If you are just as interested in travel as you are in food, then the history of French foods is one in particular that you are going to want to become more familiar with. The history of French foods is one which actually begins as far back as 1400 A.D., when the first French cookbooks imitated Moorish cuisine and sugar, which was still considered very much as being a luxury, was what was used to sweeten the various dishes.

1600

During the 1600s it was Royal patronage which truly promoted French cooking, with various dishes of fish and fruit being the most popular. There are many examples, particularly from this time that go to show just how important food has always been in France. For instance a butler once killed himself because his lobsters arrived late.

It was also during this time in French history that Dom Perignon invented the art of making champagne, as he began storing his wine in bottles that were strong enough to contain the petulance of secondary fermentation. Coffee was also introduced around the same time, in 1644, while in 1686 the development of the croissant celebrated a true Christian victory in Austria over the crescent banners of the Turks.

1700

The 18th century also played a great role in the history of French foods, and it was really during this time in particular that the appeal of French food began to grow with the prestige of French culture. The restaurant movement also began around this time and there was a new journalistic breed coming about, namely including food critics and restaurant reviewers.

2000

Although the 19th and 20th centuries also had their influences on the history of French foods, it has been the 21st century more than either of those which have played a role. French cuisine is now renowned around the world more than ever before and held high in regard and respect. There is really no other country in the world that takes its cuisine as seriously and significantly as the French,< and French cooking is really not a monolith, but rather it ranges from the olives and seafood of Provence to the butter and roasts of Tours.

There is so much variety with French cuisine, and this is actually one of the most valuable aspects of all that people need to understand and recognize when it comes to the history of French foods. http://www.living-in-france.org

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The rich culture of South East Asia lies at the tastiest food in the world. Once known as the land of the spices, the food of the Thais, Filipinos, Vietnamese, and Indonesians are among the most famous exotic creations. Much of the identity of South East Asia lies on the different food that come from unique, yet common backgrounds following the influences of Indian, Chinese, and the European colonizers along with the local flavor.

The food has both common and binding ingredients. These include coconut milk, lemon grass, sugar, basil, fish paste, and chili. To an outsider’s taste buds, this food is described as spicy, tangy and sweet, all mixing together to present a unique taste. Curry, which is an Indian food, has evolved to be a staple dish in South East Asia.

Thai food is the most popular cuisine coming from South East Asia. It takes in five different flavors from the different regions in its traditional kingdoms which are sour, salty, sweet, spicy, and bitter. The famous southern curries are traditional Indian adaptations that have local ingredients like coconut milk. Thai food uses generous servings of fresh spices and fish sauces. Like any other Asian country, rice is the staple food of the Thais. If you travel to Thailand, you will encounter a very unique experience in tasting the different variety of Thai food. The most famous dishes are Pad Thai, and Red Na.

Filipino food meanwhile offers a range of different flavors all scrambled together to present a bulk taste. It is the most unique among South East Asians because it took more foreign influences from their colonizers as compared to their neighbors. As an example, it has more meat than Thai food or Vietnamese food. It also has fewer spices. Instead they use the taste of the meat just like the Spanish and the Americans. Filipino food as compared to South East Asian food is roasted more just like the Western style. This makes Filipino food a popular choice among American and Western tourists.

Like other South East Asia cuisine, Vietnamese cuisine follows the tradition of the Indians and Chinese. It uses a lot of soy sauce and fish sauce, which is both an Indian and Chinese influence. Religion plays a large part on Vietnamese cooking as most dishes are vegetarian as compared to Filipino foods which are very meaty.

Vietnamese food follows the spicy and sweet taste and like any other South East Asian country, rice is the popular choice. Vietnamese cuisine is also known for their rich soup concoctions. These soups along with the countless dishes are very popular in North America, France, and Russia.

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Italian food varies greatly throughout Italy and pairing down Italian food to just the fifteen or so dishes that can be found at Italian food restaurants in the United States is very short sighted. There are many different regional cuisines in Italy that take their cues from surrounding countries and mix in a little local creativity in order to produce their own unique Italian food. One great example of this is the Friuli-Venezia Giulia region.

