BORGONOS, ABNER J.
SPIC-101470
Research on the History of Dishes
Vegetable Dish: Potato Salad
Vegetable: Potato
Origin of the Dish
Europe: Potato salad likely has roots in
Europe, where potatoes were introduced
in the 16th century. In Germany, for
example, there is a long-standing tradition
of serving warm potato salad made with a
vinegar-based dressing. The use of
vinegar in potato salads is a common
theme in many European variations.
United States: Potato salad gained
popularity in the United States in the 19th
and early 20th centuries. European
immigrants, including those from Germany
and Ireland, brought their recipes with
them, contributing to the diversity of potato
salad styles in the U.S. Southern-style
potato salad often includes mayonnaise,
mustard, and sometimes pickles.
Latin America: In Latin American
cuisines, variations of potato salad are
also common. For example, in Peru,
there's a traditional dish called "papas a la
huancaina," which involves boiled
potatoes topped with a spicy, cheesy
sauce.
Russia: Olivier salad, a Russian dish
featuring potatoes, peas, carrots, and
mayonnaise, is a variation that can be
considered a type of potato salad. This
salad has become popular in various
countries, especially during holidays.
Origin of the dish: 16th and 20th centuries,
especially in Europe and the United States.
Ingredients:
2 pounds (about 1 kg) potatoes (Yukon Gold or
Russet), peeled and diced
4 large eggs, hard-boiled and chopped
1 cup mayonnaise
2 tablespoons Dijon mustard
1 tablespoon apple cider vinegar
1/2 cup celery, finely chopped
1/4 cup red onion, finely chopped
1/4 cup sweet pickle relish
Salt and pepper to taste
Paprika for garnish (optional)
Instructions for preparing and cooking method:
Boil the Potatoes:
1. Peel the potatoes if desired, then cut them
into bite-sized cubes.
2. Place the potato cubes in a large pot, cover
them with cold water, and add a pinch of salt.
3. Bring the water to a boil and cook the
potatoes until they are fork-tender, about 10-
15 minutes.
4. Drain the potatoes and let them cool to room
temperature.
Prepare the Dressing:
In a bowl, mix together the mayonnaise, Dijon
mustard, white vinegar, salt, and black pepper.
Adjust the seasoning to your taste.
Assemble the Potato Salad:
1. Place the cooled potatoes in a large mixing
bowl.
2. Add the chopped hard-boiled eggs, chopped
celery, and chopped red onion to the bowl.
Add the Dressing:
1. Pour the prepared dressing over the potato
mixture.
2. Gently toss the ingredients until the potatoes
are evenly coated with the dressing.
3. Chill and Let the Flavors Mingle:
4. Cover the bowl and refrigerate the potato
salad for at least a couple of hours or
overnight. This allows the flavors to meld.
Garnish and Serve:
1. Before serving, garnish the potato salad with
chopped fresh herbs like dill, parsley, or
chives if desired.
2. Adjust the seasoning if needed and serve
Places where the dish still eaten today

Germany: Potato salad, particularly the warm variety with a vinegar-based dressing, is a classic
dish in German cuisine. It is often served as a side dish to accompany sausages, schnitzel, or
other main courses.

United States: Potato salad is a staple in American cuisine, especially during summer months
and at outdoor gatherings such as barbecues, picnics, and Fourth of July celebrations. American
potato salad often includes mayonnaise, mustard, and various seasonings.

Scandinavian Countries: In countries like Sweden, Norway, Denmark, and Finland, potato salad
is a common dish. Scandinavian potato salads often incorporate ingredients like pickles, dill, and
a light mayonnaise dressing.

Russia: Olivier salad, which includes potatoes along with other vegetables and meat, is a popular
dish in Russia and other countries of the former Soviet Union. While not a traditional potato salad,
it features potatoes as a key ingredient.

Japan: Potato salad has become a popular side dish in Japanese cuisine. Japanese potato salad
typically includes potatoes, cucumbers, carrots, and sometimes ham or other proteins, mixed with
mayonnaise.

