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  3. Marie Callender's Chicken Pot Pie TV Commercial, 'Date Night'

The practical Roman cooks soon discovered that castrating roosters caused them to fatten on their own, and thus was born the creature we know as the capon. He speculates that the big, organized farms of Roman times—which were well suited to feeding numerous chickens and protecting them from predators—largely vanished. As the centuries went by, hardier fowls such as geese and partridge began to adorn medieval tables.


  • About Marie Callender's Chicken Pot Pie TV Commercial, 'Date Night'.
  • How the Chicken Conquered the World!
  • How the Chicken Conquered the World | History | Smithsonian!
  • Burger King Chicken Fries TV Commercial, 'Date'?
  • These Filipino Fast Food Ads Will Make You Cry Over Crispylicious Chicken?
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  • The epic begins 10,000 years ago in an Asian jungle and ends today in kitchens all over the world.

Europeans arriving in North America found a continent teeming with native turkeys and ducks for the plucking and eating. Some archaeologists believe that chickens were first introduced to the New World by Polynesians who reached the Pacific coast of South America a century or so before the voyages of Columbus. Well into the 20th century, chickens, although valued, particularly as a source of eggs, played a relatively minor role in the American diet and economy.

Long after cattle and hogs had entered the industrial age of centralized, mechanized slaughterhouses, chicken production was still mostly a casual, local enterprise. Like most animals, chickens need sunlight to synthesize vitamin D on their own, and so up through the first decades of the 20th century, they typically spent their days wandering around the barnyard, pecking for food.

Now they could be sheltered from weather and predators and fed a controlled diet in an environment designed to present the minimum of distractions from the essential business of eating. The result has been a vast national experiment in supply-side gastro-economics: Factory farms turning out increasing amounts of chicken have called forth an increasing demand. Modern chickens are cogs in a system designed to convert grain into protein with staggering efficiency.


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  4. By comparison, around seven pounds of feed are required to produce a pound of beef, while more than three pounds are needed to yield a pound of pork. Gary Balducci, a third-generation poultry farmer in Edgecomb, Maine, can turn a day-old chick into a five-pound broiler in six weeks, half the time it took his grandfather. All they want to do now is eat. It is hard to remember that these teeming, clucking, metabolizing and defecating hordes awaiting their turn in the fryer are the same animals worshiped in many parts of the ancient world for their fighting prowess and believed by the Romans to be in direct communication with Fate.

    A chicken bred for the demands of American supermarket shoppers presumably has lost whatever magical powers the breed once possessed. Western aid workers discovered this in Mali during a failed attempt to replace the scrawny native birds with imported Rhode Island Reds. Chickens make wonderful pets, as breeders will tell you, especially if they think they could interest you in buying some chicks. What characteristics do chicken-owners value most?

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    To Barbara Gardiner Whitacre, who raises five breeds of chickens in upstate New York, a leading criterion is egg color—the deep chocolate-brown eggs of her Welsummers, the jade green of the Ameraucana, the speckled olive of Ameraucana hens after a Welsummer rooster got loose and created an inadvertent cross. Also, hardiness, cuteness and a willingness to brood—to sit on a nest full of fertilized eggs until they hatch, contributing their own labor to the farm economy. As necessity dictates, Whitacre will substitute eggs laid by another hen, or even a duck. Unfortunately, these qualities are sometimes in conflict.

    She raises a breed called Silkies, with good looks to spare, bearing luxuriant feathers of an exceptional fluffiness. Two years ago, Whitacre reluctantly sampled two Silkie roosters. So now if I can bring myself to use one for food, I generally use it in a dish with color: And, for some chickens, the day comes when they are no longer wanted. Let us now praise chicken in all its extra-crispy glory!

    Chicken, the mascot of globalization, the universal symbol of middlebrow culinary aspiration!

    Marie Callender's Chicken Pot Pie TV Commercial, 'Date Night' - xiruhivuhy.tk

    Chicken that has infiltrated the Caesar salad and made inroads on turkey in the club sandwich, that lurks under a blanket of pesto alongside a tangle of spaghetti and glistens with teriyaki sauce. Chicken tikka is an Indian dish. The masala sauce was added to satisfy the desire of British people to have their meat served in gravy. The man generally credited with the idea of putting deep-fried chicken pieces in a hot chili sauce was the Hunan-born chef Peng Chang-kuei, who fled to Taiwan after the Communist revolution in He named the dish for a 19th-century military commander who led the suppression of the Taiping Rebellion, a largely forgotten conflict that claimed upwards of 20 million lives.

    Peng moved to New York in to open a restaurant that became a favorite of diplomats and began cooking his signature dish. Since the first drumstick was dipped into a fryer in Beijing in , the chain has opened more than 3, branches around the country, and is now more profitable in China than in the United States.

    Numerous reasons have been advanced for this success, from the cleanliness of the restrooms to the alleged resemblance of Colonel Sanders to Confucius, but it apparently does not reflect a newfound Chinese appetite for the cuisine of the American mid-South. If it did, you could be sure, chicken hobbyists would be clamoring to buy them for their flocks, fancy restaurants would add them to their menus and food bloggers would be debating whether the first, second or third pair made the best Buffalo wings.

    The globe-spanning chicken is an epic story of evolutionary, agricultural and culinary success, outnumbering human beings on the planet by nearly three to one. Yes, we get to eat them, but we also feed them. Jerry Adler wrote about heirloom wheat farming in the December issue. Freelance writer Andrew Lawler is an occasional contributor to Smithsonian. Photographer Timothy Archibald is based in Northern California. Subscribe or Give a Gift. Brazil Dissolves Its Culture Ministry.

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    Marie Callender's Chicken Pot Pie TV Commercial, 'Date Night'

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