"New Englanders learn quickly to dismiss the chowder where tomato ruins its gorgeous broth, where references to New York tarnish its name...However, few know how such distinctions came about in the first place, what processes were involved that resulted in one person's disgust of another's beloved creation, and why, to this day, do we stand by such convictions?" The New England Chowder Compendium
, from the McIntosh Cookery Collection
at the UMass Amherst library. [more inside]
posted by Miko
on Dec 4, 2012 -
Hiya Freddie baby, give me a dozen...my life's blood, without bagels what is a day? Yah make it a dozen assorted. Dat's it, give me the garlic, the sesame, the onion, give me them all baby, that's it! They're still handmade eh? Hot Bagels!
Wait a second let me PAY yah! Here you are, kid. Thank you. Have a good day.
posted by timshel
on Feb 9, 2012 -
19th-century newspaper ads for patented stomach cures and digestive aids [...] foregrounded mince pie as the K2 of digestive summits. But for every published warning on the dangers of mince, the newspapers published a poem, essay, or editorial praising it as a great symbol of American cultural heritage or a nostalgic reminder of mother love and better times bygone—or even, as the State of Columbia, South Carolina, asserted in 1901, a beneficial Darwinian instrument that had "thinned out the weak ones" among the pioneering generations.
So wrote Cliff Doerksen in his wonderful, James Beard award-winning article Mince Pie: The Real American Pie
. Doerksen not only gives the history of this once most American of foods, he also makes two mince pies from 19th Century recipes to see if they are indeed all that. This is but one of many great articles Doerksen wrote for The Chicago Reader in recent years (links to a selection below the cut). Sadly, Cliff Doerksen passed at the age of 47 just before Christmas
. [more inside]
posted by Kattullus
on Dec 29, 2010 -
Take oysters, parboile hem in her owne broth, make a lyour of crustes of brede & drawe it up wiþ the broth and vynegur mynce oynouns & do þerto with erbes. & cast the oysters þerinne. boile it. & do þerto powdour fort & salt. & messe it forth.
Three European 14th Century
cookbooks: [more inside]
posted by thirteenkiller
on Dec 27, 2010 -
King of Fruits,
Tempter of Adam, Prize of Paris: It's apple-picking
time. The apple's origins
reach into prehistory. Thanks to tremendous genetic variance
in each new generation, humans have cultivated a dizzying number
of named varieties
, as many as 17,000,
of which 7500
are available as growth stock. In the past, different apples
were prized for particular strengths: cider pressing
, or eating out of hand. Despite this bounty, just 15
shelf-stable, shiny, easy-to-pick
varieties account for 90% of apple sales today. But heirloom apple
growers are working to preserve the old flavors
of the Roxbury Russet
, the Westfield Seek-No-Further
, the Fallawater
, the Limbertwig
, the King Luscious
posted by Miko
on Oct 2, 2007 -
The Year In Pizza
is a review of the happenings in one of the worst years ever for the pizza industry; what's touching, and quirky about this corporate industry wrap up is the inclusion of brief memorials for pizza murder victims, those workers slain by hungry robbers for whatever little cash they had on them. It's hard to imagine a "year in printing & bindery" review listing all the victims of industrial press manglings.
posted by jonson
on Jan 6, 2003 -
An Anonymous Andalusian Cookbook of the 13th Century.
Because you never know when you'll need to make Marrow Without Marrow (Which No One Will Suspect), forget how to grease your Chicken Called Madhûna, or need to rustle up something for the in-laws (A Dish Praised in Springtime for Those with Fulness and Those with Burning Blood).
posted by obiwanwasabi
on Apr 15, 2002 -
The Food Timeline:
Want to know when people first started eating watermelon? This site claims to tell you (roughly). I've no idea how accurate their dates are but this is a grand place to surf foodstuffs. (Also links to some ancient, ancient recipes that sound mouth-watering.)
posted by realjanetkagan
on Jan 19, 2002 -