January 2012
14 posts
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...
Chocolate vs. Pineapple
One more from Immigrant Women in the Land of Dollars; a quote from Ida Shapiro, who immigrated from Minsk in 1910 at the age of fifteen.
“Right when I arrived, my brother took me to Grand Street for an ice cream soda. I was ashamed to say that I didn’t know what it was. But I was lively not dumb. I was willing to try new things. He asked me if I wanted chocolate or pineapple. He was the...
Chocolate Wars
I just finished reading Chocolate Wars, an account of the history of chocolate from the Mayans to the present day, told largely through the eyes of England’s largest chocolate purveyor, Cadbury. The Cadburys were a Quaker family who pioneered chocolate making in 19th century England and were known for their incredibly acts of philanthropy.
Recently, I found myself in Tea & Sympathy, a...
October 2010
1 post
September 2010
8 posts
