Dating in strawberry plains tn
Modern pie, as we Americans know it today, descends from Medieval European ingredients (fat=suet, lard, butter) and technology (pie plates, freestanding pies, tiny tarts).
"The idea of enclosing meat inside a sort of pastry made from flour and oil originated in ancient Rome, but it was the northern European use of lard and butter to make a pastry shell that could be rolled out and moulded that led to the advent of true pie." ---An A-Z of Food & Drink, John Ayto [Oxford University Press: Oxford] 2002 (p.
195) ---Around the Roman Table: Food and Feasting in Ancient Rome, Patrick Faas [Palgrave Mac Millan: New York] 2003 ? Bakers who specialized in this treat were known as the episat mersi, so mersu-making was probably an involved and respected process." ---Cooking in Ancient Civilizations, Cathy K. 254) American pies "As a favored dish of the English, pies were baked in America as soon as the early settlers set up housekeeping on dry land.
Beyond mere preference, howevers, there was a practical reason for making pies, especially in the harsh and primitive conditions endured by the first colonists.
The challenging part of researching these early pies is most of us rely on translators of original texts.
French and Italian Renaissance chefs are credited for perfecting puff pastry and choux.
Smith editor [Oxford University Press: New York] 2004 (p.
272) About pastry Food historians trace the genesis of pastry to ancient mediterranean paper-thin multi-layered baklava and filo.
Pie can be closed, open, small, large, savory or sweet.
The basic concept of pies and tarts has changed little throughout the ages.