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Salads that were nothing but a heap of raw ingredients in dissaray plainly lacked cultivation, and the cooking experts developed a number of ingenious ways to wrap them up...
American salads traditionally had been a matter of fresh greens, chicken, or lobster, but during the decades at the turn of the century, when urban and suburban middle class was beginning to define itself, salads proliferated magnificently in number and variety until they incorporated nearly every kind of food except bread and pastry...682) "Etymologically, the key ingredient of salad, and the reason for its getting its name, is the dressing. Proponnents of this new science were obsessed with control.The Romans were enthusiastic eaters of salads, many of their differing hardly at all from present-day ones--a simple selection of raw vegetables...--and they always used a dressing of some sort: oil, vinegar, and often brine. They considered tossed plates of mixed greens "messy" and eschewed them in favor of "orderly presentations." Salad items were painstakenly separated, organized, and presented.Our survey of historic newspapers confirms does not reveal any specific person/place/company credited for the "invention." If we had to guess?
We'd say Dole, manufacturer of both pineapples and bananas, was the driving force behind this item. Bananas were widley availble to American cooks from the 1880s forward.
Stick the unbroken end in the hole in the center of the pineapple slice, shaving off a little of the banana to make it stand secure.