How Napa Cabbage Took Over Asia: A Delicious History You Probably Didn’t Know

Do you like Napa cabbage? I do NOW! 

Do you know its food history?  I do NOW!

Growing up, my mom only cooked green cabbage. Then, when I left home, I discovered the wonderful varieties of cabbage, like red cabbage, bok choy, baby bok choy, napa cabbage, and more. I also discovered that I love all kinds of cabbage, whether cooked or raw. No doubt they're loaded with all kinds of nutrients, and isn't it great when you find healthy food that you like eating?

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Korean dramas provide a lot of exposure to typical Korean food. Although I confess that if it weren't for one of my kids, I may not have ever tasted kimchi. My child is into all things “Asian” and does her own grocery shopping because her mom doesn't buy the food she likes. But her mom likes the tasting the food her daughter likes. Koreans have various kimchi recipes – cucumber, radish, etc. Kimchi made with napa cabbage seems to be the most common recipe.  But it wasn't always.

Napa cabbage has a surprisingly dramatic, globe-trotting backstory — way more interesting than its mild flavor suggests. Here are some fun, quirky, and genuinely cool food history facts about this leafy legend.

DID YOU KNOW?

1. It’s originally from China — not Korea or Japan
Napa cabbage (Brassica rapa pekinensis) was first cultivated in northern China, likely around the 15th century, and then spread across East Asia.

2. It became the star of kimchi only in the last few centuries
Before napa cabbage arrived in Korea, kimchi was mostly made with radishes.  Once napa cabbage arrived, Koreans realized it fermented beautifully — and baechu kimchi became the national staple.

3. It’s a natural hybrid — a plant “love child.”
Botanists believe napa cabbage is a hybrid between bok choy and turnip. A hybrid???  Yes! REALLY!  This explains why it has: bok choy–like leaves, turnip-like sweetness, and a crunchy, juicy core.  (Psst. I always thought a hybrid wasn't natural. But a botanist should know better than me.  Right?)

4. It was prized because it stores incredibly well
In ancient China and Korea, napa cabbage became a winter survival food mainly because it ferments easily, stays crisp even after salting, and keeps for months in cold storage.

5. It spread across Asia thanks to merchants and monks
(That's what most food historians think.)  Buddhist monks moved across East Asia between India, China, Korea, and Japan along the Silk Road and maritime routes. Because the monks traveled extensively and brought agricultural knowledge with them, they are credited with introducing napa cabbage to Korea. Traders or merchants brought it to Japan.

NOTE: If you watch a lot of historical K-dramas, just so you know ~ early Joseon kimchi was mostly radish-based. For much of the Joseon Dynasty (1392–1897), the primary kimchi vegetables were: Korean radish, cucumbers, and wild greens. Napa cabbage had not yet become widespread in Korea. 

By the late Joseon (17th–18th century), napa cabbage cultivation expanded, salt became more available, and red chili peppers had been introduced in the 16th century (by way of Japan or the Silk Road?). With those 3 ingredients, Koreans started fermenting napa cabbage kimchi, and it transformed kimchi into the spicy version we know today.

FYI. Napa cabbage has nothing to do with Napa Valley. “Napa” comes from the Japanese word 菜っ葉 (nappa) meaning “leafy greens.”  (I always wondered.)

CONCLUSION:

There are many iconic Asian dishes where napa cabbage is a key ingredient, such as Chinese hot pot, Japanese nabe, Taiwanese suan cai, and Filipino nilaga.

However, I mainly wrote this post to discuss Korean kimchi after watching a family K-drama title, “Cabbage My Life”. The storyline is about a man trying to grow the perfect napa cabbage so that his company can produce and sell the perfect kimchi. It's cute!

As always, thanks for stopping by.

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If You Have Time, Please Peruse This Blog: 

Green Leafy Herbs are the Unsung Heroes
Eat Your Greens! Drink Your Carrots!
Foodie Nuggets: Cabbages (Without Kings)
Foodie Friday : YAPAS (Yet Another Post About Spinach)
Foodie Nuggets: Why I Like Black Food

Miso is Good for Your Health 

Celebrating International Tea Day! (Round-Up)

Today is May 21^st, and tea lovers around the world are celebrating. 

