Icy Cream (pre-1640); Tonkatsu (1970)

Bapopik at AOL.COM Bapopik at AOL.COM
Mon Nov 10 04:48:39 UTC 2003


   PETITS PROPOS CULINAIRES 72 (April 2003), pg. 44, mentions an "icy cream" citation.  The revised, improved Early English Books Online is due in November, but isn't here yet.  This is a slightly earlier "icy cream":

Thomas Carew (1595?-1640)
   The Spring
Now that winter's gone, the earth hath lost
Her snow-white robes, and now no more frost
Candies the grass, or casts an icy cream
Upon the silver lake or crystal stream....


    "Tonkatsu" is not in the OED.  There are over 10,000 Google hits.
   I was browsing through the simplistic overview that is David Rosengarten's IT'S ALL AMERICAN FOOD (2003), and this is on page 192:

Tonkatsu has become extraordinarily popular at Japanese restaurants in America.  Let's face it: we love deep-fried food, and this is one of the world's great deep-fried dishes.  But don't think tempura batter when you think tonkatsu--for this fried pork (or sometimes chicken) cutlet is coated instead in panko crumbs, those amazingly light, puffy, crispy Japanese creations.  The dish, years ago, developed in Japan through the influence of Portuguese sailors--and even its sauce, today, has Western touches, with the inclusion of ketchup and Worcestershire sauce.

   It's not on ProQuest's LOS ANGELES TIMES so far, but should be soon.

      Sushi and Sashimi Join Tempura
       By FLORENCE FABRICANT.       New York Times  (1857-Current file).       New York, N.Y.: Jan 31, 1982.                   p. 553 (1 page) :
   Dinner appetizers and entrees were generally good, suffering only from a lack of careful trimming of boneless pork or chicken so that both the kushi-katsu (breaded pork and onions on a skewer) and the tonkatsu (breaded pork cutlet with a sweet sauce) were excessively fatty in spots, and the broiled chicken glazed with dark teriyaki sauce had some bits of cartilage as well as pieces of skin remaining on it.

      If You Like Pizza Or Want Tonkatsu
       By CRAIG CLAIBORNE.       New York Times  (1857-Current file).       New York, N.Y.: May 29, 1970.                   p. 18 (1 page) :
   But best of all is the tonkatsu or breaded veal cutlet, which is outstanding.

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