Side dishes


T

he ‘side dishes’ section of WebFoodCulture is about the most traditional international specialties usually served to accompany the main course. The following articles include not just recipes, but also stories, interesting facts and the location of the most traditional restaurants to taste these delights. In addition, they provide useful information on the historic manufacturers.

IN THIS SECTION:

Small portions of food meant to accompany the main course. For example, salads and specialties made with legumes, vegetables, etc. The historic restaurants and manufacturers.


Wasabi: green fire from Japan. Wasabi: green fire from Japan.

Wasabi: green fire from Japan.

‘W

asabi’ is produced from a plant of the same name originally from Japan. It’s generally presented as a green paste and is often used to accompany sushi. It’s very famous for its strong piquancy: so much to deserve the nickname ‘namida’, whose translation is ‘tear’. (coming soon)

Japan – Section: Side dishes


Napoleon's 'grissini' (img-01) Napoleon's 'grissini' (img-01)

Napoleon’s ‘grissini’.

‘G

grissini’, one of the most famous specialties from the Italian city of Turin, were invented a long time ago to feed a sick young prince. Napoleon, the famous French Emperor, loved so much ‘le petits bâtons de Turin’, to establish a courier service to have them regularly delivered to Paris. (coming soon)

Italy – Section: Side dishes


The most traditional specialties.


Different types of 'cianfotta' in Italy. Different types of 'cianfotta' in Italy.

Different types of ‘cianfotta’ in Italy.

S

ome Italian food specialties, although deriving from a common recipe, get different names and characteristics depending on the Region where they are prepared. For example, the ‘cianfotta’, also known as ‘ciambotta’. To explain these differences, it’s necessary to remember the interesting history of this country.
(coming soon)

Italy – Section: Side dishes


Ketchup: the evolution of a sauce. Ketchup: the evolution of a sauce.

Ketchup: the evolution of a sauce.

K

etchup is usually considered one of the most traditional American specialties. Studying its history, it turns out that it was invented in China. During time, its original recipe changed quite a lot: the first evidences about the sauce as we know it today, can be found in some cookbooks dating back to the 1800’s.
(coming soon)

United States – Section: Side dishes

Saint Augustine about food (img-02)

Pretzel, bread of the monks.

Pretzel, bread made by monks.

‘P

retzel’ is a type of bread very common in Germany, Switzerland, Austria and in the Adige / Südtirol area. Even if there are no decisive proofs, its origin most probably dates back to the Medieval Period. Some think it was invented by monks: to support this theory they point out that its classic shape, the ‘pretzel knot’, has three holes, symbolizing the Holy Trinity.




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The following images are public domain:

img-01 (*) – Napoleon Crossing the Alps, 1800, J.L.David (Wikipedia Link) {PD-US}
img-02 (*) – Portrait of Saint Augustine, 6th century, Lateran (Wikipedia Link) {PD-US}

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