History of Food

GUMBO

Gumbo. Derived from various Bantu dialects (Southern & Central Africa) terms for okra (i.e. quingumbo, grugombo, gumbo, gombo, ngombo gomboaud, ngumbo, ochinggombo). (The word is one of very few African language words brought over by slaves which have entered the English language. Some of the others are goober or goober pea (peanut) also of Bantu dialect origin, Yam from West Africa, and cooter (turtle) of Bantu and Mandingo origin.

Today, gumbo is, generally, a southern U.S. regional term for stew-like dishes with meat or seafood, tomatoes and sweet bell peppers, but more specifically it is a Créole dish whose characteristic ingredients are okra and filé powder (although some gumbos do not have okra, and are thickened only with filé powder after removing from the heat). Okra has a mucilaginous quality which thickens and gives body to the gumbo. I agree with those who say "if it ain't got okra, it ain't gumbo!"

Créole Gumbo is a stew-like dish made with brown roux, okra, filé powder, onions, green peppers, tomatoes and seafood, chicken and/or meat. Gumbo has an incomparably rich flavor and texture, and derives from the cooking traditions of the French, Spanish, Indian and African residents of the area. Ingredients can vary widely (there are literally hundreds of different gumbos). Seafood (especially shrimp) is common to many gumbos, and there is a special gumbo z'herbes (or gumbo maigre) made with herbs and greens (usually seven or more) such as collard greens, mustard greens, and spinach, which was traditionally served on Good Friday. Gumbo should never be over spiced, it should have a subtle flavor. Tabasco sauce is always served with gumbo so those with a penchant for spicy foods can be accommodated. Gumbo is always served with rice.

Food History from ‘A’ to ‘E’

A la mode - What is A la mode?

A Matter of Taste - The foods that people choose to eat or not to eat is an interesting subject of study. If humans developed in a vacuum, free of all external influences, we would probably consume what naturally appealed to us. Read more.

Animal Crackers - History of the animal crackers.
Apalachicola - Apalachicola is oyster, shrimp and seafood heaven
Apples - The Big Apple History
Apple Brown Betty - History of Apple brown betty

Bain Marie - What is Bain Marie?
Baked Alaska - History of the cake "baked Alaska"
Balsamic Vinegar, Traditional - Ever heard of this type of vinegar?
Banana Bread History - History of banana bread
Bavarian Cream - what is bavarian cream?
Beans - History & Nutrition
Bring home the bacon
Bubble & Squeak

Caesar Salad, Caesar Dressing - History of your favorite salad.
Canning - A History of Canning
Cans, Extreme Shelf Life
Celery, A History
Chateaubriand
Cherries History
Chicken a la King
Chuckwagon History
Chutney

Corned Beef History

Delectable Chocolate and Cocoa
History of Corn
Creme Bavaroise
Crepes Suzette: Suzette, Woman of Mystery
Deep Dish Pizza
Eclairs - What is Eclair?
Eggs Benedict
Eighty Six
English Muffins History

Food History from ‘F’ to ‘Z’

Forks, A Short History
Garum
Granola - History
Gumbo
Key Lime Pie
Ladies of the Evening
Land O'Lakes History
M & M Candies
Maple Syrup History & Making
Muffins History
Mulligatawny Soup
Napkins, A Short History
New Orleans Classics

Sun Dried Lifestyle - New
Onions, A History of Onions
Oysters Rockefeller
Peanut Butter History
The Poison Squad
Modern Potato Origin
Quiche
History of Rice
Salisbury Steak History
Salt History - A Precious Commodity
Sandwiches - The Origin of sandwiches
Steak Diane - Legacy of the Huntress
Stew, A History

Strawberries, A History (Sci4kids)
Stuffing - food history
Tomatoes - Taxonomy
Turkey History & Facts
Vegetables & Fruits Of The New World
Walnuts - Up Against the Wall
Waring Blender's Unusual History
Whipped Cream - History of whipped cream