FoodReference.com Logo

Food Trivia & Food Facts Section

An eclectic collection of information about various foods and beverages,
plants and animals from around the world

Home       Food Articles       Food Trivia & Facts       Today in Food History       Recipes       Cooking Tips       Food Videos       Food Quotes       Who's Who       Food Trivia Quizzes       Crosswords       Food Poems       Cookbooks       Food Posters       Recipe Contests       Culinary Schools       Gourmet Tours       Food Festivals

You are here > Home

 

 

FOOD TRIVIA and FOOD FACTS

BLOOM to BOYSENBERRY       Bloom, Beef      Bloom, Chocolate       BLT       Blueberry       Blueberry Muffin & Pie       Blue Cheese (Bleu)       Blue Crabs       Bluefin Tuna       Bluefish       Blue Mussels       Blue Point Oysters       BMI (Body Mass Index)       Boeuf Bourguignonne       Bogg       Boil, Boiling       Bologna       Bombay Duck       Boniato       Bonne Femme       Borage       Borden Company       Bore, Jean Etienne       Borlotti Beans       Borscht, Borsch, etc       Boston Butt       Boston Cream Pie       Botrytis       Bottles       Bottle Gourd       Bottled in Bond       Bottom Round       Boucher       Bouillabaisse       Bouilon Cubes       Boulanger       Bouquet Garni       Bourbon Trivia       Boyardee, Chef       Boysenberry

BOLOGNA TRIVIA

This large highly seasoned sausage is name for Bologna, Italy.  The true Italian sausage from Bologna is actually called Mortadella.

Lebanon Bologna is a cured, smoked, all beef sausage, dark in color and with a distinct tangy and strong smoky flavor.  It originated with the Pennsylvania Dutch in Lebanon Valley in Lebanon County in Pennsylvania.

There are 1,632 people in the U.S. listed on whitepages.com with the last name 'Bologna' and 88 with the last name 'Baloney'
(Mark Morton, 'Gastronomica', Fall 2010)

Americans eat 800 million pounds of bologna annually.

Mortadella is the original bologna - a very large smoked sausage (usually pork) from Bologna, Italy, studded with cubes of pork fat, peppercorns and/or pistachios and/or green olives. American bologna (boloney) is a very poor imitation.

Mortadella probably dates back to the 15th century, and the original recipes included myrtle, 'mortella' in Italian, hence the name.
 

 

Please feel free to link to any pages of FoodReference.com from your website.

For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2014 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.

You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.

Please take the time to request permission.

 

 

 

 

 

Also see: Food Articles  and Cooking Tips

 

Culinary Schools
& Cooking Classes

From Amateur & Basic Cooking Classes to Professional Chef Training - Over 1,000 schools & classes listed for all 50 States, Online & Worldwide

Chef with red wine glass