42 Sentences With "peasant food" | Random Sentence Generator

For me, it was peasant food or just home cooking.

It's very different from xiaolongbao or Peking duck, that's not peasant food.

We have heavy peasant food, cold pilsners, and fruit of the sea.

A plate of piss-poor peasant food could become something sublime, like feijoada in Brazil.

I'm cooking peasant food from every culture—every culture in the world serves these cuts of meat.

"Ah, you like the peasant food," Ester told me when I indicated a preference for the sujebi.

The peasant food my family brought over from Hunan province doesn't include MSG or sugar, because such luxuries were out of reach.

Their kitchens were set up to cook them quickly and they had time-honored recipes to make simple peasant food taste delicious.

"Cypriot food is peasant food!" my sisters and I would sneer as we squeezed fresh lemon juice over sigara böreği or my grandmother's hand-rolled dolmades.

They're essentially a Polish brand of dumplings, and originated in the 13th century as a peasant food that gained popularity among the nobles (as I hope for my articles).

Fondue is so accessible in part because of its probable origins as a 19th-century peasant food, created as a way to use up stale bread and scraps of cheese.

A hearty steak, even then, was on the luxury end of the dining spectrum, while lobsters were considered basically peasant food by the fishing towns in New England where the shellfish was abundant.

"Fish and chips started out as peasant food and hip-hop is a culture originally created by people who didn't have anything, so they have more in common than people think," he says.

"We're recreating peasant food that was cooked by fire all over Italy," said Taylor Mason, the chef and an owner (with Leeann Mason, his wife), who sources recipes from antique cookbooks he acquires in the old country.

Chicken liver pate is the kind of appetizer that sounds swanky and fancy, but in reality, this is peasant food at its absolute best, and requires just a bit of rustic, crusty bread toasted up on the side to serve.

After nine hours of transformation, the pig's trotter looks as it did at the beginning: humble and honest, just like the peasant food that inspired it, but it conceals a luxurious secret within: sweetbreads, morel mushrooms, and onions, bound by a light chicken mousse.

Though disdained as peasant food for nearly a century after it became commonplace, many of the pies these 18th century Neapolitans were eating closely resemble pizzas still enjoyed today, such as the Pizza Mozzarella, later renamed the Margherita pizza in honor of Italy's Queen Margherita a century later.

There are plenty of cheffy moments — he loves grinding dehydrated vegetable pulp into powders to be used just about everywhere — but they're balanced by more approachable solutions, including a chapter on classic recipes that stretch out scraps, which in other cookbooks would simply be categorized as peasant food.

Mulgipuder, a national dish of Estonia made with potatoes, groats, and meat. It is very traditional food in the southern part of Estonia. Historically, the cuisine of Estonia has been heavily dependent on seasons and simple peasant food. Today, it includes many typical international foods.

Maccu is a peasant food and staple food that dates back to ancient history. The Roman people may have invented or introduced the foodstuff, which was created from crushed fava beans. Although maccu's availability in contemporary times in Sicily is generally rare, it is still occasionally served in restaurants there.

Duckefett is a simple sauce and a regional specialty in northern Hesse, particularly in Kassel. It is made of bacon, onions, sour cream, and occasionally cooked and condensed milk is added. As for side dishes, they are usually Duckefett potatoes, potato dumplings, served occasionally. Because of the low-cost ingredients Duckefett was long considered peasant food.

It can also be made from trimmings from pork and veal, adding gelatin to the stock as a binder. Sometimes, it is made with nothing from the head. Head cheese is usually eaten cold or at room temperature. Historically, meat jellies were made of the cleaned (all organs removed) head of the animal, which was simmered to produce stock, a peasant food made since the Middle Ages.

Dishes are plain and simple, without elaborate preparations. The food of Apulia is often characterized as peasant food or cucina povera, the 'cuisine of the poor'. In spite of this, the dishes are richer and more complex than the number of ingredients and the simplicity of the cooking methods would suggest. The first cookbook on Apulian cuisine was Il Libro della Cocina from 1504, which covered the cooking of the nobility.

Maccu is a Sicilian soup and foodstuff prepared with fava beans as a primary ingredient. It is a peasant food and staple that dates back to ancient history. Maccu di San Giuseppe (English: maccu of St. Joseph) is a traditional Sicilian dish that consists of various ingredients and maccu. The dish may be prepared on Saint Joseph's Day in Sicily, to clear out pantries and allow room for the spring's new crops of vegetables.

Peruvian corn During the colonial period, and continuing up until the time of the Second World War, Peruvian cuisine focused on Spanish models and virtually ignored anything that could be regarded as native or Peruvian. Traditional food plants, which the indigenous people continued to eat, were regarded as "peasant food" to be avoided. These colonial attitudes took a long time to fade. Since the 1970s, there has been an effort to bring these native food plants out of obscurity.