Even though I am a loyal coffee lover, tea holds a special place in my heart because of my big sister. He made the tea in the world. Iced tea or hot tea, whenever we spent time together, tea was her drink of choice. I was so happy to be spending time with her that I drank the tea anyway, whether it was hot or cold. My tea memories are under “precious moments in life to appreciate FOREVER!”

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Tea has a rich history, cultural significance, and there are countless varieties or flavors. I used to think there was only one flavor, i.e., black tea. Later on in my adult life, I discovered all kinds of herbal teas. My Chinese friend often drank rice tea. My daughters drink everything from chamomile to matcha to … the list is too long!

At any rate, this blog post is a round-up of my various posts about tea.  You probably think: 'For a person who loves coffee, you're sure do talk a lot about tea.'  All I can say is:  "Yeah! I do!" (O.o)

Enjoy International Tea Day! 🍵✨.

Sip a cup solo or share a pot with friends!

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BLOG POSTS ROUND-UP:

Food and Drink History : The Evolution of Tea 

My Favorite Two (2) Fruit Teas: Cranberry and Black Cherry 

Autumn is here! Is a Season Your Reason to Drink Tea? 

First Food and Drink Experiences: Chai Tea 

Four (4) Medicinal Flowers and Plants (to make tea) 

5 Unique Caribbean Teas and Herbal Benefits (Guest Post)

Food and Drink History Lesson: English Tea (Guest Post) 

Food Blog Spotlight : How to Cook Italian : Easy Recipes from CiaoFlorentina

Many people love Italian food. Although my late husband said he didn't. Even though he watched and sometimes recorded the cooking shows of Lidia Bastianich. When we subscribed to cable TV, he rarely missed an episode of Giada De Laurentiis. (O.o)

Image Credit:  Italian Food Map, Food Regions of Italy, by Nancy Nikko

I heart most things Italian, with food being at the top of my list. There are so many Italian food bloggers out there. In fact, my third post for this blog shone the spotlight on one of my favorite blogs: JovinaCooks Italian.

Here is another one of my favorite food blogs: Easy Italian Recipes – CiaoFlorentina.  Cooking advice is provided, and many recipes are gluten-free, paleo, and vegetarian. A few selected posts appear below to ignite your curiosity to know more and whet your appetite for some tasty Italian cuisine.

Chocolate Covered Oranges with Red Pepper Flakes * Christmas Recipes

The ultimate Chocolate Covered Oranges: tangerine and orange slices dipped in dark chocolate and sprinkled with red pepper flakes for a nice kick. It is that time of year ago when our orange trees are so loaded the branches started breaking. Which means there are oranges and tangerines all over our kitchen.

* * *

Replace potato chips with a healthier alternative. How to Make Brussel Sprout Chips (Crispy) *

Crispy and light baked Brussel sprout chips with just a drizzle of olive oil and a pinch of sea salt. Easy to make and loved by all! Who is as excited as me about fall and baking trays upon trays of these Brussel sprout chips?

* * *

Vegetarian Calzone Recipe *

Italian vegetarian calzone, pizza pockets stuffed with veggies and cheese, and grilled in a cast iron skillet, a vegetarian's dream! First of all, you absolutely gotta make this vegetarian calzone, you guys! I had them for breakfast ,and I'm not even ashamed to admit it.

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Round Up! Random Foodie Finds: Recipes and Healthy Eating Tips

When this foodie blog was started back in 2016, I made it clear that "its purpose is to share food finds for food lovers, recipes, cooking tips, and all things foodie!" 

Staying true to the purpose, it's been almost 10 years, and as they say: Time flies when you're having fun! This blog post includes recipes to encourage you to eat your fruits and veggies and a link to an informative article published by the American Cancer Society for reducing the risk of cancer.