This region shares a border with the former Yugoslavia and shares a lot of the same traditions, including culinary traditions. The Italian food here is strong with Austrian, Hungarian, Slovenian, and Croatian influences. One of places that this is most apparent is in the beer halls of the area. Here they feature such dishes as Viennese sausage and goulash. Goulash, which originated as a Hungarian dish, has taken on a distinct Italian taste here and can often be found in fine Italian food restaurants both in and out of Italy. Goulash is immensely popular in this region and is a thick stew of beef and local vegetables such as onions and red peppers. It is very thick and seasoned with paprika and can be served with pasta. Another dish that makes a frequent appearance at the beer halls in this area is Bohemian hare.

Photo: @NAO

The most often used meat in this area is pork. In fact, if visiting this area it is essential to try one of their world famous San Daniele del Friuli hams. These hams are a staple of the local Italian food. The whole region is known for their bacon and sausages. In fact, there is a local dish called jota that is unique to the region and is a stew dish made with beans and bacon. The pork in this area is spicy and this may come as a bit of a shock to foreigners not familiar with this brand of Italian food. The pork is often cooked over an open hearth and is seen in many dishes even if it is not the main entrÈe.

Photo: @VeraNovember

There are many other foods specific to the area. The sweeter side of the Italian food here includes strudel. Most of the desserts here are flour based and so strudel is very common. One of the most common dishes found in the area is polenta. This is a dish of boiled cornmeal and is a staple of the regional diet and can be found served with all types of Italian food including both meat and cheese dishes. It is most similar to American grits. Another Italian food staple that must be mentioned in this region is the cheese. The world famous Montasio cheese comes from this region. If you like your Italian food with lots of cheese, and not just mozzarella, then this is the region for you. One last dish that must be mentioned is brovada. This is a dish that is unique to the region. It is most simply turnips that are preserved in marc. This most certainly is not a dish that most people think of when thinking about Italian food, but it is a dish that is unique to Italy and is, therefore, an important part of Italian food. So the next time you’re up for some Italian food, branch out and try some different regional cuisines.

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One of the highlights of traveling to Italy is naturally the Italian food. Milan, in particular, is a fashion and food capital of the world. With so many choices for good quality Italian food, it can be hard to decide where to eat at times. Travelers are also frequently overwhelmed with how much there is to do in Milan or may only be in the city for a few days. The food here can also be very expensive and not for the budget conscious traveler. However, there must be an alternative to the ever ubiquitous McDonald’s? Surely there is a way to eat cheap Italian food in Milan? Time and budget constraints often prevent tourists from enjoying good Italian food, but that need not be the case in Milan.

Photo: @lilinum

Milan is home to yet another Italian food innovation. It is quite simply known as Ciao. Ciao is a fast Italian food restaurant that serves up fresh Italian food made on the spot with a friendly price tag. Unlike American fast food chains, Ciao serves quality Italian food. For those a little leery of anyplace claiming to have quality Italian food fast, let me point out that there is not set menu at Ciao. The menu changes daily in order to provide the freshest Italian food that is in season. Ciao serves all manner of hot Italian foods along with snacks, alcohol, and espresso. It’s a self-service restaurant so you just fill up your plate and then pay at the register. With the low price tag Ciao also presents tourists with an opportunity to try different Italian foods without worrying about the money should you not like it.

Another great feature of Ciao that endears it to American tourists is the fact that it is open all day. Ciao is one of the only options for Italian food after lunch and before dinner. In Italy, many of the Italian food establishments close between meals leaving only the American fast food imports open. If you’re a tourist and visiting Milan for the first time, then it can be hard to fit everything into your schedule and get meal times when most of the restaurants are open. Plus, many people don’t want to spend the time it takes to eat at a typical Italian food restaurant, choosing to instead see the sites. It’s a real shame that people save up for vacations to Italy and end up eating at McDonald’s because of lack of time or money.

