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The Very Rich Po Boy

Po Boy

Credit: Wally Gobetz https://goo.gl/sRXVBi

To do justice to a po’ boy, you begin with a crusty New Orleans baguette and a healthy disrespect for cutting down on fat. Then, you need to get some really good filling (roast beef, ham, chicken, or fried seafood), a generous dose of gravy, and you need to say po’ boy with a Louisiana drawl. Once you get that right, you are ready to have a truly mind-blowing gastronomic experience.

How Po’ Boys Started

In “New Orleans Food”, the New Orleans Official Guide gives its readers a glimpse of the colorful history of Po Boy sandwiches. [Read more…]

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The Not-so-modern Sandwich

Sandwich

Credit: James Yu http://goo.gl/JvQf9Z

The sandwich is so common it is natural for most people to think of it as a thoroughly modern convenience. Contrary to this perception, however, the sandwich has a long and interesting history.

The Sandwich in its Past Incarnations

Throughout history, versions of the sandwich have made their appearance on dining tables all over the world. The Jewish religious leader, Hillel the Elder (110 BCE, died 10 CE), is said to have placed lamb and herbs between two pieces of unleavened bread during Passover.

In the 17th century, beef that had hung from tavern rafters would be cut into thin slices and placed on buttered bread. Later, in the 18th century, European aristocracy began to serve sandwiches for late dinners when light fare was preferable. [Read more…]

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