Marshmallows were made from the root sap of the marsh mallow "Althaea officinalis" plant. It is a genus of herb that is native to parts of Europe, north Africa, and Asia. Marsh mallows grow in marshes and other damp areas. The plant has a fleshy stem, leaves, and pale, five-petaled flowers. The first marshmallows were made by boiling pieces of the marsh mallow root pulp with sugar until it thickened. After it had thickened, the mixture was strained and cooled. As far back as 2000 B.C., Egyptians combined the marsh mallow root with honey. The candy was reserved for gods and royalty. Marsh mallow roots and leaves can work as a laxative. It was also used by early Arab doctors as a poultice to retard. Whether used as a candy or for medicinal purposes, the manufacturing process of marsh mallows was limited to a small, almost individual, scale. Access to inflammations. Marsh mallow roots were also used in treating chest pains, to soothe coughs and sore throats, and as an ointmentmarsh mallow confections was limited to the wealthy until the mid-nineteenth century. Common people only tasted marsh mallows when they took pills; doctors sometimes hid the medicine inside the candy to cover the pill's undesirable taste.
Marsh mallows candies consists of sugar or corn syrup, water, gelatin that has been softened in hot water, dextrose, and flavorings, whipped to a spongy consistency. Since Doumak's patented extrusion process of 1948, marshmallows are extruded as soft cylinders, cut in sections and rolled in a mix of finely powdered cornstarch and confectioner's sugar "icing sugar". Not all brands coat their marshmallows in confectioner's sugar. Now, it used in some candies, ice cream flavors such as Rocky Road, on top of hot chocolate and candied yams, and in several other foodstuffs.
Pizza is a round, open pie made with yeast dough and topped with tomato sauce, cheese, rounds of dough with various toppings can be found throughout the history of civilization. The Italians are also credited with coining the term pizza, although its origin is not clear. It could have derived from the Italian word for point, pizziare, meaning to pinch or pluck, or a verb meaning to sting or to season. Early toppings may have included cheeses, dates, herbs, olive oil, and honey. Tomatoes or tomato sauce were not introduced until the sixteenth century when New World explorers brought the red fruit back from South America. The wealthy classes regarded the tomato as a fruit to be avoided; indeed many thought it to be poisonous. But in the peasant neighborhoods of Naples, residents were enjoying it with the rounds of dough that constituted their primary staple. Just as the tomato made its way to Europe, the pizza traveled to the United States with the large influx of Italian immigrants in the latter part of the nineteenth century.
One of the earliest known pizzerias was opened by Gennaro Lombardi in New York City in 1905. The thin-crust pie served featured a layer of tomato puree, mozzarella cheese, and various toppings such as sausage and pepperoni. In 1943, Ike Sewell created a deep-dish version at his Chicago restaurant, Pizzeria Uno. The deep-dish pizza combines the sausage, pepperoni, mushrooms, and such with the cheese, which is then poured into a high-sided crust.A layer of tomato sauce is then ladled over the top. Frozen pizzas were introduced in 1957. By the 1990s, one out of every 20 meals eaten American homes each week was pizza.
Pizza, a food of various origins and multiple styles, has played an important role in the diet of those who inhabited the land now called Italy. The dish has become popular in many different parts of the world. A shop or restaurant where pizzas are made and sold is called a "pizzeria". The phrases "pizza parlor", "pizza place" and "pizza shop" are used in the United States. The term pizza pie is dialectal, and pie is used for simplicity in some contexts, such as among pizzeria staff.
Doughnut is a fried ring or globule of sweet dough that is either leavened or chemically leavened. The dough is mixed and shaped, dropped into hot oil and fried, and glazed. Jam-filled doughnuts are called bismarks. Batters vary and may be chocolate or lemon and include fruits such as blueberries, raisins, or nuts. Chemically-raised donuts are made with baking powder and are generally rather dense and cake-like. They are easily and quickly made. Yeast-raised doughnuts, which is leavened by the creation of carbon dioxide resulting from fermentation of yeast, are lighter in texture than chemically-raised doughnuts. Doughnuts are baked and sold on premises at small, privately run bakeries, grocery stores, and in franchise operations that offer a standard product through the use of a pre-packed mix and carefully-controlled production. Large commercial bakeries make thousands of dozens of doughnuts each day, packaging them for distribution across vast regions.
