen Confection - by Ron Skaar - August 2015
August 1, 2015
by Ron Skaar

Three renowned civilizations of antiquity share credit in the creation of ice cream;  Persian nobles, of the Euphrates river valley, built ice houses to combat the summer heat. Roman slaves were sent into the mountains to retrieve blocks of ice to crush and serve with fruit, nuts and spiced syrups. Ancient Chinese had mastered the freezing process by using salt and saltpeter to lower the freezing point of ice.

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