A recipe from“Soup Beautiful Soup” by Ursel Norman with illustrations by Derek Norman Published by William Morrow & Company in New York in 1978
An Italian classic with numerous regional variations. This particular recipe is, a typical Milanese version, using rice as the thickener. Minestrone is to Italy what Pot au Feu is to France – it contains all the natural goodness and nutrition of fresh vegetables to give a hearty main-dish soup.
In context: A luau (Hawaiian: lū‘au) is a traditional Hawaiian party or feast that is usually accompanied by entertainment. It may feature food such as poi, kalua pig, poke, lomi salmon, opihi, haupia, and beer and entertainment such as traditional Hawaiian music and hula. Among people from Hawaii, the concepts of "luau" and "party" are often blended, resulting in graduation luaus, wedding luaus, and birthday luaus. History In ancient times, including ancient Hawaii, men and woman ate their meals separately; also women and the rest of society were not allowed to eat foods that were not common or foods that were only served during special occasions. However, in 1819, King Kamehameha II removed all the religious laws that were practiced. King Kamehameha II made a symbolic act, where he eats with all the women, ending the Hawaiian religious taboos. This is when the luau parties were first created.
Recipes from “Chiquita Banana’s Recipe Book” published in 1950
In context: A milkshake is a sweet, cold beverage which is usually made from milk, ice cream or iced milk, and flavourings or sweeteners such as fruit syrup or chocolate sauce. Outside the United States, the drink is sometimes called a thickshake or a thick milkshake or in New England, a frappe, to differentiate it from other less-viscous forms of flavoured milk.