Food History: 1961 Carpaccio...

[Phentex]

So this digging up history in general for 1961 lead me to this:

According to the Food History Timeline at foodreference.com...

1961 Carpaccio was invented in 1961 at Harry's Bar in Venice, Italy. It was named for the Renaissance painter Vittore Carpaccio who was noted for his use of red in his paintings. Thin sliced raw beef served with a cold vinaigrette made with olive oil, or just olive oil and lemon juice (and sometimes Parmesan cheese). Generally served on a bed of greens such as watercress, endive, arugula and/or radicchio. Originally the beef was seared quickly, and the seared portion then trimmed off before slicing.

Not having that for dinner but thought it was interesting since it shows up on every food network show since they started. :)

[Denninmi]

1. I've seen this on various programs.

'Lydia's Italy' on PBS, for one.

I won't eat any raw meat, and only sushi from a place I HOPE I can trust, with a LOT of wasabi and ginger, since those both kill pathogens.

I think that, with current food handling methods and the way it is farmed and/or harvested, there is no such thing as truly safe raw meat or seafood.

I wouldn't be afraid of it if I could trust the safety of the food system, but there are just too many constant outbreaks of salmonella, E. coli, Listeria, Campylobacter, you name it, for my peace of mind.

[Phentex]

2. It's not something I'd order...

though I might not turn it down if it were placed in front of me.

Seems like every Top Chef contestant does some sort of carpaccio.

I agree about food safety of today. I have a strong stomach but why take chances?

[Warpy]

3. I'm not nuts about meat, anyway

and the thought of eating it raw just squicks me out completely.

I've taken the rare chance on sashimi at a good Japanese restaurant, but even then I prefer my food cooked and the bugs dead.