Recipes, cooking techniques, meal presence and presentations varied according to culture and cuisine. The Oxford Companion to Food, Alan Davidson, 2nd edition, Tom Jaine editor 2006 (p.įood historians confirm ancient people made pastry. The explanation offered in favour or this is that the magpieĬollects a variety of things, and that it was an essential feature of early pies that they contained a Some extent according to the country or even to region.The derivation of the word may beįrom magpie, shortened to pie. "Pie.a word whose meaning has evolved in the course of many centuries and which varies to The Oxford English Dictionary traces the first use of the word "pie" as it relates toįood to 1303, noting the word was well-known and popular by 1362. Variations (cobblers, slumps, grunts, etc.) are endless! pasties, turnovers,Įmpanadas, pierogi, calzones.were enjoyed by working classes and sold by street vendors. Pastry fruit-filled turnovers appeared in the early 19th century. The first pies were very simple and generally of the savory (meat and cheese) kind. Prominently into the complicated history of this particular genre of food. (pita, pizza, quiche, shepherd's, lemon meringue, classic apple, chocolate pudding). Pie can be closed, open, small, large, savory or sweet.īasic concept of pies and tarts has changed little throughout the ages.įried in ancient hearths, portable colonial/pioneer Dutch ovens, modern ovens), pastryĬomposition (flat bread, flour/fat/water crusts, puff paste, milles feuilles), and cultural Pie is what happens when pastry meets filling. Food Timeline: history notes-pie & pastry FoodTimeline library Food Timeline FAQs: pie & pastry.
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