Posts Tagged ‘Italo Marchiony’
“The art of the cuisine, when fully mastered, is the one human capability of which only good things can be said”*…
Every cuisine, while sharing many common elements with others, uses a handful of ingredients that combine for unique flavors.
With Chinese food, you often see soy sauce, green onion, and sesame oil. With Italian food, you often see garlic, parmesan cheese, and olive oil. Vietnamese food uses fish sauce. Korean food uses chili paste.
As I venture into new cooking territories, it’s been fun to discover the flavor bombs from various cuisines. A lot of “where have you been all of my life” moments.
So what are the ingredients that make each cuisine?…
From the ever-illuminating Nathan Yau and his wonderful blog Flowing Data, a deep dive into the Yummly ingredients dataset (which contains ingredient lists for just under 40,000 recipes, from 20 cuisines– amounting to 6,714 ingredient)– the top five ingredients in 20 different cuisines: “Cuisine Ingredients.”
* Friedrich Durrenmatt
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As we read it and reap, we might recall that it was on this date in 1903 that Italo Marchiony applied for a patent for an ice cream cup mold. Marchiony is credited with inventing the ice cream cone in 1896, when he introduced it in New York City. Initially, he folded warm waffles into a cup shape. He then developed the 2-piece mold that would make 10 cups at a time. (U.S. patent No. 746,971 was granted on Dec 15, 1903).
Several other claimants introduced “ice cream cones” at the 1904 Louisiana Purchase Exposition, known as the St. Louis World’s Fair. While they weren’t the inventors of the cone, it was from the time of the Fair that the edible “cornucopia,” a cone made from a rolled waffle, vaulted into popularity in the United States.
Would you like a vodka with that?…
Readers can accompany English Russia on a behind-the-scenes tour of the Baumanskaya station McDonald’s in Moscow… Manager Aleksander Ostroukhov explains the the operation and provides a step-by-step demonstration of the preparation of that signature delight, “The Royal Deluxe.”
As we muse that this is what became of the Cold War, we might recall that it was on this date in 1904 (as the Library of Congress notes) that the first ice cream cone was served.
On July 23, 1904, according to some accounts, Charles E. Menches conceived the idea of filling a pastry cone with two scoops of ice-cream and thereby invented the ice-cream cone. He is one of several claimants to that honor: Ernest Hamwi, Abe Doumar, Albert and Nick Kabbaz, Arnold Fornachou, and David Avayou all have been touted as the inventor(s) of the first edible cone. Interestingly, these individuals have in common the fact that they all made or sold confections at the 1904 Louisiana Purchase Exposition, known as the St. Louis World’s Fair. It is from the time of the Fair that the edible “cornucopia,” a cone made from a rolled waffle, vaulted into popularity in the United States.
Another claimant, Italo Marchiony, actually received a patent in 1903 for a device to make edible cups with handles. However the patent drawings show the device as a molded container rather than the rolled waffle seen at the Fair. Although paper and metal cones were used by Europeans to hold ice cream and pita bread was used by Middle Easterners to hold sweets, the ice-cream cone seems to have come to America by way of “the Pike” (as the entertainment midway of the St. Louis World’s Fair was called).
Randolph Smith Lyon, Mildred Frances Lyon, Mrs. Montague Lyon (Frances Robnett Smith Lyon), Montague Lyon, Jr., eating ice cream cones at the 1904 World’s Fair. Snapshot photograph, 1904. (Missouri History Museum)
The 1904 World’s Fair in St. Louis: site of the national debuts of peanut butter, the hot dog, Dr Pepper, iced tea, cotton candy– and of course, ice cream cones. (source)
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