Katemeshi was a rice dish, peasant food and former staple food in Japanese cuisine that was common during the Meiji and Taishō periods of Japan. During this time, rice was an expensive food for laborers, and some employers fed their workers katemeshi, while feeding themselves with significantly larger quantities of rice and separate side dishes. Some farmers in rural Japan also subsisted on katemeshi, whereas merchants and samurai who lived in cities consumed larger quantities of rice.

Pierogi with blueberry, cut open Traditionally considered peasant food, pierogi eventually gained popularity and spread throughout all social classes including nobles. Some cookbooks from the 17th century describe how during that era, the pierogi were considered a staple of the Polish diet, and each holiday had its own special kind of pierogi created. Different shapes and fillings were made for holidays such as Christmas and Easter. Important events like weddings had their own special type of pierogi kurniki – filled with chicken.

Most Chiapas cooking is humble peasant food and is not as sophisticated or complicated as the neighboring Oaxacan cuisine. The cuisine of the state is not that well known, being less documented than that of Oaxaca, Puebla or Michoacán . Nonetheless, the cuisine has been promoted internationally by chefs such as Rick Bayless and Erwin Ramos . Starting in the 1990s, the state of Chiapas began to promote the cuisine through events, media and professional culinary associations such as the Corporation Mexicana de Restaurantes.

His two greatest treasures were a bamboo chair, purchased in China,John Beckett website, John Beckett in China and an old hanging wall clock that had belonged to his mother,Knowlson: Damned to Fame, p. 614 which had been fixed for him by Cathal Gannon and about which he often spoke.C. Gannon: Cathal Gannon, unabridged version, National Library of Ireland, p. 341. He also savoured well-flavoured, peasant food and had a strong penchant for garlic which he often carried in his pocket, using the cloves to flavour his much-loved whiskey.

Cheese soup is a traditional and peasant food from the south of Massif central. Also known as the Aftermath Feast Day Soup, it was brought to the bride and groom’s room on their wedding night. The cheese used to make it is still a subject of controversy between supporters of the laguiole or of the cantal. Celebrated by Alphonse Daudet, in his ', this soup has been part of all the local festive meetings (contest, ball, votive party, etc.) for several decades, and every year, the best is distinguished at a world championship.

Acquacotta at a restaurant in alt=Acquacotta at a restaurant in Milan, Italy alt=Acquacotta, bean and minestrone soup Acquacotta (; Italian for "cooked water") is a hot broth-based bread soup in Italian cuisine that was originally a peasant food. Its preparation and consumption dates back to ancient history, and it originated in the coastal area known as the Maremma in southern Tuscany and northern Lazio. The dish was invented in part as a means to make hardened, stale bread edible. In contemporary times, ingredients can vary, and additional ingredients are sometimes used.

Katemeshi, also spelled as katé-meshi, was a common peasant food in Japan during the Meiji period and Taishō period. Some laborers and farmers subsisted on the dish during this time, whereas wealthier Japanese people consumed larger quantities of rice, which was a relatively expensive food compared to the income of some workers. Typical ingredients in the dish included rice, barley, millet and chopped daikon, a mild winter radish; variations of the dish were based upon the regional and seasonal availability of foods in different areas of Japan.

The origins of agliata date to Ancient Rome. It has been described as a social-class crossover typical peasant food also used by upper-class people. The Venetian, a 14th-century cookbook, stated that agliata can be served "with all kinds of meat", as reported by the Liber de Coquina, first published in the 13th century, where it is stated it can be used to "accompany any kind of meat". Agliata is used in the cuisine of Liguria to accompany meats and fish, and has been described as "a Ligurian classic".

Acquacotta is a simple traditional dish originating in the coastal region of Italy known as Maremma, which spans the southern half of Tuscany's coast and runs into northern Lazio. The word "acquacotta" means "cooked water" in the Italian language. It was originally a peasant food, and has been described as an ancient dish, the recipe of which was derived in part by people who lived in the Tuscan forest working as colliers (charcoal burners), who were typically very poor, being "traditionally among the poorest of people". It was also prepared and consumed by farmers and shepherds in the Maremma area.

Russian postage stamp showing the typical delicacies served in Russia: bliny, caviar, bubliki, honey, and tea in a samovar Russian cuisine is a collection of the different cooking traditions of the Russian people. The cuisine is diverse, with Northern and Eastern European, Caucasian, Central Asian, Siberian, and East Asian influences. Its foundations were laid by the peasant food of the rural population in an often harsh climate, with a combination of plentiful fish, pork, poultry, caviar, mushrooms, berries, and honey. Crops of rye, wheat, barley and millet provided the ingredients for a plethora of breads, pancakes, pies, cereals, beer and vodka.

