Tuesday Photo Challenge – Round Up 174

Food is the key!

Welcome to the 174th round up of the Tuesday Photo Challenge!

You found the key to success, the key to happiness, and many key moments all around, as well as an incredible variety of keys of all sorts, types and sizes! Your creativity had no limits and it was an absolute joy to read all of your amazing posts! I’ll be curious to find out which ones were among your favorites.

Thank you all for such wonderful posts and sharing them with one another!

Here’s a high-key approach to something basic…

Basic Ingredients

When I was taking a food photography course, part of the fun was to take different approaches to making the food stand out. Although I would shoot this very differently these days, I still like certain qualities of this image.

Please enjoy the following blog posts:

  1. Brian is out of the blocks first this week with a couple of great set of keys in his post in Bushboy’s World!
  2. Shelley finds the key to attracting an interesting array of wildlife in another wonderful post in Quaint Revival; which is your favorite?
  3. Jackie brings us some keys that are islands, as well as some more traditional ones in her post in Junk Boat Travels; awesome post!
  4. I think that many among us would love being regaled by some wonderful piano music, as described in pensivity101‘s post; those piano keys are clearly waiting for exercise!
  5. With another gorgeous photo in Une Photo, Un Poéme, Nicole shows us the clarinet’s keys!
  6. Last week’s locks might just be opened now that we know where the keys are made in Geriatri’x’ Fotogallery‘s post!
  7. Ann-Christine’s post in To See A World in a Grain of Sand… features the key to her heart and attention; it’s amazing!
  8. Na’ama goes for the lighter side in her post in Na’ama Yehuda: both parents and kids might appreciate her keys!
  9. Jez keys a variety of key items in his post in Jez Braithwaite; there are some rather interesting options there!
  10. In a cool post in Art Junkie Journal, we get to see a number of gates, for which we will need to find the keys!
  11. In a wonderful post in For the Love Of…, we get a number of key variations that cover the range!
  12. Another amazing photo this week in the contribution from Chateaux des Fleurs, which is beautifully composed and shot!
  13. You’ll want to check out the post in iBallrtw, as that photo was created in a stunning fashion!
  14. This week in The Jesh Studio, you’re tasked to find the key… Of course, you might want to stay on key!
  15. Tatiana shares a rather nice high key photo in her post in Giftsmart; that squirrel never looked so good!
  16. I really enjoyed reading Jase’s post in Proscenium, and chuckled to find no key detected…
  17. Sirisha’s entry in her interesting blog queennandini leaves no key unturned, as she shares an amazing variety of keys! Go check it out!
  18. Ramya focuses on the keys of life in her post in And Miles to go before I sleep…, in case you are a Software Engineer!!
  19. If the chatelaine comes looking for their keys, just direct them to the stunning photograph in theOnlyD800intheHameau; that is an impressive array of keys!
  20. Woolly goes both low and high in his post in Woolly Muses, and finds that all important stone! Great post!
  21. David shares a couple of stunning photos in his post in David M’s Photoblog; which one do you like best?
  22. Viveka shares an impressive array of photos and keys in her post in MyGuiltyPleasures; clearly, she has visited some amazing places!
  23. Eric features a stunning photo in his blog Up North, which shows off a key to our civilization!
  24. Olga not only has a wonderful photo in her post in Stuff and What If…, but she also has a key message!
  25. Deb establishes that possession is the key in her post in Twenty-Four; those birds might agree!
  26. Elizabatz certainly found some really cool keys for her post in her blog AlBatz Adventures; love this post!
  27. The mystery of the keys make for a great post in One Letter Up – Diary 2.0; also those photos are fantastic!
  28. We get to see the key to change in Qatar in a wonderful post in Heart 2 Heart; the cows came home!
  29. Kristina has a wonderful post in Looking for enchantment, as we get to enjoy a gorgeous musical key!
  30. Debbie finds a fantastic wall of street art that matches perfectly with Albert Schweitzer’s quote in her post Travel with Intent; yes, that is the key to success!!

Please let all of these great bloggers know your thoughts about their posts!

Monday Food Fix – Pasta

Move over Marco Polo!

This week’s theme for the DailyPost Weekly Photo Challenge is Dinnertime, which ties in rather nicely with the Monday Food Fix.

How about some pasta for dinner?

