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The Proceedings of the Oxford Symposium on Food and Cookery

The Oxford Symposium on Food and Cookery is an annual weekend conference discussing food, its history, and culture. Since 1981 the papers presented at the Symposium have been collected into a conference volume called the Proceedings of the Oxford Symposium on Food and Cookery, most of which have been made available for free in their entirety via Google Books. Each volume consists of about 25-40 papers surrounding the theme of that year's Symposium (e.g. Eggs, Authenticity, or The Meal). [more inside]
posted by jedicus on Jul 17, 2014 - 8 comments

Plain But Sturdy Frontier Cake

Celebrate author Laura Ingalls Wilder's 147th birthday with a recipe for Laura's Wedding Cake, taken from Little House Cookbook, Frontier Foods from Laura Ingalls Wilder’s Classic Stories. (The Hairpin)
posted by The Whelk on Feb 8, 2014 - 30 comments

Top Chef, Old Master

"If there is an assassination planned for the meal, then it is seemliest that the assassin should be seated next to he who is to become the subject of his craft" - Leonardo da Vinci: head of the kitchen, designer of horse-pulled nut-crushers, inventor of napkins, and assassination etiquette expert.
posted by The Whelk on Jan 7, 2014 - 20 comments

Modernist Cuisine in 6 Volumes

Modernist Cuisine, a 2400-page, 6-volume lavishly-illustrated and highly-anticipated $625 list price set (available for pre-order) by authors Nathan Myhrvold, Chris Young, and Maxime Bilet, expounds a deeply scientific and avant-garde take on cooking techniques and been praised as the most important cookbook of the last 10 years. Its burger recipe. Its kitchen.
posted by shivohum on Feb 4, 2011 - 156 comments

Slaving Over a Hot Oven All Day

Chris Kimball prepares a 12-course meal from Fannie Farmer's 1896 cookbook. Using only a coal stove and other authentic Victorian-era kitchen staples, the chef, who lives in Fannie Farmer's former home, recreated a classic holiday Victorian meal from her iconic 1896 cookbook.

The twelve courses included: "rissoles (filled and fried puff pastry), mock turtle soup with fried brain balls, lobster à l’Américaine, roast goose with chestnut stuffing and jus, wood-grilled salmon, roast saddle of venison, Canton punch, three molded Victorian jellies and a spectacular French-inspired Mandarin cake."

Chris Kimball is the creator of public television's America's Test Kitchen) and Cook's Illustrated. Naturally, he chronicled the experience in a book, aptly titled, Fannie's Last Supper. In it, he offers some moden adaptations of Fannie Farmer's recipes. A film depicting the difficulties of authentically re-creating the meal airs this Fall.
posted by misha on Oct 6, 2010 - 45 comments

Prometheus In The Kitchen

"Good, big ideas about evolution are rare." Simon Ings of the Independent reviews "Catching Fire: How Cooking Made Us Human" by Richard Wrangham. (via)
posted by The Whelk on Oct 13, 2009 - 17 comments

Cooking the Books

Multinational food and pharmaceutical company Podrovka is cooking its books -- literally. Its latest annual report includes a section that must be baked in the oven before it can be read.
posted by brain_drain on Nov 21, 2007 - 20 comments

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