http://www.npr.org/sections/thesalt/2015/03/26/394339284/how-snobbery-helped-take-the-spice-out-of-european-cooking A 16th century woodcut shows the interior of a kitchen. In medieval Europe, cooks combined contrasting flavors and spices in much the same way that Indian cooking still does today. Paul Lacroix/Wikimedia My father usually starts off his curries by roasting a blend of cinnamon, cardamom, coriander, anise, cumin and bay leaves. Then he incorporates the onions, garlic and ginger — and then tomatoes and chilies and a touch of cream. The North Indian cuisine I grew up eating is about melding together distinct, disparate flavors and building up layer upon layer of spice and seasoning. Much of European cuisine, by contrast, is about combining complementary flavors — think potatoes with leeks, or
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