Modern kitchen, even this traditional kitchen is thoroughly modern. First, even in the application of full traditional recipe does not build a traditional old Polish oven and we have no real pots made by the boilermakers (although that's sooner), and secondly, the used products will not come "from the era.
In the memories of people remembering the days before the war there is often a delight over the simple bread with bread oven, real butter with dish. Today, industrial eating that buttered bread, it is difficult to understand the former "Achy and Italy." But as far as the dishes, or even old french sometimes remembers and writes about this ancient cuisine rather dull, do not we have too much information from the excavations. At the end of the food does not keep the best, but it was discovered in the tombs of ancient Egypt has allowed us to look at your diet as practiced on the Nile. It was quite characteristic of antiquity. Simple, based rather on bread, beer, fruit and vegetables with little meat. Although in the Bible, the Jews from Egypt after fleeing his persecutors kitchen remember fondly from providing for its flavor and diversity of the people of Israel also wept, saying, "Who will give us the meat we eat? We remember the fish we ate in Egypt free, cucumbers, melons, leeks, onions and garlic. Meanwhile, here we perish, deprived of everything. Our eyes can not see anything beyond the manna. " Onion and garlic. It is these ancient vegetables protect against diseases. At one time a doctor, a former concentration camp prisoner, recalled that the Jewish inmates in the camp had to pay any money to trade in garlic and onions. And taking into account the situations of the camp, it was the most reasonable. Besides, the doctor told me about this, recommending to my illness syrup with onions and several cloves of raw garlic per day. In Egypt also knew about it and survived even the records of rations issued to the workers at the public works - a large part accounted for just onions and garlic, eaten too readily by the Greeks, Romans and Phoenicians. But as in these civilizations, the main role played primarily bread, plus beer - a light, possibly a little sparkling wine, wheat, obviously without the bitter hop. In addition, Egyptians ate peas, chickpeas, lentils and radish, although Herodotus says that it is not eaten much. It is noteworthy that all these products today are key elements of Egyptian cuisine, but based on Arab culinary traditions. Meat was eaten occasionally, many species of animals had not yet been domesticated. Aristocracy hunted goats, deer or antelope, and even an Egyptian peasant themselves a goose, a duck or a crane on the Nile. Despite this, consumption of meat is in most cultures of the ancient world lay impassable difference between good and total.
In ancient Greece, also ate very little meat, using the abundant gifts of the sea. Meat meal were associated with special occasions, often religious. The Greeks ate these vegetables already known in Egypt, and large quantities of cabbage, cucumbers and leeks. Provide food energy from lentils and beans. Moreover, broad beans, so popular among the poor, were considered to be mystically minded and aristocratic Pythagoreans as unworthy of human food and placed in the lowest ranking of the food, perhaps because even in Egypt was considered dead food and meet the important role of a cult (though the Egyptians essentially told for vegetarian cuisine, so delicious and power should be interested). And the Pythagoreans last few, it honestly recommend eating beans. I give here a recipe for tuna, in a manner appropriate to the cuisine of the ancient Greeks. Chop the leeks should be eight and eight branches of celery and gently fry them in olive oil. Add the teaspoon of rosemary and thyme, half a large cucumber chopped in slices, two and a half cup of dry red wine and the same water. Mix all thoroughly and put on weight gained fresh cuts of tuna. After pot simmer until the tuna is ready, in practice, or 30-45 minutes (it will be rather large pieces). You can eat with bread, pita-like, though distant, ancient Greek flat, except that would be perfectly suited for cleaning the plate with the sauce, which is also typical Greek custom. By the philosopher Diogenes disposal utensils necessary for the meals was considered a means of self-improvement. When we saw a child who drank from his hand, rejected the cup of joy, one of the last items you had. Simple, healthy and nutritious diet of the Greeks perfectly match the simplicity of everyday life. Just as the civilization of Egypt, the former civilization of beer, so much the Greeks gave to the importance of drinking wine, which was later centuries. They drank wine diluted with water and people drinking undiluted them were treated almost like us amateurs vodka straight from the bottle. No wonder that one of the most common archaeological finds in the Greek cultural area are craters, utensils used for mixing wine with water. And if the wine is of course the grapes, which were with and grenades (even though they were the fruit of the odium of the Underworld, but there were also a symbol of fertility) to favorite fruit of ancient Greeks. Fruit flavored roasted nuts such as chestnuts and beech nuts.
