Food On Stamps!

Well, I THINK that is food being tossed around on this stamp!

Granted, the grapes shown are for wine production, BUT grapes = food, right???

Singapore 2008 Joint issue with Macau on Local Delights, meaning local cuisine. This miniature sheet contains 2 stamps, the one on the left features claypot rice, the one on the right features the famous Singapore Chilly Crabs! Scott 1320.

"Mexican Food System," designed by Mexican graphic artist Joana Bielschowsky de Aguirre, printed by photogravure, and issued by Mexico on November 13, 1982, Scott No. 1301.

- nethryk

one of my favorite stamps ...



more healthy and part of my wine/spirits collection

Slovenian food - Carniolan Sausage - 2012:



Slovenia is the homeland of the Kranjska klobasa, or Carniolan Sausage, a piece of "heritage"; from a sizeable area of the former Carniola, which was the historical heartland of the Slovene ethnic territories from the 15th century on. In 1364 Carniola (Kranjska in Slovene) became a duchy, and from 1846 to 1918 it was a crown land under the Hapsburg monarchy. And it was precisely in that multiethnic monarchy, especially in the first half of the 19th century, that food items and foodstuffs started to become established under names drawn from their geographical origin. So the sausage from Carniola acquired the name Kranjska klobasa.The recipe for Kranjska klobasa was first recorded around the middle of the 19th century, in German, and then in Slovene in a 1912 edition of the books written by the famous Slovene cook Felicita Kalinšek. Since 2004 the judging of Kranjska klobasa has taken place in Sora by Medvode, and this has grown into the Festival of Kranjska Klobasa. A similar festival takes place in Cleveland, Ohio in the USA, and the American astronaut Sunita Williams, who has Slovene roots, took a few Kranjska klobasa with her to the International Space Station.

Slovenian food - Sautéed potatoes - 2012:



The oldest recorded recipe for preparing the Slovene pražen krompir dish can be found in what was the first truly original Slovene cookbook by Magdalena Pleiweis from 1868, and this recipe differs from what is today`s most generalised form of preparation. Sautéed potatoes became an increasingly popular dish, and today it remains a fixed feature of the traditional family Sunday lunch in cities, towns and villages, along with beef soup and noodles, boiled or roast beef, salad and apple strudel. In 2000 the Society for the Recognition of Sautéed Potatoes as an Independent Dish was established in Ljubljana. It ranks as one of the most highly subscribed societies, and has its own anthem, flag, crest and potato field, and each year it organises the World Festival of Sautéed Potatoes, linking up with potato lovers around the world.

Slovenian food - 2013



Štruklji filled from beans (a kind of strudel, usually boiled) is the most characteristic and original dish of the Dolenjska region. There is no doubt that they are one of the most widespread dishes of the region, with a number of special characteristics, particularly as regards their fillings. The filling was popular in times of poverty and shortage as a way to create a festive atmosphere, since no celebration was complete without štruklji. Bean štruklji are savoury. They can be eaten as a main course with sauerkraut.

Roast goose with mlinci and stewed red cabbage. In winegrowing districts, the most important element of the harvest was wine, so they devoted special attention to it. They blessed the young wine and rejoiced at its quantity and quality. All this meant an occasion for festive food, in the first place poultry of every kind, and then of course the meat of freshly slaughtered pigs, cakes and other delicacies. Among poultry dishes, the most popular today is roast goose or duck stuffed with chestnuts and apples and served with mlinci (flatbread tatters) and stewed red cabbage.

We have the Farmers Market and Celebity Chefs stamps to look forward later this year.

Linn's reports a possible set of great chiefs stamps being issued later this year.