Photo by Eaters Collective on Unsplash

American Cancer Society: Avoid Meat to Reduce Cancer Risk | livekindly.co : The American Cancer Society (ACS) unveiled its new guidelines for reducing the risk of cancer. The organization advises people to eat less red and processed meat and more whole, plant-based foods. …

Mexican Stuffed Peppers with Quinoa & Black Beans (vegan & gluten-free) | momswhosave.com :  A delicious recipe for Mexican stuffed peppers with quinoa and black beans. This recipe is vegan (& gluten-free), but some melted some cheese on top, or a dollop of sour cream would be tasty …

11 Best Indian Mango Recipes To Try At Home | food.ndtv.com : 
The best of our Indian mango recipes for you to try at home. Let's just agree that the primary reason for most of us to wait for the peak summer season is only the… 

20 Minute Vegan Meals - Rainbow Plant Life https://t.co/b6djzJM2Ax

— Joie de Vivre Magazine (aka My Fox Nooze) (@FoxMarks_ATX) May 11, 2026

Six (6)Trendy Recipes For a Quick Weeknight Dinner | Have Fun with ChatGPT

I used to watch cooking shows for meal ideas.  But today I experimented with the Free ChatGPT tool, and it generated six (6) easy recipes.  I am very pleased with the results.  Hope my blog visitors are too!  

(P.S. You might want to write them down.  Most things are digital these days, but sometimes technology doesn't work.  Also, you could give them to a friend who decided to go off the grid.  LOL.  Always think old school. 😊)

Recipe Cards

🥢 (1) Gochujang Butter Noodles

I watched a Korean drama series, and the chef said gochujang was her special secret ingredient.  She carried a tube of it in her pocket.  I couldn't believe this was the first recipe that popped out!

A huge trend thanks to Korean-inspired comfort food.

• Toss spaghetti with butter, garlic, a spoon of gochujang, soy sauce, and a splash of pasta water
• Finish with parmesan and scallions
• Optional: add shrimp or crispy mushrooms

👉 Ready in ~20 minutes, deeply savory with a spicy kick

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🌮 (2) Smash Burger Tacos

I live in Texas.  There's no such thing as a bad taco!

DID YOU KNOW a taco once traveled to space?

• Astronaut José M. Hernández brought tortillas to space because tacos are easier to eat in zero gravity than bread. Bread crumbs float everywhere, but tortillas stay intact, so NASA started using them for meals on the Space Shuttle. You could say tacos are astronaut‑approved food (like Tang).

A mashup that went viral for a reason

• Press seasoned ground beef directly onto a tortilla
• Cook the beef side down in a hot pan
• Flip, add cheese, then top with lettuce, pickles, and sauce

👉 Fast, crispy, and way less effort than full burgers

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🍜 (3) Coconut Curry Ramen

OK! I'm very pleased with this recipe because there was a Chinese restaurant I frequented, and one of my favorite dishes was the "Coconut Curry Shrimp".  Just add shrimp to this recipe.  I would leave the soft-boiled egg.  But that's just me.

A glow-up version of instant noodles

• Simmer instant ramen (ditch the packet or use half)
• Add coconut milk, curry paste, garlic, and ginger
• Toss in spinach and a soft-boiled egg

👉 Comfort food that feels elevated but takes ~15 minutes

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🥗 (4) Green Goddess Grain Bowl

This one is for people looking for quinoa recipes.  I confess. My local grocery has ready-made quinoa dishes, so I never bothered to make my own.

Bright, herby, and very “wellness-core.”

• Base: quinoa or rice
• Add roasted veggies + avocado
• Blend herbs, yogurt, lemon, and olive oil for dressing

👉 Light but filling, great if you want something fresh

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🍗 (5) Hot Honey Chicken Cutlets

Heat and honey?  Say no more.  I'm all in!

Sweet-spicy is everywhere right now

• Pan-fry thin chicken cutlets
• Drizzle with honey + chili flakes (or hot honey)
• Serve with a quick salad or flatbread

👉 Big flavor, minimal prep

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🫓 (6) Cottage Cheese Flatbread

Flatbread is like the funnest food ever made!  Agree?  Flatbread is so old  ~ How old is it? ~ Archaeologists found a 14,000‑year‑old flatbread in Jordan, baked by hunter‑gatherers 4,000 years before farming even existed.  And of course, different cultures have different names for this food ~ naan, injera, pita, lavash, tortillas.  No matter.  It's all good.