In the kitchen, ancient Greece there was a spice, or rather the type of sauce, which is then scroll through the entire culinary history, but it was only famous for ancient Rome. As a sauce of fermented fish entrails or Garum (this name is used more frequently than native Roman determine the sauce, or liquamen). Added to the variety of spices and vinegar, creating oxygarum, or wine, so obtained oenogarum. From fermented fish sauce may be of some rather negative connotations, but it is nothing other than the so-called. oyster sauce, used in Thai cuisine, or Worcestershire sauce used in British cuisine and well escaping "the second background" of all salads and meat dishes. Garum yourself and sauces created by the same philosophy certainly devote even a text, especially since there are many rules associated with them that are worthy of dissemination. At this point, fairly say that the Romans poured Garum virtually everything and his producers (and this was a production, such as the ancient, indeed, Industrial) to seek a sometimes to great fortunes. The Romans worshiped call sweet-sour pickle (though Garum served largely to the salting dishes, as already mentioned oyster sauce - somehow he never dared to translate). Sweetness were obtained by honey the dressing of the wine as a drink called caroenum, where the wine reduced to one third of the volume was mixed with honey. An excellent example is the Roman mixing flavors sauce, which can be applied to lettuce or cucumbers, and is a mixture of honey and very sweet wine (preferably with raisins), vinegar, pepper and mint. Loved spices. From the ubiquitous Garum, the herbs until Fructus Pimentae, or saying no biological pomposity - allspice. In contrast to the traditional Greek cuisine, the kitchen has left his Roman bard. This was author of the first volume of De re coquinaria libri, a collection of Roman cuisine. To celebrate the immortal memory we could do a salad described in his work. Carved in slices, season lightly in salt water, then pour it to the sauce, roasted white mustard seeds, mixed with the addition of olive oil, vinegar and salt and pepper - or simply with homemade mustard. Lower social strata in Rome eat modestly, but did not preclude either flavor or aroma of food even more, as in the text of Virgil, who described the paste with cheese, olives, herbs, cream cheese and garlic, used as an additive to bread. Especially the higher layers ceniły a refined cuisine and unleashed not only taste but also visually. How in the banquet, the famous passage in Petronius Satiricon. The hero of the text - upstart - it seems the feast, probably referring to the noble feasts, trying to impress his guests. Petronius gives us a description of grandeur, such as calf boiled in its entirety, on a large silver platter, a tray with the signs of the zodiac, which corresponded to a related request (eg fig African Lion, the Byku piece of beef, and the Virgin - a young mother sows) or roasted whole wild boar in the cap, with dates hanging from the tusks encased in dough baked whose pain, When cut, flew Though certainly a bit Petronius, wanting to show the owner snobbery, but historical reports lead us to believe at times falling into the decadence of culinary sophistication. I Served the rules are probably not exactly what the Greeks and Romans ate. Norman Davies, whose reflections on the reconstruction of the old kitchen drew my attention to the really old kitchen, in its Europe, gives the rules for food referring to an even earlier, Neolithic era. Let me at the end of the text roll two interesting provisions also made by Davis. I must admit that they have truly prehistoric severity.
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How many calories do you get every day ?
Coke or Pepsi (0.5 liter) has 210 calories. The drink contains orthophosphoric acid and caffeine, which washes away from the body, magnesium and calcium.
And other sweet drinks are calorie and worthless.
Chips (200g portion) have 606 calories, 30 g fat (half daily ration). Polish Builders London Kiteboards online grocery shopping
The same portion of potatoes from the water is only 2.8 g fat and 180 calories. plastics Polish Pottery
Hamburger (150 g portion) has 320 calories (18 g fat).
Chop house (with a high content of iron, zinc and vitamin B12 levels, without the fat and Coating) is only 6 g fat and 60 calories less.
Pizza (150 g portion - one of the triangle) is 540 kcal (20 g fat).
One Big Mac has the same calories as: 0,25 kg with grilled chicken, carrots, 2.1 kilograms, 1.5 liters of apple juice, 1.2 kilograms of apples, peaches, 1.2 kilograms
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