[Flash 9 is required to listen to audio.]
The Fat Boy’s Lament, better known as the Fat Boy’s Bounce, by Elmer Wheeler, c. 1940.
Chocolate raspberry brownies for tonight’s lecture. Get tickets here.
Time line of cheeses. From cheese class at the brooklyn brainery @bkbrains
Masters of Social Gastronomy!: Next up: STRANGE MEAT!
We’re kicking off a new bar room lecture series all about food, and you’re all invited to our very first one on Tuesday, January 31st.
Each month, Sarah Lohman of Four Pounds Flour and Jonathan Soma of the Brooklyn Brainery will take on a curious food topic and break down the history,…
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4 Letter on Corpulance
The original Atkin’s diet, from 1869:
For breakfast, at 9.00 A.M., I take five to six ounces of either beef mutton, kidneys, broiled fish, bacon, or cold meat of any kind except pork or veal; a large cup of tea or coffee (without milk or sugar), a little biscuit, or one ounce of dry toast; making together six ounces solid, nine liquid.
For dinner, at 2.00 P.M., Five or six ounces of any fish except salmon, herrings, or eels, any meat except pork or veal, any vegetable except potato, parsnip, beetroot, turnip, or carrot, one ounce of dry toast, fruit out of a pudding not sweetened any kind of poultry or game, and two or three glasses of good claret, sherry, or Madeira— Champagne, port, and beer forbidden; making together ten to twelve ounces solid, and ten liquid.
For tea, at 6.00 P.M., Two or three ounces of cooked fruit, a rusk or two, and a cup of tea without milk or sugar; making two to four ounces solid, nine liquid.
For supper, at 9.00 P.M. Three or four ounces of meat or fish, similar to dinner, with a glass or two of claret or sherry and water; making four ounces solid and seven liquid.
For more, come to my lecture tuesday night at the American Museum of Natural History: http://www.amnh.org/calendar/event/Tonics-and-Tinctures:-Historic-Remedies-for-Your-Expanding-Waistline/
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1 The Catabolic Diet
“Works three times faster than starvation!”
Diet research for the talk on Tuesday. ay yi yi.
Fletcherizing is a technique in which you chew every bite of food until it disintegrates. Even soup and water had to be chewed before swallowing.
Me! Read more at http://www.amnh.org/news/2012/01/jan-adventures-in-the-global-kitchen-speaker-sarah-lohman-on-historical-diet-trends/
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[Flash 9 is required to listen to audio.]
Four Pounds Flour on the Alphabet Soup Podcast:
Sarah shares her definition of “historic gastronomy” and talks about what she does on her blog, Four Pounds Flour. It’s more than just old recipes, kids. Find Sarah on Facebook andtwitter too! She has a couple of great events coming up this month, so do check out her events page.
Sarah shares a couple of her favorite resources: the book A Thousand Years Over a Hot Stove: A History of American Women Told Through Food, Recipes, and Remembrances and the site Feeding America, which is an online collection of American cookbooks from the late 18th to early 20th century. And if you’re squealing with delight over that last one, I’m right there with you.
She recently drank like a colonial american for a day. She shares why she wanted to undertake such an experience (she has done other similar projects) and how it turned out. Hint: not well.
I stumble through some awesome realizations about how unique recipes are as artifacts. Bear with me. I’ve never been awesome at history.
I was totally intrigued by the five days Sarah spent eating as a historic vegan. Veganism has an interesting (and longer than you probably think) history in America. We talk about restricted diets, elected or not.
Part 2 of my interview with Sarah will be up next week. We talk bitters, moose nose, and more.
