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Show ; v 1 -. i'..-. i, .... . FOOD FACTS by Bob Evans Did You Know Pastry-imlonff Pastry-imlonff hef?an in a?es so remote re-mote that no records remain of the earliest rec'nes and formulas? Where d'd nastrv originate9 Leeend savs from (Xraoce. 'Viere an anc'pnt conk w;th nrirrt'tivp hand made tools and utensils, produced delicious honey cakes. From Greece the art of ra-strv-mk'ng was introduced into Italv. Good 1'vin? was unknown to the Romans as Ion" as thv were f'uht'n? to secure their independence. But when ther ponmiests were extended to Africa and Greece thev brotteht back to Rome the art of preparing delicious pastry. From Italv the art of nastrv making went to Gaul. The first Canetain Kines had at their court an officer called Pattissier Bouche and four assistant pastry cooks. The first corporation or trade union un-ion of pastrv making was created in Paris in 1270 and extended ex-tended all over the French Kingdom. The final status granted by the King in 1566 gave title of "Master Pastrv Cook" with franchise and privileges, as well as severe and rigorous bylaws. Before the revolution, the trade union un-ion of master pastry cooks was divided into several branches bran-ches or specialties, such as wafer makers (onblieurs) and cream makers (darioleurs), and no branch had any right to encroach upon the specialties special-ties of another. Real Pastry, as it is known today was created about 1790 and was not developed to its present-day standard of proficiency pro-ficiency until the beginning of the 19th century. Pastry making was introduced in America by the Pilgrims and its story is closely related to our traditions, customs and progress. |