Surprisingly viral and actually practical

• Blend cottage cheese + flour + egg into a dough
• Cook in a pan like a flatbread
• Use for wraps, pizza base, or dipping

As always, thanks for stopping by Food Ways.

What is Best to Plant in May for a Bountiful Summer Harvest: Herbs (Part 3 of 3)

This is the last post in our 3-part series discussing the best vegetables, fruits, and herbs to plant during the month of May.  Hope you have enjoyed Part 1 and Part 2 of this content.

Art generated using the free CoPilot art tool

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Herbs to Plant in May

Herbs adore warm weather and grow quickly, making them perfect for May planting.

BASIL

• Harvest window: Late June onward; pinch regularly for continuous growth.

• Mentioned in the Bible?: Basil isn’t mentioned in the Bible.

• Traditions linked to Christianity but not commanded by Jesus or the Apostles: The association between basil and the True Cross comes primarily from the Eastern Orthodox Church, Greek Orthodox tradition, and Byzantine communities. In these traditions, a legend says that basil grew around the site where St. Helena discovered the True Cross in the 4th century.

• Myth: In medieval Europe, basil was associated with dragons and scorpions. Some believed smelling basil would cause a scorpion to grow in your brain — a superstition that lasted centuries.

• Legend: In India, holy basil (tulsi) is sacred and believed to be the earthly form of a goddess.

OREGANO

• Harvest window: Mid-summer through fall.

• Mentioned in the Bible?: Oregano is related to hyssop, a cleansing herb mentioned frequently in the Bible. In Psalm 51:7, David says, “Purge me with hyssop, and I shall be clean.”

• Myth: Ancient Greeks believed oregano was created by Aphrodite as a symbol of joy. Newlyweds wore oregano crowns to bless their marriage.

• Legend: It was planted on graves to bring peace to the dead.

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THYME

• Harvest window: Mid-summer onward; thrives in heat.

• Mentioned in the Bible?: Thyme grew throughout the ancient Near East and was used for purification and incense. While not named directly, it’s often associated with the aromatic herbs used in temple rituals.

• Myth: In medieval Europe, thyme was believed to help one see fairies. People carried thyme in pouches or planted it near gardens to attract them.

• Legend: Roman soldiers bathed in thyme to gain courage before battle.

My #foodie posts. Thyme: The Herb of Courage: Its Use for Cooking and Medicine medium.com/foodie-luv/t... #Herbs And #Spices #Food #FoodHistory

— [ᴛʀᴇᴀᴛʜʏʟ ꜰᴏx ᴀᴋᴀ ᴄᴍᴏɴᴇʏꜱᴘɪɴɴᴇʀ] 💖 (@cmoneyspinner.bsky.social) 2025-06-28T17:08:08.933Z

CILANTRO

• Harvest window: Late June, but bolts quickly in heat—plant in partial shade for longer life.

• Mentioned in the Bible?: Coriander is explicitly mentioned in Exodus 16:31, where manna is described as “white like coriander seed.” It symbolizes God’s miraculous provision.

• Myth: Coriander seeds were found in the tomb of Tutankhamun, leading some to believe it was a sacred plant meant to accompany souls into the afterlife.

• Legend: Ancient healers believed coriander could bring love and passion when added to wine.

History of Simple Things. “Parsley vs. Cilantro – Why They’re Always Confused [ID0914].” YouTube, 15 Jan. 2026, https://www.youtube.com/watch?v=EttVe4bCiPo.

🌿🌿🌿🌿🌿

PARSLEY

• Harvest window: Mid-summer through frost.

• Mentioned in the Bible?: Parsley isn’t mentioned in the Bible, but in Jewish tradition it plays a role in the Passover Seder, symbolizing new life and spring.

• Myth: In Greek mythology, parsley sprang from the blood of Archemorus, a child whose death foretold doom. Because of this, parsley was associated with both death and victory.

