Because everyone loves a good mac and cheese. One of those things that everybody loves. But did we steal mac and cheese, too? And it has chapters on fried chicken and black eye peas and candied yams. And he realized it truly is deeply ingrained throughout African-American culture. MILLER: Because even though soul food is cast as this monolithic thing, there is a lot of regional variety between how soul food ingredients are prepared, you know, whether they show up on menus or not.
But mac and cheese is one of those constants that you see anywhere you go in the country. You may have a little meat in there. African Americans think they particularly of all Americans own the dish. Sasha Chapman is a journalist based in Toronto. And in an article for the The Walrus magazine, she made a strong case for mac and cheese really being Canadian. CHAPMAN: He grew up on a dairy farm in Ontario and with sixty five dollars in his pocket made his way across the border to Chicago and decided to invent processed cheese.
TWILLEY: This mac and cheese ownership debate seems like precisely the kind of mystery Gastropod should wade into and make even more confusing before potentially solving. What do you say Cynthia? But the first thing to do is to figure out where the dish originally comes from. This dish had to have origins somewhere.
Shall we look to Italy? But it was long noodles. It was spaghetti that had butter and parmesan cheese and she made it a certain way and it was all I wanted to eat. And it was so good. It turns out that if you travel around Italy, you are unlikely to find anything like mac and cheese.
So when Allison opened a mac and cheese only restaurant…. And so she knew what mac and cheese was and she knew that American love mac and cheese. You know, are you going to focus on any of your Italian recipes? The next earliest mention comes from England.
And in that book, the recipe is pretty much just boiled pasta, butter, and Parmesan cheese. And then you cook the flour into the butter. And those flour particles also get coated with fat, and this keeps the fat in the butter or eventually the cheese from clumping up.
Some of them cross-connect, making the sauce even thicker. And then, the bechamel will start to form. And, as you keep cooking, it will get thicker and thicker. Now you can add in cheese. The sauce will start to separate. So you want to do it over low heat.
Melt the cheese and then add the pasta and then you mix it all together. But the pasta dish you mostly find it in is lasagne. But where is it from, and how did it come to take over America? And Canada? But Italy has a neighbor that seems to be a more likely suspect. Specifically, the Italian-speaking part of Switzerland. Which, to be fair, was Italian for big chunks of history.
On the other side there were parts of Italy which belonged to Switzerland. So it must always mix and back, and coming and going with recipes, products.
And there was one in particular that you find on restaurant menus and in homes all over Switzerland. It's now the standard incarnation of the dish, and along with ramen noodles, the Kraft Dinner as it's known in Canada is a mainstay of college student cuisine.
But some chefs are taking back the mac, putting inventive twists on this comfort food classic and making it worthy of fine dining establishments. And yes, they're upping the ante from Kraft's novelty noodles, which resemble anything from cartoon characters to political mascots. Some restaurants , such as S'Mac in New York, specialize in tantalizing variations on the dish—such as subbing in brie, figs, rosemary and mushrooms for the traditional cheddar-based sauce.
Most restaurants, however, will have only have one or two options—but in a place like D. And then there's Paula Deen , who wraps her mac and cheese in bacon, breads it and flash fries the stuff. Although you can forego the bells and whistles and stick to her more traditional presentation of the casserole. Was it a hoax? A working-class prank against elitism in food?
Was this contest somehow rigged by Kraft? In the end it turned out to just be a financial decision by the chef: In great American tradition, he bought the cheapest protein possible. At times, cheese itself has shared a similar trajectory. Cheesemaking, which began 10, years ago, was originally about survival for a farm family or community: taking a very perishable protein milk and transforming it into something less perishable cheese so that there would be something to eat at a later date.
Many of us today think of cheese in the context of tradition, flavor, or saving family farms, but a basic goal—whether a producer is making farm-made cheddar or concocting the cheeseless dairy product Velveeta—has always been getting as much edible food from a gallon of milk as possible.
Cheese is vulnerable to mold, rot, and maggots, not to mention pitfalls like excess salt. Many generations of cheesemakers have tossed countless bad batches, which meant feeding a lot of precious protein to their farm animals instead of their families. The first cheese factory in the U. Before that, all cheese made in the United States was made on a farm, usually by the farm wife or—on prosperous farms—a cheese maid or an enslaved woman.
Processing cheese was a good way to make food for soldiers at war, to turn safe but not-as-good-as-standard cheese into edible food, and to save producers when there was a glut in the market and too much cheese to sell. Macaroni and cheese has been served as long as there has been a United States of America, but in a 20th-century economy driven by convenience packaging and industrialization, it was elevated to an ideal American food: Pasta and processed cheese are very cheap to make and easy to ship and store, and they certainly fill up a belly.
As with many foods, white culture and African-American culture diverge on the make and use of macaroni and cheese. Food historian Adrian Miller points out that while Thomas Jefferson often gets credit for popularizing macaroni and cheese in the United States, it was of course his enslaved black chef James Hemmings who learned to cook it.
0コメント