Many World War I and II veterans swear that doughnuts served in canteens got them through the roughest of times. Dough-nut franchises have flourished in the United States since the 1930s. Their fat content "at least 3 g" and calorie content "minimum of 200," Americans alone consume 10 billion doughnuts each year. Doughnut supposedly came to us from the eighteenth century Dutch of New Amsterdam and were referred to as olykoeks, meaning oily cakes. In the nineteenth century, Elizabeth Gregory fried flavored dough with walnuts for her son Hanson Gregory, hence the name doughnut. By the late nineteenth century, the doughnut had a hole. Doughnuts were a great favorite at lumbering camps of the Midwest and Northwest as they were easy to make and full of calories needed to provide quick energy for arduous logging jobs. "Doughboys" of World War I ate thousands of doughnuts served up by the Salvation Army on the French front. Soldiers reminisced that the doughnut was far more than a hot snack. The doughnut represented all the men were fighting for the safety and comfort of mother, hearth, and home.
Russian immigrant named Levitt invented a doughnut machine in 1920 that automatically pushed dough into shaped rings. By 1925, the invention earned him $25 million a year and it was a fixture in bakeries across the country. The machine-made doughnut was a hit of the 1934 World's Fair. Other machinery quickly developed for everything from mixing to frying. Franchises soon followed. By 1937, Krispy Kreme was founded on a "secret recipe" for yeast-raised doughnuts and Dunkin' Donuts "currently the franchise that sells the most doughnuts worldwide" was founded in Massachusetts. Presently, Krispy Kreme totals 147 stores in 26 states, while Dunkin' Donuts has 5,000 franchises in the United States and is present in 37 countries.
Soft drinks are one of the most popular beverages in the world. It consists of primarily of carbonated water, sugar, and flavourings. Soft drinks rank as America's favorite beverage segment, representing 25% of the total beverage market. Soft drinks roots to extend ancient times. A thousand years ago Greeks and Romans recognized the medicinal value of mineral water and bathed in it for relaxation, a practice that continues to the present. In the late 1700s Europeans and Americans began drinking the sparkling mineral water for its reputed therapeutic benefits. The first imitation mineral water in the U.S. was patented in 1809. It was called "soda water" and consisted of water and sodium bicarbonated mixed with acid to add efferevescne Pharmacists in America and Europe experimented with myriad ingredients in the hope of finding new remedies for various ailments. Already the flavored soda waters were hailed as brain tonics for curing headaches, hangovers, and nervous afflictions.
Flavored soda water gained popularity not only for medicinal benefits but for the refreshing taste as well. Soda water was first sold in glass bottles, filling and capping the gaseous liquid in containers was a difficult process until 1850, when a manual filling and corking machine was successfully designed. The term "soda pop" originated in the 1860s from the popping sound of escaping gas as a soda bottle was opened. Some of the more popular flavors were ginger ale, sarsaparilla, root beer, lemon, and other fruit flavors. Pharmacists in the early 1880s experimented with powerful stimulants to add to soda water, including cola nuts and coca leaves. They were inspired by Bolivian Indian workers who chewed coca leaves to ward off fatigue and by West African workers who chewed cola nuts as a stimulant. Atlanta pharmacist in 1886, John Pemberton, took the fateful step of combining coca with cola, thus creating what would become the world's most famous drink, "Coca-Cola". The beverage was advertised as refreshing as well as therapeutic: "French Wine Cola—Ideal Nerve and Tonic Stimulant."
A few years later, Caleb Bradham, a pharmacist, created "Pepsi-Cola" in North Carolina. The name was a derivation of pepsin an acid that aids digestion, Pepsi did not advertise the beverage as having therapeutic benefits. By the early 20th century, most cola companies focused their advertising on the refreshing aspects of their drinks. When flavoured carbonated drink became popular, manufacturers find an appropriate name for the drinks, some suggested "marble water," "syrup water," and "aerated water." The most appealing name, however, was "soft drink," adapted in the hopes that soft drinks would ultimately supplant the "hard liquor" market.
Soft drinks in 1890 were produced manually, from blowing bottles individually to filling and packaging. The following two decades automated machinery greatly increased the productivity of soft drink plants. The most important development in bottling technology occurred with the invention of the "crown cap" in 1892, which successfully contained the carbon dioxide gas in glass bottles. Soft drink manufacturers have been quick to respond to consumer preferences. In 1962 diet colas were introduced in response to the fashion of thinness for women. In the 1980s the growing health consciousness of the country led to the creation of caffeine-free and low-sodium soft drinks. The 1990s ushered in clear colas that were colorless, caffeine-free, and preservative-free.