South Africa: Potato salad is a common side dish in South African cuisine, often served at braais
(barbecues) and family gatherings. The recipe may include mayonnaise, mustard, and various
spices.

Nordic Countries: In addition to Scandinavia, other Nordic countries like Iceland and Finland
also have their variations of potato salad, often served during festive occasions.

Nutrition Facts

Per Serving (1 cup) of Potato Salad:

Calories: Around 300-400 calories
Protein: 4-6 grams
Fat: 20-30 grams
Saturated Fat: 3-5 grams
Unsaturated Fat: Varies based on the type of oil or mayonnaise used
Carbohydrates: 30-40 grams
Dietary Fiber: 3-5 grams
Sugars: 5-8 grams
Cholesterol: 50-100 mg
Sodium: 300-500 mg
Key Nutrients:

Potassium: Potatoes are a good source of potassium, an essential mineral for heart health and
muscle function.
Vitamin C: Potatoes contribute to the vitamin C content, providing antioxidants that support the
immune system.
Vitamin B6: Potatoes contain vitamin B6, important for metabolism and brain development.
Protein: The eggs and potentially other protein sources (such as bacon) contribute to the protein
content.
 Origin of the dish: 13th century

Ingredients:
For the Pie Crust:

2 1/2 cups all-purpose flour

1 cup unsalted butter, chilled and cut into small
cubes
1 teaspoon salt
1 teaspoon granulated sugar
1/4 to 1/2 cup ice water
For the Apple Filling:

Fruit Dish: Apple Pie 6–7 cups peeled, cored, and thinly sliced
Fruit: Apple apples (such as Granny Smith, Honeycrisp, or
a mix)
3/4 cup granulated sugar
Instructions for preparing and cooking 1/4 cup light brown sugar, packed
method: 1 tablespoon lemon juice
1 teaspoon ground cinnamon
Prepare the Pie Crust: 1/4 teaspoon ground nutmeg
In a food processor, pulse the flour, salt, and 1/4 teaspoon salt
sugar until combined. 2 tablespoons all-purpose flour
Add the chilled butter cubes and pulse until the For Assembly:
mixture resembles coarse crumbs.
Gradually add ice water, 1 tablespoon at a time, 2 tablespoons unsalted butter, cut into small
pulsing until the dough just comes together. pieces (for dotting on top)
Divide the dough in half, shape each half into a 1 large egg, beaten (for egg wash)
disc, wrap in plastic wrap, and refrigerate for at 1–2 tablespoons granulated sugar (for
least 1 hour. sprinkling on top)

Preheat the Oven: Preparing and cooking method:

Preheat your oven to 375°F (190°C).
Roll Out the Dough: Cut slits or decorative patterns in the top crust to
allow steam to escape.
Roll out one disc of pie dough on a floured Brush with Egg Wash:
surface to fit a 9-inch pie dish. Place the rolled-
out dough in the pie dish and trim any excess Brush the top crust with the beaten egg and
around the edges. sprinkle with sugar.
Prepare the Apple Filling: Bake:

In a large bowl, toss together the sliced apples,
granulated sugar, brown sugar, lemon juice,
cinnamon, nutmeg, salt, and flour until the
apples are well coated.
Fill the Pie:
Place the pie on a baking sheet (to catch any
drips) and bake for about 50-60 minutes or until
the crust is golden brown and the filling is
bubbly.
Cool and Serve:

Pour the apple filling into the prepared pie crust.
Dot the filling with small pieces of butter.
Top with the Second Crust:
Roll out the second disc of pie dough and place
it over the apple filling.
Trim and crimp the edges to seal the pie.
Allow the pie to cool on a wire rack before
slicing. Serve at room temperature or slightly
warmed. Optionally, serve with a scoop of
vanilla ice cream for a delicious treat.
Enjoy!
Nutrition Facts Origin of the Dish

