Who invented the ice cream cone?

Mrs Marshall's Cookery Book, published in 1888, endorsed serving ice cream in cones, but the idea definitely predated that. Agnes Marshall was a celebrated cookery writer of her day and helped to popularise ice cream. She patented and manufactured an ice cream maker and was the first person to suggest using liquefied gases to freeze ice cream after seeing a demonstration at the Royal Institution.

Reliable evidence proves that ice cream cones were served in the 19th century, and their popularity increased greatly during the St. Louis World's Fair in 1904. According to legend, at the World's Fair an ice cream seller had run out of the cardboard dishes used to put ice cream scoops in, so they could not sell any more produce. Next door to the ice cream booth was a Syrian waffle booth, unsuccessful due to intense heat; the waffle maker offered to make cones by rolling up his waffles and the new product sold well, and was widely copied by other vendors.

Is it still possible to eat mammoth meat today?

As early as the 19th century, scientists knew that an elephant-like creature called a mammoth once roamed the forests of Siberia and other parts of the world.

Ancient cave paintings depicting this creature had been found, and some tusks of this animal had been dug up from the ground. But it was not until 1900 that scientists had the opportunity to see this extinct creature as it was thousands of years ago.

An old man who had found the fangs of a mammoth in Siberia led the scientists to the site. There they found the whole body of a mammoth frozen in the permafrost, just where it had died about 15,000 years ago!

The mammoth was about 3 meters long and 4 meters high up to the shoulders. In fact, it was about the size of a modern African elephant. But it was a much hairier beast, and it had a hump on the back of its neck, apart from long spiral fangs. Scientists believe that the mammoth was the largest mammal of its time. But they are not sure when and why this creature died.

The body of the mammoth found in Siberia had been perfectly preserved for tens of centuries, as it had fallen into a swamp, where it sank to the bottom of the frozen earth and died. The mud hardened, locking the mammoth in "deep freezing" for 15,000 years.

When the mammoth was found, it still had food in its teeth and stomach! And when the mammoth flesh thawed, it was fresh enough to be eaten by dogs!

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Where does the olive tree come from?

Nowadays, most of the olives we eat come from Spain or Italy. However, the origin of the olive tree is found in the Middle East, where it was common throughout the Mediterranean Sea in biblical times. Traders later introduced olive seeds and cuttings or shoots to Europe and North Africa.

They never eat fresh olives from the tree. Fresh olives have a bitter taste, so they must be tanned in salt water or using other methods before they can be consumed.

The most important product of the olive tree is not the fruit itself, but its oil. The famous olive oil was so valuable in ancient times that people sometimes measured their wealth by the number of bottles of olive oil they owned.

Olive trees live so long that some trees that are still alive today may have produced olives in Christ's time!

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What's the biggest seed in the world?

Why is the sea coconut (coco de mer) considered the largest seed in the world?

Sea coconut grows on palm trees found only in the Seychelles and the Maldives, a group of islands in the Indian Ocean.

The sea coconut is sometimes called the "double coconut" because it looks like two coconuts joined together. The name 'sea coconut' comes from the fact that some of these coconuts often fall from palms in the ocean and are transported by sea currents to distant shores.

Seychelles coconuts take about ten years to mature and can measure 45 cm long when at their peak. Since each coconut contains only one seed, some scientists consider the coconut itself to be a seed.

This makes the sea coconut the largest seed on Earth. These "double coconuts" can weigh more than 20 kilos, and some have weighed as much as 25 kilograms!

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What are the benefits of chocolate?

THE BENEFITS OF A CHOCOLATE BAR

A large number of scientific studies have shown that chocolate has many benefits for our body: it reduces stress, calms anxiety, reduces the discomfort of premenstrual syndrome and is rich in antioxidants.

Do you feel guilty every time you eat a chocolate? Forget about that feeling. If you do it in moderation, it can provide you with many benefits. Cocoa is an excellent source of minerals (iron, potassium, phosphorus, zinc, copper and magnesium).

