16 posts tagged with cooking and history. (View popular tags)
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io9 asks the question: When and Why did Science Fiction drop the ubiquitous "Dinner in a pill" device?
posted by The Whelk on May 7, 2012 - 95 comments

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 - 71 comments

A recipe for no-apple apple pie, with notes on the dish's science and history.
posted by Iridic on Sep 29, 2011 - 115 comments

Food Fight: Does Healthy Food Have to Be More Expensive? In which the blog Get Rich Slowly chronicles an argument about nutrition vs cost and then invites readers to chime in.
posted by Brandon Blatcher on Sep 23, 2011 - 129 comments

Aspic and other delights showcases the absolute horrors of good, old-fashioned home cooking. Or, at least the advertisements for it. Aspic, in case you were wondering, is food, often meat or seafood encased in gelatin or cooled meat stock.
posted by converge on Aug 17, 2011 - 84 comments

26 years ago today, we said goodbye to Ettore Boiardi - who fed the Plaza Hotel, Woodrow Wilson, millions of GIs, and - more likely than not - you. [more inside]
posted by Trurl on Jun 21, 2011 - 18 comments

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 - 73 comments

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 - 46 comments

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, storage, cooking, drying, 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 - 58 comments

Soup has a history. Enjoy this comprehensive history of the humble (and sometimes not so humble) dish. A widely stated "fun fact" is that the earliest soup was made with hippopotamus bones, but fortunately today you have much tastier options. One favorite, chicken soup, is easy to make and really is good for you [pdf] .
posted by Deathalicious on Dec 26, 2006 - 25 comments

Feeding America: The Historic American Cookbook Project "...an online collection of some of the most important and influential American cookbooks from the late 18th to early 20th century." Includes scanned, searchable, and downloadable copies of such titles as "The Virginia Housewife, Or, Methodical Cook," "Practical Sanitary and Economic Cooking Adapted to Persons of Moderate and Small Means," and "Food and Cookery for the Sick and Convalescent."
posted by tpl1212 on Aug 5, 2005 - 7 comments

Gode Cookery. A compilation of medieval recipes adapted for the 21st century kitchen. [via Monkeyfilter]
posted by jb on Jun 3, 2005 - 15 comments

The Gallery of Regrettable Food: "Frizzle slices of cooked ham in hot butter, adding 1 1/2 teaspoons of drained prepared horseradish to each 2 tablespoons of butter or margarine. Add cheese." Advertisements, Strange recipes from "the golden age of butter", and just plain weird stuff. Also, I think this guy used to do my tech support. with thanks to Television Without Pity and cakeman
posted by anastasiav on Feb 12, 2003 - 13 comments

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 - 34 comments

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 - 16 comments

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 - 14 comments

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