Nutritional values per serving (1/8th of a 9-inch pie): The exact origin of apple pie is a bit
Calories: Around 300-400 kcal challenging to determine, as fruit pies
Protein: 2-4 grams have been a part of various cultures for
Fat: 15-20 grams centuries. However, the concept of
Saturated Fat: 7-10 grams putting fruit filling between layers of
Unsaturated Fat: Varies based on the type of butter dough dates back to ancient times. The
or oil used first recorded recipe for apple pie, as we
Carbohydrates: 40-50 grams know it today, can be traced back to
Dietary Fiber: 2-3 grams England.
Sugars: 20-30 grams
Cholesterol: 30-50 mg The earliest mention of a recipe for
Sodium: 150-200 mg apple pie is found in a cookbook called
Key Nutrients: "The Forme of Cury," which was written
in 1390 by the master cooks of King
Apples: Provide dietary fiber, vitamin C, and Richard II. The recipe, titled "Tartys in
various antioxidants.
Applis," describes a pastry crust filled
Flour and Butter (for the crust): Contribute to calorie
with apples, figs, raisins, and spices.
and fat content.
Sugar: Adds sweetness but also contributes to
overall calorie content. While this recipe predates the
Cinnamon and Nutmeg: Add flavor without colonization of America, it provides
significant caloric contribution. evidence of a longstanding tradition of
making pies with apples.

Places where the dish still eaten today

United States: Apple pie is a classic American dessert and holds a special place in American
culinary culture. It's commonly enjoyed year-round but is particularly associated with holidays like
Thanksgiving.

United Kingdom: Apple pie has a long history in British cuisine. While it might not be as strongly
associated with British identity as it is with American identity, it remains a popular dessert in the
UK.

Netherlands: Appeltaart, the Dutch apple pie, is a staple in the Netherlands. Dutch apple pie
often features a thicker crust and a filling made with a combination of apples, sugar, cinnamon,
and sometimes raisins.

Sweden: The Swedish have their version of apple pie known as "Äppelkaka," which is a simple
and delicious apple cake or pie.

Germany: In Germany, "Apfelkuchen" is a traditional apple cake that can resemble a pie. It often
features a layer of sliced apples on top of a cake base.

France: While tarts are more prevalent in French cuisine, variations of apple pie, such as "Tarte
Tatin," have a place in French dessert culture.

Canada: Much like in the United States, apple pie is a popular dessert in Canada. It's often
enjoyed during holidays and family gatherings.

Australia and New Zealand: Apple pie is a well-loved dessert in both Australia and New
Zealand. It's often served with a dollop of cream or a scoop of vanilla ice cream.

Egg Dish: Classic French Omellete
Poultry: Egg
Origin of the Dish
The classic French omelette, or "omelette
française," is a culinary staple with a long and
rich history in French cuisine. While the exact
origin is challenging to pinpoint, omelettes have
been a part of French culinary tradition for
centuries.
The French omelette is distinct in its
preparation, which involves simple yet precise
techniques to achieve a delicate and creamy
texture. The emphasis is on the quality of the
eggs and the cooking process. The method for
making a classic French omelette is often
attributed to renowned French chef Auguste
Escoffier, who codified and popularized many
traditional French cooking techniques in the late
19th and early 20th centuries.
Nutrition Facts
Calories: Approximately 210–240 kcal
Protein: Around 18–21 grams
Fat: Approximately 15–18 grams
Saturated Fat: 4–6 grams
Unsaturated Fat: Varies based on cooking oil or
butter used
Carbohydrates: 1–2 grams
Dietary Fiber: Negligible
Sugars: Negligible
Cholesterol: About 555 milligrams
Sodium: Around 360–420 milligrams
Key Nutrients:
Protein: Eggs are an excellent source of high-
quality protein, containing all essential amino
acids.
Origin of the dish: Late 19th and early 20th
centuries.
Ingredients:
Eggs: Typically 2 to 3 eggs per omelette,
depending on your preference and the size of
the omelette you want to make.
Butter: Unsalted butter is commonly used for its
rich flavor. It plays a crucial role in achieving
the desired texture of the omelette.
Salt and Pepper: To season the eggs. A pinch
of salt and a dash of pepper can enhance the
flavor.
Optional ingredients for additional flavor or filling:
Herbs: Fresh herbs such as chives, parsley, or tarragon
can be finely chopped and added to the eggs or used as
a garnish.
Cheese: Grated cheese, such as Gruyère, cheddar, or
goat cheese, can be sprinkled over the omelette or
added as a filling.
Mushrooms: Sautéed mushrooms can be a delicious
addition to the omelette.
Vegetables: Diced tomatoes, bell peppers, onions, or
spinach can be sautéed and folded into the omelette.
Ham or Bacon: Cooked and diced ham or crispy bacon
Instructions for preparing and cooking method:
 Crack the eggs into a bowl, season with
salt and pepper, and whisk until well
combined but not frothy.
 Heat a non-stick skillet over medium
heat and add a generous knob of butter.
 Pour the beaten eggs into the pan, and
using a spatula, gently stir and lift the
eggs from the edges toward the center
as they start to set.
 When the eggs are mostly set but still
slightly runny on top, add any desired
fillings to one half of the omelette.
 Fold the other half of the omelette over
the fillings, forming a half-moon shape.
 Slide the omelette onto a plate, and if
desired, garnish with fresh herbs.
Remember, mastering the technique of a
classic French omelette may take some
practice, but it's well worth the effort for a
delicious and elegant dish.
Places where the dish still eaten today