Many people don’t know a place like Ciao exists before they leave home so take this opportunity to plan it into your Italian vacation now. In fact, you won’t even have to stop looking at the sites while eating quality Italian food at Ciao. Be sure to check out the Ciao outlet at Piazza Duomo. Get your food and head over to the third floor of the Duomo Center and grab a table. The view from this vantage point is simply amazing and will provide a nice backdrop to your meal. Italian food doesn’t have to be expensive when in Milan and you don’t have to carve large blocks of time out of your vacation in order to experience fresh Italian food, just go to the nearest Ciao and soon you will be dining on quality Italian food in the heart of Milan.

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There seems to be a trend today to return to authentic Italian food. People are no longer satisfied with the Americanized Italian food that is often served at restaurants, especially chain restaurants. There is also a move to make more and more Italian food at home. People like to have control over the food and make healthy substitutions or personalize Italian food recipes. This is due in large part to the internet. Before the internet people who wanted to make or buy authentic Italian food had to hope that an Italian family or international market had set up shop in their town or a neighboring city. Also, the Americanized version of Italian food became popular because it was easy and cheap to make. However, with the internet people can now learn online in the comfort of their own homes the secrets to making good Italian food and now that shoppers can buy directly from the source it is cheaper to buy ingredients and prepared food.

The internet is truly opening doors not just in Italian food, but in all international cuisine. But, you do need to be careful when shopping for Italian food online. The first thing you want to do is make sure that the vendor you are buying from is as close to the source as possible. If you are looking for a specific ingredient then look for a vendor that specializes in that particular area. This will help you maintain an authentic taste as well as cut on the costs if you’re not dealing with a middleman. See how long the vendor has been in business and what their experience is with Italian food. There are dozens of these Italian food specialty shops online, you just need to find the ones that you feel most comfortable with.

Another thing you want to pay special attention to is the shipping charges, especially if you are buying from another country. In Italian food, there are many non-perishable items and you will want to buy them in bulk since it is cheaper to ship it in the same order than to order it again. Avoid any online vendors that charge you shipping per item since all your purchases will be shipped together. The bulk of the shipping should be charged with the first item you order and rise gradually with each additional item. Many vendors will just charge flat rate shipping or you may be able to find specials with free shipping. Make sure you also read the fine print to understand all their charges. You don’t want to be surprised by any processing charges or other extra fees.

Photo: @NomadsWind

When buying Italian food online it is also important to look at the company’s return policy. A vendor should be willing to take back any food that is spoiled or ruined upon delivery. Italian food depends on fresh ingredients and online shopping is a great way to get not only the ingredients but whole Italian food dishes already prepared. Just make sure you don’t get stuck paying for Italian food that isn’t fresh. These days online Italian food companies have mastered shipping fresh food to make sure it arrives fresh at your doorstep.

Demand the best from the vendors you deal with. If you haven’t already, take the plunge and try buying Italian food online. You might discover a new favorite, or experience another side of Italian food without having to go out to a fancy Italian food restaurant.

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Anchovies are a very important part of the flavor of Italian food.  However, many people, even fans of Italian food claim to not like anchovies.  Some people have bad memories of smelly little fish on pizza that have forever tainted their view of Italian food that includes anchovies.  Unbeknownst to many of these people is the fact that anchovies are widely used in Italian food and it’s likely that some of their favorite Italian food dishes are made with anchovies.

These small and often misunderstood fish are used extensively in Italian food and there comes a point when it is impossible to enjoy Italian food without running into these little guys.  Anchovies are a small saltwater fish.  They are only about three inches long but pack quite a flavor.  There are six different species of anchovies that are used in Italian food.  From April to September is the Sicilian anchovy season and these species are lighter in flavor than the Spanish anchovies that make up a bulk of the anchovies used in Italian food.

Photo: @guitarpug

Anchovies must quickly be preserved in order to keep the flavor that is wanted for Italian food intact.  The most traditional way to preserve anchovies is packed in salt.  This is the best way to guarantee an authentic Italian food flavor.  Soon after the fish are caught they are cleaned and washed in salt brine and then set out to dry.  The fish are then layered in round tins with sea salt in between each layer.  The tins are then left to season for up to two months.  A weight is placed on top of the tins in order to compress the fish and remove any extra fluids and fat from the fish.  After the curing time is up they are sealed up and shipped off to be used in different Italian food dishes around the world.

