James Horlick was a chemist at a London-based baby formula company in the mid-1800s. The newfangled innovation was filled with essential vitamins—most notably, from ground malted barley. By soaking barley grains until germination occurred, then quickly drying them, barley’s carbs became easily-digestible sugars. Horlick used this process to create his own proprietary nutritional powder in the 1870s. Failing to find financial backing for his first product, Horlick set off for the US, joining his brother, William, in Chicago. They locked down American investors and launched “Diastoid,” which they marketed as “Infant and Invalids Food.” Before long, diners were adding Diastoid to every glass of milk for optimal health. Unpasteurized milk, however, posed a threat. James realized that the raw stuff was a breeding ground for germs. Operating out of the company’s new base in Racine, Wisconsin, he changed his malting process, mixing milk with grain, then drying both into a sterile powder—just add water. He called it “malted milk,” and patented the nutritious, nonperishable, and high-calorie powder in 1883. Explorers took the powder to both Poles in the early 1900s. Kids brought it to school. Soldiers carried malted milk tablets to the front lines of WWII. When the Great Depression hit, families turned to tablets for a cheap, reliable source of calories. The United States’ love affair with malted milk coalesced during its soda fountain craze. Near the turn of the 20th century, the Temperance Movement pushed the abolition of alcohol and its affiliated watering holes. In place of bars, thousands of outposts for booze-free fun emerged. Seen as both healthy and delicious, malted milk became a shoo-in at ice cream parlors across the country. To this day, Horlick’s legacy lives on in ice and ice cream. After the company offered a $30,000 to Richard Byrd’s expedition to reach the South Pole in 1933, which Byrd rewarded with a lasting honor. East of
Some of my favorite humans on this earth made a breath taking documentary on the history of food that was released yesterday via @curiositystream the #1 place for documentaries! Stoked for you guys. @the_history_of_food much love ❤️🥑🍇🌭🍔🥨🥩🍕🌮
Gearing up for Friday with some Sex on the Beach.. the sushi roll 😂 this creation comes from Mad Fish in Summerville, SC. This roll contains tempura shrimp & spicy crab topped with salmon, tuna, yellowtail, whitefish, avocado, drizzled with spicy mayo, eel sauce, and a garlic cream sauce, topped with sliced ginger 🤤 OH! And did you know that the Chinese were actually the first on record to mention a sushi dish? It was the Japanese that turned it into the edible art it is today!
This is one of the old menus in the vanesta catering. About eight years old is more or less ... It's called kunir rice cassava / cassava, cooked without using oil only using sauteed water ... Served with archipelago salad and button mushrooms, chopped tempeh. ... Good for people with diabetes, obesity, diet carbo ... Cassava rice has a sugar content of 0.08% ..... one of our pride is the people of Jogja and Indonesia ... The taste of history. #foods#foodstagram#foodhistory#jogja#foodporn#vanestaberasketela#vanesta#foodcooking
Glorious fish market in Istanbul. Wonder if control of the seas and fishing rights in the past, present or future will feature @oxfordfoodsymposium 2019 weekend focussing on Food & Power? Great subject. #istanbulfood#fish#foodhistory#foodtrade