User:Michaelvoku/sandbox

Michael- Ribollita is an excellent topic choice since it is narrow enough to offer a "deep dive". We are concerned that what you have so far is thin both in terms of sources (none properly cited) and text. Look for cookbooks, histories of Tuscan cuisine, individual ingredients used within ribollita, recipes, etc. It is hard to provide more feedback without more of your draft to read here.

Article Evaluation (Late): Bratwurst page

This pages talk page is a flurry of debate, a lot of information seems to be missing. The debate is about what distinguishes the brat from other types of sausage. Also the part most relevant to our class discussions is the lack of a history for the bratwurst. The only information provided is the earliest recorded "bratwurst", instead research needs to be conducted on the origins of sausage making in middle of the European continent to provide context for the brats origin.

Potential articles:

Matzoh ball soup:

The page doesn't properly cite some certain information regarding a standardized recipe. the page also lacks historical context. My first suggestion would be to search the history of jewish cuisine and then double down on a standardized recipe.

Bratwurst:

The page doesn't point out what makes the brat distinct from other forms of sausage. There also seems to be a huge discussion on the talk page concerning the nickname" brat".

Ribollita :

Favorite dish, and there is hardly enough info on it. not much going on regarding the talk page. This is my front runner * falls in line with Mennellin and middle ages "peasant cuisine".

Project ribollita

Source list so far:

LAuden cuisine and Empire

Menell: All manners of food

Diamond guns germs and steel

These sources will set the context for which this type of cuisine was developed, its a stew made of leftovers essentially. looking to add histroical context as the main crux of the article. Additionally seeking to cite a recipe and explain that there are plenty of variations and that is one of the reasons this dish is and was so versatile and popular.

Ribollita Outline:

• Historical context

1600's Italian peasant cuisine, using sources Lauden and Menellin point out the development and concept of peasants use of vegetables cheeses and techniques of slow boiling and creating stews.

when we have early accounts of ribollita type dishes, and eventually the earliest record we can find of the first "ribollita" by name. Ingredients, recipes for citation.

• Modern Context

Is this dish still popular? what are common ingredients? Recipes to point out variations

ROUGH DRAFT:

Tuscan cuisine is often lumped together as part of a greater Italian cuisine. In reality each region of Italy has specific regional ingredients and dishes that make them unique within the mosaic of Italian culture. Tuscany is the location of the origin of Ribollita. Tuscany is known for the bountiful production of beans, one of the few base ingredients in any form of a true Ribollita.

Historians best reference for most historical fact is in primary sources. Unfortunately in the medieval ages many written records are non existent and further most of the peasant class had fewer records than the wealthier classes. Some of the best evidence used is the survival of archeological findings and there local, “ References in court rolls to tenant possesions suggest that virtually every peasant household owned  a brass cooking pot or pan, and archaeologists find ceramic cookingpots everywhere on medieval sites: there was no problem with boiling.”(Mennell) It is generally believed that medival peasants main technique of cooking was to slow boil ingredients that were farmed or found leftover.

The Roman Empire dissolved in 1453, Rome had developed a cuisine based on bold decadent flavors. Spices were a luxury item that only the wealthiest of romans could afford to use in their foods. Since Rome expanded at a rapid pace, many of their spices came from conquered peoples. (diamond or Lauden)

Roman cuisine known for its bold and robust flavors seeped into the upper class cuisine, “For taillevent and Apicius it was unthinkable to cook meat without honey and spices on a lavish scale, and they both loved to transform the appearance and taste of ingredients ‘to make of a thousand flavours one flavor unique’, as the Roman Seneca Remarked.( Mennell) Roman cuisine was not about subtlety, it was a representation of wealth and distinction. Upper class medieval Europeans continued this practice of expressing wealth in diet, most peasants ate what they could grow themselves, and although meat might be expensive it was not completely removed from their diet (menell)

Missing: Sources on Tuscan cusine distinction, recipes for modern understanding of ribollita.

Peer Reviews:

Lima Bean: seems to be some confusion on the rarity tab in the talk page you might want to check in on that, otherwise seems to be fact based and neutral toned. good job

Cuisine: Not sure that your claim is correct about cuisine developing in antiquity. If that were so your discounting Egyptian cuisine for example.

• Peer Review:
  • Hi! So, I think that you should definitely pick some ingredients that are known as the "robust flavors." You can either briefly mention them or delve into those flavors/ingredients and how they impacted the upper class cuisine and daily life.
  • I also like how you talk about how spices were a luxury item, so maybe compare/contrast the different effects that certain spices have on the speicifc culture in which you are speaking about.
  • Adding a recipe section would be helpful, especially if you include the location / area/ religion/ culture in which that recipe is usually made in, making it interesting for reader to see the various spices or different vegetables that differ or are the same.- Grace

re: McMuffin citation, double check your source -- I can't find any mention of the sausage egg mcmuffin on your cited page. Also where's your article eval? Rgh234 (talk) 16:43, 4 October 2017 (UTC)

* FINAL PROJECT *

HISTORY

The Roman Empire dissolved in 1453, Rome had developed a cuisine based on bold decadent flavors. Spices were a luxury item that only the wealthiest of romans could afford to use in their foods. Since Rome expanded at a rapid pace, many of their spices came from conquered peoples. (Laudan, Rachel (2015). Cuisine and Empire. Berkerly: University of California Press.)