The French omelette is still predominantly eaten today in France, as well as in various other parts
of the world where French cuisine has influenced local culinary traditions. Here are some places
where the French omelette continues to be enjoyed:

France: Of course, the French omelette is a staple in its country of origin. It is commonly found on
breakfast and brunch menus, and its popularity extends to home cooking as well.

Western Europe: The influence of French cuisine has spread to neighboring countries in Western
Europe, where the French omelette is often featured in cafes, bistros, and restaurants.

North America: French cuisine, including the classic French omelette, has had a significant
impact on North American culinary traditions. Omelettes are a popular breakfast and brunch option
in the United States and Canada, and variations often include a range of fillings.

International Cuisine: French culinary techniques and dishes, including the French omelette, are
celebrated worldwide. Upscale restaurants and cafes around the globe may offer French-inspired
omelettes on their menus.

Home Cooking: The simplicity and versatility of the French omelette make it a popular dish for
home cooks globally. Many people appreciate its elegance and the opportunity to customize fillings
based on personal preferences.

Cooking Schools and Culinary Training: The French omelette is often a fundamental dish
taught in cooking schools and culinary training programs, emphasizing the importance of proper
technique in achieving the desired texture.

Farinaceous Dish: Pasta Carbonara
Farinaceous: Pasta
Origin of the Dish
Carbonara is a classic Italian pasta dish
that has its origins in Rome. The exact
history of carbonara is a bit unclear, and
there are various theories about how
this iconic dish came to be. One thing is
certain: carbonara is a relatively modern
addition to Italian cuisine, likely
emerging in the mid-20th century.
Here are a couple of prevailing theories
about the origin of carbonara:
Roman Tradition: One popular theory
suggests that carbonara originated in
Rome during or just after World War II. It
is said to have been created by Roman
cooks as a hearty and satisfying dish for
American soldiers stationed in Italy. The
name "carbonara" is derived from the
Italian word "carbone," meaning coal or
charcoal, possibly referring to the black
pepper that gives the dish a speckled
appearance resembling coal dust.
Apennine Mountains: Another theory
attributes the origin of carbonara to the
Apennine Mountains, where charcoal
makers (known as carbonai) used to
prepare a similar dish. The carbonai are
said to have created a pasta dish with
ingredients they had readily available,
such as eggs, cheese, and pancetta or
guanciale.
Origin of the dish: mid-20th century.
Ingredients:
Pasta: Commonly used pasta types for carbonara
include spaghetti, bucatini, or fettuccine. The
choice of pasta is subjective, and you can use your
favorite type.
Eggs: Typically, whole eggs or a combination of
whole eggs and egg yolks are used.
Pecorino Romano Cheese: Pecorino Romano is a
hard, salty Italian cheese made from sheep's milk.
Guanciale or Pancetta: Guanciale is cured pork
jowl, while pancetta is cured pork belly.
Black Pepper: Coarsely ground black pepper is a
signature element of carbonara, adding a bold and
peppery flavor.
Optional ingredients or variations may include:
Garlic: Some recipes include minced garlic for additional
flavor, although it's not a traditional ingredient.
White Wine: A small amount of dry white wine is occasionally