• Legend: Romans believed parsley could protect against intoxication and wore it as garlands during feasts.

Happy Month of May!

Final Thoughts

Planting in May gives you a garden that thrives physically and practically overflows by midsummer. With warm soil, reliable sunshine, and the full growing season ahead, your vegetables, fruits, and herbs get the best possible start. Have you been inspired? Are you dreaming of juicy tomatoes, fragrant herbs, or sweet summer melons? May is your green light month.  Thanks for reading.

(P.S. Don't feel bad if you don't have a backyard. Many of these vegetables, fruits, and herbs can be grown successfully in containers.)

*****

REFERENCES/SOURCES:

The Bible. Authorized King James Version, Oxford UP, 1997.

Dalby, Andrew. Food in the Ancient World from A to Z. Routledge, 2003.

Davidson, Alan. The Oxford Companion to Food. Oxford UP, 2014.

Foster, Nelson. “The Three Sisters: Corn, Beans, and Squash.” Native American Food Plants: An Ethnobotanical Dictionary, edited by Daniel E. Moerman, Timber Press, 1998.

Graves, Robert. The Greek Myths. Penguin Books, 2017.

Hageneder, Fred. The Meaning of Trees: Botany, History, Healing, Lore. Chronicle Books, 2005.

Kritsky, Gene. The Tears of Re: Beekeeping in Ancient Egypt. Oxford UP, 2015.
(Referenced for Egyptian agricultural myths, including melon lore.)

Leeming, David. The Oxford Companion to World Mythology. Oxford UP, 2005.

Moerman, Daniel E. Native American Ethnobotany. Timber Press, 1998.

Nash, George. Fairy Lore: A Handbook. Reaktion Books, 2022.
(Used for thyme and fairy related folklore.)

O’Shea, Stephen. The Perfect Heresy: The Revolutionary Life and Death of the Medieval Cathars. Walker & Co., 2001.
(Referenced for medieval herb superstitions, including basil.)

Riddle, John M. Ancient and Medieval Herbal Medicine: Theory and Practice. Duke UP, 1992.

Rupp, Rebecca. How Carrots Won the Trojan War: Curious (but True) Stories of Common Vegetables. Storey Publishing, 2011.
(Used for tomato, cucumber, and bean folklore.)

Simoons, Frederick J. Plants of Life, Plants of Death. Univ. of Wisconsin Press, 1998.
(Referenced for parsley’s Greek funerary associations.)

Turner, Jack. Spice: The History of a Temptation. Vintage Books, 2005.
(Used for pepper mythology and ritual uses.)

Zohary, Daniel, et al. Domestication of Plants in the Old World. Oxford UP, 2012.
(Used for historical origins of Biblical era crops.)

What is Best to Plant in May for a Bountiful Summer Harvest: Fruits (Part 2 of 3)

Continuing from Part 1, where we discussed the best Vegetables to plant during the month of May.  Below is Part 2 of 3: Fruit.

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Best Fruits to Plant in May

Some fruits take longer to establish, but May is still a great time to get them started.

🍓Strawberries (everbearing or day-neutral)

• Why plant in May: They settle in quickly and can produce the same year.

• Harvest window: Mid-summer through fall for everbearing types.

• Mentioned in the Bible?: Strawberries aren’t mentioned in the Bible, but within Catholic and Anglican traditions during the Middle Ages and Renaissance, they came to represent righteousness and spiritual purity due to their heart shape and sweetness.

• Myth: In Native American legend, strawberries grew from the ground where the tears of a woman fell after a quarrel with her husband — the berries helped reunite them.

• Legend: In medieval Europe, strawberries symbolized perfection and righteousness; they were carved into church altars and pillars.

🍉Melons (cantaloupe, watermelon)

• Why plant in May: They require warm soil and long growing seasons.

• Harvest window: August through early September.

• Mentioned in the Bible?: Melons appear in Numbers 11:5 alongside cucumbers. The Israelites remembered melons from Egypt, associating them with refreshment and abundance.

