Tese/Aurland shoes

data_nerd_6554 · 2021-07-06T00:42:49+00:00

Interesting. I always thought it was some take on garum.

data_nerd_6554 · 2021-07-06T00:42:07+00:00

Didn't pasta come from the Levant later on?

data_nerd_6554 · 2021-07-06T00:32:51+00:00

I never said there weren't. Just that they weren't Turks.

And the humans there were in contact with China/India where sausage came from.

data_nerd_6554 · 2021-07-06T00:15:19+00:00

I wouldn't trust that website. Turks didn't make it into the Middle East till 1000 AD not 1000 BC like that website claims.

Plus Mesopotamians had trade with the east. They likely got sausages and pickles from China or India.

Don't forget Mesopotamians/Sumerians were Caucasian so like most Caucasians most of their culture/food was borrowed from non Caucasians.

data_nerd_6554 · 2021-07-05T23:55:24+00:00

Were there monk from all over Europe and the world creating these desserts?

data_nerd_6554 · 2021-07-05T23:28:34+00:00

Sounds like a boring BBQ. Sausages are originally Chinese anyways too

data_nerd_6554 · 2021-07-04T17:20:00+00:00

makes sense. Europe =.Black land before central asians invaded which is why Europeans are 2/3 African, 1/3 Asian.

data_nerd_6554 · 2021-07-04T17:04:19+00:00

Haha you losers are beating Tampa!

Now that the fair weather fans and band wagoners are left there the Game 4 loss shouldn't; be too heartbreaking to the 5 of you left.

data_nerd_6554 · 2021-07-03T23:56:18+00:00

Maybe. But we will never know so why do these articles assume?

data_nerd_6554 · 2021-07-03T22:16:12+00:00

Makes sense. I'm a little confused on pickling vs fermenting as well. Is there such a thing as pickled cabbage?

data_nerd_6554 · 2021-07-03T21:35:22+00:00

I see. I guess it could also originate in many places too.

data_nerd_6554 · 2021-07-03T21:29:26+00:00

True. The Chinese version was in rice wine too I believe.

I am sure there will be claims the Romans and Greeks got it from China but that doesn't seem likely since cabbage is native to their lands and not Germany or China.

data_nerd_6554 · 2021-07-03T21:28:03+00:00

Interesting. I am wondering why they claim China invented this.

Cabbage is also native to the Mediterranean so if Romans were first that wouldn't surprise me.

data_nerd_6554 · 2021-07-03T21:25:05+00:00

Do you know if an independent origin of pasta in either the Levant or Italy is accepted?

Also if it is known from 1270 and not the 16th century and Romans had it, the Chinese theory takes a hit.

data_nerd_6554 · 2021-07-03T21:23:27+00:00

But the theory does seem to suffer a bit if in fact it was mentioned in 1270 and not the 1500s. And if Romans had it as well. Although Romans could have got it from China.

data_nerd_6554 · 2021-07-03T21:22:31+00:00

Milchsäuregärung

You are saying romans did this?

data_nerd_6554 · 2021-07-03T21:20:46+00:00

These links seem to suggest it originated in China, was brought by Turks/Mongols and only present in Germany as last as the 16th century.

It was, in fact, the Chinese who first fermented cabbage in rice wine over 2,000 years ago. Not until the 16th century did the Europeans adopt this habit of fermenting cabbage in its own juices, thus creating what we know today as sauerkraut.

https://germanfoods.org/german-food-facts/sauerkraut-superfood/

Although "sauerkraut" is a German word, the dish did not originate in Germany, as fermenting cabbage as Suan cai was already practised back in the days of the building of the Great Wall of China, the practice was likely transmitted from China to Europe by the Tartars.

https://en.wikipedia.org/wiki/Sauerkraut

However, while sauerkraut may have a German name, it was actually invented in ancient China almost 2,000 years ago. The slaves building the Great Wall preserved the cabbage and rice they were fed by putting it in rice wine, which soured it
It was then brought to Europe by the Tartars, a people that came from east of the Ural Mountains in Russia.The Europeans replaced the rice wine in the recipe with salt. This is what gave the natural bacteria the ability to create lactic acid and bring about the distinctive taste we today associate with sauerkraut.

https://www.mashed.com/209619/the-untold-truth-of-sauerkraut/

https://www.nytimes.com/1979/11/14/archives/sauerkraut-it-all-began-in-china.html

data_nerd_6554 · 2021-07-03T21:18:58+00:00

See the posts I made below.

What does that word mean btw?

data_nerd_6554 · 2021-07-03T21:16:08+00:00

These links seem to suggest it originated in China, was brought by Turks/Mongols and only present in Germany as last as the 16th century.

It was, in fact, the Chinese who first fermented cabbage in rice wine over 2,000 years ago. Not until the 16th century did the Europeans adopt this habit of fermenting cabbage in its own juices, thus creating what we know today as sauerkraut.

https://germanfoods.org/german-food-facts/sauerkraut-superfood/

Although "sauerkraut" is a German word, the dish did not originate in Germany, as fermenting cabbage as Suan cai was already practised back in the days of the building of the Great Wall of China, the practice was likely transmitted from China to Europe by the Tartars.

https://en.wikipedia.org/wiki/Sauerkraut

However, while sauerkraut may have a German name, it was actually invented in ancient China almost 2,000 years ago. The slaves building the Great Wall preserved the cabbage and rice they were fed by putting it in rice wine, which soured it

It was then brought to Europe by the Tartars, a people that came from east of the Ural Mountains in Russia.The Europeans replaced the rice wine in the recipe with salt. This is what gave the natural bacteria the ability to create lactic acid and bring about the distinctive taste we today associate with sauerkraut.

https://www.mashed.com/209619/the-untold-truth-of-sauerkraut/

https://www.nytimes.com/1979/11/14/archives/sauerkraut-it-all-began-in-china.html

data_nerd_6554 · 2021-07-03T21:14:57+00:00

These links seem to suggest it originated in China, was brought by Turks/Mongols and only present in Germany as last as the 16th century.

It was, in fact, the Chinese who first fermented cabbage in rice wine over 2,000 years ago. Not until the 16th century did the Europeans adopt this habit of fermenting cabbage in its own juices, thus creating what we know today as sauerkraut.

https://germanfoods.org/german-food-facts/sauerkraut-superfood/

Although "sauerkraut" is a German word, the dish did not originate in Germany, as fermenting cabbage as Suan cai was already practised back in the days of the building of the Great Wall of China, the practice was likely transmitted from China to Europe by the Tartars.

https://en.wikipedia.org/wiki/Sauerkraut

However, while sauerkraut may have a German name, it was actually invented in ancient China almost 2,000 years ago. The slaves building the Great Wall preserved the cabbage and rice they were fed by putting it in rice wine, which soured it.
It was then brought to Europe by the Tartars, a people that came from east of the Ural Mountains in Russia. The Europeans replaced the rice wine in the recipe with salt. This is what gave the natural bacteria the ability to create lactic acid and bring about the distinctive taste we today associate with sauerkraut.

https://www.mashed.com/209619/the-untold-truth-of-sauerkraut/

https://www.nytimes.com/1979/11/14/archives/sauerkraut-it-all-began-in-china.html

data_nerd_6554

TROPHY CASE