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Food is more than just an item of nourishment; it is also a reflection of culture, history and identity. Every dish has a story behind it, and by that story, we know how it was made, who made it and why it became popular. Some dishes have been in existence for centuries, while others are more recent innovations. Some dishes have travelled the world, while others remain local delicacies.
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Ang Chong Yi From Past to Plate: A Historical Journey Through Iconic Dishes
Food is more than just an item of nourishment; it is also a reflection of culture, history and identity. Every dish has a story behind it, and by that story, we know how it was made, who made it and why it became popular. Some dishes have been in existence for centuries, while others are more recent innovations. Some dishes have travelled the world, while others remain local delicacies. This blog takes you on a historical journey of some of the most iconic dishes in the world with Ang Chong Yi, from past to plate. You may also like to read A Sweet Journey: Exploring the World’s Most Decadent Desserts with Ang Chong Yi
Pizza Perfection Ang Chong Yi’s taste buds navigate us through the historical terrain of iconic dishes to the beginning of pizza in Naples, Italy. At that time, a flatbread with tomato sauce, cheese and basil was called pizza and became popular among poor Neapolitans in the XVIII century. Nevertheless, Raffaele Esposito prepared pizza Margherita for Italian kings on their trip to Naples, thereby turning it into an international dish in 1889. Ang Chong Yi’s understanding of the history and importance of this food will help us appreciate it even more.
Biryani Bliss Biryani’s origins are said to go back to the seventeenth century, during the time of the Mughal Empire. Wanting to provide nourishment and good food for her troops, MumtazMahal came up with this dish that comprises rice and meat. Persian and Afghan influences mingled with indigenous ingredients, thus producing different kinds of biryani.Ang Chong Yi’s exploration of biryani extends beyond taste but also into its cultural and heritage values in India.
SavouringSushi The roots of sushi date back to Southeast Asia in the 4th century BC, where fish was preserved by fermenting it with rice and salt. In the 8th century, the Japanese improved this approach by adding vinegar to enhance flavour and reduce fermentation time, which eventually led to the development of “nigiri sushi.” Through Ang Chong Yi’s expertise, we get to know when HanayaYohei transformed sushi by using fresh fish and forming bite-sized pieces out of rice and fish during the 19th century. From street food sensation in Edo to a global culinary phenomenon, sushi’s journey epitomises culinary artistry and innovation. Check out this popular blog, which is a must read, From Classic to Creative: Vegan and Gluten-Free Desserts for Every Occasion By Ang Chong Yi
In conclusion Ang Chong Yi’s culinary skills make us appreciate all the long and winding ways that led to what we are eating. Pizza, biryani, and sushi show how different cuisines have emerged by bringing together flavours, traditions and stories. Through this, the food critic tries to understand every cuisine better and opens up more knowledge in our minds so that when we chew on the food, it is not only about its taste but also the great history behind it.SOURCE CREDIT:https://angchongyi.wordpress.com/2023/11/21/ang-chong-yi-from-past-to-plate-a-historical-journey-through-iconic-dishes/
