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The pretzel has many legends, according to food historians. Its unique twist is said to represent the arms of a child folded in prayer, the three holes to depict the Christian Trinity. The term "tying the knot" is thought to have originated in Switzerland when royal couples use the pretzel to symbolize nuptial ties. And supposedly, pretzels arrived in the New World with the Pilgrims, though some might argue it was the Pennsylvania Dutch who introduced the pretzel to America in the 1700s.
The word pretzel comes from the Latin word for little reward, pretiola. What appears to be the world's oldest snack food was probably first made by monks in either southern France or northern Italy in about 610 A.D. The pretzel migrated to Germany, where it became known as bretzel.
Originally, the pretzel was soft because it was made from bread dough. The hard pretzel developed some years later. As the pretzel made its way around the world, variations developed. Today, we can get pretzels hard or soft, in twists, nuggets or sticks, and fat-free and butter-flavored. They are available coated with yogurt or chocolate and flavored like pizza or cheese. Surely it was the Germans who first dipped chunky pretzel sticks into spicy mustard.
Pretzels have long been a favorite of low-fat dieters because they are baked, rather than fried, like many snacks. Maybe that's pretzel logic.
cooking class
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this web site cooks
This is a site where professional foodies can job hunt amd the rest of us can marvel at the jobs a culinary degree brings. Culinary, food service and hospitality jobs are listed, not to mention schools, associations and publications, as well as business opportunities. By "opportunities," the sponsors are referring to that cozy little hotel in Bahrain or a hosting gig for a national cooking show. (The particulars are often vague, but an e-mail to the lister should bring specifics.) Food service students will enjoy chatting with contemporaries through one of the forums. There are recipes, too, professionally streamlined, and savory tributes to the imaginations of their creators.
constant comment
"Wish I had time for just one more bowl of chili." -- Last words of Kit Carson, American frontiersman (1809-1868)
the right reaction
A "nonreactive" saucepan is one that has no chemical interaction with foods cooked in it, writes Sharon Tyler Herbst in The New Food Lover's Companion (Barron's Educational Series, $14.95). Stainless steel is a nonreactive material. Reactive metals, such as aluminum, copper and cast iron, will react with certain acidic foods, such as lemon juice, tomatoes and vinegar, and can cause any of several detrimental results, including a metallic taste, discoloration or even toxicity.
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vanilla for your diet
After the launch of Vanilla Coke this spring, some 7,000 consumers requested that Coca-Cola Co. develop a diet version. They got their wish, and Diet Vanilla Coke now comes in 20-ounce plastic bottles, 2-liter plastic bottles and 12 packs (of 12-ounce cans) at major supermarkets, mass merchandisers and drug stores. The vanilla flavor is strong and satisfying, but the chemical taste is more pronounced than in the sugary regular version. Either way, we think the vanilla sodas will be around for a while.
light and kicky
A lower-fat breakfast is welcome in this season of splurging, and two new products from Egg Beaters might help: Garden Vegetable and Southwestern Egg Beaters. We tried the Southwestern, which includes red and green peppers, onions, chilies and spices. The vegetables are chopped into such fine bits that they are nearly indiscernible, but taste testers agreed they still offer a kick. As with regular Egg Beaters, these are fat- and cholesterol-free. A 15-ounce carton is $2.49.
smells like christmas
The season of holiday parties begins this weekend, and here's a tip from Rick Rodgers, author of Christmas 101 (Broadway Books, $10.50) to make your house smell festive. Simmer a handful of spices, such as cinnamon sticks, whole allspice, cloves and freshly sliced ginger, in a pot of water. Keep the burner on very low, and let the scent waft through the house. This is an especially clever idea when you've prepared much of the food in advance and there are no enticing cooking aromas.
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From the Times Taste section
From the features wire
