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$400? Yak butter is butter made from the milk of the domesticated yak (Bos grunniens). It is a staple food item and trade item for herding communities in south Central Asia and the Tibetan Plateau. Many different political entities have communities of herders who produce and consume yak dairy products including cheese and butter. Yak milk has about twice the fat content of cow milk, producing a butter with a texture closer to cheese.  - Made in China, early 20th century

$400? Yak butter is butter made from the milk of the domesticated yak (Bos grunniens). It is a staple food item and trade item for herding communities in south Central Asia and the Tibetan Plateau. Many different political entities have communities of herders who produce and consume yak dairy products including cheese and butter. Yak milk has about twice the fat content of cow milk, producing a butter with a texture closer to cheese. - Made in China, early 20th century

Mushrooms with cheese and butter (Ojaxuri). Very yummy, made in a shallow clay pot. (Georgian cousin)

Mushrooms with cheese and butter (Ojaxuri). Very yummy, made in a shallow clay pot. (Georgian cousin)

In Turkey, Iran, and throughout the countries of the eastern Mediterranean, salep has a long been enjoyed as a wintertime beverage—milk boiled with sugar and a very small amount of powdered orchid tuber known as salep. It contains the polysacchyride, bassorin, which swells and thickens a heated liquid in the same fashion as arrowroot or cornstarch.

In Turkey, Iran, and throughout the countries of the eastern Mediterranean, salep has a long been enjoyed as a wintertime beverage—milk boiled with sugar and a very small amount of powdered orchid tuber known as salep. It contains the polysacchyride, bassorin, which swells and thickens a heated liquid in the same fashion as arrowroot or cornstarch.

Milk Peda or Dudh Peda is easy Diwali sweet recipe made with minimal ingredients.

Milk Peda or Dudh Peda is easy Diwali sweet recipe made with minimal ingredients.

Mieliepap, boerewors en sous” maize porridge, sausage and sauce, a favourite with all South Africans - South Africa's Traditional African Food

Mieliepap, boerewors en sous” maize porridge, sausage and sauce, a favourite with all South Africans - South Africa's Traditional African Food

historical-chickens: To accompany their story on the history of the chicken as food item, Smithsonian magazine dressed up a few birds as historical figures. Spanning the 10,000 years since the chicken has been used in a culinary capacity, we get the poultry version of anyone from Julius Caesar and Abe Lincoln, to Napoleon.

historical-chickens: To accompany their story on the history of the chicken as food item, Smithsonian magazine dressed up a few birds as historical figures. Spanning the 10,000 years since the chicken has been used in a culinary capacity, we get the poultry version of anyone from Julius Caesar and Abe Lincoln, to Napoleon.

Australia food culture is heavily influenced by years of migration of people that took place from various locations of the world in the last four centuries. Settlers in this continental nation have developed mixed cuisines which represent a variety of men and women and their food habits.

Australia food culture is heavily influenced by years of migration of people that took place from various locations of the world in the last four centuries. Settlers in this continental nation have developed mixed cuisines which represent a variety of men and women and their food habits.

Japanese festive noodles for a new year's eve, Tohsikoshi-soba 年越しそば: Toshikoshi soba is eaten before midnight on the 31st, to pray for good health for the new year and a life that's as long as the noodles themselves.

Japanese festive noodles for a new year's eve, Tohsikoshi-soba 年越しそば: Toshikoshi soba is eaten before midnight on the 31st, to pray for good health for the new year and a life that's as long as the noodles themselves.

1841 Nicolas Francois Appert died. Inventor of the canning process, preserving food by sealing it in sterilized containers. He published the results of 14 years of research in 1810 & received 12,000 franc award from French government.

1841 Nicolas Francois Appert died. Inventor of the canning process, preserving food by sealing it in sterilized containers. He published the results of 14 years of research in 1810 & received 12,000 franc award from French government.

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