Roman cuisine known for its bold and robust flavors seeped into the upper class cuisine, “For taillevent and Apicius it was unthinkable to cook meat without honey and spices on a lavish scale, and they both loved to transform the appearance and taste of ingredients ‘to make of a thousand flavours one flavor unique’, as the Roman Seneca Remarked." Roman cuisine was not about subtlety, it was a representation of wealth and distinction. Upper class medieval Europeans continued this practice of expressing wealth in diet, most peasants ate what they could grow themselves, and although meat might be expensive it was not completely removed from their diet

Medieval Times

Historians best reference for most historical fact is in primary sources. Unfortunately in the medieval ages many written records are non existent and further most of the peasant class had fewer records than the wealthier classes. Some of the best evidence used are archeological findings, “ References in court rolls to tenant possessions suggest that virtually every peasant household owned  a brass cooking pot or pan, and archaeologists find ceramic cooking pots everywhere on medieval sites: there was no problem with boiling.” It is generally believed that medieval peasants main technique of cooking was to slow boil ingredients that were farmed or found leftover.

History of the Cannelloni bean

Cannellini Beans are an important thickening agent within the soup. Popular in Tuscany, Italy the beans have become a staple in Tuscan cuisine. The Cannellini bean had its origins in in Argentina during the period of Italian immigration. The large volume of italian immigrants brought the cannellini bean back to Italy and incorporated it into popular Italian cuisine.

Italians emigrated in the late 19th and early 20th centuries. Argentina, Brazil and the United States were the most popular locations because they had lenient immigration policies. From the years 1876 to 1926 it is estimated 8.9 million Italians left for the Americas.

One of the big reasons for this large scale emigration was a stark decline in the agricultural industry in Italy leaving many without jobs. EN The epidemic known as “the great french wine blight” eliminated the wine industry in France.

RECIPES

This one is from the NYtimes:

• 5 tablespoons olive oil
• 1 small onion, chopped
• 1 carrot, chopped
• 1 celery stalk, chopped
• 1 tablespoon minced garlic
• Salt and ground black pepper
• 2 cups cooked or canned cannellini beans
• 1 15-ounce can whole peeled tomatoes
• 4 cups vegetable stock or water
• 1 fresh rosemary sprig
• 1 fresh thyme sprig
• 1 pound chopped kale or escarole
• 4 large, thick slices whole-grain bread, toasted
• 1 small red onion, thinly sliced
• ½ cup freshly grated Parmesan

This one is from Serious Eats:

• 3 tablespoons (45ml) extra-virgin olive oil, plus more for drizzling
• 3 medium cloves garlic, thinly sliced
• 1 medium red onion, diced (about 7 ounces; 200g)
• 1 large leek, white and light green parts only, diced (about 13 ounces; 370g)
• 4 large carrots, peeled and diced (about 1 1/4 pounds; 525g)
• 2 1/2 cups peeled, seeded, and diced butternut squash (about 1/2 of a medium squash) (about 12 ounces; 360g)
• 1 turnip, peeled and diced (about 8 ounces; 240g)
• 3 large celery stalks, diced (about 8 ounces; 240g)
• Water
• 1 bunch lacinato kale, stemmed, leaves roughly chopped (about 6 ounces; 170g) (see note above)
• 1 bouquet garnis (herb bundle made from a few sprigs each of mixed herbs, such as parsley, oregano, thyme, rosemary, and bay leaf)
• 2 cups cooked beans, such as cannellini, navy, or cranberry, plus 1 cup bean-cooking liquid or water (if using canned beans) (see note above)
• 1/4 pound (110g) fresh or stale rustic crusty bread, cut into 1-inch cubes
• Kosher salt and freshly ground black pepper
• Grated Parmigiano Reggiano, for serving (optional)

• Cannellini
beans
• A 
bunch
 of 
parsley
• A
 bunch
 of
celery
• One 
red
 onion
• Two
carrots
• [Pancetta]
• A
quarter
of
a
black
nero cabbage
• One
Savoy
cabbage
• One
cauliflower
• Three
Swiss
chard
leaves
• A 
few
 string
 beans
• A 
few 
green
 peas
• Two
 or
 three 
zucchini
• Two
 potatoes
• 1
kg
 of
 stale
 rustic
 bread
• Salt
• Extra
 Virgin
 Olive 
Oil
(EVOO)

ORIGINS:

When comparing these two recipes, both for ribollita, there are some discrepancies between them. However the cooking technique of slow boiling is a constant, as well as the presence of onions, carrots, celery, tomatoes, bread, and beans. Sometimes dishes develop and integrate new ingredients over time. An original recipe might not have a specific "inventor" just like Ribollita. Developed in an Central Tuscany milieu were variants of the soup are all entirely accepted as authentic. As the milieu grows or shrinks, it also incorporates variations. One's grandma may accept the addition of pancetta, another may not.