Explore: Cookery (taro)

of many Old World food crops. Mabele (red sorghum) and madumbe (cocoyam, taro, or arrowroot) also continue to be widely cultivated. By the 17th century

End of the Line Carl Jones color 24m November 22, 1977 video [385] Home Cookery of Fish B&W 11m June 20, 1946 video [386] Home Electrical Appliances Earl

sufficient for heating liquids and pastes, but was insufficient to cook taro or pork; those foods were usually baked in an earth oven. The Māori carried

by the Footsteps of the Giants, 1861 By the late 19th century, national cookery schools began to teach their pupils to create their own version of a "Cornish

"Food in Motion the Migration of Foodstuffs and Cookery Techniques" from the Oxford Symposium on Food Cookery, Vol. 2, p. 184 placenta Archived 2021-03-07

Terai make sidhara (sun-dried small fish mixed with taro leaves) and biriya (lentil paste mixed with taro leaves) to stock for the monsoon floods. Selroti

taioba, dasheen, quequisque, ʻape and (in Papua New Guinea) as Singapore taro (taro kongkong). Many other species, including especially Xanthosoma roseum

(The Art of Cookery Made Plain and Easy 1747) Ann Cook (Professed Cookery, 1754) Martha Bradley (The British Housewife 1758) Primitive Cookery (1767) Elizabeth

Origin of Table Chopsticks in Japan and Half-split Chopsticks". Science of Cookery. 10 (1): 41–46. doi:10.11402/cookeryscience1968.10.1_41. Heiss, Mary Lou;

Pot-au-feu Thai suki Tsuji, S. (2007). Japanese Cooking: A Simple Art. Cookery, Food and Drink Series. Kodansha International Limited. p. 254. ISBN 978-4-7700-3049-8