Foodie Quiz I

1:b The French restaurantier Escoffier is famous for Le Guide Culinaire, published in 1903. This volume not only codified sauces, recipes, and preparation methods for four generations of French chefs, it also gave us most of the cooking terminology we use today.

2:d Kechup (spelled variously) was originally an Indonesian fish sauce brought back to England by British traders. The original British recipes often included fish brine, mushrooms, soy, and exotic spices but no tomatoes. The tomato-based Heinz version we know and love today was invented in Virginia in the early 19th century.

3:c Pilaf is a Persian dish which can be made from rice, bulgur, or other grains. Congee is Chinese savory rice pudding. Arancini are Italian deep-fried rice balls. And thiebou diene is Senegal's most characteristic dish, a complex rice stew.

4:a Pretty much every vegetable we eat today came from South America. Potatoes too.

5:b Also from South America. Poisonous raw, as well; to go from root to pudding is a labor-intensive five or six step process.

6:b Latin for "food of the gods", this term has been used for chocolate since the early 18th century.

7:d No fad diet has been validated by serious scientific study. In fact, promoters of extreme diets generally go to lengths to avoid real medical inquiry, such as Dr. Sears' stipulations in his will that he not be autopsied. The only really broad dietary concepts to be validated by credible studies are eat lots of whole grains, not too much saturated animal fats, and overall try to avoid eating more than you need.