In the early 1960s her life changed again when she fell in love with the Belgian artist and sculptor Norman Mommens, who was married at the time to the potter Ursula Frances Elinor Darwin Trevelyan. Gray and Mommens embarked on a journey round the Mediterranean following a vein of stone from Provence, Carrara, Catalonia, the Greek island of Naxos, and finally southern Italy, where in 1970 they settled in a farmhouse in Apulia. She refused to have such modern conveniences as a refrigerator, telephone or electric light. She wrote of this life in Honey From a Weed, a book about rural life, folklore and cookery, full of recipes featuring peasant food.

Polenta can be served with various cheese, stockfish, or meat dishes. Some polenta dishes include porcini, rapini, or other vegetables or meats, such as small song-birds in the case of the Venetian and Lombard dish polenta e osei, or sausages. In some areas of Veneto it can be also made of a particular variety of cornmeal, named biancoperla, so that the color of polenta is white and not yellow (the so-called polenta bianca). Polenta served with sopressa and mushrooms, a traditional peasant food of Veneto Beans, peas, and other legumes are seen in these areas with pasta e fagioli (beans and pasta) and risi e bisi (rice and peas).

"Pastafazoola" (also known as "Pastafazula") is a 1927 novelty song written by the early 20th-century American songwriting duo of Van and Schenck. Borrowing heavily from the Italian standard "Funiculì, Funiculà", the song tells of the masterful feats of world-leading individuals who ate the traditional Italian dish pasta e fagioli, which is simple peasant food of pasta and navy beans. Among the individuals mentioned in the song are Babe Ruth, who had hit a record 60 home runs during the 1927 season, singer John McCormack, John D. Rockefeller, Jack Dempsey, Charles Lindbergh, Christopher Columbus and Benito Mussolini. Van and Schenck recorded the song, as did The Happiness Boys, who used a humorous fake Italian accent.

' For the jubilee a biography – the first ever made for a living Tsar – was published, which depicted him as an overlooking father of his people, keeping a compassionate and earnest watch over their needs. It also wrote that he devoted special care to the development of the peasantry, and that he often visited their huts to 'partake their milk and black bread', that he would talk 'genially' with the peasants at official functions, whereafter the peasants would cross themselves and feel happier the rest of their life. It wrote of the 'thousands of invisible threads centr[ing] in the Tsar's heart, and these threads stretch to the huts of the poor to the palaces of the rich.' He was also depicted as wearing peasant robes, eating peasant food like borscht and blinies, and sharing their habits.

The name makuwa uri is said to derive from the village of Makuwa, in the ancient province of Mino (now part of Motosu, Gifu), which became known for its high-quality Oriental melons in the 2nd century AD. They were once widely eaten in Japan, having been so common that the general word , meaning gourd or melon, came to refer specifically to the Oriental melon. Starting in 1925, when the first western melon cultivars were introduced, the Oriental melon began to fall out of favour among wealthy consumers, and by the late 20th century came to be thought of as a peasant food. It is commonly used as an offering during the Bon Festival, with the period around the festival considered to be the best time to harvest them (shun, 旬). Unripe melons are often made into various kinds of tsukemono (pickles).

Chitterlings were common peasant food in medieval England, and remained a staple of the diet of low-income families right up until the late nineteenth century and not uncommon into the mid twentieth century. Thomas Hardy wrote of chitterlings in his novel Tess of the D'Urbervilles, when the father of a poor family, John Durbeyfield, talks of what he would like to eat: > Tell 'em at home that I should like for supper—well, lamb's fry if they can > get it; and if they can't, black-pot; and if they can't get that, well, > chitterlings will do. It illustrates that chitterlings were the poorest choice of poor food. George Sturt, writing in 1919 details the food eaten by his farming family in Farnborough when he was a child (probably around 1830): > During the winter they had chance to weary of almost every form and kind of > pig-meat: hog's puddings, gammons, chitterlings, souse, salted > spareribs—they knew all the varieties and welcomed any change.

An uncooked small haggis In medieval times, "humble pie" (originally, "Umble pie") made from animal innards (especially deer) was a peasant food and is the source of the commonly used idiom "eating humble pie", although it has lost its original meaning as meat pies made from offal are no longer referred to by this name. The traditional Scottish haggis consists of sheep stomach stuffed with a boiled mix of liver, heart, lungs, rolled oats and other ingredients. In the English Midlands and South Wales, faggots are made from ground or minced pig offal (mainly liver and cheek), bread, herbs and onion wrapped in pig's caul fat. Only two offal-based dishes are still routinely served nationwide at home and in restaurants and are available as pre-cooked package meals in supermarket chains: Steak and kidney pie (typically featuring veal or beef kidneys) is still widely known and enjoyed in Britain and Ireland as is liver (of lamb, calf, pig or cow) and onions served in a rich sauce (gravy).