How Arugula Started Salads

Arugula, also known as “the rocket” is an old world leafy green that has been a centerpiece in both salads and seasoning. It’s origins put the plant in Eurasia. Its leaves are reminiscent of the dandelion, with a taste that invokes mustard-greens. The name can trace its roots back to the French version “roquette,” and then the Italian, “ruchetta.” 

The arugula plant has several uses. It has been a part of salads since the days of ancient Greece, and it was routinely grown in ancient gardens. The Romans likely brought it to Europe during their conquests, where it enjoyed a reputation as an aphrodisiac. It was not uncommon, for instance, to be served a plate of arugula for the aphrodisiac qualities, with a side of lettuce that was believed to curb those powers. Its seeds were also eaten, or they were used to extract oil that was put into lubricants and medicines. 

Arugula was enjoyed worldwide, but it was a slow bloomer in the continental US. A short survey of mentions of the word “arugula” in culinary publications shows the plant really gained popularity in the 1990s.

There were whispers of the plant throughout the 60s, where it was introduced as the vegetable with more names than Joseph’s coat colors. It began to see some appreciation in New York, where Italian chefs used it to flavor their salads. It gained more popularity in Creole food that was coming out of Louisiana. 

Americans would refer to it as “rocket salad,” and naturalized the vegetable within a matter of years.

The History of Yeast Breads

The cooks of the Neolithic period are almost singlehandedly responsible for bringing yeast breads and beer into existence. Most of these early breads were unleavened, with variations on size, shape and even grains used from culture to culture.

We do know that the Egyptians were using yeast for bread and beer making by 4000 B.C., but we believe the discovery of yeast as a leavening agent happened entirely by accident. It’s likely that the world’s first barley crops came from the Fertile Crescent of Mesopotamia.

It’s also believed that bread making came before beer making. Neolithic cooks learned by chance that if they used grains that had been sprouted and dried, their bread tended to keep for longer periods. The concept was well known by the time we find evidence of the first beers. The Egyptians dried the grain, and then made it into dough that was partially baked. They would then soak that dough in water and allowed to ferment before the drink was considered palatable.

The Egyptians were also the first civilization to use a portable oven. They formed a beehive shaped object out of clay, which was divided into two parts. The top portion was where the bread was laid out for baking, while the bottom portion was reserved for the tinder. The Jews used an oven that had a similar shape, but theirs was made of polished stone instead of clay. This sturdy construction carried over to the home, where early Jewish people had standing stoves built into the main rooms of the home.

The Domestication of the Banana

Bananas are native to Southeast Asia, and most likely contributed to the healthy diets of hunter gatherers for thousands of years. It is one of the oldest crops humans have consumed on the planet. The wild banana, though, is full of seeds and looks unattractive. How it went from being a wild fruit to a domesticated crop is a matter still up for some debate.

What we speculate is that the wild banana may not have originally been useful as a foodstuff. The husk of the banana provided important fibers needed for clothing and building materials. It was the ancient people’s need to utilize every possible resource that led humans to consuming bananas as food. Simply put, we were probably too hungry not to try. 

“Banana” appears to have African origins. The fruit didn’t spread too far until the Islamic period of history, when the crop was brought to India and the Middle East through expansion and trade. The Romans new of it, but preferred the fig over the banana a hundred times over. 

The banana also has meaning in myth and symbolism. Many Africans link the banana to fertility, and the tree is highly prized for its relation to birth. Chinese legend talked of the banana maiden, who had a strange and not-all-too clear relation to a real-life young maiden in ancient China. The Indians used bananas to bless marriage ceremonies too.

Today’s crops are nothing like they used to be. The banana’s shape and taste has changed dramatically as it is produced en masse.

Classic Los Angeles Restaurants

Restaurants are a fleeting business, especially in Los Angeles. The city is already battling an image problem from its critics, namely that Los Angeles was the city without history. It seems like every day restaurants open and close in the blink of an eye, so it’s monumental when restaurants seem to survive over the years. Here are some classic eateries that you can’t afford to miss in Los Angeles.

Musso and Frank Grill

For almost 100 years, M&F’s have been serving up martini and steak dinners to Hollywood executives and stars. It’s a dimly-lit venue situated right on Hollywood Blvd. The menu still reflects the classic tastes of its era, and the mahogany bar still serves up stiff drinks.

Pacific Dining Car

The Pacific Dining Car has been a Hollywood eatery since 1921, where its meaty menu serves up such hits as Baseball or Cowboy Steak. They are also the only fine eating establishment that features a 24 hour serving time. They are also well-known for their egg heavy breakfast dishes.

Pink’s

Pink’s hasn’t been opened for quite as long as the other’s but it’s never the less a tradition in Los Angeles. Today, the restaurant still operates the same way it did in 1939, and it is still family-owned too. It all started as a food cart before it got celebrity endorsement and became a sensation.

Father’s Office

Founded in 1953, Father’s Office was one of the earliest restaurants to embrace craft beer. It is known also for its burger, which Esquire magazine dubbed the best burger in the world. It is now owned by Sang Yoon, a Korean chef famous for declaring absolutely no substitutions to be made on his food. Not even ketchup.