Another way to preserve anchovies is to pack them in olive oil.  This is similar to the above method of preserving, except that after the seasoning period is over the fish are again washed and the scales, skin, and bones are removed before placing the fish in jars or tins of olive oil.  There are other ways to preserve anchovies for use in Italian food, but none are as popular as these first two.  Anchovy paste is readily available, however, this paste does not have the anchovy flavor that is desired for Italian food and instead ends up tasting just plain salty.

When using anchovies in Italian food it is important to rinse them first.  They are much too salty the way you buy them and you want to wash away some of the excess salt.  If you are shopping for anchovies to use in a specific Italian food dish, make sure to buy just enough for the meal you are planning.  Anchovies do not last very long once opened and should be used right away to ensure the flavor.  If you have leftover anchovies then wash them and put them in a jar of olive oil.  Seal the jar and place it in the refrigerator.  This will only buy you five more days but if the fish are left in the tin after opening they will begin to get a metallic flavor that will ruin your Italian food.

Now you know a little more about this Italian food favorite.  The next time you see anchovies listed as an ingredient at your favorite Italian food restaurant go on and give it a try; you might be surprised at how good it is.

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There is really no definitive answer as to how rice arrived in Italy. However, as soon as it made its way to Italy in the fourteenth century, most likely from Spain, it became a hit in Italian food. Areas of the country outside of Milan have the perfect blend of flat land, water, and humidity to make rice cultivation a very successful endeavor. The intensive rice cultivation that began in the fourteenth century has continued and has made rice a staple in regional Italian food.Photo: @makenamedia

Perhaps the most popular example of rice in Italian food is in risotto. Although risotto is considered a very serious dish in Italian food, it actually started out as a joke. As the legend goes a young apprentice was staining the glass used in the Duomo di Milano, a magnificent gothic cathedral, in 1574. He was relentlessly teased because it looked as if he had added saffron to pigments in order to obtain more vibrant and brilliant colors. When it came time for his master’s wedding, he decided to play a little joke to show how tired he was of the teasing. So, he added saffron to the rice that was to be served at the wedding. The plan backfired and the rice was so popular amongst the wedding guests that it became the staple of Italian food that we know today.

There are four main components to the risotto we know in Italian food today. The first is the soffritto. Sometimes this can be special ingredients specific to the type of risotto being made. However, it is typically a mixture of vegetables, butter, oil, and onions. This mixture is sautÈed in the same skillet where the rice will later be cooked. The next component is the broth. The broth can be homemade or canned and can be beef, chicken, vegetable, or fish. The third component is the flavoring ingredient. This is the component that will give the risotto its specific flavor. This can range from vegetables to meat, truffles, or the ingredient that started it all, saffron. Now of course, the final component is Italian rice. The rice that is used in Italian food is made up of large grains with lots of starch. This rice is perfect for risotto because it can absorb large amounts of liquid and still remain firm.

Risotto is a very popular Italian food dish, but it is also one of the most botched Italian food dishes because of the precise way in which the rice is prepared. Some tips to making it successfully at home include not washing the rice. If you were to wash the rice beforehand it would eliminate much of the starch that is needed to make good Italian food. There are also different types of Italian food rice and you will want to pick the rice that is most appropriate for your recipe. All rice is not created equal so check your recipe and cookbooks to decide which rice is best to use. You’ll also want to use a double-bottom saute pan.

Photo: @ArtGirl42

This will keep the heat uniform to make sure the rice cooks evenly. It is important to sautÈ the rice until it is toasted before adding the broth. However, don’t cook it too long or it will harden. This is the most important part of making an authentic Italian food risotto, make sure the rice is toasted. After that, it is all downhill. Just follow these tips and pretty soon you’ll be cooking like a professional Italian food chef.

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