Bog butter is an ancient waxy substance found buried in peat bogs, particularly in Ireland and Scotland. Likely an old method of making and preserving butter, some tested lumps of bog butter were made of dairy, while others were made of animal fat. [1]
Bog butter is found buried inside some sort of wooden container, such as buckets, kegs, barrels, dishes and butter churns. It is of animal origin, and is also known as butyrellite. Until 2003 scientists and archaeologists were uncertain of the origin of bog butter. Scientists working at the University of Bristol discovered that some samples of the "butter" were of adipose/tallow origin while others were of dairy origin. [1] [2] [3]
In Ireland, the practice of burying bog butter dates back to the first century AD, with bog butter found in County Meath. On 28 April 2011, there were press reports of a find of approximately 50 kilograms (110 lb) of bog butter in Tullamore, County Offaly. [4] Found in a carved wooden vessel 30 centimetres (1 ft) in diameter and 60 centimetres (2 ft) in height, it was buried at a depth of 2.3 metres (7.5 ft), [5] and still bore a faint smell of dairy. [4] In Scotland, the practice of burying bog butter only dates back to the 2nd or 3rd century AD.[ citation needed ]
Bog butter was produced by interring butter or other fats within a peat bog after encasement within a wooden container, although augmentation of the latter with a deerskin bladder [6] or layers of plant fibers [7] was not unusual. The containers tend to be well-sealed with a convex surface, perhaps to prevent water from pooling and stagnating in direct contact with the packaging and/or contents. [8]
The original motivations behind the creation of bog butter are unclear. One widespread theory is that food products were buried in bogs to hinder spoilage. Peat bogs, being low temperature, low oxygen, highly acidic environments, have excellent preservative properties. Experiments conducted by researcher Daniel C. Fisher demonstrated that pathogen and bacterial counts of meat buried in peat bogs for up to two years were comparable to levels found in control samples stored in a modern freezer, [9] suggesting that this could be an effective preservation method.
An alternative hypothesis is "primitive food processing": it is possible that "chemical reactions in the soil helped to transform the foods to more palatable products than could be made fresh" [10] —especially given the absence of salt in bog butters—or increase available nutrient content. [8] In traditional cuisines, burial is a fairly common step in the preparation of highly perishable foods such as meat and dairy products; examples include century eggs (China), gravad lax (Scandinavia), hákarl (Iceland), the Inuit dishes igunaq and kiviaq, and Moroccan smen. [8] Modern experiments in creating bog butter yield a product that seems to be an acquired taste, with "flavor notes which were described primarily as ‘animal’ or ‘gamey’, ‘moss’, ‘funky’, ‘pungent’, and ‘salami’. These characteristics are certainly a far cry from the creamy acidity of a freshly made cultured butter, but has been found useful in the kitchen especially with strong and pungent dishes, in a similar manner to aged ghee" [8]
The practice of burying butter and other fats could also have arisen as a strategy for protecting vital provisions from thieves and/or invaders. For instance, in early medieval Ireland, there is no doubt that butter was a luxury food, with legal texts carefully delineating the quantity of butter which members of each socio-economic class were entitled to consume. [11] : 254–5 Yet butter also had numerous, widespread non-culinary uses such as the payment of taxes, rents, and fines; facilitation of hospitality; care of the sick and infirm; and strengthening of social bonds. [11] : 254–6 On occasion, butter might also have less prestigious applications, including waterproofing, and making candles or even cement. [12] The frequency with which famines and animal epidemics struck would have necessitated development of storage techniques to protect this important product. [11] : 254 It is possible many stashes were never retrieved due to enemy occupation.
Food preservation includes processes that make food more resistant to microorganism growth and slow the oxidation of fats. This slows down the decomposition and rancidification process. Food preservation may also include processes that inhibit visual deterioration, such as the enzymatic browning reaction in apples after they are cut during food preparation. By preserving food, food waste can be reduced, which is an important way to decrease production costs and increase the efficiency of food systems, improve food security and nutrition and contribute towards environmental sustainability. For instance, it can reduce the environmental impact of food production.
Vegetarian cuisine is based on food that meets vegetarian standards by not including meat and animal tissue products.
Butter is a dairy product made from the fat and protein components of churned cream. It is a semi-solid emulsion at room temperature, consisting of approximately 80% butterfat. It is used at room temperature as a spread, melted as a condiment, and used as a fat in baking, sauce-making, pan frying, and other cooking procedures.
A bog or bogland is a wetland that accumulates peat as a deposit of dead plant materials – often mosses, typically sphagnum moss. It is one of the four main types of wetlands. Other names for bogs include mire, mosses, quagmire, and muskeg; alkaline mires are called fens. A baygall is another type of bog found in the forest of the Gulf Coast states in the United States. They are often covered in heath or heather shrubs rooted in the sphagnum moss and peat. The gradual accumulation of decayed plant material in a bog functions as a carbon sink.
