There are so many things to love about fall, but for many people, seasonal dishes are at the top of the list. Have you ever wondered how some of these foods were associated with this season?
Whether you are curious about who discovered cornbread or why the green bean casserole ever became a classic Thanksgiving dish, history has history for you. [1
Let's start with the classic apple pie autumn cake. However, before we delve too deeply, we have a disclaimer for you. Neither apples nor cake crust are native to the USA. How did this sweet treat become a symbol of American pride?
The only apple native to the US is the Crabapple, which is not the best acidic flavor due to its incredible quality. Hundreds of years ago, a man named John Chapman (aka Johnny Appleseed) planted apple seeds over thousands of miles. The people then harvested the crab apes and made hard cider, but more on that later.
It was not until the early 1600s that the apple seeds from which the apples we eat today were shipped overseas.
I wonder where the pie dough? came out? In medieval England, crusts were called "Coffyns" or "Coffins" because they were long-lasting and used to cook savory foods for long periods of time. That's not very appealing.
Emily Upton of Today I found out that is the first recorded apple pie recipe from 13th century England. This recipe, however, does not resemble the apple pie that we all love today. A version of the dessert we eat became available only hundreds of years after all ingredients such as wheat, lard, sugar and spices had found their way to the US
as apple pie "appeared in print, and during World War II Soldiers often told journalists they fought "for mother and apple pie" which eventually became an American favorite.
Cornbread is another classic case that Americans have venerated for generations. Wheat was one of America's most exciting foods in the 19th century. Unfortunately, it was just too hot in the south for wheat to thrive. Enter the corn.
According to Robby Melvin, chef at Southern Living Test, the Native Americans grind corn with mortar and pestle and bake cornbread. But it was not the way we eat today. At that time, they made their cornbread with water and corn flour and baked it on an open fire.
Today we use buttermilk, eggs, corn, baking soda and soda to create the light that people enjoy everywhere.
Some like their sweets and others like their hearty ones, but the debate about which is authentic will continue to rage.
Editor's Note: As a Southerner, I must tip you. Once your leftover cornbread is a little stale, chop it into large pieces, toss it in a jar of buttermilk and eat it like cereal. You're welcome.]
Casserole with green beans
If you attended a Thanksgiving, you had a casserole with green beans. Every year in November, this famous US dish comes on the dining table. But who has decided to combine cooked green beans, fried onions and mushroom cream soup to create this delicious dish? Let us find out!
Long before Pinterest and food bloggers there were recipe books. These were compact, practical pocket-sized recipe books containing branded products. They were cheap and easy to use, and you did not have to buy bulky, expensive cookbooks.
Campbell's Soup Company had a kitchen where many people developed dishes that contained the company's canning so they could be printed into the company's recipe booklets. Dorcas Reilly, one of the recipe creators of Campbell, is the inventor of this American classic.
She wanted to make a hands-on recipe that contained ingredients that most people had on hand. Nowadays, this dish is traditionally consumed in millions of US households every fall.
You can not go to a carnival or funfair without passing a freshly dipped caramel or candied apple stand. These fruits of the season are delicious on their own, but even better if they are dipped in a sticky, warm caramel sauce. Curious where this delicacy came from?
Candy maker William W. Kolb accidentally discovered the candied apple. Many years later, Dan Walker, a Kraft Foods employee, created the caramel apple.
As he experimented with additional Halloween sweets, Walker melted some caramel and dipped apples into it, creating the sugary pleasure that many people now enjoy chewing.
Do you remember Johnny Appleseed – this guy we mentioned earlier? Again, he appears again. You see, when he used all of these crab apple seeds, they served another important purpose: making juicy apple cider.
Rebecca Rupp of National Geographic said drinking alcohol was much safer in the 17th century than dirty water. It also kept people warm in the cold winter nights. Fermented cider was very popular at this time for its accessibility and feasibility.
During the ban, the cider disappeared, and years later the nation turned to the beer. Today the cider has returned. You can find it in most pubs and restaurants in the US.
It's hard to resist grabbing a handful of these tricolor candies. Every year billions of sweetcorn are produced, which reach the shelves in the USA.
Olivia B. Waxman of Time claimed that sweetcorn had been invented by a member of the Wunderlee Candy Company, George Renninger. Jelly Belly Candy Company (formerly Goelitz Candy Company) then started producing the popular sweets, and this is still the case today.
In the 19th century, sweet corn was made by hand from a slurry mixture of sugar and corn syrup and then placed in molds. Today machines in factories make sweetcorn, but it remains a staple of the Halloween season.
There you have it: a short history lesson about some of your favorite seasonal foods and snacks. The next time you dip into a casserole of green beans or drink a sip of cider, share your new knowledge with your friends!