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6 posts tagged with cuisine and dining. (View popular tags)
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"So I took up knife and fork and bade the waiter do his duty."

Lieut.-Col. Newnham-Davis was engaged in 1897 as the restaurant reviewer of the Pall Mall Gazette, and his reviews of London restaurants are collected in Dinners and Diners: Where and How to Dine in London, available online from The Dictionary of Victorian London. Newnham-Davis was a bon vivant, amateur of the theatrical world, and man of parts, and his reviews were equal parts reminiscence of the conversation with his pseudonymous companions and recollections and reviews of his opulent and lengthy Victorian dinners. [more inside]
posted by strangely stunted trees on Sep 27, 2014 - 28 comments

Hygienic and Scientific Cooking

"....many a tragic episode in family life is superinduced by the baleful influence of a tortured stomach. Mighty is the hand that holds the ballot-box, but mightier is the hand that wields to advantage the pepper-box, the salt-spoon, and the sugar-shaker." read the entirely of Maud C. Cooke's, Breakfast, Dinner and Supper; or, What To Eat and How To Prepare It (1897) online and enter a world of home remedies, large scale recipes, sound advice, leftover wizardry, squirrel stews, scientific digestion, and horrible things done to vegetables.
posted by The Whelk on Jan 17, 2014 - 12 comments

NEW ENGLAND BOILED DINNER

From the How To Be A Retronaut archives: U.S SENATE DINING MENU, Thursday August 27th, 1964
posted by The Whelk on Apr 6, 2012 - 74 comments

Hervé This

Reconstructing nostalgic childhood food at Grant Achatz Next Restaurant. Background on 'Eater'. Previous menu of 1906 Paris. The business behind Next. Moléculaire!
posted by growabrain on Oct 22, 2011 - 33 comments

New York Haute Cuisine

The Epicurean online. Charles Ranhofer's 1893 book The Epicurean is available online from the Michigan State University Library and the Museum as part of their Feeding America digital project. Ranhofer was the head chef at Delmonico's Restaurant from 1862 to 1894; he popularized the Escoffier version of French cooking to America, modifying it to take advantage of American foods such as turkey, squash, corn, and Pacific salmon. Besides thousands of recipes, The Epicurean discusses table settings, menus, various methods of presentation, and kitchen management. The book may be downloaded as a PDF in two parts.
posted by watsondog on Sep 11, 2005 - 7 comments

World's Best Restaurant

World's best restaurant serves up molecular gastronomy.
(parallel thread)
posted by peacay on Apr 19, 2005 - 17 comments

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