which was a unique creation in the world's medical history
POTTER: Church leaders insist there's no crisis in the faith but they are taking the defections seriously. For the first time, the church itself has gone public with some of its most contentious history, quietly posting a series of essays on its official website. Users have to look or search for the essays. They're listed as "Gospel Topics." One acknowledges that early Mormons were not just victims of violence but also perpetrators, which the church initially denied. Other essays explain how church practice has changed, from promoting polygamy to forbidding it and from banning blacks in the priesthood to accepting them in 1978.
This year’s AP World History essays earned ..
And how they fought with Farragut at the Battle of Mobile Bay...And how they swapped their navy bean soup for the luscious fruits of the Indies." Serving forth this historic survey of (navy) bean soup recipes:
To make Peas Pottage. Take a quart of white peas, a piece of neckbeef, and four quarts of fair water; boil them till they are all to pieces, ands train them thro' a colander; then take a handful or two of spinach, a top or two of young colworts [cabbage], and a very small leek; shred the herbs a little, and put them into a frying pan or stew pan, with three quarters of a pound of fresh butter, but the butter must be very hot before you put in your herbs; let them fry a little while, then put in your liquor, and two or three anchovies, some salt and pepper to your taste, a sprig of mint rubb'd in small, and let it all boil together till you think it is thick enough; then have in readiness some forc'd meat, and make three or fourscore balls, about the bigness of large peas, fry them brown, and put them in the dish you serve it in, and fry some thin slices of bacon, put some in the dish, and some on the rim of the dish, with scalded spinach: fry some toasts after the balls are brown and hard, and break them into the dish; then pour your pottage over all, and serve to the table."
---, Eliza Smith, facsimile 1753 London editon [T.
Let's make up for an injustice. Nobody gives the Spanish Empire proper credit for its role in laying the foundation for modern American barbecue. Their aggressive exploration and exploitation of the Caribbean, the Southeastern corner of North America, Mexico, Central America, South America, and the Philippeans brought cattle, hogs, sheep, goats and European foodways, including spit roasting, to the New World. Some gastrohistorians have remarked that more than the Spanish, hogs conquered the New World because they became so popular with Amerindians and settlers. And while they were at it the conquistadors brought disease and slavery to their conquests, decimating huge populations.
History: Salt through the Ages" Retrieved at ..
For the first time, the Church of Jesus Christ of Latter-day Saints has responded publicly and openly to some of the most contentious issues of its past, quietly posting a series of essays on its official website in response to large numbers of young Mormons leaving the church because they no longer believe in the accuracy of LDS history and teaching. Contributing correspondent Deborah Potter spoke with a Mormon church elder about what he hopes the essays will accomplish, and also with former Mormons or “Post-Mormons” trying to adapt to the world outside the Mormon church.
Watt Papers, Church History Library, Salt Lake ..
In sum: much of what we "know" about food history belongs to the realm of "fakelore" or"food mythology." If a "fact" is published widely it somehow becomes "true." Marie Antoinette ('Let them eat cake') and Catherine de Medici (forks!) aretwo famous people regularly misquoted/misapppropriated historically in the food world.
On Top of the World | A World History Podcast
Randolph's recipe circa 1824:
Put some soft biscuit or toasted bread in the bottom of a sallad bowl, put in a layer of slicedtomatas with the skin taken off, and one of sliced cucumbers, sprinkled with pepper, salt, andchopped onion; do this until the bowl is full, stew some tomatas quite soft, strain the juice, mix insome mustard and oil, and pour over it; make it tow hours before it is eaten."
---, Mary Randolph, facimile 1824 reprint with aHistorical Notesand Commentaries by Karen Hess [University of South Carolina Press:Columbia] 1984 (p.
Salt Lake City grading the AP World History ..
You must sprinkle over it an onion chopped small, some pepper and salt, before you pour in the water; at half after twelve, put into the pot two or three apples or pears peeled and cut in two, tomatas with the skin taken off, cimblins cut in pieces, a handful of mint chopped, lima beans, snaps, and any kind of vegetable you like, let them all stew together till three o'clockk; some cellery tops cut small and added at half aftertwo, will improve it much."
---, Mary Randolph, facsimile 1824 edition with historical notes and commentaries by Karen Hess [University of South Carolina Press:Columbia SC] 1984 (p.