PICKLED for health
Pickle recipes and a wealth of fascinating information on the health benefits of pickles are given in the book, 'Fifteenth Century Ottoman Cuisine', compiled by Muhammed Bin Mahmud Şirvani, translated by Prof. Dr. Mustafa Argunşah and Dr. Müjgan Çakır and published by Gökkubbe Publications. As the book points out, Şirvani was a medical doctor, and since the recipes were compiled from a physician's point of view, reference is made to the therapeutic effects of each of the dishes included.
One of the recipes in the chapter on pickles is for pickled mint, which come across in no other source. Şirvani points out that pickled mint fortifies the stomach, cures hiccups and toothache, facilitates the digestion when taken after or between meals, stimulates the appetite and eliminates malodorous impurities from the body.
Showing posts with label mangga. Show all posts
Showing posts with label mangga. Show all posts
Monday, March 30, 2009
It's how you loves
Pickle Juice & Salad
Especially in winter it is possible to see pickle vendors in outdoor markets all over the country. The windows of pickle shops display a colorful and mouth-watering array of these tasty treats. Anyone passing by such a shop will get a hankering for a glass of pickle juice at the very least. Pickle panoramas such as this can be found nowhere else in the world, be it East or West. On the Turkish table pickles command equal respect with salads, and in Ottoman cookbooks pickle recipes appeared together with salad recipes under the heading 'Salads and Pickles', an indication that the two were on a par. Pickle juice is even offered as a beverage with meals. As the crowning glory especially of the cuisine of Adana in Turkey's Southeast, 'şalgam türşüsü' (pickled purple carrots) and their juice are sold in all markets and restaurants today. Pickles also have a place in recipes for hot dishes in Anatolian peasant cooking, and hot dishes made from pickles continue to be a traditional part of Black Sea cuisine.
Especially in winter it is possible to see pickle vendors in outdoor markets all over the country. The windows of pickle shops display a colorful and mouth-watering array of these tasty treats. Anyone passing by such a shop will get a hankering for a glass of pickle juice at the very least. Pickle panoramas such as this can be found nowhere else in the world, be it East or West. On the Turkish table pickles command equal respect with salads, and in Ottoman cookbooks pickle recipes appeared together with salad recipes under the heading 'Salads and Pickles', an indication that the two were on a par. Pickle juice is even offered as a beverage with meals. As the crowning glory especially of the cuisine of Adana in Turkey's Southeast, 'şalgam türşüsü' (pickled purple carrots) and their juice are sold in all markets and restaurants today. Pickles also have a place in recipes for hot dishes in Anatolian peasant cooking, and hot dishes made from pickles continue to be a traditional part of Black Sea cuisine.
Practical used of Jeruk
BASIC FOOD OF SAILORS
Pickles have been made all over the world by different methods and in different varieties for centuries. But Asia is their acknowledged point of origin insofar as the world's homeland of rich food sources stretches from Asia to the Mediterranean, as evidenced by the fact that the world's first civilizations developed in these regions.
As the most commonly pickled vegetable in the world today, the cucumber is of Indian origin. Brought first to Mesopotamia, it spread in time to all parts of the world. The basic source of nutrition of the early seafaring explorers, too, was pickles, which were kept in barrels in the holds of their ships. Pickles have left deep marks on different periods of world history. Caesar and Napoleon, for example, both believed that pickles had an invigorating effect on the morale of their troops. Once highly valued by prominent western military commanders, this mystical foodstuff has a much more limited use today on western tables. In Turkey on the other hand pickled foods still preserve their importance.
Pickles have been made all over the world by different methods and in different varieties for centuries. But Asia is their acknowledged point of origin insofar as the world's homeland of rich food sources stretches from Asia to the Mediterranean, as evidenced by the fact that the world's first civilizations developed in these regions.
As the most commonly pickled vegetable in the world today, the cucumber is of Indian origin. Brought first to Mesopotamia, it spread in time to all parts of the world. The basic source of nutrition of the early seafaring explorers, too, was pickles, which were kept in barrels in the holds of their ships. Pickles have left deep marks on different periods of world history. Caesar and Napoleon, for example, both believed that pickles had an invigorating effect on the morale of their troops. Once highly valued by prominent western military commanders, this mystical foodstuff has a much more limited use today on western tables. In Turkey on the other hand pickled foods still preserve their importance.
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