used in carbonara recipes to deglaze the pan and enhance
the flavor.
It's important to note that authentic carbonara does not
include cream. The creaminess in the sauce is achieved
through the emulsion of eggs and cheese.
Instructions for preparing and cooking method:
Instructions:
Cook the pasta al dente according to
package instructions.
While the pasta is cooking, sauté diced
guanciale or pancetta in a pan until it
becomes crispy.
In a bowl, whisk together eggs, finely grated
Pecorino Romano cheese, and black
pepper.
Drain the cooked pasta, reserving a small
amount of the cooking water.
Toss the hot pasta with the crispy guanciale
or pancetta, then quickly mix in the egg and
cheese mixture. The heat from the pasta
and meat creates a creamy sauce. If
needed, add a bit of the reserved pasta
cooking water to achieve the desired
consistency.
Serve immediately, garnishing with additional
Pecorino Romano cheese and black pepper.
Places where the dish still eaten today

Carbonara is still predominantly eaten today in Italy, particularly in Rome and other regions where
it has become a beloved and iconic dish. It's a classic of Roman cuisine, and you can find it on
the menus of many restaurants and trattorias throughout the country.

Additionally, carbonara has gained popularity worldwide and is enjoyed in various countries
where Italian cuisine has made an impact. Here are some places where carbonara is still
predominantly eaten:

Italy: As mentioned, carbonara is a staple in Italian cuisine and is enjoyed by locals and visitors
alike. It's commonly found on menus across the country, with variations in regional ingredients
and preparation.

Europe: Carbonara is widely appreciated in many European countries, where Italian cuisine
holds significant influence. It's commonly featured in Italian restaurants and eateries.

North America: In the United States and Canada, carbonara is a popular dish in Italian-American
restaurants and establishments serving Italian cuisine. Many home cooks also prepare carbonara
as a delicious and comforting pasta dish.

Australia and New Zealand: Carbonara has found a place in the culinary scene in Australia and
New Zealand, where Italian cuisine is well-received. It's served in Italian restaurants and can be
found in various dining establishments.

International Cities: Carbonara is enjoyed in major cities around the world with a diverse food
culture. In cosmopolitan areas, you can find it on the menus of Italian restaurants and eateries
specializing in international cuisine.

Nutritional Facts
Nutritional values per serving: 1 cup or 200 g

Calories: Approximately 400-500 kcal

Protein: 15-20 grams
Fat: 20-30 grams
Saturated Fat: 8-12 grams
Unsaturated Fat: Varies based on the type and amount of cooking oil used
Carbohydrates: 35-45 grams
Dietary Fiber: 2-3 grams
Sugars: 1-2 grams
Cholesterol: 100-200 mg
Sodium: 700-900 mg
Key Nutrients:

Protein: Eggs and the cured pork (guanciale or pancetta) contribute to the protein content.

Fat: The fat content mainly comes from eggs, cheese, and the pork used. Pecorino Romano
cheese, in particular, is rich in saturated fats.

Cholesterol: The dish tends to be relatively high in cholesterol due to the use of eggs and cured
pork.

Vitamins and Minerals: Carbonara contains various vitamins and minerals from ingredients like
eggs, cheese, and pork, including vitamin B12, vitamin D, and calcium.
References:
Information Retrieved from: https://chat.openai.com/c/4f9742da-9ffa-4b35-95c3-
7178d03b5d28 Date: November 21, 2023.
Images Retrieved from: https://www.google.com Date: November 21, 2023