The tidiest and most thorough way to package a salad was to mold in in gelatin." ---Perfection Salad: Women and Cooking at the Turn of the Century, Laura Shapiro [North Point Press: New York] 1986 (p.96-99) Culinary evidence confirms salads of all kinds were very popular in America in the 1920s. Some of the more popular were: Eventually, the hold of domestic science relaxed and tossed salads once again found their way on American tables. Today, American salads range from the uninspired classic" lettuce wedge, tomato & cucumber doused with bottled dressing to tantalizing creations composed of interesting greens, asian fruits and vegetables, crisp noodles lightly tossed with sesame seed soy sauce. It remained a feature of Byzantine cookery and reentered the European menu via medieval Spain and Renaissance Italy. The term salade derived from the Vulgar Roman herba salata, literally 'salted herb'.Lettuce-free salads (tomato and fresh mozzerlla) and exotic fruit combinations (kiwi, mango, strawberry) are found in upscale restaurants and suburban supermarket salad bars.Busy home cooks have the option of assembling "salad in a bag" adorned with ready-cut veggies (broccoli, cauliflower), baby carrots, tiny tomatoes, and packaged crunchies (flavored croutons, nuts, mini crackers, onion crisps). The ingredients and presentation of classic Candle Salad (aka Candlestick, Candlette, Night Cap) suggest it was a dish of the 1920s. Others reported that the vinegar in the dressing destroyed the taste of the wine, therefore they should be served last. With the fall of Rome, salads were less important in western Europe, although raw vegetables and fruit were eaten on fast days and as medicinal correctives...
Our survey of historic newspapers confirms does not reveal any specific person/place/company credited for the "invention." If we had to guess?294) Etymological notes & historic uses, Oxford English Dictionary: "Salad [a. "Salad greens, which did have to be served raw and crisp, demanded more complicated measures. At first "salad" referred to various kinds of greens pickled in vinegar or salt.Waldorf Education Waldorf Education - Introduction Waldorf Education In Our Schools FAQ: About Waldorf Essentials In Education Blog Our Waldorf Graduates Rudolf Steiner & the History of Waldorf Education AWSNAThe Association of Waldorf Schools of North America Organization Membership AWSNA Annual Conference Waldorf Education Trademarks Contact Us Find a School Find A School Map of AWSNA Waldorf Schools Map of AWSNA Waldorf High Schools Waldorf Early Childhood (WECAN) Programs Can't Find a School?Directory of International Schools Waldorf Careers Interested in Waldorf Teaching?
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