Wednesday, 5 November 2014
Wednesday, 6 March 2013
The ancient Jewish sage Hillel the Elder is said to have wrapped meat from the Paschal lamb and bitter herbs between two pieces of old-fashioned soft matzah, flat, unleavened bread, during Passover in the manner of a modern sandwich wrap made with flatbread. Flat breads of only slightly varying kinds have long been used to scoop or wrap small amounts of food en route from platter to mouth throughout Western Asia and northern Africa. From Morocco to Ethiopia to India, bread is baked in flat rounds, contrasting with the European loaf tradition. During the Middle Ages in Europe, thick slabs of coarse and usually stale bread, called "trenchers", were used as plates.
After a meal, the food-soaked trencher was fed to a dog or to beggars at the tables of the wealthy, and eaten by diners in more modest circumstances. Trenchers were the precursors of open-face sandwiches. The immediate culinary precursor with a direct connection to the English sandwich was to be found in the Netherlands of the 17th century, where the naturalist John Ray observed that in the taverns beef hung from the rafters "which they cut into thin slices and eat with bread and butter laying the slices upon the butter" explanatory specifications that reveal the Dutch belegde broodje, open faced sandwich, was as yet unfamiliar in England.
Initially perceived as food men shared while gaming and drinking at night, the sandwich slowly began appearing in polite society as a late-night meal among the aristocracy. The sandwich's popularity in Spain and England increased dramatically during the 19th century, when the rise of an industrial society and the working classes made fast, portable, and inexpensive meals essential. It was at the same time that the sandwich finally began to appear outside of Europe. In the United States, the sandwich was first promoted as an elaborate meal at supper. By the early 20th century, as bread became a staple of the American diet, the sandwich became the same kind of popular, quick meal as was already widespread in the Mediterranean.
Friday, 11 May 2012
The Clusiaceae or Guttiferae Juss. (1789) (nom. alt. et cons. = alternative and valid name) is a family of plants formerly including about 37 genera and 1610 species of trees and shrubs, often with milky sap and fruits or capsules for seeds. It is primarily tropical. More so than many plant families, it shows a large amount of variation in plant morphology (for example, 3 to 10 petals, fused or unfused petals, and many other traits).According to the APG III, this family belongs to the order Malpighiales. The APG III system reduced the circumscription of this family to just 14 genera and about 595 species.
One feature which is sometimes found in this family, and rarely in others (e.g., Malpighiaceae), is providing pollinators with rewards other than pollen or nectar; specifically, some species offer resin which bees use in nest construction (all three rewards are found in different species of the Clusiaceae).
Wednesday, 21 September 2011
A sandwich is a food item, typically consisting of two or more slices of bread with one or more fillings between them, or one slice of bread with a topping or toppings, commonly called an open sandwich. Sandwiches are a widely popular type of lunch food, typically taken to work or school, or picnics to be eaten as part of a packed lunch. They generally contain a combination of salad vegetables, meat, cheese, and a variety of sauces or savoury spreads. The bread can be used as it is, or it can be coated with any condiments to enhance flavour and texture. They are widely sold in restaurants and cafes.