| 翻訳と辞書 |
Crab Louie
Crab Louie salad, also known as Crab Louis Salad or the King of Salads, is a type of salad featuring crab meat. The recipe dates back to the early 1900s and originates on the West Coast of America.
==History==
The exact origins of the dish are uncertain, but it is known that Crab Louie was being served in San Francisco, at Solari's, as early as 1914.〔(History of Salads (USA) )〕 A recipe for Crab Louie exists from this date in a publication entitled ''Bohemian San Francisco'' by Clarence E. Edwords,〔(Solari's Bohemian Dinner )〕 and for a similar "Crabmeat a la Louise" salad in the 1910 edition of a cookbook by Victor Hirtzler,〔Weinstein, Jeff: "Condiment Time Travel," in ArtsJournal, 3/8/2011, with images of the original Hotel St. Francis cookbook from 1910. ()〕 head chef of the city's St. Francis Hotel. Another early recipe is found in the ''The Neighborhood Cook Book'', compiled by the Portland Council of Jewish Women in 1912.〔(【引用サイトリンク】first=Richard )〕 San Francisco's Bergez-Frank's Old Poodle Dog restaurant menu included "Crab Leg à la Louis (special)" in 1908, named for the chef Louis Coutard who died in May 1908.〔Peters, Erica J., ''San Francisco: A Food Biography.'' New York: Rowman & Littlefield, 2013, p. 182.〕
By some accounts it was created by entrepreneur Louis Davenport, founder of the Davenport Hotel in Spokane, Washington. Davenport spent his early years in San Francisco before moving to Spokane Falls. He would use crab imported from Seattle to be offered in his hotel. His recipe pre-dates 1914 and can be found in hotel historical menus. The popularity of Crab Louie has diminished since its heyday in the early to mid-1900s, but it can still be found on the menu of some hotels and restaurants on the West Coast, including the Palace Hotel in San Francisco and the Davenport Hotel.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
■ウィキペディアで「Crab Louie」の詳細全文を読む
スポンサード リンク
| 翻訳と辞書 : 翻訳のためのインターネットリソース |
Copyright(C) kotoba.ne.jp 1997-2016. All Rights Reserved.
|
|