{"id":355,"date":"2016-04-03T21:42:00","date_gmt":"2016-04-03T21:42:00","guid":{"rendered":"http:\/\/cinnamonstudio.com\/blog\/2016\/04\/03\/food-and-textiles-2\/"},"modified":"2016-04-03T21:42:00","modified_gmt":"2016-04-03T21:42:00","slug":"food-and-textiles-2","status":"publish","type":"post","link":"https:\/\/cinnamonstudio.com\/blog\/2016\/04\/food-and-textiles-2.html","title":{"rendered":"Food and Textiles"},"content":{"rendered":"
\n
\nFood and Textiles<\/div>\n
\n<\/div>\n
\nAs I have written many times, I love books and have quite
\nthe collection.  Of course I have my
\ntextile books and, for nighttime reading, mysteries. I recently started
\ncollecting old cookbooks as I find the history of food and the culinary arts
\nvery interesting.  I recently purchased
\nan illustrated history, which is a compilation of very old recipes.  Several short recipes are supposedly from
\nRoman times including one for \u201cboiled parrot\u201d. 
\nThe recipe ends with the suggestion that if you cannot obtain parrot ( I
\nguess the local butcher along the Apian Way didn\u2019t get his weekly order) you
\ncould substitute flamingo.<\/div>\n
\n<\/div>\n
\nWhile reading through these cookbooks I noticed many recipes
\nhad names in common with textile terms. 
\nThink \u201ccotton candy\u201d.  Here are a
\nfew of the many I found.  Perhaps you
\ncan think of others.<\/div>\n
\n<\/div>\n
\nRed Flannel <\/u> Hash<\/div>\n
\n  According to Eric
\nQuale (Old Cook Books, An Illustrated Histtory) the recipe was created in
\nVermont\u2019s Green Mountains and favored by the Revolutionary Green Mountain Boys.  It is made from mashed, cooked beetroots and
\npotatoes, mixed with minced, cooked steak, butter, cream, onion and salt and
\npepper.<\/div>\n
\n  Flannel cloth
\nrefers to the weave used, usually a plain weave, not its fiber content.  It can be made from cotton, wool and
\nmanufactured fibers.  The term \u201cflannel\u201d
\ncomes from the Welsh\u201dgwlamen\u201d.<\/div>\n
\n<\/div>\n
\n<\/div>\n
\n<\/a><\/div>\n

<\/p>\n

\n<\/div>\n
\n<\/div>\n
\n<\/div>\n
\n<\/div>\n
\nChiffon<\/u> Pie <\/div>\n
\n    Chiffon is a word
\nthat can describe either a cake or a pie, light textured and fluffy.  A professional baker invented chiffon pie in
\nthe 1920\u2019s, and another professional baker invented the chiffon cake in the
\n1940\u2019s.  According to Women\u2019s Day
\nEncyclopedia of Cookery, the pie chef\u2019s mother was taken with the dessert named
\nit \u201cchiffon\u201d as it reminded her of a pile of the fluffy fabric.  For lemon chiffon pie, one would need a
\nbaked pie crust, unflavored gelatin salt, sugar, water, lemon juice and grated
\nlemon peel, eggs and whipped heavy cream.<\/div>\n
\n<\/div>\n
\n<\/div>\n
\n<\/a>  <\/span><\/div>\n
\n<\/o:p><\/div>\n
\n<\/div>\n
\n  Chiffon fabric,
\noriginally made of silk but, today it can be made from manufactured fibers as
\nwell as silk and rayon.  Highly twisted
\nyarn in plain weave produces a transparent, fine fabric which is durable
\ndespite its delicate hand.<\/div>\n
\n<\/div>\n
\n<\/div>\n
\n
<\/u><\/div>\n
\nChantilly<\/u> Cream <\/div>\n
\n    Chantilly refers
\nto fresh whipped cream with the addition of egg white and flavoring. It is more
\nstable than whipped cream and maintains consistency for 24 hours.<\/div>\n
\n     Chantilly lace
\nis a bobbin lace from Chantilly, France and was a favorite of royalty.  It was originally made of black silk , but
\nalso famous for white silk \u201cblonde\u201d 
\nBlack lace was extremely popular during the \u2018mourning period\u201d of Queen
\nVictoria and during the American Civil War..<\/div>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
Shawl of black Chantilly lace<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

<\/p>\n

\n<\/div>\n
\n
<\/u><\/div>\n
\n
<\/u><\/div>\n
\nCrepe <\/u>is French for a very thin, delicate pancake
\nsweet or savory, plain or stuffed.  The
\nrecipe calls for eggs, butter, milk, sugar, salt and flour.  A crepe is almost always made from white
\nflour (crepe de froment) but can also be made from buckwheat (galette )
\nGalettes are nearly always served s a main course, not as a dessert.<\/div>\n
\n(.David Lebovitz, My Paris Kitchen)<\/div>\n
\n   <\/div>\n
\n<\/div>\n
\n<\/div>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
crepe suzettes <\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n
\n<\/o:p><\/div>\n
\n    Crepe fabric is
\nwoven in plain weave from yarn which has been twisted in extreme degree under
\ntension, giving the fabric a wavy appearance. 
\nThe fiber may be wool, cotton, silk or manufactured.  <\/div>\n
\n<\/div>\n
\n<\/div>\n
\n<\/div>\n
\n<\/div>\n
\n<\/div>\n
\nRed Velvet <\/u>Cake<\/div>\n
\n   Anne Byrn, author
\nof The Cake Doctor, searched the origin of this dessert with somewhat mixed
\nresults.  One source traced the recipe
\nto the Waldorf- Astoria Hotel in NYC in the 1930\u2019s.  However, it seems as if the Waldorf chef was only responding to
\nrequests of diners, finally asking one of the callers to send him the recipe.  Basically, the cake is a chocolate ( or
\nGerman- chocolate cake) to which a bottle of red food coloring has been added
\nto the batter.  The food coloring adds
\nno flavor but a certain dramatic flair. 
\nIt has been noted that there are versions of this dessert in green and
\norange!<\/div>\n
\n    Velvet fabric –  Perhaps originating
\nin Italy during the Reanissance, velvet is a plie fabric which can be woven
\nfrom a wide variety of fibers.  There
\nare two methods of construction.  One
\nmethod involves cutting wires inserted in the weft.  The wires cut the pile as they are withdrawn.  A more common method is the creation of a
\ndouble cloth with separate pile threads joining the two layers.  After weaving, the pile threads. are cut.  <\/div>\n
\n<\/div>\n
\n<\/a><\/div>\n
\n<\/div>\n
\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Food and Textiles As I have written many times, I love books and have quite the collection.  Of course I have my textile books and, for nighttime reading, mysteries. I recently started collecting old cookbooks as I find the history of food and the culinary arts very interesting.  I recently purchased an illustrated history, which…<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-355","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/cinnamonstudio.com\/blog\/wp-json\/wp\/v2\/posts\/355","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cinnamonstudio.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cinnamonstudio.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cinnamonstudio.com\/blog\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/cinnamonstudio.com\/blog\/wp-json\/wp\/v2\/comments?post=355"}],"version-history":[{"count":0,"href":"https:\/\/cinnamonstudio.com\/blog\/wp-json\/wp\/v2\/posts\/355\/revisions"}],"wp:attachment":[{"href":"https:\/\/cinnamonstudio.com\/blog\/wp-json\/wp\/v2\/media?parent=355"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cinnamonstudio.com\/blog\/wp-json\/wp\/v2\/categories?post=355"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cinnamonstudio.com\/blog\/wp-json\/wp\/v2\/tags?post=355"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}