By Josh Chetwynd
A smorgasbord of vignettes and tidbits concerning the quirky—and occasionally downright odd—origins of assorted kitchen innovations, items, and meals, How the recent puppy chanced on Its Bun comprises seventy-five brief essays that may dispel well known myths.
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Extra info for How the Hot Dog Found Its Bun: Accidental Discoveries and Unexpected Inspirations That Shape What We Eat and Drink
While one of those Indian antecedents may very well be true, it’s still very possible that the meal Asham produced for his persnickety customer was the one that spawned the Chicken Tikka Masala revolution in Great Britain. As for Britain’s leadership, they weren’t ready to get behind the cause. Sarwar’s effort didn’t sit well enough with his colleagues to lead to a formal request to the European Union. In the end only nineteen members of Parliament signed on to his motion. indd 22 2/27/12 9:53 AM Chimichanga: Fryer slip-up Chimichanga: Fryer slip-up The fryer has brought joy to so many cultures around the globe (think french fries or, if you’re more adventurous, Scotland’s deep-fried haggis).
There are numerous experts who question this story. The Oxford Companion to Food insists it was developed at Paris’s Restaurant Paillard in 1889 and named after an actress who played a chambermaid serving pancakes in a contemporary comedy. The food encyclopedia does point out that this original version did not have liquor and was not flamed at the table like Charpentier’s bungled effort. However preposterous, it’s hard not to root for the veracity of Charpentier’s story. Late in life, he found himself in the Southern California seaside town of Redondo Beach financially broken with just ten dollars in his pocket.
By the 1770s the Japanese had made changes to the process. The newer version had fish and vegetables wrapped in udon noodles. The lighter fare was skewered on bamboo sticks and became a popular choice at street stalls, where customers could eat it without the need of chopsticks. Since then tempura has developed into one of the country’s most recognizable dishes. The batter has become lighter over the years with egg, water, and flour as popular ingredients for breading everything from shellfish, octopus, and fish to all sorts of veggies.
How the Hot Dog Found Its Bun: Accidental Discoveries and Unexpected Inspirations That Shape What We Eat and Drink by Josh Chetwynd