February 2012
12 posts
WatchMake your own American Cheese!
“According to Ms. Puett, who is now 51, her signature style was never a simple...”
– Read more: http://www.nytimes.com/2008/05/29/garden/29puett.html?pagewanted=all
Watch1848 candy equipment and candy making! totally awesome!
“In the mountains, guanaco and vicuña (wild relatives of the llama) lick clay...”
– Read more: http://www.smithsonianmag.com/history-archaeology/How-the-Potato-Changed-the-World.html#ixzz1lBqwSN5C
WatchHow The Potato Changed the World (the history of a humble food)
January 2012
16 posts
“Bear…is rather luscious but savory eating; that from a young bear when...”
– The Market Assistant By Thomas Farrington De Voe, 1867
The Fat Boy’s Lament, better known as the...
Masters of Social Gastronomy!: Next up: STRANGE... →
hellomsg:
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,…
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...
“So it was possible to bring food in from pretty far away. A lot of people ask...”
– Me! in Bear Meat, Ice & Celebrity Chefs: A Look at NYC’s 19th Century Food Scene and A ‘Pre-Industrial Dinner’ at The Farm on Adderley
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...”
– Me! Read more at http://www.amnh.org/news/2012/01/jan-adventures-in-the-global-kitchen-speaker-sarah-lohman-on-historical-diet-trends/
“What’s great about this country is that America started the tradition where the...”
– Andy Warhol
December 2011
19 posts
“‘Are these recipes the letter of the law, or are they an aide-memoire for...”
– “The King’s Meal,” The New Yorker
“…A cockatrice, a Tudor specialty that joins bottom of a pig and the head...”
– “The King’s Meal,” The New Yorker
“Dear members of the National Trust: for the future of our heritage, we...”
– British historian Lucy Worsley, “The King’s Meal,” The New Yorker
My Two Most Exciting Gifts
A Knife Skills class from The Brookyln Kitchen and a mixology course from Bar Smarts. Thanks, family!
Our Teachers Do Awesome Things: Food Edition →
The Grand Secret of Punch, this Tuesday! →
bkbrains:
$35
Tuesday, December 6, 8:30-10pm
This year, enliven your holiday party with a delicious, historic punch!
Punch is a time-honored tradition in New York, past due for a revival. According to The Lights and Shadows of New York Life published 1873: ”Punch is seen in all its glory on [New Year’s] day, and each household strives to have the best of this article. There are regular...
November 2011
8 posts
“But for fiestas there will be sopa, a bread pudding with layers of apples,...”
– The Food of a Younger Land, compiled by Mark Kurlansky from the papers of the WPA (c. 1940).
Has anyone ever heard of this dish? Do you have a recipe? It sounds delicious.
Hecker's Flour and Nestle Cocoa
From Immigrant Women in the Land of Dollars by Elizabeth Ewen:
Anna Kuthan…during World War I she had worked as a domestic servant in the home of a wealthy woman in Vienna where one of her responsibilities had been to pick up the Red Cross packages sent from America. She was impressed with the packaging of Hecker’s flour, Nestle’s cocoa, and Carnation evaporated milk: “I saved all the...