Search Results for capsicum
1-16 of 16 Search Results for
Gastronomica (2007) 7 (2): 35–43.
Published: 01 May 2007
... (Capsicum annuum and spp.) would have been an ideal substitute for expensive spices from the East. The medieval spice did in fact decline dramatically about the same time as the discovery and diffusion of the chile. The question arises: did the arrival of the chile in the Old World contribute to or cause...
Gastronomica (2019) 19 (3): 29–40.
Published: 01 August 2019
...) brought to Siberia by medieval merchants and migrants from Byzantium, the Caucasus, and Central Asia. Foods introduced from the Western Hemisphere (notably potatoes, tomatoes, sunflowers, and capsicum peppers) after the first Spanish and Portuguese voyages to the New World in the fifteenth and six...
Gastronomica (2019) 19 (2): 71–79.
Published: 01 May 2019
... as the seventh century Muslim traders, traveling along the Silk Road, began to settle in the city, bringing with them a distinctive food culture centered around mutton, beef, flatbreads, and spices such as cumin, coriander, and capsicum chilli. Today, the Muslim Quarter, built up around a main thor...
Gastronomica (2012) 12 (4): 68–73.
Published: 01 November 2012
...- sines around the globe; perhaps none of these has been more influential than capsicum peppers . In many parts of the world today hot peppers are referred to by variations on their ancient Mexican (Nahuatl) name, chilli . In Peru the indigenous lingua franca during the conquest era was Quechua, but the...
Gastronomica (2012) 12 (3): 94–97.
Published: 01 August 2012
... involves copious quantities of capsicum . Fortunately, I had just harvested some habaneros . Convincing someone to eat a habanero or take a shot of habanero vodka is not easy . You have to convince the victim that he wants to ingest the pepper . This is most effec- tively accomplished by bringing his...
Gastronomica (2012) 12 (2): 59–65.
Published: 01 May 2012
... parish administrators; they offer their services as social workers and psychologists . As a consequence, a great deal of mundane jams and the amount of time that vegetables were cooked; older sisters responded with alarm to capsicum and with bafflement to tofu . But the changes stuck . Over the last...
Gastronomica (2011) 11 (3): 107.
Published: 01 August 2011
... Hamilton on Portuguese culinary influences) . There are several troubling errors or misrepresentations: Figure 2 .10, Drying capsicum (p .59), is credited as Photo by author, when it is in fact the same photo of Lishan Sefu that appears in Laurens van der Post s 1970 African Cooking (p .35) . There is...
Gastronomica (2010) 10 (4): 9–11.
Published: 01 November 2010
... dish in which smooth pebbles were placed in the guinea pig s stomach cavity to facilitate the roasting process.8 Cobo also wrote about cuy being served with capsicum pepper, which is still a common Andean dish today.9 In his rendering of the renowned supper Zapata also included an assortment of colored...
Gastronomica (2010) 10 (1): 149–154.
Published: 01 February 2010
... flour. Higman s conclusions take note of the local preference for salty, sweet, fat, and spicy hot, and the partial congru- ence of Jamaican taste with the fast foods that have diffused rapidly and globally. Though Jamaica s own fast foods add the hot-spicy taste based to some degree on the capsicums...
Gastronomica (2006) 6 (4): 99–107.
Published: 01 November 2006
... creators define, classify, and transform foodstuffs into dishes, meals, and also ideas about food. Surely a culinary tradition is not broken every time its inventory of foodstuffs changes through losses or new encounters. Columbus saw hot Caribbean ajís (hot capsicums, chilies) as equivalent to the black...
Gastronomica (2005) 5 (2): 110–111.
Published: 01 May 2005
... chilies belonging to the capsicum family, peanuts, papayas, pineapples, tomatoes, potatoes, and cassava. Even earlier, according to the author, Indian traders had introduced spices such as cumin, coriander, cardamom, and saffron. And several crops introduced by Europeans for commercial export eventually...
Gastronomica (2005) 5 (2): 111–112.
Published: 01 May 2005
... surprised to learn of the many foods native to the Americas that were introduced into Southeast Asia by Europeans, including all varieties of chilies belonging to the capsicum family, peanuts, papayas, pineapples, tomatoes, potatoes, and cassava. Even earlier, according to the author, Indian traders had...
Gastronomica (2003) 3 (4): 63–67.
Published: 01 November 2003
... each food (for items 5 to 18): 5. Vegemite 13. Marmite 6. chocolate 14. sardines 7. steak 15. lamb chops 8. peanut butter 16. broccoli 9. milk 17. black, unsweetened coffee 10. carrots 18. foods with hot (Capsicum) 11. butter peppers in them 12. apples 19. What is your best estimate of the age at which...
Gastronomica (2002) 2 (1): 49–57.
Published: 01 February 2002
... not only for eating: A root decoction or pulverized roots are used in Nigeria for headache, while the palm cabbage is used for menorrhagia and a decoction of it or of young leaves is drunk for gonorrhoea The palm cabbage with Capsicum and salt, is boiled and eaten in B. Congo as a cure for bron...
Gastronomica (2001) 1 (2): 40–49.
Published: 01 May 2001
... to Europeans was in com- mon use among the people of the Caribbean. To quote Chanca again, the natives use as seasoning a spice called agi, with which they also season their fish and birds when they can get them. This aji, as the Caribs called it, was one of the Capsicum species, most probably C...
Gastronomica (2001) 1 (3): 40–52.
Published: 01 August 2001
... under their saddles while riding westward into Europe. We can assume that they consumed most of the offal of the ani- mals they fed on, from which they got iron, vitamin A, and vitamins of the B group. Though all of the capsicums are of New World origin, it is said that the Huns brought the paprika pod...