The French in a year eat about 160 million frog legs, and Americans for the same period earn about $300 million on sale of lobsters. Delicacies well-known for the whole world don't cease to surprise with the cost, and the fashion for their vykladyvany photos in social networks doesn't reduce turns. Nevertheless the history of some dishes of high kitchen is doubtful and can upset fans to brag of contents of the plate.
Chek the list of the most popular delicacies and also has learned what versions of "ignoble" origin of these dishes exist. Perhaps, some of them very much will surprise you.
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These North American unattractive "cockroaches of the sea" in the first half of the 19th century had big population, their production was easy, and they have quickly won glory of food for poor people. Lobsters were used as fertilizer, a bait for fish, fed with them prisoners in prisons or servants. Some experts say that consumption of lobsters was so shameful that children simply threw out the sandwiches with these Crustacea made for them by mothers that this "sign of poverty" was noticed by their friends. From the beginning of use of conservation and with development of railway transport the former history of lobsters as food for poor people has significantly changed.
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Traditional Italian strong drink, which basis — grape waste. Earlier grappa was vodka of poor people and inherently was moonshine. However now it became elite drink for true judges.
Black caviar of a fir-tree was also appreciated for a long time. But not everywhere. In Russia almost to the middle of the 19th century black, red and other caviar was considered food for the poorest peasants, and appreciated only fillet of fish. Black caviar has begun to gain popularity in Russia only at Peter I. Later, in the middle of the 19th century, including at the suggestion of physicians-nutritionists, caviar has begun to become fashionable. Caviar has received the status of a restaurant dish in the 1920th years in France when in Paris the House of caviar has opened.
Snails — a rich source of protein. In France preparation of grape snails is referred to high kitchen. And, for example, in Spain or Morocco they are on sale as fast food. Snails ate in Ancient Rome. And poor French peasants escaped it nowadays a delicacy for hunger during Centenary war.
One more "refined" find of poor French peasants was their rescue from hunger. Though some scientists consider that in gastronomic scales the first frogs residents of Great Britain have begun to eat. Now this culinary invention which has appeared from need and despair is a delicacy well-known for the whole world.
Polenta, roughly speaking, usual porridge from cornmeal, began to be cooked in Italy since the end of the 16th century. Then corn has been delivered to Europe from America and has begun to gain large-scale popularity. Polenta was one of the main courses in a diet of the Italian peasants and also wandering monks. Later in her taverns began to give with various additives: cheese, mushrooms, seafood. Now polenta can be found in the menu of expensive restaurants.
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The goose liver was often eaten in Ancient Egypt. Foie gras, brought closer to classical interpretation, has gained distribution in Europe in many respects thanks to Jews. For the purpose of receiving fat they fattened geese on special technology, at the same time the liver not especially interested them. As superfluous it was just sold in the market.
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Till the 19th century of an oyster were considered as cheap food. Dozen of these mollusks cost practically as loaf of bread. However mass and uncontrolled catch of sea inhabitants has led to the fact that their population has considerably decreased. For this reason now oysters is expensive delicacy.
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Bouillabaisse — the hallmark of the French Marseille. Today this dish can be prepared only from the certain species of fish and seafood appearing in specially created list. Earlier bouillabaisse represented soup which was cooked by fishermen to gorge on per day. In structure there were remains of unsold fish and also pieces of bread.
National Swiss dish. Has appeared thanks to shepherds who melted the cheese remains in a clay pot, added wine, and then dipped bread pieces in this mix. Later the dish has removed on tables of wealthy people, here for his preparation already expensive grades of cheese were used.
Several centuries ago the salmon was the main food of the European poor people. Red fish was found much, and it had to be eaten every day. Fish cooked, fried, smoked and also did of her soup.
Earlier similar giblets were thrown out as superfluous. Now this offal (zobny glands of calfs or lambs) costs expensive. Dishes from it them — the real delicacy for gourmets.
Now there are several hundreds of types of this Spanish dish which can be tried at good restaurants. However initially the paella thought as a nourishing product with which it was possible to feed all family. Prepared a paella on the basis of rice, and added the remains of all food to it that it was possible to find in the house, for example seafood, vegetables, sausage.
There is an opinion that truffle was known still B.C. The story how it became a find of the poor farmer is also popular. His only pig has dug up several mushrooms in the earth and has eaten. The farmer thought that they are poisonous and the animal will die soon. However everything was, and he has decided to try this unusual find. Now truffles give at expensive restaurants where when weighing a portion of a mushroom very exact scales as it usually doesn't exceed 5‒8 grams are used.
Skert — an alternative stake, this meat doesn't treat classical loins of beef. Earlier it was considered as waste. They were given a part of a salary to the Mexican cowboys. Now скерт though isn't "bonus" meat, however is many times more expensive than habitual beef and the stake houses takes the worthy place in the menu.
Traditions of high kitchen are clear not always and not all. Nevertheless it should be noted her originality. And "surprises" in the form of the status of "food of poor people" which was once at certain dishes stir interest in them.
And what dishes of high kitchen with unusual history you happened to try?
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