Ingredients
1 none
Directions
I would add one restaurant to David's list. Unfortunately, in
replying to his original posting I couldn't remember its name, but my
wife did later. It's name is "Healthy David's," and it's located just
a few blocks from the Plaza in a building with a number of boutiques.
They have an extensive menu of natural juices and smoothies, and a
variety of vegan entrees, most of which, if I recall correctly, were
vlf or could be prepared that way. Unprepossessing surroundings, more
reminiscent of a fast food lunch joint than a fine restaurant, but
closer to this list's criteria than even the Natural Cafe.
From: aeckert@netcom.com (Alan W Eckert) Fatfree Digest [Volume 9
Issue 19] July 10, 1994 Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV
Servings: 1 servings
Santa Fe Restaurants 2 Recipe brought to you by Recipe Ideas
Categories: Vegan
The History of Recipes
Historians have proved the existence of recipes far back into history, in truth as far back as the Egyptians, and possibly even further than that. Having said that, generally, these old recipes were just primitive pictorial recipes for preparing meals.
Fascinatingly, the oldest recipe discovered, according to Professor Solomon Katz, are some tablets in the Sumerian language describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel blissful. Progressing into The time of the romans 25BC a roman called Apicius created some scripts describing recipes prepared by wealthy roman citizens. In his works, he tells us how the roman meals were separated into starters, entrees and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius recounts how the cooks of Roman times made use of a wide range of spices and herbs, including a few you will know for example basil, rue and dill. In the 15th century, people returning from the crusades brought back many foods, spices and herbs from the holy lands, including spices like coriander, parsley, basil and rosemary. These new foods and spices led to a surge in recipe manuscripts, the majority of which are now in private collections. Over the following few centuries, the powerful and rich competed with each other to offer the best banquets, and consequentially the best chefs and their collection of recipes were greatly in demand. Nevertheless, it was during the 1800s that haute cuisine and cookery books rose to prominence. The Famous Mrs Beeton in the UK, and Fannie Farmer in the US, dedicated the best years of their lives to assembling, testing, and writing down recipes common in their social group. By the arrival of the twentieth century, cookbooks are in great demand, due to better eduction, people having increased spare time and being a little richer. The introduction of television gave us TV cookery programs and the spin-off recipe books. And that brings us to the present day and the internet revolution, allowing everybody to search through massive numbers of recipes just like those on this site. |
We hope you enjoy this Santa Fe Restaurants 2 recipe.
