After analyzing 750 pieces of European and American art from 1500 to 2000 AD, a new study from Cornell University Food and lab brands and found that the most commonly painted meals were decadent, such as shellfish and pasta dishes. These foods did not represent a typical follow the diet, making it equivalent to oil painting of Instagrams cut in Dominique Ansel Bakery and if Coco.
“People who love to take snapshots of their food, and posting on social media are often used as evidence of the extent of out of control of our world,” Brian Wansink, lead author of the study and director of the Food and lab brands, says the publication. “But this is nothing new. The artists painted meals glorified on the basis of desire rather than fact.”
Take, for example, a painting of Dutch artist Pieter Claesz in “Tafel MIT Hammer” ( “plate with lobster”) from 1641, which depicts the platters of lobster, oysters and lemon.
The oysters were “not part of the typical diet in the Netherlands,” says Wansink. “And where is the nearest lemon tree in Amsterdam? Plates like this mainly to emphasize the power sailing in the country. This was an ambitious foods and a status symbol.”
So stop worrying about each of those images for brunch refers to the end of civilization – and one day they might be hanging in a museum.
1 1/2 cups of warm water
1 package (21/4 teaspoons) active dry yeast
3 1/2 to 4 cups of flour (bread or all-purpose)
2 tablespoons olive oil
3 cups of homemade pizza sauce
Favorite pizza class
4 cups of the mozzarella cheese, grated
2 teaspoons salt
oven to 400 degrees Fahrenheit (204 degrees Celsius).
It must be very hot oven before you start to cook the pizza.
And put it on a baking sheet round or rectangular, depending on what you have at hand.
Use a pastry brush to spread a thin layer of olive oil over the top of the crust.
If you like a lot of sauce,
go ahead and slather it.
If you prefer a pizza on the dry side,
a little spoon in the center and spread around in a thin layer.
If you want to make a white pizza,
add a little olive oil and skip the pizza sauce.
You can make a quick pizza sauce using tomato paste
and a can of diced tomatoes and some spices.
Simmer tomato paste and (without drain them first) together on the backburner.
Add salt and spices and pepper to taste.
Continue boiling until the sauce is cooking down to the consistency of pizza sauce.
Favorite class layer have the sauce.
Add as many or few of the class as you want.
Class put heavier, such as onions and chicken or sausage, on the bottom layer, and add a layer lighter, such as spinach leaves or peppers, on the top layer.
Continue to load your own pizza with the amount of the class you want.
Unlike pepperoni and ham, which are pre-cooked, it should always be cooked meat layer before putting them on the pizza. They will get hot when the pizza bread,
but they will not completely cooked. If you are using minced meat, sausages, chicken, or other meat,
cook well in a pan on the stove or in the oven and drain grease before adding it to your pizza.
Remember that if you add a lot of vegetable toppings, pizza crust and may turn a bit soggy.
Water from vegetables moistens the dough. Limiting the amount of spinach and other vegetables, “water” you put on your pizza if you are worried about this happening.
Sprinkle with mozzarella cheese on the toppings.
Thick layer on if you want it that way, or add a thin layer if you want to go to Pizza lighter. If you want to use cheddar.
Put the pizza in the oven, and bake it for 20 minutes, or until the crust golden brown and cheese is melted.
Remove from the oven and allow to cool for a few minutes before slicing
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