In addition, the fat contained in chocolate is of vegetable origin and therefore does not increase cholesterol. It should come as no surprise that this delicacy is associated with happiness,

because it increases the secretion of endorphins and serotonin, which produces a stimulating effect on the brain, which in turn helps reduce depression and makes you feel good. But be careful when choosing a chocolate, because there are products made with cocoa butter substitutes that do not have the same properties.

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Good nutrition prevents violence

Oxford physiologist Bernard Gesch has a peace-keeping suggestion: feed criminals a balanced diet. He and his colleagues gave vitamin supplements and other micronutrients to a group of 82 prisoners, and compared their behavior to that of 90 convicts who received placebos.

The well-nourished committed 35 percent fewer infractions than those in the placebos group. "Nutrients are necessary for biological functioning," says Gesch.

Could some violent acts be a symptom of malnutrition? Omega-3 fatty acids appear to increase the cellular ability to absorb serotonin. Low levels of this neurotransmitter are associated with depression and aggression. B vitamins and minerals such as chromium and zinc are necessary to use glucose; a metabolism with insufficient glucose appears to cause a propensity for violent behavior.

"We have seriously underestimated the importance of health and nutrition in a crucial area: mental health and behavior," says Gesch.

The researcher proposes that nutrition programs may help reduce violence in prisons, and, more importantly, may prevent the development of violent behavior among children.

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What was pre-Columbian food like?

Pre-Columbian Mexican cultures already had a deep-rooted concept of healthy eating. Their meals were high in fiber, which included an extraordinary variety of fruits and vegetables. Beans were the basis of his daily diet, as well as countless nuts and other grains and seeds. Even their breads or tortillas, which they baked instead of frying, were the perfect complement to good nutrition. Their menus were perfectly balanced, consisting of a small portion of meat, fish or poultry, accompanied by a large amount of grain. The result was a feeding system with a high concentration of fibers and important nutrients, with a minimum fat content.

Perhaps these healthy culinary customs are due to the fact that both the Mayas and the Aztecs believed that the gods had created them for the purpose of producing exquisite foods for the deities to consume. In fact, the Maya were convinced that they came from corn. Just the Mayan word means "man of corn". They also thought that if they did not produce the right foods, they would bring about the end of the universe. The need to be great growers is reflected for history in the legendary Maya.

What is a Readfruit?

   The Osage orange is a common tree in parts of the United States. Farmers used to plant hedges of it on their farms. This tree bears fruits that look like green oranges. People often call them hedge apples. Hedge apples are pretty, but they are not good to eat. The Osage orange, however, has a cousin that bears big orange-shaped fruits that are good to eat. This cousin is the breadfruit tree.
   From its name it is easy to guess that bread can be made from its fruits. The fruits are not sweet like oranges and apples. Instead, they are starchy, like potatoes. If bread is to be made from it, a breadfruit is first sliced and dried. Then it is pounded up into flour. A breadfruit may also be roasted whole.
   The breadfruit tree grows only in very warm, wet lands. It is found chiefly on islands in the South Pacific. If a native of one of these islands is sitting under a bread-fruit tree, his dinner may drop into his lap.
   There are different kinds of breadfruit. Some kinds ripen at one time of year, some at another. In places where the trees grow, there is usually breadfruit to eat all the year around.

Bread facts

   The people of every land have their own kinds of bread. But all bread is alike in one way. It is made of flour and a liquid. The flour, as a rule, comes from grain. But it can also be made from potatoes, soybeans, peas, breadfruit, bananas, or some kinds of roots.
   Breads can be divided into two groups. Those in one group are light and more or less fluffy. They are raised, or leavened, breads. Others are thin and hard. They are unleavened breads.
   One way of making bread light and fluffy is to put yeast in it. The yeast gives off little bubbles of carbon dioxide. These bubbles puff up the dough.
   There are other ways of producing bubbles of carbon dioxide in bread dough. Baking powder can be used. So can sour milk and soda. Biscuits and other quick breads are made without yeast.
   Matzoth is one kind of unleavened bread. Graham crackers are another.
   Bread is a very important kind of food. It is sometimes called the "staff of life." Much of the bread we eat now is enriched. Vitamins and minerals have been added to it. Bread is so important that the word "bread" is sometimes used to stand for all our food. In the Lord's Prayer, when we say, "Give us this day our daily bread," we are really asking for all the food we need to keep us well and strong.