Animal fats and oils are lipids derived from animals: oils are liquid at room temperature, and fats are solid. Chemically, both fats and oils are composed of triglycerides. Although many animal parts and secretions may yield oil, in commercial practice, oil is extracted primarily from rendered tissue fats from livestock animals like pigs, chickens and cows. Dairy products yield animal fat and oil products such as butter.
Margarine is a spread used for flavoring, baking, and cooking. It is most often used as a substitute for butter. Although originally made from animal fats, most margarine consumed today is made from vegetable oil. The spread was originally named oleomargarine from Latin for oleum and Greek margarite. The name was later shortened to margarine.
Asian food incorporates a few significant provincial cooking styles: Central Asian, East Asian, North Asian, South Asian, Southeast Asian, and West Asian. A food is a trademark way of cooking practices and customs, usually associated with a specific culture. Asia, being the largest and most populous continent, is home to many cultures, many of which have their own characteristic cuisine. Asian cuisine are also famous about their spices.
Kumis Mongolian: айраг, ääryg) is a fermented dairy product traditionally made from mare milk or donkey milk. The drink remains important to the peoples of the Central Asian steppes, of Turkic and Mongol origin: Kazakhs, Bashkirs, Kalmyks, Kyrgyz, Mongols, and Yakuts. Kumis was historically consumed by the Khitans, Jurchens, Hungarians, and Han Chinese of North China as well.
Schmaltz is rendered (clarified) chicken or goose fat. It is an integral part of traditional Ashkenazi Jewish cuisine, where it has been used for centuries in a wide array of dishes, such as chicken soup, latkes, matzah brei, chopped liver, matzah balls, fried chicken, and many others, either as a cooking fat, spread, or flavor enhancer.
Jewish cuisine refers to the worldwide cooking traditions of the Jewish people. During its evolution over the course of many centuries, it has been shaped by Jewish dietary laws (kashrut), Jewish festivals and holidays, and traditions centred around Shabbat. Jewish cuisine is influenced by the economics, agriculture, and culinary traditions of the many countries where Jewish communities have settled and varies widely throughout the entire world.
Boxty is a traditional Irish potato pancake. The dish is mostly associated with the north midlands, north Connacht and southern Ulster, in particular the counties of Leitrim, Mayo, Sligo, Donegal, Fermanagh, Longford, and Cavan. There are many recipes but all contain finely grated, raw potatoes and all are served fried.
In kashrut, the dietary laws of Judaism, pareve is a classification of edible substances that contain neither dairy nor meat ingredients. Food in this category includes all items that grow from the ground, fish, eggs, and non-biological edible items.
Churning is the process of shaking up cream or whole milk to make butter, usually using a device called butter churn. In Europe from the Middle Ages until the Industrial Revolution, a churn was usually as simple as a barrel with a plunger in it, moved by hand. These have mostly been replaced by mechanical churns.
Traditional Kazakh cuisine is the traditional food of the Kazakh people. It is focused on mutton and horse meat, as well as various milk products. For hundreds of years, Kazakhs were herders who raised fat-tailed sheep, Bactrian camels, and horses, relying on these animals for transportation, clothing, and food. The cooking techniques and major ingredients have been strongly influenced by the nation's nomadic way of life. For example, most cooking techniques are aimed at long-term preservation of food. There is a large practice of salting and drying meat so that it will last, and there is a preference for sour milk, as it is easier to save in a nomadic lifestyle.
Tatar cuisine is primarily the cuisine of the Volga Tatars, who live in Tatarstan, Russia, and surrounding areas.
Mongolian cuisine predominantly consists of dairy products, meat, and animal fats. The most common rural dish is cooked mutton. In the city, steamed dumplings filled with meat—"buuz"— are popular.
Fricassee or fricassée is a stew made with pieces of meat that have been browned in butter then served in a sauce flavored with the cooking stock. Fricassee is usually made with chicken, veal or rabbit, with variations limited only by what ingredients the cook has at hand.
Yak butter is butter made from the milk of the domestic yak. Many herder communities in China, India, Mongolia, Nepal, Gilgit-Baltistan Pakistan and Tibet produce and consume dairy products made from yak's milk, including butter. Whole yak's milk has about twice the fat content of whole cow's milk, producing a butter with a texture closer to cheese. It is a staple food product and trade item for herder communities in south Central Asia and the Tibetan Plateau.
This is a categorically-organized list of foods. Food is any substance consumed to provide nutritional support for the body. It is produced either by plants, animals, or fungi, and contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, or minerals. The substance is ingested by an organism and assimilated by the organism's cells in an effort to produce energy, maintain life, or stimulate growth.
Goat farming involves the raising and breeding of domestic goats as a branch of animal husbandry. People farm goats principally for their meat, milk, fibre and skins.
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