Spaghetti_Rigati_14E9303
Basic Ingredients

History of Pasta

In the 1st century AD writings of Horace, lagana (Sing.: laganum) were fine sheets of fried dough and were an everyday foodstuff.  Writing in the 2nd century Athenaeus of Naucratis provides a recipe for lagana which he attributes to the 1st century Chrysippus of Tyana: sheets of dough made of wheat flour and the juice of crushed lettuce, then flavoured with spices and deep-fried in oil.  An early 5th century cookbook describes a dish called lagana that consisted of layers of dough with meat stuffing, a possible ancestor of modern-day lasagna. However, the method of cooking these sheets of dough does not correspond to our modern definition of either a fresh or dry pasta product, which only had similar basic ingredients and perhaps the shape.  The first concrete information concerning pasta products in Italy dates from the 13th or 14th century.

Historians have noted several lexical milestones relevant to pasta, none of which changes these basic characteristics. For example, the works of the 2nd century AD Greek physician Galen mention itrion, homogeneous compounds made of flour and water.  The Jerusalem Talmud records that itrium, a kind of boiled dough, was common in Palestine from the 3rd to 5th centuries AD, A dictionary compiled by the 9th century Arab physician and lexicographer Isho bar Ali defines itriyya, the Arabic cognate, as string-like shapes made of semolina and dried before cooking. The geographical text of Muhammad al-Idrisi, compiled for the Norman King of Sicily Roger II in 1154 mentions itriyya manufactured and exported from Norman Sicily:

West of Termini there is a delightful settlement called Trabia. Its ever-flowing streams propel a number of mills. Here there are huge buildings in the countryside where they make vast quantities of itriyya which is exported everywhere: to Calabria, to Muslim and Christian countries. Very many shiploads are sent.

Itriyya gives rise to trie in Italian, signifying long strips such as tagliatelle and trenette. One form of itriyya with a long history is laganum (plural lagana), which in Latin refers to a thin sheet of dough, and gives rise to Italian lasagna.

According to historians like Charles Perry, the Arabs adapted noodles for long journeys in the 5th century, the first written record of dry pasta. The dried pasta introduced was being produced in great quantities in Palermo at that time.

In North Africa, a food similar to pasta, known as couscous, has been eaten for centuries. However, it lacks the distinguishing malleable nature of pasta, couscous being more akin to droplets of dough. At first, dry pasta was a luxury item in Italy because of high labor costs; durum wheat semolina had to be kneaded for a long time.

There is a legend of Marco Polo importing pasta from China which originated with the Macaroni Journal, published by an association of food industries with the goal of promoting pasta in the United States. Rustichello da Pisa writes in his Travels that Marco Polo described a food similar to “lagana”. Jeffrey Steingarten asserts that Arabs introduced pasta in the Emirate of Sicily in the ninth century, mentioning also that traces of pasta have been found in ancient Greece and that Jane Grigson believed the Marco Polo story to have originated in the 1920s or 30s in an advertisement for a Canadian spaghetti company.

In Greek mythology, it is believed that the god Hephaestus invented a device that made strings of dough. This was the earliest reference to a pasta maker.

In the 14th and 15th centuries, dried pasta became popular for its easy storage. This allowed people to store pasta on ships when exploring the New World. A century later, pasta was present around the globe during the voyages of discovery.

The invention of the first tomato sauces dates from the late 18th century: the first written record of pasta with tomato sauce can be found in the 1790 cookbook L’Apicio Moderno by Roman chef Francesco Leonardi. Before tomato sauce was introduced, pasta was eaten dry with the fingers; the liquid sauce demanded the use of a fork.

History of manufacturing

Pasta manufacturing machines were made since the 1600s across the coast of Sanremo. The extrusion press produced large amounts of uniform pastas. The consistency of shapes and texture of the pasta manufactured by the extrusion press is believed to be superior to handmade pasta. This technology spread to other areas including Genoa, Apulia, Brindisi, Bari, and Tuscany. By 1867, Buitoni Company in Sansepolcro, Tuscany in the upper Tiber Valley became one of the most successful and well-known pasta manufacturers in the world.

Technical Details

This image was shot with my Canon EOS 5D Mk II with an EF 24-105mm f/4L lens.  Studio lights were used to get the specific look that I was after.

Inspired by Daily Post Weekly Photo Challenge – Dinnertime