Parsley herb

   Parsley In modern cooking, parsley is mainly a flavoring and decorative herb. Sprigs of its leaves give a delicate taste and a lacy, green garnish to soups, salads, and meat or cheese dishes. This leafy sweet herb is grown in several varieties. Many have been grown since ancient times in Mediterranean countries.
   Besides plain parsley, two other popular varieties are paramount and moss curled. Hamburg variety has an enlarged root looking like a parsnip but tasting like celery.
   Agricultural department food bulletins state that parsley is a good source of vitamins A and C and a fair source of niacin.
   It is rich in iron, but one is not likely to eat large enough amounts to supply much of that element for the body.

What is curry?

   The curry is a pungent mixture of dried, ground spices used to flavor soups, sauces, lamb, shrimp, fish, and other foods. A curry may consist of as few as 5 spices or as many as 50. One of its chief ingredients is turmeric, the aromatic root of a plant raised in China and the East Indies. Other spices used in curry may include coriander, cinnamon, cumin, cardamom, cayenne pepper, pimento, fenugreek, ginger, black pepper, long pepper, cloves, and nutmeg. Curry was first prepared in India.

The dehydration of food

   Dehydration of food is a method of preserving foods by removing large amounts of water from them. Drying is probably the oldest method of food preservation. It was first practiced by prehistoric man, who dried grains, fruit, vegetables, and meats by exposing them to the sun. Although some foods are still dried by the sun, most dehydrated foods today an dried by artificial means. Some commonly known dried foods are raisins, prunes, peaches, milk, and eggs.
   A major advantage of dehydrated foods is that they are relatively compact and can be stored in a smaller amount of space than can an equal quantity of fresh foods. Dried foods can also be stored without refrigeration. A disadvantage of dehydrated foods is that they readily absorb moisture from the air and must be carefully wrapped to prevent them from spoiling.

Diet quotes

Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie. -Jim Davis

The second day of a diet is always easier than the first. By the second day you're off it. -Jackie Gleason

Diets, like clothes, should be tailored to you. -Joan Rivers

What some call health, if purchased by perpetual anxiety about diet, isn't much better than tedious disease. -Alexander Pope

If I like myself at this weight, then this is what I'm going to be. I don't have an eating disorder.
-Courteney Cox

I don't believe in dieting. -Joan Collins

The only way you get that fat off is to eat less and exercise more. -Jack LaLanne

People who shop in health food stores never look healthy. -Amy Sedaris

Feeding is a very important ritual for me. I don't trust people who don't like to eat. -Gina Gershon

It looks to me to be obvious that the whole world cannot eat an American diet. -Jerry Brown

I've been on a diet for two weeks and all I've lost is two weeks. -Totie Fields

The best doctors in the world are Doctor Diet, Doctor Quiet, and Doctor Merryman. -Jonathan Swift

The heart, like the stomach, wants a varied diet. -Gustave Flaubert

You don't want to make a steady diet of just lettuce. You don't want to make a steady diet of fried chicken. -Paula Deen

I'm an emotional eater. When I get upset, my diet goes out the window. -Kelly Osbourne

Pomegranate

   The pomegranate tree has been known to man for thousands of years. It is a tree or tall shrub that grows only in tropical or semitropical lands. In the United States it grows best in southern areas.
   Small clusters of reddish-orange flowers bloom in the spring and are followed by a reddish or deep yellow fruit called pomegranate. This fruit is the size of a large orange. The outside covering, or rind, of the pomegranate is hard, but inside this sectioned fruit are many seeds surrounded by juicy pulp.