• Myth: In ancient Egypt, melons were believed to have sprung from the tears of the god Ra.

• Legend: Some Middle Eastern folklore claims melons were the first fruits cultivated after the Great Flood.

Raspberries & Blackberries

• Why plant in May: Canes establish well in warm soil.

• Harvest window: Next year, though some varieties give a small fall crop.

• Mentioned in the Bible?: While not named directly, brambles and thorny berry bushes appear symbolically. In Judges 9:14–15, the bramble is used in a parable about leadership, representing humility and caution.

• Myth: In Greek mythology, raspberries were originally white. They turned red when the nymph Ida pricked her finger while picking berries for baby Zeus.

• Legend: In Celtic lore, blackberries were avoided after Samhain (late autumn) because they were believed to be claimed by mischievous spirits.

Please continue to Part 3. We will be discussing the best herbs to plant in May.

To refer back to Part 1, click here.

What is Best to Plant in May for a Bountiful Summer Harvest: Vegetables (Part 1 of 3)

May is prime planting season for warm-weather crops, and if you choose the right fruits, vegetables, and herbs, you can enjoy harvests from late June through early fall. 

• May is a gardener’s sweet spot: warm soil, long days, and the promise of a generous summer harvest. But beyond the practical benefits, many of the fruits, vegetables, and herbs we plant today have deep roots in Biblical history, and also myths and legends.

What is Best to Plant in May for a Bountiful Summer Harvest?

Your gardener’s guide to fruits, vegetables, and herbs that thrive when planted in May.

• May is one of the most forgiving months for gardeners. The soil has warmed, the threat of frost has passed in most regions, and long sunny days give plants exactly what they need to take off. If you’re dreaming of a lush garden and baskets of homegrown produce later in the season, May is your moment.

Food Ways will share a 3-part curated list of the best fruits, vegetables, and herbs to plant in May. 

Below is Part 1 of 3: Vegetables.

Image generated with free AI-art tool.

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Best Vegetables to Plant in May

Warm-season vegetables love the rising temperatures and longer daylight hours. These crops thrive when planted now:

🍅 Tomatoes

• Why plant in May: They need warm soil and warm nights.

• Harvest window: Late July through September, depending on the variety.

• Mentioned in the Bible?: Tomatoes are not mentioned in the Bible — they originated in the Americas. Their absence is a reminder of how much agriculture expanded after Biblical times. Many gardeners enjoy noting which foods are “Old World” and which arrived later.

• Myth: In 18th-century Europe, tomatoes were called “love apples” (pomme d’amour). People believed they had aphrodisiac powers because of their bright red color and heart-like shape.

• Legend: Some Europeans feared tomatoes were poisonous because aristocrats who ate them on pewter plates sometimes got sick — the plates, not the tomatoes, were the culprit.

🫑🌶️Peppers (bell, sweet, hot)

• Why plant in May: They’re heat lovers and slow starters, so May gives them a strong runway.

• Harvest window: Late July through October.

• Mentioned in the Bible?: Like tomatoes, peppers are New World crops. Their modern popularity contrasts with the spice blends of the ancient Near East, which relied on herbs rather than peppers for heat.

• Myth: In parts of Central and South America, peppers were believed to ward off evil spirits. Hanging chili peppers near doorways was thought to protect the home from harm.

• Legend: The Aztecs used peppers in rituals to invoke rain and fertility.

🥒Cucumbers

• Why plant in May: They germinate quickly in warm soil.

• Harvest window: Late June through August.

• Mentioned in the Bible?: Cucumbers are mentioned in Scripture. In Numbers 11:5, the Israelites remember eating cucumbers freely in Egypt. They symbolize longing for comfort and abundance during hardship.

• Myth: Ancient Romans believed cucumbers could cure everything from poor eyesight to scorpion bites. Emperor Tiberius supposedly demanded cucumbers year-round, leading to the invention of early greenhouse technology.

• Legend: In some Slavic traditions, cucumbers were considered sacred and were used in fertility rituals.

Squash & Zucchini (Gourds)

• Why plant in May: These vigorous growers explode with warm weather.

