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
It is possible to read the history of written recipes far back into history, in fact as far into history as early Egypt, and quite possibly further than that. Interesting though that is, sadly, these ancient recipes were just basic pictorial instructions for food preparation.
The truth of the matter is, the most ancient recipe found, according to experts in ancient history is a series of ancient tablets in the Sumerian language which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel wonderful. Later on, in The time of the roman empire 25BC a roman called Apicius wrote a number of scripts showing how to cook the recipes enjoyed by his fellow Romans. In his scrolls, he describes how the meals were separated into appetizers, entrees and afters, something that is very familiar to us today. This early Roman chef informs us how the Roman cooks made use of a good variety of spices, including a few you will know like thyme, mint and dill. Later, we find some books which appeared in the fourteenth century - a book called `Forme of Cury`, and another, similary called `Curye on Inglish`. The titles are somewhat misleading tho`, these two books are nothing to do with the spicy food that appears on menues today, but instead recipes for the types of food on the tables of the rich people of that period. Later, in the fifteenth century, people returning from the crusades brought back a variety of foods and herbs from the Middle-East, including coriander, basil and rosemary. These new foods and tastes created a surge in manuscripts on cookery, some of which are now in private libraries. By the time we get to the 1900s, cook books are greatly in demand mostly as a result of increased literacy, more leisure time and a general increase in wealth. |
We hope you enjoy this Santa Fe Restaurants 2 recipe.