Figs

   The fig is an edible fruit of a tropical tree that belongs to the same family as the mulberry, nettle, and india-rubber tree. The fig is not the simple, many-seeded fruit that it looks to be but is a cluster of many little fruits. The cluster is turned wrong side out so that the receptacle, or fleshy part to which the little seed-like fruits are attached, is on the outside, and the fruits themselves are on the hollow inside. Figs are of various colors—yellow, green, red, or blue black—and are very sweet. In regions where they are raised, they are eaten fresh or are canned, preserved, or dried.
   The fig tree, which is native to Asia Minor, has been cultivated since ancient times. It has been introduced into warm countries in all parts of the globe. In America it was brought very early to the southern colonies, and in California the early mission fathers planted it in their gardens. California is now the main producer of figs in the United States, although they are also grown commercially in the southeastern states and in states along the Gulf of Mexico.

Lettuce

   Lettuce is probably the most important salad plant grown in America. In most lettuce plants, the leaves are the edible part. Some lettuce plants form cabbage-like heads. Others have loose, crinkly leaves. Romaine or cos lettuce plants have tall, columnlike heads. Seed catalogs or packages tell when and what kind of lettuce should be planted for a continuous harvest. In the home garden, loose-leaf varieties are the easiest to grow. Planting of a four to six foot row of thinly sown seed should be enough for an ordinary family. Soil should be well-drained and well-cultivated. Lettuce needs plenty of water and food.

Roquefort cheese

   The Roquefort is a strong-tasting cheese made from sheep's milk to which one of the blue or blue-green Penicillium molds has been added. True Roquefort cheese comes from Roquefort, France. There, manufacturers cure the cheese in natural caves that have the right atmospheric conditions for proper curing. The milk supplies the distinctive flavor. Roquefort cheese may be used in salad dressings. It is also served with fruits as an appetizer.

What is Pepper?

   Pepper is the name for several plants and products. The best known is black pepper, a spice for flavoring food. It comes from a tropical vine native to the East Indies, Thailand and India. Twice a year the vine bears fruit in the form of green berries, which turn red. They are picked, dried in the sun and turn black. Then they are ground into fine, black pepper powder. The whole berries are called peppercorns. To get the best flavor, the peppercorns should be ground in a pepper mill at the time they are to be used.
   White pepper is ground from the same ripe berries, after the dark outer rind has been removed.
Red pepper, not related to either black or white, is the dried, crushed pods of a large variety of hot chilies.
   Green and red peppers found in vegetable markets are from entirely different plants, and their history has always been confused with the common table spice. They are called sweet or bell peppers and are berry-like fruits, related to the tomato and used fresh or cooked in salads, soups, and stews. The red bell pepper is simply the ripened green bell pepper. They were first found in the West Indies by a botanist of the Columbus expedition, who took samples back to Europe with him.

Flour

   Recipes for bread, cake, and cookies all call for flour. In the United States, if the recipe says simply "flour," it is sure to mean flour from wheat seeds. The seeds, or grains, are ground between rollers. The ground-up grain is then sifted to separate the fine powdery part from the coarser part. The fine powdery part comes mostly from the food stored up inside the seed for the baby plant. The coarser part comes mostly from the outside seed coat. Fine white flour has been rolled and sifted several times. Whole-wheat flour and graham flour are wheat flours that contain almost the whole grain. They have not been rolled and sifted as many times. There are many other kinds of flour. Most of them are made from seeds, just as wheat flour is. Among those from seeds are rye, buckwheat, and rice flours, and corn-meal. But not all flour is made from seeds. Flour is also made from potatoes and from manioc roots.

Onion

   An onion is a bienniel herb related to the lily. The bulbs are used as vegetables and for flavoring other foods. A chemical, allyl sulfide, escapes when the onion is cut and affects nerve endings in the nose. The nerve endings stimulate tears to flow from the eyes.
   The onion grows to be two or three feet tall. The stem is flat, disk-like and underground. The fleshy underground leaves surrounding the stem are white. As they grow and receive sunlight, chlorophyll is produced. In the second year of growth, a flower stalk produces a flower cluster.
   Onions are propagated by seed sets (small bulbs) and by bulblets that grow at the top of the stem instead of flowers.