• Harvest window: Early July through September.

• Mentioned in the Bible?: Squash is another New World plant. However, gourds — a related plant — appear in the Bible. In Jonah 4:6, God provides a gourd plant to shade Jonah, symbolizing divine compassion.

• Myth: In Native American folklore, squash is one of the “Three Sisters” — corn, beans, and squash — three crops that grow best together and symbolize cooperation and harmony.

• Legend: Some tribes believed squash seeds were gifts from the gods to ensure survival.

Green Beans (bush or pole)

• Why plant in May: They sprout fast and love heat.

• Harvest window: Late June through August.

• Mentioned in the Bible?: Beans appear in Ezekiel 4:9, where God instructs Ezekiel to make bread from wheat, barley, beans, lentils, millet, and spelt. Beans represent sustenance during difficult times.

• Myth: In ancient Greece, beans were associated with the dead. Pythagoras forbade his followers from eating them, believing beans contained the souls of the departed.

• Legend: In some cultures, beans were thought to bring good luck when planted on certain days of the lunar cycle.

Corn (maize)

• Why plant in May: Needs warm soil to germinate and plenty of sun.

• Harvest window: Late July through September.

• Mentioned in the Bible?: “Corn” in the King James Bible refers to grain like wheat or barley, not maize. True corn (maize) is a New World crop. Still, planting it today echoes the Biblical theme of grain as a symbol of provision and blessing.

• Myth: In many Native American traditions, corn is a sacred gift from the Corn Mother, a goddess who sacrificed herself so her people could survive.

• Legend: The Cherokee tell of Selu, the First Woman, whose body produced corn to feed her children.

Please continue to Part 2. We will be discussing the best fruits to plant in May.

World Cuisine – French Appetizers: Eat Like the French

Eat like zee French!! Better yet. Just eat the appetizers.

Have you been tasked with meal planning and preparation for the holidays?

My advice to you? Eat like they do in France.

Michey LM is a fellow freelance writer, and the information contained in an article she published inspired this “two cents”. She has chosen to unpublish her content; however, learning about this delicious cuisine has me yearning (or craving) for everything French!!  

A typical meal in France has 5 (or 7) components or courses. The first course consists of appetizers (or aperitifs). For me, it's perfectly alright to make them my entire meal!! Examples of French cuisine appetizers include herbed cheese spread, Amiens pates (duck pate), fish soup, and a dish called pissaladiere. There are plenty more. The first two on the list are the most satisfying to my taste buds. But more than happy to taste and sample all the other entrées too! Learn more about this wonderful food that you would probably enjoy so much, you would be perfectly fine with skipping the rest of the meal. :)

Here is a variation of the courses: 

• Apéritif, 
• Hors d’Oeuvres, 
• Soup, 
• Main Dish, 
• Salad, 
• Cheese, 
• Dessert. 

But no matter the number of courses, the meal usually begins with the apéritifs / hors d’oeuvres. Americans would call this part of the meal the appetizers. I would be perfectly satisfied just eating the appetizers. Some people skip the meal and go straight to dessert. I wouldn’t skip. I would just start at the beginning of the meal and never graze any further!

I’ll make a confession. I have always envied the French. For me, any time a group of people can enjoy eating cheese (one of my favorite foods), cook their food with butter and/or cream, and not have a problem with their weight, I call that an “art”. Besides that, I say there must be a reason why many world-class chefs (such as popular Asian TV chef, Ming Tsai) go to cooking school in France. There are many interesting links to be found around the web that discuss the art of eating like the French. Here are a few.

♦ The French eating habits the world should learn from

♦ Learn the Different Courses in a Formal French Meal

♦ Serious Entertaining: A 5-Course French Meal for Your Bastille Day Fête (You’ll want to celebrate this holiday every day, even if you aren’t from France.)  

The Everything Easy French Cookbook: Includes Boeuf Bourguignon, Crepes Suzette, Croque-Monsieur Maison, Quiche Lorraine, Mousse au Chocolat...and Hundreds More! (Everything Series)

 

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