FK Action Project Food For Thought Unit #1 "Butter ,The Glue That Binds Us All"

     Ello reader, this is my Food For Thought action project for unit #1. For this assignment I was supposed to create an autobiography of a food. Meaning I would  choose an ingredient any dish special to my family. I chose to do butter. also in this  video in an attempt to be anonymous I use fake names. Such as the name Lawrence be Ashland, Patty gene Bluth, Pascal margine, and Mcbetty. Now that I've given you a timesheet behind the curtain, enjoy! 

Ireland: 

Top of the mornin to ya, the name is Butters mcbutterson. And I’m here to tell you about my journey. Let's start with my birth, I was born on march 17, 300BCE in cork, Ireland. My mother was a native moyleen cattle, domesticated in 400BCE. Like most I do not remember my birth and I also did not know my mother. Thankfully  a man named Wilson James said  “The fourth breed was hornless,  was known and is still known as the “motley” or moyleen”. Telling me my old mother was a moyleen cattle. And thanks to Cavan County Museum, they said “ A large piece of Bog Butter, weighing 10 Kilos and estimated to be over 2,000 years old, was brought to Cavan County Museum, having been found in a nearby bog.Cavan County Museum was contacted by Jack Conway,  to say he had found a large piece of Bog Butter while working in Emlagh Bog near his home. In the townland of Drakerath.” yep you guessed it, that's me. And well I am discussing Ireland. There's a certain family I would like to bring up. The Mcbetty family. A food journalist named Lawrence B Ashland got an interview with Mary Mcbetty and asked “ what are the recipes the Mcbetty family are known for?” Merry Mc betty said  “brown bread, scones, and codeal.” All of these dishes contain large amounts of me. 

England: 

ello Governor, In about 1500 to 1600, England is the place I called home. They put me on everything, I was used as a sauce for meat and vegetables, and if I had a nickel for all the peasants I served  with my good friend. Bread. I have yet another fan, named Alisa Wetzel, who has a blog of me. She says “By the Middle Ages, eaters across much of Europe were hooked. Butter was popular among peasants as a cheap source of nourishment and prized by nobility for the richness it added to cooked meats and vegetables.” She was indeed correct.  England  moved me  around  their colonies, spreading me to other cultures. Now I am  a very common ingredient among so many cultures. Given all of england's colonies I became French, Greek, Indian, and many others.  

France: 

Uoi uoi, in the  1840s tons and tons of  me was made  a year and I  had become in high demand in France. In the early 1860s Napoleon the 3rd offered a prize to  anyone who could create an inexpensive substitute of me and I was Furious. In 1869 a French chemist birthed my brother pascal  margarine  made from beef tallow. Gary R. List wrote a biography of my half brother's dad and said  “  As a result butter prices soared, leading Napoleon III to offer a prize for anyone who could discover a process to manufacture a butter substitute. By 1869, the year the prize was offered, Mège had completed his work and was easily the winner.” I don’t know if he's right you would have to ask my brother. 

U.S.A: 

What’s up buttercup, in the 1860’s good ol US of A is the place I called home. This is the place where I was industrialized.  People from all over the country were lovin me, tons and tons of me was made, it was glorious. They even made a machine to make more of me in less time said Everett E. Edwards, well he really said   “When the cream separator appeared in Denmark, the father decided to take one of the machines to his son's community in America. Jeppe Slifsgaard and a buttermaker named Neils Blom left Denmark with a separator in 1882.” everything was great. And in 1931 my greatest fan was born, patey gene bluth. I was her favorite food. Her and I survived the depression together. There was not a recipe without me in it. I will always remember her. 

Conclusion 

I have been to many different places in my life. Ireland, England, France, and the U.S.A. all of which molded me, made me who I am. But there is one place I would like to mention. That being india. There I was known as ghee. This is interesting because ghee is a necessary ingredient in Kheer. Kheer is a indian style rice pudding. Kheer is also the favorite food of Patie Gene Bluths grandson. Interesting how connected we really are to everything. Some say I'm called the glue that holds all recipes. Turns out it's true for recipes and a lot more. 

 Bibliography ( MLA format):

Edwards, Everett E. “Europe's Contribution to the American Dairy Industry.” The Journal of Economic History, vol. 9, 1949, pp. 72–84. JSTOR, www.jstor.org/stable/2113048. Accessed 28 Apr. 2021.

Wetzel, Alisa. “The History of Butter .” Butter Journal , Butter Journal , 5 Aug. 2017, www.butterjournal.com/butter-history. 

Kerin, Merry. Interview. By Frankie Kerin. 13 April, 2021 

List , Gary. “Hippolyte Mège (1817-1880).” ASOCS Lipid Library , ASOCS Lipid Library , 6 Apr. 2021, lipidlibrary.aocs.org/resource-material/the-history-of-lipid-science-and-technology/hippolyte-m%C3%A8ge-(1817-1880). 

James , John. “Bog Butter .” County Cavan Museum , Cavan County Museum , 10 June 2016, www.cavanmuseum.ie/Default.aspx?StructureID_str=28&guid=34. 

Scharff, R. F. “On the Origin of the Irish Cattle.” The Irish Naturalist, vol. 32, no. 7, 1923, pp. 65–76. JSTOR, www.jstor.org/stable/25525258. Accessed 28 Apr. 2021.