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I made a charcuterie board (lemmy.world)

submitted 10 months ago by Gradually_Adjusting@lemmy.world to c/foodporn@lemmy.world

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Stealing from Weissman's board ideas, I made a gastrique with shallot and dried chiltepin for the cream cheese. The rest is all cheap and cheerful Lidl nibbles.

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[–] Gradually_Adjusting@lemmy.world -2 points 10 months ago (1 children)

There is some charcuterie on there, mostly random Italian stuff and a little kabanos. We're trying to be healthy though, so there's also some roast chicken breast. But turnabout's fair play, and I have a Wikipedia article too:

https://en.wikipedia.org/wiki/Charcuterie_board

[–] AFKBRBChocolate@lemmy.world 3 points 10 months ago (1 children)

Yours has the same definition as mine, and even links to the same page, but then says:

However, according to food historian Sarah Wassberg Johnson, charcuterie also has its roots in the simple meals that had been eaten by laborers of the working class throughout Europe since the medieval period, often consisting of meats, cheeses, bread, local produce, and wine or beer.

That's one I've never seen, and the citation is the opinion of a single person without reference. If you Google the definition, you're going to mostly find that it's prepared meats, with some places saying the definition has evolved to include other stuff.

[–] Gradually_Adjusting@lemmy.world -1 points 10 months ago (1 children)

I just came here to post some nice looking food. If you want to get into it in a rigorous way you've got the wrong guy.

[–] AFKBRBChocolate@lemmy.world 0 points 10 months ago (1 children)

And I said it was nice looking food. Thought you might be interested about the use of the word. Was anything that I said argumentative? Feel free to ignore.

[–] Gradually_Adjusting@lemmy.world -1 points 10 months ago

You're good. I'm too far from academia nowadays, so when people mention citations I assume there's an argument happening lmao