© 2017 by MEAD MAVEN PUBLISHING

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 FOOD FROM AROUND THE WORLD

February 19, 2017

From The Art of Mead Tasting and Food Pairing, page 316

EQUIPMENT: a medium cookie scoop will make easy work of forming the meatballs. A food processor is recommended, but you can also make this by stirring with a sturdy wooden spoon, or kneading by hand.

TIME: 60 min

HAN...

February 19, 2017

This sidebar appears on pages 195-196, The Art of Mead Tasting and Food Pairing

The Kafa forest in Ethiopia is the origin of coffee. It is now an internationally-recognized biosphere reserve to conserve wild coffee genes. It is a particularly lush area of Ethiopia, but...

February 19, 2017

AFRICAN HISTORY OF MEAD

An excerpt from Chapter 10, The Art of Mead Tasting and Food Pairing

Mead has been made and drunk in Africa for a very long time, possibly as long as 20,000 to 40,000 years. Ancient hunter-gatherer tribes probably made mostly quick meads or short...

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February 28, 2017

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