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By Deborah Lee Walker Contributing Writer (Jan. 29, 2021) Art is a highly diverse range of human skills that are engaged in creating visual or auditory artworks that express one’s imaginative and technical skills. A work of art is intended to be revered for its beauty and emotional power, and must evoke one’s senses to a degree of amazement and irresistible won-
derment.
Cooking also falls under this classification. Food is carefully presented on a canvas by way of a plate and is embellished according to height, color and texture.
The end result is a piece de resistance that incorporates unbelievable flavors, a reflection of one’s heritage, and professional skills that are brought together by way of seasonal ingredients.
Winter is here and a gorgeous, snow white pavlova accompanied with whipped cream, fresh fruit and a decadent sauce can be a simple but stunning dessert.
If you are not familiar with pavlova, allow me to share the enchanting story behind this international dessert.
The bragging rights for pavlova (paa-vlow-vuh) are unclear. But the name and recipe began appearing soon after Russia prima ballerina, Anna Matveyevna Pavlova, toured Australia and New Zealand during the years of 1926 through 1929.
According to What’s Cooking America, Pavlova was considered the greatest ballerina of her time and her visit to New Zealand has been described as the most anticipated event of 1926.
Her devoted fans described her dancing style as one who glides across the stage as if she had wings. One can presume the light whipped egg whites and whipped cream of this famous dessert was created in likeness of the celebrated ballerina.
Australia and New Zealand have long been at odds over which country invented the antipodean dish. An article titled, “The Pavlova: New Zealand or Australian Dessert,” gives a detailed account on why the bragging rights are not so clear cut.
The article maintains that the dessert we know today can be traced back to 1926, when the cookbook, “Home Cookery for New Zealand,” included a recipe for Meringue with Fruit Filling. However, the name, “Pavlova” is not mentioned but the recipe is very similar.
One year later, the sixth edition of “Davis Dainty Dishes” is published in New Zealand, which included the first known recorded recipe using the name “Pavlova,” but the recipe included a gelatin as opposed to a meringue-base dish.
Professor Helen Leach, a culinary anthropologist at the University of Otago in New Zealand, said the earliest recipe that uses traditional pavlova ingredients was published in 1929 in a magazine titled, New Zealand Rural Magazine.
So, one might be asking where does Australia come into the picture? Anna Pavlova stayed at the Hotel Esplanade in Perth, Western Australia in 1929.
According to the Paxton family legend, Chef Herbert Sachse of the Hotel Esplanade found a recipe for Meringue Cake, and sought to improve it. The resulting recipe was called “Pavlova.”
The sweet offering became quite popular at the Hotel Esplanade and pivoted Chef Sachse to national acclaim.
In summation, most culinary experts believe New Zealand first developed the recipe, for a meringue cake which was sometimes called pavlova. But it was not until Chef Sachse creSee SEASONAL Page 29 Continued from Page 27
The enemy is ferociously and repeatedly counterattacking us, and even if its losses have been exceedingly heavy, there’s no immediate sign of yielding.” Not until March 27, was it finally captured.
The Commonwealth Forces sustained 4,000 casualties, of which 536 were killed, while the Italians sustained more than 3,000 dead. The survivors of Keren retreated to Adi Tekelezan, which today has a population of 4,000. It was surrendered on April 1, 1941.
In his book, “Eastern Epic,” Scottish author Compton Mackenzie observed that,
“Keren was as hard a soldier’s battle as was ever fought, and let it be said that nowhere in the war did the Germans fight more stubbornly than those Savoia Battalions, Alpini, Bersaglieri and Grenadiers.
“In [the first] five days fight, the Italians suffered nearly five thousand casualties —1,135 of them killed. [Orlando Lorenzini] the gallant, young Italian general, had his head blown off by one of the British guns. He had been a great leader of Eritrean troops.
The unfortunate license of wartime propaganda allowed the British Press to represent the Italians almost as comic warriors; but except for the German Parachute Division in Italy and the Japanese in Burma, no enemy with whom the British and Indian Troops were matched put up a finer fight than those Savoia Battalions at Keren.
“Moreover, the Colonial Troops, until they cracked at the very end, fought with valor and resolution, and their staunchness was a testimony to the excellence of the Italian Administration and military training in Eritrea.”
The big difference, in this battle, and for all of East Africa, was air power. The Italians had none, although they had some at one time.
Because of the Royal Navy’s command of the sea, they were unable to import spare parts and replacements.
Asmara was captured by Commonwealth forces led by Gen. Platt on April 1.
With the Red Sea and Gulf of Aden cleared of Axis forces, President Roosevelt was able to declare them no longer combat zones, allowing American merchant ships to sail in those areas, and therefor provide much relief to the British merchant fleet and speed the flow of arms and materiel through the Red Sea and Suez Canal to Commonwealth forces in North Africa.
Although, ultimately an Italian defeat, the defenders of Keren are celebrated as heroes, because they held for so long.
Next week: Beda Fomm
Mr. Wimbrow writes from Ocean
City, Maryland, where he practices law representing those persons accused of criminal and traffic offenses, and those persons who have suffered a personal injury through no fault of their own. He can be contacted at: wimbrowlaw@gmail.com.
Aries, it is not often that you feel compelled to be a people-pleaser, but you’ve been a lot more cautious about what you say or post online lately. That can be a good thing. TAURUS – Apr 21/May 21
Taurus, certain things aren’t adding up and someone close to you is being rather evasive. You may want to do some investigative work and get to the bottom of the situation.
GEMINI – May 22/Jun 21
Gemini, even though you detest drama, unless you are careful this week you could put yourself right in the middle of some. Watch your words and actions carefully. CANCER – Jun 22/Jul 22
You are known for adding your personal touch to everything, Cancer. Just don’t push this so far as to have the final word on everything; otherwise, you could ruffle feathers. LEO – Jul 23/Aug 23
Leo, you’re often focused on the bigger picture but don’t consider the small details. When financial issues become a concern, you have to learn to scrutinize data.
VIRGO – Aug 24/Sept 22
You can’t resist helping other people who are close to you, Virgo. However, this week is a time when the roles are reversed. Don’t hesitate to accept help. LIBRA – Sept 23/Oct 23
Libra, you are normally upbeat and passive. However, you may have to be a little more forceful if you want to get your point across and be heard in the days ahead. SCORPIO – Oct 24/Nov 22
You don’t mind defending your opinions or your ideals, Scorpio. In fact, you are highly skilled at constructive conversation. Your negotiation tactics may be put to the test. SAGITTARIUS – Nov 23/Dec 21
Sagittarius, it is not your job to solve a group issue on your own. This needs to be a democratic process with all opinions included in the discussion. You may act as moderator. CAPRICORN – Dec 22/Jan 20
Is there something going on in your life right now that could benefit from a little more investigation, Capricorn? Personal problems may involve delving a little deeper. AQUARIUS – Jan 21/Feb 18
Aquarius, it seems that for each step you take forward, you move two or three steps back. Break this cycle and develop a contingency plan so you don’t miss a beat.
