Everyone can chop beef, but not everyone can pea soup. AnswerParty on!
Food and drink
Pea soup or split pea soup is soup made typically from dried peas, such as the split pea. It is, with variations, a part of the cuisine of many cultures. It is greyish-green or yellow in color depending on the regional variety of peas used; all are cultivars of Pisum sativum.
Pea soup has been eaten since antiquity; it is mentioned in Aristophanes' The Birds, and according to one source "the Greeks and Romans were cultivating this legume about 500 to 400 BC. During that era, vendors in the streets of Athens were selling hot pea soup."
Food is any substance consumed to provide nutritional support for the body. It is usually of plant or animal origin, and contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, or minerals. The substance is ingested by an organism and assimilated by the organism's cells in an effort to produce energy, maintain life, or stimulate growth.
Historically, people secured food through two methods: hunting and gathering, and agriculture. Today, most of the food energy consumed by the world population is supplied by the food industry.
Czech cuisine has both influenced and been influenced by the cuisine of surrounding countries. Many of the cakes and pastries that are popular in Central Europe originated within Czech lands. Contemporary Czech cuisine is more meat based than in previous periods; the current abundance of farmable meat has enriched its presence in regional cuisine. Traditionally, meat had been reserved for once-weekly consumption, typically on the weekend. The body of Czech meals typically consists of two or more courses: the first course is traditionally soup, the second course is the main dish, and supplementary courses such as dessert or compote (kompot) may follow.
Finnish cuisine is notable for generally combining traditional country fare and haute cuisine with contemporary continental style cooking. Fish and meat play a prominent role in traditional Finnish dishes from the western part of the country, while the dishes from the eastern part have traditionally included various vegetables and mushrooms. Refugees from Karelia contributed to foods in eastern Finland.
Finnish foods often use wholemeal products (rye, barley, oats) and berries (such as blueberries, lingonberries, cloudberries, and sea buckthorn). Milk and its derivatives like buttermilk are commonly used as food, drink or in various recipes. Various turnips were common in traditional cooking, but were replaced with the potato after its introduction in the 18th century.
Quebec's traditional cuisine is today being rediscovered and is as rich and diverse as Quebec itself. The historical context of 'traditional' Quebec cuisine is from the fur trade period, notably enjoyed by members of the Beaver Club, and many dishes have a high fat or lard content. This gives good energy in the middle of the cold winter.
Due to Sweden's large north-south expanse there have always been regional differences in Swedish cuisine. Historically, in the far North, meats such as reindeer, and other (semi-) game dishes were eaten, some of which have their roots in the Sami culture, while fresh vegetables have played a larger role in the South. Many traditional dishes employ simple, contrasting flavours, such as the traditional dish of meatballs and brown cream sauce with tart, pungent lingonberry jam (slightly similar in taste to cranberry sauce).
Swedes have traditionally been very open to foreign influences, ranging from French cuisine during the 17th and 18th century, to the sushi and cafe latte of today. On the fast food side, pizza and hot dogs have been a ubiquitous part of Swedish culture since the 1960s. Twenty years later, the same could be said about the growing popularity of kebab and falafel, as many small restaurants specialise in such dishes.
Purée Mongole, also called Cream Mongole, is a creamed split pea-tomato soup of unknown origin that dates back to the at least the late 19th century. Popular during the period between the 1920s–1940s, it is similar to boula.
Purée Mongole is usually made with carrots, onions, white turnips, leeks, a stock (either beef or chicken) and milk. Depending on the recipe, it can be seasoned with curry powder, salt, pepper, ground cloves, turmeric, nutmeg, cumin, and basil. Simplified recipes printed in many cookbooks of the time, including the 1946 edition of the Joy of Cooking, used canned, condensed pea and tomato soups as a base with additional vegetables and seasonings added.
Hospitality is the relationship between the guest and the host, or the act or practice of being hospitable. This includes the reception and entertainment of guests, visitors, or strangers.